dseltzer said:
It's very traditional, but have never found something that has tasted better. Just brush with Dijon Mustard, add Fresh Rosemary and cracked Black Pepper
Yes! but try marinading in strong regular tea for 24 hours beforehand...
We had one like that over Easter we bought already prepared from A&P... (sans the Dijon, but that is good too)...
The tea marinade is really good with lamb! (I know, it just sounds so weird!)...
