Chicken Dijon Recipe
Melissa Clark's favorite part of the chicken is the drumstick, because it's juicy and easy to brown. She likes using only drumsticks in this mustardy stew—thickened with tangy crème fraîche—so that all the meat cooks at the same rate. More Ideas for Chicken Drumsticks
Irish Recipes from our Local Food Producers & Chef's - Good Food Ireland
Place the olive oil, vinegar, sugar and mint in a bowl and stir to combine. Set aside.Place the lamb on an oven-proof dish and score the fat with a sharp knife.Pour over the mint mixture and rub into the meat.Cover and refrigerate for 1-2 hours to marinate.Preheat the oven to 200'C and roast the lamb for approximately 45mins.TO SERVERest the meat for at least 20mins before carving.