It’s grilling season and our friends at Cookina, makers of reusable grill sheets, and Colman’s Mustard, asked us to combine their products and see what we could come up with. In other words, they invited us to play on our grills and RFT Editors took up the challenge.
As you know, our editors tested and loved Cookina Barbecue Reusable Grilling Sheets (see our review). We were less familiar with Colman’s Mustard so we started with a recipe that didn’t involve the grill at all. It’s a recipe for lemon mustard chicken developed by Colman’s and it’s terrific—quick, easy and delicious. I made the recipe below and ended up eating it as a dinner entrée and then using left over chicken and lemon sauce on salads for lunch.
6 chicken breasts, boneless and skinless (Since boneless breasts can be dry, I substituted chicken thighs with the bone in and they were moist and delicious.)
4 T. salted butter
3 T. fresh lemon juice
3 T. Colman’s Original Prepared Mustard
1 tsp. dried tarragon
Preheat oven 375 degrees F.
Place chicken breasts in baking dish.
Melt butter and mix with lemon juice, mustard, and tarragon. Pour over chicken and bake for 45 minutes.
Lamb and Mustard
Now more familiar with Colman’s Mustard as an ingredient (it’s spicy), I moved onto developing recipes for the grill. If you’re not familiar with Colman’s Mustard of Norwich, this iconic English mustard uses a unique and zesty blend of brown and white mustard seeds to create a hot, spicy mustard. The heat level is a lot like Chinese mustard, but with more complex and interesting flavor notes. It comes in both dry and prepared mustard versions. I chose to use the prepared mustard.
Mustard goes well with lamb, so I wanted to develop a sweet, spicy sauce for both grilled lamb chops and grilled ground lamb.
Here’s the recipe I came up with:
Grilled Lamb with Coleman’s Sweet Mustard Sauce
4 lamb chops (or ½-1/3 lb. ground lamb)
1 T Colman’s Mustard
2 T butter, melted
2 T brown sugar (or to taste)
Mix together mustard, butter, and sugar into a paste.
Heat grill to hot 400 degrees. Place a Cookina Barbecue Reusable Grilling Sheet on the grill (be sure heat can get around the sheet).
When the sheet is hot, place the lamb chops or lamb patties on the Cookina sheet. Slather liberally with the Coleman’s Sweet Mustard Sauce. The Cookina Barbecue Grilling Sheet will keep the butter/sugar in the sauce from burning and keep the meat super moist.
After a few minutes, turn the chops/patties and add more mustard sauce. (Keep in mind that the Cookina sheet tends to speed up cooking time.) Remove meat at desired doneness. (We recommend medium-rare to medium as lamb tends to dry out if cooked more.)
The result is an incredible juicy, spicy-sweet lamb chop/patty. We dressed the lamb burgers like a hamburger sandwich with condiments, lettuce, tomato and grilled onion. Delicious!
Cookina Cooks It All
Summertime grilling makes it easy to keep your house cool and enjoy al fresco dining. Since we were grilling the lamb anyway, for the lamb chops, I also grilled broccoli and carrots on the Cookina Grilling Sheet and they cooked perfectly.
For the lamb burger meal, we also grilled onions, mini sweet peppers, and Yukon Gold potatoes on the Cookina Grilling Sheet. The onions cooked very quickly and we had to keep on top of them to keep them from burning. The sweet peppers cooked fast and came out sweet and delicious.
The potatoes cooked wonderfully without drying out (a problem with cooking on a “naked” grill). On the Cookina Sheet, they cooked fast, stayed moist, and browned/crisped up nicely. The result was the best grilled potatoes I’ve ever cooked—moist and tender inside, crisp and brown on the outside.
So when you fire up your grill this summer, try the winning combination of Colman’s Mustard and Cookina BBQ Re-Usable Grilling Sheets. You won’t be sorry. – Bobbie Hasselbring, RFT Editor
Cookina Grilling sheets are available at retailers like Home Depot and online. www.cookina.co