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Mustard’s Powerful Punch on Barbecued Lamb

By Ruchel Louis Coetzee
Posted On Apr 12, 2017
Mustard’s Powerful Punch on Barbecued Lamb

Mustard may be a “side” at any outdoor grill party, but it is anything but an afterthought when it comes to your health. One tiny mustard seed, for example, is packed with a mountain of health benefits. As much as 43.6% protein can be found in one whole seed and when it comes to essential oils, the diminutive seed packs a tidy wallop at 48%.  And it does not end  there. The mustard seed is also a rich source of health benefiting minerals including calcium, manganese, phosphorus, and iron, so next time you are debating whether to choose between ketchup and mustard, try a good mustard condiment on your barbecued steak or burger.

Our gourmet favorite is Beaver Brand’s new Beaver Brand Stone Ground Mustard, an all-natural mustard recipe with no preservatives and best of all, gluten-free. This fourth generation company out of Hillsboro, Oregon, has a secret weapon in their Chairman Gene Biggi, son of founder Rose Biggi, who started developing mustards in the 1950s. According to National Mustard Museum Curator, Barry Levenson, “Gene Biggi is not only imaginative; he is fearless!” We agree – we love the taste!

With the promise of summer and barbecues around the corner, we asked Beaverton Foods for their favorite lamb recipe using the stone ground mustard.  Enjoy!


Historically, Mongolians usually eat mutton rather than lamb; and it is usually seasoned with just salt and garlic, and then grilled over an open fire. However, Mongolia’s proximity to China has influenced many Mongolian recipes combining many different flavors to enhance the basic taste of lamb.

1 boneless, butterflied leg of lamb

Marinade Ingredients:

6 cloves of finely minced fresh garlic

3 Tbs Chinese hoisin sauce

3 Tbs Chinese ground bean sauce

4 Tbs honey

3 Tbs Beaver Brand Stone Ground Mustard

¼ cup light soy sauce

¼ cup Shaoxing wine, sake, or dry sherry

¼ cup fresh orange juice

¼ cup olive or canola oil

½ tsp Chinese 5 spice powder

2 Tbs Sichuan peppercorns ground in a spice grinder or with a mortar & pestle

Combine the marinade ingredients and marinate lamb in a plastic bag for 4 hours in the refrigerator. Remove the lamb from the bag and reserve the marinade. Bring to room temperature. Grill on indirect heat on a gas or charcoal grill for approximately 45 minutes on each side. Baste with the reserved marinade every 10 minutes. Cook to an internal temperature of 145 degrees for medium-rare, 160 for medium, 175 for well done. Allow to rest for 20 minutes before slicing.