HELLO.

I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

Julia: VISITING FROM ST. PAUL, MINNESOTA.

A WONDERFUL WRITER AND TEACHER OF FOOD.

LYNNE ROSSETTO KASPER IS GONNA DO US A MAGNIFICENT ROAST LEG OF LAMB IN THE "RENAISSANCE" MANNER, WHATEVER THAT IS?

WELL, THAT'S INSPIRED BY THE 16th CENTURY AND THIS RECIPE COMES FROM EMILIA-ROMAGNA.

AND WHO WAS THAT?

WELL, A LOT OF PEOPLE THINK SHE'S AN OPERA SINGER.

THIS IS A REGION OF NORTHERN ITALY.

THIS IS WHERE PARMIGIANO REGGIANO CHEESE COMES FROM.

AND BALSAMIC VINEGAR.

IS BOLOGNA IN THERE?

BOLOGNA IS THE CAPITAL.

AND THE ITALIANS IN ITALY...

IT'S CONSIDERED TO BE ONE OF THE GREAT EATING CENTERS OF THE ENTIRE COUNTRY.

THAT'S WHY YOU'RE SO ENTHUSIASTIC ABOUT EMILIA.

YES, EXACTLY.

GOOD.

SO WHAT YOU WANT TO DO...

THIS IS ABOUT A 10 POUND LEG.

THIS IS MORE OR LESS THE SIZE YOU WOULD FIND IN MOST MARKETS.

AND WHAT WE'VE DONE...

IT'S 10 POUNDS WITH EVERYTHING ON IT... EVERYTHING ON IT... YEAH SO THIS IS WHAT IT LOOKED LIKE.

THERE'S THAT LOVELY LITTLE SIRLOIN CHOP WHICH I LIKE TO TAKE OFF AND JUST NIBBLE.

THIS BECOMES A LITTLE DINNER.

AND WHAT YOU DO IS, YOU JUST TAKE THE KNIFE AND YOU FIND THE BONE...

WHICH IS OUT HERE.

AND YOU KEEP RUNNING THE KNIFE RIGHT ALONG THE BONE AND JUST KEEP DOING IT.

SO YOU REVEAL THAT KNOB.

THIS IS PART OF THE BALL AND SOCKET JOINT OF THE LEG.

AND THEN YOU JUST KEEP ROLLING BACK.

AND I LOVE THIS CURVED BLADE.

YOU LOOK LIKE A REAL BUTCHER THERE.

YEAH.

CUTTING MEAT IS JUST FASCINATING.

THERE WE ARE.

THIS YOU CAN SAW OFF AND YOU HAVE A LOVELY, LITTLE CHOP.

I DO MAKE LAMB STOCK BECAUSE IT'S GREAT FOR SOME SOUPS.

SO WE'RE GONNA TUCK THIS OVER ON THE SIDE.

AND THEN WHAT WE WANT TO DO...

I TAKE THIS FLAP OFF, BUT DON'T THROW IT AWAY, SAVE IT.

AND THAT'S GOING TO BRAISE UP AND BE PART OF THE STEW.

AND THEN WE'RE GOING TO ROLL THIS IN AND WE'RE GOING TO TIE IT.

WE WANT TO JUST TUCK IT UNDER.

THIS IS COTTON STRING.

DON'T USE NYLON, WHICH MANY YEARS AGO I DID... OH, WHAT HAPPENED?

WELL, IT MELTS.

THAT WOULD BE FUN.

PEOPLE LOOK AT US WHO HAVE BEEN COOKING FOR YEARS AND THINK... "OH, YOU KNOW, THEY NEVER MAKE A MISTAKE."

WELL, ONE OF THE WAYS YOU LEARN IS BY MAKING A LOT OF MISTAKES.

NOW I'M GOING TO TIE THIS.

DO THAT AGAIN.

YOU PICK IT UP AND YOU TWIST IT AROUND AND THEN YOU GO DOWN LIKE SO.

THAT'S VERY USEFUL FOR ALL KINDS OF MEAT.

NOW YOU CAN DO THIS BEFORE OR AFTER YOU DO THE MARINADE.

I DO IT BEFORE THE MARINADE, IT'S JUST A LITTLE NEATER.

THERE.

THAT'S WHAT I CALL A VERY HAPPY LEG OF LAMB.

NOW, WE'RE GONNA SET THIS ASIDE.

FIRST, WE WANT TO PIERCE IT BECAUSE WE'RE GOING TO FLAVOR IT AND THIS IS A TECHNIQUE THAT WE'VE SEEN DONE A LOT, YOU KNOW.

