An Easter Lamb Recipe to Remember

NEW YORK - March 15, 2013 - PRLog -- (Note:  If you use this recipe, please credit its source as shown at the recipe end.)

Odette Lemozy's roasted lamb has French flair probably because Mme. Lemozy is  . . . French.  A farmwife  in the southwest Dordogne region, she covers an honest hunk of meat with fresh herbs, and the result is a memorable Easter entree.

         Mme Le Mozy's Roast Lamb

         1 shoulder of lamb,* boned, 4 to 6 pounds

         1 pound ground pork

         1 egg

         2 or 3 cloves garlic, finely minced

         1/4 cup minced fresh parsley

         1 teaspoon fresh marjoram, minced

         1 teaspoon fresh thyme, minced

         2 teaspoons of salt or taste

         1 teaspoon freshly ground pepper

         1/2 teaspoon unseasoned bread crumb

         Fines herbes: equal parts minced chervil, parsley, chives and tarragon to make 1/2 cup

         8 tomatoes, halved

*If you can't find a butcher who will bone a shoulder of lamb (comparable to a chuck roast of beef), a leg of lamb may be substituted, but it may not be as succulent.

Mix together well:  pork, egg, garlic, parsley, marjoram, thyme, salt, pepper and breadcrumbs. Make a small patty of the pork mixture and fry it to taste for seasoning.  Adjust seasoning.  Spread evenly over the lamb. Roll up the meat and tie with a string.

Place in a deep, oval buttered casserole dish or roasting pan and roast in a 435-degree F oven for 1 to 1 1/2 hours, or until the internal temperature of the roast reaches 150 to 155 degrees F. Sprinkle water on the meat from time to time.

After about 30 minutes of cooking, sprinkle with salt, pepper and fines herbes. During the last half hour of cooking, arrange tomatoes around the meat and sprinkle with salt and pepper. When meat is cooked, remove string, carve and serve hot, surrounded by tomatoes.

Makes  8 servings.

This recipe was translated by food writer Sylvia Carter who tested and curated all the remarkable recipes found in "GLUTTONY:  More is More" by Nan Lyons (Red Rock Press).  Nan Lyons is also the author of "Someone is Killing the Great Chefs of Europe" and "Around the World in Eighty Meals".

Mrs. Lemozy's Roasted Lamb  might be served with Glorious Garlic Mashed Potatoes, and a proper seasonal Easter mea l could begin with Apicius' Asparagus Patina, an ancient recipe adapted to contemporary taste.  For dessert: Scripture Cake, Vanilla Pots ὰ Crème or Paradise Pears.  All recipes are from "GLUTTONY: More is More."

(Food writers: Please feel free to request any of the recipes mentioned above (up to a total of three) or, as an alternate entree, Careme's Royal Fillet of Beef or Duck Breasts in Wine.   No photos accompany any recipe but an amusing  line-drawing goes with Careme's Royal Filet of Beef.  We would also be pleased to send  you a high-resolution version of the book cover.  Please make any and all requests for the cover and additional recipes by the end of your working days, Friday, March 15. Contact: Richard@RedRockPress.com for what you need.)