The Cavalier's Broil

Servings: 6 servings



* Note: Mutton is richer and meatier than lamb. In the absence of mutton, we used lamb. For the Lamb: 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. For the 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. This recipe yields 6 to 8 servings. Each of 8 servings: 393 calories; 380 mg sodium; 122 mg cholesterol; 28 grams fat; 12 grams saturated fat; 2 grams carbohydrates; 32 grams protein; 0.59 gram fiber.