July 1, 2005

Leg of Lamb a la Julia Child

Leg of Lamb a la Julia Child

2 1/4 pound leg of lamb, butterflied

Marinade (from Julia Child, The Way to Cook):
2 large cloves of garlic
1/2 tsp salt
2 TBS dijon mustard
1 TBSP soy sauce
1 1/2 tsp thyme
2 TBSP lemon juice
1/4 cup olive oil

Puree garlic into a small bowl and mash to a paste with the salt. Whisk in the mustard, soy, herbs (one may also use rosemary or oregano, or a mixture of all three), lemon juice. Add the oil slowly, still whisking, to make a mayonnaise-like cream.

In a dish large enough to accomodate the leg of lamb, coat with the marinade. Let sit at least 8 hours, overnight if possible.

Preheat oven to 325. Roast lamb in a roasting pan until the internal temperature reaches 140 degrees (approximately 45 minutes -- as determined from Julia and Jacques Cooking at Home, it should be about 24 minutes per pound). Let rest under foil tent for 15-20 minutes and serve.

Served with Campus Oaks Pinot Noir 2001 and herbed french loaf from my brand new bread machine!

Notes: I've never cooked leg of lamb before. Now that I've tried it, I can see there will be no turning back. Resist the urge to cook this more quickly and at a higher temperature as that will make the meat tougher. This was a lovely medium rare, pink and tender. Very tasty (I ended up having it in the marinade for a day and a half), and I kept eating until I was thinking I could eat no more. Luckily, there are leftovers that I will probably use in a version of Mediterranean tacos, so the deliciousness will continue.

Posted by Jennifer at July 1, 2005 9:29 AM

This was indeed exceedingly tasty, so hurray for both Julia's recipe and the cook who made it! The lamb was cooked to perfection, and the excellent marinade added just the right amount of flavor. Yum!

Posted by: Michael at July 10, 2005 2:43 PM

I am goimg to attempt this on christmas eve...It sounds so good I can't wait. I will let you know how the lamb lovers in my family like it.

Posted by: Claudia Hough at December 20, 2010 4:45 PM

Jenn fixed this for Easter dinner this year.. OH, SO YUMMMMY!! Fixing tonight without her excellent help, but the anticipation is beyond description.

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