Mastering the Art of French Cooking | Julia Child
- Farce aux Herbes [Garlic and Herb Stuffing], p. 336
You can buy Julia Child's Mastering the Art of French Cooking which contains these recipes here.
You can watch me make this recipe on my YouTube channel here.
Butter Count: +0 TB
Cost: $22.71 [~$3.79 per serving]
Looking for another Julia Child recipe? Check out my Recipe Checklist here to see if I've made it! You can see all the Meat recipes from Chapter 7 here!
Okay, this may be my first boned leg of lamb, but I already can see that unstuffed bone-in lamb leg is the way to go. Boneless legs may be easier to carve later on and you can put yummy stuff in the middle of them, but you can't beat the simplicity of cooking a bone-in leg of lamb- opening the package, putting it in a roasting pan, covering it with butter, roasting it in the oven, and then eating it. SO EASY.
LAURA'S RATING: 4
BRIAN'S RATING: 5.5
You have to know that the main reason this stuffing received a 4 rating from me is because I'm not a big fan of parsley. It just doesn't do anything for me and is my least favorite herb which is a bummer since it's used SO MUCH throughout Mastering the Art of French Cooking. Despite the stuffing being mostly parsley, it still was pretty good. I didn't hate it. I just would have rather had one of the previous lamb recipes. Check out the previous lamb recipes here! There are so so many more lamb stuffings left to make from the book so I'm hoping I enjoy the future ones more.
I was kind of confused on how to stuff the leg of lamb. I bought a boneless leg that just simply had a hole in the middle where the bone was. I was thinking the lamb would be able to lay flat, the stuffing spread on it, and then it would all be rolled up and tied. I decided to just put the stuffing in the hole and tie it up the best I could.
As for the stuffing, it couldn't be easier to make. Chopped parsley, ground thyme, minced green onions, a mashed garlic clove, powdered ginger, salt, and pepper are mixed together until well combined.
I decided to roast the lamb. I put a small amount of oil, salt, and pepper on the outside of the leg. I followed the roasting times on page 331 of the cookbook. Julia says for a 4-pound piece of boned and rolled leg, it needs to cook for 25-30 minutes per pound at 350 degrees for rare. Since my leg of lamb was much bigger than 4 pounds (6.9 pounds), I decided to go with 25 minutes per pound which ended up giving me a well done leg. It still tasted great, but I think next time I'll cook it for a little less time. I will probably include the searing step in a 450-degree oven at the beginning as well.
I'm very exciting to try the next stuffing recipes!
You can find these recipes and all the other Julia Child recipes I make in Mastering the Art of French Cooking
Check out my Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!
June 7, 2021 by Laura Bullock
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