350 g Dijon Mustard
50g Chopped Parsley
2 Tbsp Dried Orange Peel
2 Tbsp Chopped Rosemary
2 Tbsp Freshly Ground Black Pepper
1 Tbsp Maldon Sea Salt
Mix all the ingredients together. Store in an airtight container in the refrigerator.
Works well with best end of lamb
How to serve.
Serve lamb hot, accompanied with cold beer and salad.
Take care with the temperature as the mustard could burn and become bitter.