Whole Grain Mustard Aioli. Spread the brussels sprouts on the prepared baking sheet in a single layer. Thin withmore water if too thick.
2 tablespoons of whole grain mustard 23 cup of aioli Turns out aioli is just fancy person talk for Mayo thinned out with olive oil and lemon juice. Pour inoil in a slow steady streamwhisking constantly untilemulsified and thick. Sprinkle the lamb with salt and brush with whole-grain mustard.
Spread the brussels sprouts on the prepared baking sheet in a single layer.
Whisk together Dijon mustardegg yolk lemon juice 14 teaspoonsalt and 18 teaspoonpepper in a bowl. Whiskin grainy mustard horseradishand water. Sprinkle the lamb with salt and brush with whole-grain mustard. Coat a large saute pan with oil over medium-high heat.