James Beard’s Roast Leg of Lamb
1 6-lb leg of lamb
6-8 cloves garlic, cut into slivers
Sign Up and Save
Get six months of free digital access to The State
Salt and pepper
You may have the leg of lamb boned or not, as you choose.
Make several gashes in the outside flesh and insert slivers of garlic. Rub the meat well with salt and pepper and then arrange it on the grill. Roast over medium heat until a meat thermometer registers 150°F. Then remove the roast and let it stand 20 minutes before carving. The meat will continue to cook during that time. This gives you a rare leg of lamb, and in my opinion a tastier, more tender dish than lamb cooked to the well done stage. If you must have well done lamb roast to 165°F to 170°F.
Serve this roast with a fresh green vegetable, some hot French bread and a delicate rosé wine.
Serve 2-4 people
2 cups onion, chopped
4 to 6 cloves of garlic, finely chopped
1 tablespoon fresh thyme leaves (or 2 tablespoons dried leaves)
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 tablespoon allspice
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
3/4 teaspoon cayenne
1/4 cup of soy sauce
1 hot pepper, or to taste, chopped, or teaspoon hot pepper oil
1 3-4 lb leg of goat with bone in
Mix or puree together the onions, garlic, soy sauce and spices to form a paste.
Pierce the leg of goat and rub the paste over the meat; cover or wrap in foil and refrigerate overnight. (Any unused paste can be stored in a glass jar in the refrigerator for up to a month.)
Sear the meat well on all sides.
Cover meat loosely with foil and cook for one to two hours or more depending on weight — until the internal temperature reaches 150 to 160 F. Remove the foil for the last 15 minutes of cooking.
Grilled clams with herb butter
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped scallion
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
24 littleneck clams, scrubbed
Mix first 5 ingredients in a medium bowl until well blended. Season herb butter to taste with salt and pepper.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Place clams on grill rack and cover grill with lid. Grill until clams just open, 6–8 minutes (discard any that do not open). Use tongs to transfer to a platter, being careful to keep as much juice in the shells as possible.
Dot clams with herb butter; let stand until butter melts. Serve warm with lemon wedges alongside for squeezing over.