5 (1)

Grilled, Mains

The Cavalier's Broil

The Cavalier's Broil
Los Angeles Times

Roast a big piece of meat until half-done. Take it out of the oven, gash it to the bone in several places and rub the cuts with salt and cayenne; save the juices. Then throw this multiply-butterflied chunk of protein, ... Read more

Total Time: 1 hour, 20 minutes | Serves 6 to 8


  • 1 (5-pound) shoulder or half leg of lamb or mutton
  • 3/4 teaspoon cayenne pepper
  • 1 teaspoon salt

Step 1Heat the oven to 400 degrees.

Step 2Place the lamb in a roasting dish and cook 50 minutes.

Step 3Remove the lamb from the oven to a large dish. Make 3 (5-inch) cuts down to the bone on each side, if using the shoulder, or 4 cuts to the bone through the meatiest part of the leg, and rub the cayenne and salt into the cuts. Let the meat sit in the dish 5 minutes and save the juices that drain.

Step 4Meanwhile, heat the grill to medium-high.

Step 5Grill the lamb and cook, turning once, until the meat at the bone is cooked medium-rare, 25 to 30 minutes, or until a meat thermometer registers 140 degrees. Remove from the grill and let sit 10 minutes.

Pickled mushrooms

  • 3/4 pound mushrooms
  • Salt
  • 1 cup apple cider vinegar
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon mace or nutmeg

Step 1Cut the mushrooms in quarters and place them in a skillet. Sprinkle generously with salt and cook, covered, over low heat, 10 minutes. They will release a thin juice. Drain, let the mushrooms cool and squeeze them out in a cloth.

Step 2Meanwhile, place the vinegar in a small skillet or saucepan with the cayenne, ginger and mace or nutmeg. Bring to a boil, reduce the heat and simmer 5 minutes.

Step 3Combine the mushrooms and the vinegar. (They can be used immediately or kept tightly covered for several months.) Mince half of the mushrooms. Place the mushrooms and the lamb juices from the plate into a skillet and cook over medium-high heat until sizzling hot. Serve with the lamb.

Note: To give an idea what mutton cookery was like, here's a recipe adapted from Eliza Acton's "Modern Cookery for Private Families" (1845); the dish had been known for at least 100 years before that. In the absence of mutton, we used lamb.


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