Membre d’Agneau à la Judaïque

Name: Membre d’Agneau à la Judaïque
Yield: 6 to 8 servings
Ingredients: One 3-pound top-round or shoulder roast of lamb, without the bone; Salt and freshly ground pepper to taste; 3 anchovy fillets, cut into 3 pieces each; 6 cloves garlic, peeled and cut into slivers; 3 sprigs fresh rosemary, or 1 teaspoon dried rosemary; 3 sprigs fresh thyme, or 1 teaspoon dried thyme; 3 sprigs fresh sage, or 1 teaspoon dried sage; 8 small potatoes; 1 pound green beans or zucchini, cut into chunks; 2 tablespoons olive oil; Juice and grated peel of 1 orange

December 9, 2011

The oldest recipe for lamb I could find is for a shoulder of mutton or lamb—a membre de mouton à la judaïque—which comes from Pierre de Lune’s 1656 cookbook, Le Cuisinier, où Il Est Traité de la Véritable Méthode pour Apprester Toutes Sortes de Viandes . . . This recipe calls for lots of garlic and anchovies to be embedded in a shoulder of lamb with herbes de Provence. The pan juices are reduced with the juice of an orange and enhanced with white pepper and orange peel. The title of this recipe is one of the first known uses of “judaïque” (“Jewish style”) in a French recipe. Don’t forget that, “officially,” no Jews lived in France at this time. Here is my adaptation 350 years later.

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