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02/06/2011
This is outstanding! The taste of the mint with the mustard is amazing, and compliments the flavor of the lamb without obscuring it (I used mint sauce). I let the lamb sit in the fridge for about 2 hours after rubbing it with about 1/2 the honey/dijon mixture. I basted with the rest of the mix while it was cooking. Will defintiely be making this again!
03/28/2009
This recipe is a regular in our household, for a year I made it without the mint...tasted great. Get the mint, I found some mint flakes by McCormick at the grocery store, it turns this recipe into a gourmet one, and I rarely have it without them now. I use it on pork chops and chicken as well, and it is especially good in the summer with fresh rosemary and mint on my patio!
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