August 2nd is National Mustard Day and as you'll recall I recently toured the National Mustard Museum in Middleton, Wisconsin and have felt more inspired to use mustard in my kitchen more. And, mustard is a great seasoning to pair with the natural flavors of lamb. So I'm sharing a recipe for Mustard Marinade on Lamb Steaks, but you can easily substitute beef or chicken for this recipe and still be pleased with the end results.
Best Boy & Co. Mustard in this recipe as they are made here in Indiana and this mustard won the 2014 Gold Medal for Stone Ground Mustard. This mustard has a little bit of a kick to it and is sure to tickle your taste buds. Best Boy & Co. Mustard is an Indiana Artisan product hand crafted with amazing flavors and proceeds from the sales of all Best Boy & Co. products go to local charities so not only are you getting a great tasting product you are also giving back. To find out where you can purchase Best Boy & Co or to order online, please visit their website.
2 lbs. Leg of Lamb Steaks
1/2 cup Best Boy & Co. Mustard
1/4 cup soy sauce
1/4 cup Sprite (or any clear soda pop)
1 T. Olive Oil
1 tsp. dried rosemary
1/2 tsp. ground ginger
1/2 tsp. garlic salt
1. Place lamb in a large resealable plastic bag.
2. Add mustard, soy sauce, Sprite, Olive Oil, rosemary, ginger and garlic powder to the bag.
3. Seal bag and turn to coat until well mixed.
4. Refrigerate overnight, turning occasionally.
5. Grill, over medium heat until meat reaches desired doneness or 160 degrees.
6. Let stand 5 - 10 minutes before cutting into.