Jeni Wright, Eric Treuille, Le Cordon Bleu

Flavouring Joints

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Impart flavour - and good looks - to a seared joint of meat by spreading the outside with a paste of strong-tasting ingredients such as herbs, spices, mustard, garlic and anchovies. Or, for a homestyle presentation, stud the fat and flesh of raw meat with garlic and/or herbs.
  1. Sear the lamb in hot oil and leave to cool, then spread the fat side evenly with 1 tbsp Dijon or other French mustard.

  2. Press a mixture of chopped fresh herbs and dried breadcrumbs into the mustard with your fingers.