Julia Child Grilled Leg of Lamb Recipe
I have been doing some research on leg of lamb recipes (plan to cook my first this weekend) and kept coming across references to a butterflied grilled recipe from Julia Child. I can't seem to find the recipe online so I would like to purchase the book. Can anyone tell me which book this recipe is in? I have none of her books yet (yes, I know that is a crime!! My only ~ poor ~excuse is that I am young ;).
Any tips from others who have mastered this recipe? Or some other recipe that is a must for leg of lamb?
Thanks in advance and can't wait to savor my lamb!
I only have Mastering The Art, Vols. 1 and 2, so I don't have any recipes for butterflied lamb. I can highly recommend the Gigot a la Moutarde on p. 335 of the first volume. The simple marinade of Dijon mustard, soy sauce, garlic, rosemary and ginger makes a spectacularly good roast. I think this marinade would be great on a butterflied, grilled leg of lamb as well.
Sorry I don't have an answer to your question.
Yes, it's in Julia Child & Company, which I have. Basically (paraphrasing here to suit the rules of Chowhound), rub the outside of the butterflied meat (that is, the side from which you have removed the fell, not the inside from which you have removed the bones) with a tbsp of olive oil and lay it oiled side down. Then rub the inside with a mix of about 3 tbsps of olive oil, 2 tbps soy sauce, the juice of 1/2 lemon (plus the zest of the lemon if you like), 1/2 tsp or so of rosemary leaves, and 1 or 2 pureed cloves of garlic. Cover with plastic wrap and let sit an hour or more.
Grill, turning every 5 minutes, until it reaches an internal temperature of 125°. This may take 45 minutes to an hour (or less, depending on the heat and configuration of your grill.) Let it sit 10 minutes, then carve.
This recipe is killer!!! Always get raves when I serve it and it's so easy!! I never measure anything in this recipe.
Get as much of the silver skin off of the butterflied leg of lamb as possible.
In a bowl, mix 1 medium jar of dijon mustard (1-1.5 cups), 4 or 5 cloves of minced garlic,
juice of 1 lemon, a couple of tablespoons of chopped fresh rosemary, and about a half cup of olive oil. You could even add a bit of red wine vinegar. Throw in about a teaspoon or so of salt and black pepper to your taste.Whisk it until it emulsifies.
With your hands, it all over the meat on both sides, cover in a container, and let sit overnight (preferable). I've also only let it marinate for a few hours and it was still good.
Throw it on a hot grill and cook until desired doneness. Be careful, due to the uneveness of the meat thickness you'll get varying degrees of doneness. It will cook quicker than you think. Take off of the grill and let sit covered for 10 minutes or so and slice against the grain.
I'm drooling right now!!! I usually serve this with coucous topped with assorted grilled or roasted veggies topped with fine feta cheese.
The recipe that jnunzman posted from Julia Child sounds great - I might have to try it myself.
I've made the following recipe from epicurious for the last couple of Easters and it's delicious, in case you're interested.
http://www.epicurious.com/recipes/foo... (Grilled butterflied leg of lamb with lemons, herbs and garlic). Note that there is a misprint in the ingredient list - it says "3 Tbsp of olive oil Paste" - it is supposed to say just olive oil; the word Paste is an error (I have the original recipe).
Lamb is pretty much the national dish here in Australia. Everyone has their own "killer" recipe, here's mine.
Poke lots of hole in the leg, into random holes poke either a) a sliver of garlic, b) a sprig of rosemary or c) a small bit of fillet of anchovy. Let the leg sit for an hour or so.
In the bottom of your roasting pan, lay as many aromatics as you can get your hands on.. rosemary, garlic, fennel, pomegranate, fresh mint, lemons and oranges are a few I typically use.
Whack the leg on top of the bed of aromatic and pour a mix of lemon (or orange) juice and olive oil over the top. Surround the leg with some vegies (potatoes and vine ripened tomatoes, some kumara or capsicums).
Pour a bit of verjuice or white wine into the pan, cover with foil and bake at 180C for about 1.5 hours. Uncover and cook a further 1/2hr uncovered.