I marinated and roasted both, lamb and chicken, with this marinade, and both worked great. So if you’re not as big a fan of lamb as I am, no worries.
The key to the success of this dish is to make sure you give the meat a lot of time to suck up the marinade, and to season the meat well.
1/4 cup Dijon mustard
The zest and juice of a lemon
2 tablespoons maple syrup
1 teaspoon garlic salt
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
Fresh thyme and rosemary, chopped fine
Combine all the ingredients in a bowl and mix well.
Place the lamb and/or chicken in a Ziploc bag and pour in the marinade, squishing it around so that it really covers the meat. Marinate the meat for at least 3 hours, but overnight in the fridge is best. Make sure to squish the bag around every few hours to make sure all parts get the marinade.
The next day, pre-heat the oven to 350 degrees.
Place the marinated meats on a sheet pan with non-stick foil. Season the meat with salt and pepper.
Pour whatever marinade is left in the bag into a bowl and use it to baste the meats as they cook. (Don’t use any of the marinade without cooking it–it has touched raw meat!) Bake until medium for the lamb, or all the way through for the chicken. At the end of cooking, toss the meat under the broiler for a few minutes to get a nice char.
Grilling is certainly an option for this dish. Lamb can be cooked directly on the grill, all the way through. Chicken will require to be pre-cooked in an oven or cooked over medium heat on the grill to make sure it’s cooked all the way through before that final char.
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