IT CERTAINLY ISN'T NEW, BUT WE WANT TO... YOU'RE GOING DOWN A GOOD INCH?

OH, YEAH.

AND I'M MAKING THEM WIDE ENOUGH THAT LATER... BECAUSE I WANT TO STUFF IT, I CAN GET MY FINGER IN THERE.

AND YOU DO THIS A DAY AHEAD.

OH, SO THE FLAVORS GONNA PENETRATE.

EXACTLY, EXACTLY.

AND SO YOU WANT TO MAKE THESE SLITS.

NOW.

WE'RE GOING TO DO THE MARINADE.

THE ORANGE ZEST.

WHAT I'VE DONE IS TAKEN THE ZESTER... AND THESE ARE... YOU HAVE TO HAVE SHINY, FIRM SKINS TO ZEST ANYTHING.

THAT'S RIGHT.

BUT I TRY TO USE ORGANIC PRODUCTS WHENEVER I CAN BECAUSE THERE'S OFTEN A WAX ON THESE AND IT'S BEEN SPRAYED WITH PESTICIDES.

IF YOU CAN'T GET ORGANIC, MAKE SURE YOU SCRUB THE ORANGE SO YOU WANT TO GET OFF ALL THAT STUFF.

SO I'M USING THE ZESTER TO CREATE NICE, THIN STRIPS AND YOU WANT FOUR LARGE ORANGES DONE THIS WAY.

ISN'T THAT A LOVELY SMELL.

ISN'T THAT WONDERFUL.

ISN'T IT MARVELOUS.

AND I LIKE TO ZEST OVER THE ZEST BECAUSE YOU GET MORE OF THAT OIL.

THERE WE GO.

SO YOU TAKE THAT ORANGE ZEST AND YOU BLANCH IT VERY LIGHTLY.

DROP IT IN BOILING WATER FOR ABOUT THREE MINUTES.

IT GETS RID OF THE RAW TASTE.

IN IT GOES, THREE MINUTES.

AND WHILE THAT'S WORKING WE WANT SIX CLOVES OF GARLIC.

ISN'T THAT... THAT SMELLS SO GOOD.

YES, IT DOES.

MY IDEA OF A CLOVE OF GARLIC IS THIS...

NOTHING WIMPY, NOTHING SMALL.

A NICE BIG ONE... YEAH.

I USE THIS TRICK TO GET RID OF THE SKIN 'CAUSE I'VE SEEN PEOPLE DOING THIS KIND OF THING.

AND I JUST TAKE OFF THE END THERE... DO THAT, AND...

THE SKIN COMES RIGHT OFF.

YEAH, THE SKIN COMES RIGHT OFF.

IF YOU'RE NOT QUITE AS ENTHUSIASTIC AS I AM SOMETIMES IT COMES OFF ALL IN ONE PIECE.

THIS, WHICH IS A DARK SPOT.

I USUALLY GET RID OF BECAUSE IT CAN HAVE A BITTER FLAVOR.

SO WE WANT SIX OF THOSE.

WE'VE DONE A COUPLE AHEAD HERE.

AND IF YOU WANT TO THROW IN SEVEN, I'LL NEVER TELL.

I THINK IT'S TIME TO GET THE ORANGE PEEL OUT OF THERE.

SO IF YOU CAN JUST TUCK IT... WHY DON'T WE PUT IT RIGHT HERE.

GREAT.

IT STILL HAS THAT GREAT AROMA.

NOW WE HAVE THE GARLIC, SO HERE'S 2 PARTS OF THE MARINADE.

WE HAVE GARLIC AND WE HAVE THE ORANGE ZEST.

ALREADY WE HAVE A COMBINATION OF TASTY... TART, FRUITY QUALITY OF THIS AND THE BIG TASTE OF THE GARLIC.

AND NOW, ONE OF MY FAVORITE THINGS, SALTED ANCHOVIES.

NOW, IF YOU CAN'T GET SALTED ANCHOVIES AND YOU CAN FIND THEM IN A LOT OF ITALIAN AND MEDITERRANEAN SPECIALTY FOOD SHOPS, LOT OF GROCERIES.

BUT IF YOU CAN'T GET THEM, THE TYPE THAT COMES IN OLIVE OIL.... YOU WANT TO GET THE FLAT ONES THAT ARE PACKED IN OLIVE OIL.

NOT JUST VEGETABLE OIL, BUT REAL OLIVE OIL, YOU CAN GET THOSE AND ALL YOU WANT TO DO IS RINSE THEM AND THEY'RE FINE.

THIS IS WHAT A SALTED ANCHOVY LOOKS LIKE.

