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Have the butcher trim as much fat from the lamb as possible. This will help to keep the rub crisp.

Source: Martha Stewart Living, March 2000



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How would you rate this recipe?
  • frenchmama
    9 MAR, 2008
    Yow! This was amazing. We made it with lamb chops on the grill, rubbed them with kosher salt and fresh cracked pepper, then seared one side, turned them over and coated the with the mint/mustard paste on both sides until they were done. They tasted SO good. We will definitely do this again and again, since we eat lamb on a regular basis
    • davidgc66
      19 JAN, 2018
      The one thing Martha forget to list was,let the lamb cool for a bit(5-8min)before you apply the mint.

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