The last time I saw Bea Arthur was when she brought her stage show back to New York for one night to benefit the Ali Forney center her in New York.I got involved with the center when they needed a wine donation for the after party. Bea did the show barefoot so I got Erica Brandler from Barefoot Cellars involved and we helped make the party a success.
Bea was in top form strutting back and forth on the stage and as those of you who have seen the show remember...she recited her leg of lamb recipe.
At the party afterwards I approached her, she was sitting in the back of the restaurant. I had to ask..."any particular proportions for the ingredients in the lamb prep"?
In her deep booming voice she responded..."How big is your lamb?"
"I don't know."
"Trust your instincts, use a lot of mustard to coat and enough of everything else to make it taste good."
I did as instructed and it was good...very good, and so today I share with you Bea Arthur's lamb. Trust your instincts....I like mine with a lot of garlic and rosemary and sandwiches the next day, ....to live for.
A lot of Dijon mustard
Some olive oil
Some ground ginger
A lot of garlic ground up
A lot of Rosemary crushed enough to release the oils
Some salt
Mix into a paste and make some scores in the surface of the leg. Rub it all in, let it rest in the refrigerator for 4 hours or overnight.
Put a meat thermometer in near the bone and roast 'til the lamb reaches 140 at 375 degrees. Cover with foil and let rest for a bit then carve. It should be a nice medium pink.
Bea loved to entertain. Have a few friends over and thank them for being your friends, then raise a glass to Bea.
1 comment:
I like your tributes. So many people were not included but I realized that unless you had a food connection with them you don't write about them.
Did you never use Paul Newman's products?
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