The Cavalier's Broil

Time 1 hour 20 minutes
Yields Serves 6 to 8
The Cavalier’s Broil



Heat the oven to 400 degrees.


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


Remove 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.


Meanwhile, heat the grill to medium-high.


Grill 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


Cut 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.


Meanwhile, 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.


Combine 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.

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.

Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.