2 tbsp olive oil 25 ml
8 cloves garlic, minced or slivered
1 tangerine or orange, juice and zest
2 tbsp minced fresh mint 25 ml
1 tbsp minced fresh rosemary 15 ml
1 tbsp minced fresh thyme 15 ml
1 tbsp Dijon mustard 15 ml
Freshly cracked pepper to taste
How to make this recipe:
Combine all the ingredients. Rub onto lamb leg, rack or chops before grilling or roasting. Store leftovers in the fridge for up to a week.
Recipe from: News Canada
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