It’s the birthday and Easter season here at Joe Briggs Place and that means lamb. We’ll update this post with some pictures and recipes of some of our more recent triumphs (lamb shanks and rack of lamb). Until then we’re moving towards the big lamb leg extravaganza that will take place in the ten days. Mark Bittman has retired from his regular Minimalist column at the NYT. (The boss’s daughter is raucously hollering “It’s about time!” in the background; apparently she was led astray by some Bittman recipe sometime and has never forgiven him. She pronounces Bittman with the same contempt as Jerry Seinfeld used to spit out Newman.) However, he still makes fairly regular contributions to the NYTM. Here in time for Easter and Passover (there are details in the article) are three lamb leg recipes. The boss’s daughter and everyone should exercise normal caution with any recipe. Don’t be misled by Julie and Julia and go off to share a bubble bath with Stanley Tucci while a difficult dish is simmering on the stove. Both the bath and the dish will probably end badly. A recipe is just a guide. In addition to the recipes, Bittman does have a reasonable guide to carving a lamb leg below. Off the bone roasted animal disassembly is always a good technique and is well demonstrated her. Bon appetit.
The Bittman method strikes me as eminently sensible. Compare it with what Fine Cooking suggests.
Finally, here’s Julia Child with a suggestion on marinating a lamb leg the way they did ine 16th century Italy. Lynne Rossetto Kasper visits Julia Child to prepare Renaissance-Inspired Leg of Lamb:
Watch the full episode. See more Julia Child.
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