AND IT COMES PACKED IN SALT.

IT'S ONE OF THE OLDEST METHODS OF PRESERVING.

AND IT KEEPS INDEFINITELY REALLY.

EXACTLY, EXACTLY.

I PUT THEM IN THE REFRIGERATOR PACKED WITH LOTS OF SALT.

EVEN ADD SOME IF YOU NEED TO.

SO WHAT YOU DO IS, YOU WANT TO JUST RINSE THEM OFF AND THEN YOU TAKE THEM...

I OPEN IT UP.

FIRST OF ALL, I JUST KIND OF LOP OFF THAT END AND SOMETIMES WHEN THEY'RE VERY BIG THEY JUST EASILY OPEN UP LIKE A BOOK AND THESE ARE SLIGHTLY SMALLER.

ONE OF THE GREAT JOYS IS TO.. .

THERE'S THE BONE.

YES, THERE IS THAT BONE THAT RUNS RIGHT DOWN THE CENTER 'CAUSE WHAT YOU WANT TO DO IS JUST PULL IT OUT.

PRESTO!

AND THEN YOU'VE GOT AN ANCHOVY FILLET.

NOW WE'RE GOING TO START BY TAKING THE GARLIC.

I JUST DROP THE GARLIC IN.

DROP IN THE ANCHOVY.

THE BASIL.

WE DON'T NEED A LOT OF BASIL, ABOUT 1/3 CUP.

AND THEN I WANT TO GET, BEFORE I PUT THE ORANGE ZEST IN ABOUT 3 TABLESPOONS OF OLIVE OIL.

GOOD FLAVORFUL, ROBUST, LUSH, OLIVE OIL... VIRGIN OLIVE OIL.

OR EVEN EXTRA VIRGIN OLIVE OIL.

BUT THE KEY IS... ...AN EXCELLENT OIL.

OIL, THAT WHEN YOU TASTE IT ON THE SPOON, YOU LIKE IT AND IT DOESN'T TASTE LIKE MEDICINE.

SO, WE HAVE THE OLIVE OIL.

AND THEN WE ADD LEMON JUICE.

I PERSONALLY LIKE, I USE MY HANDS...

THEY'RE CLEAN... GOD GAVE THEM TO ME.

AND I JUST SIEVE, I WANT ABOUT 1 TABLESPOON OF LEMON JUICE.

DON'T OVER-DO THE LEMON JUICE BECAUSE WHAT I FOUND...

WHEN I STARTED DOING THE RECIPE AT HOME...

I SOMETIMES, I LOVE TART FLAVORS... AND I FOUND IT WAS ACTUALLY STARTING TO COOK THE MEAT...

THE ACID.

AND IT GOT TOUGH.

SO, YOU REALLY... ...ONE IS ENOUGH.

YEAH.

AND THEN THE OTHER THING I WANT... COULD YOU PASS ME THE BLACK PEPPER?

PEPPER AND ORANGE.

BLACK PEPPER, ORANGE, AND CINNAMON WAS A FAVORITE COMBINATION OF SEASONINGS DURING THE RENAISSANCE.

AND ONE OF THE REASONS FOR THE FUSS ABOUT THE RENAISSANCE...

...THIS IS A GENEROUS AMOUNT OF BLACK PEPPER... IS THAT IT WAS A TIME WHEN ITALIAN FOOD WAS CONSIDERED TO BE SOME OF THE FINEST FOOD IN ALL OF EUROPE.

AND THE STORIES GO THAT EVEN PEOPLE IN FRANCE SORT OF FELT THAT ITALIAN COOKS WERE THE THING TO HAVE.

THESE ARE THINGS I DON'T SAY TO THE FRENCH VERY OFTEN BECAUSE IT LEADS TO RATHER FRUITLESS DEBATE.

BUT THIS IS THE MARINADE NOW.

IT'S JUST COARSELY... ...JUST COARSELY.

YEAH, WE WANT TO GET THE GARLIC CUT DOWN BUT WE DON'T WANT TO PUREE THE ZEST BECAUSE THAT ZEST HAS A NICE QUALITY AND TEXTURE ALL ITS OWN AND SO DO THE BASIL LEAVES.

SO THAT'S READY TO GO AND IF YOU COULD PASS ME THE ROASTING PAN.

WE CAN TUCK THAT THERE.

AND NOW... LOOK AT THAT...

...ISN'T THAT LOVELY.

LET'S FLIP IT OVER AND START ON THE OTHER SIDE.

AND THEN I JUST MIX THIS UP.

WELL, I LOVE THE USE OF ORANGE.

I THINK THAT'S NICE.

...ISN'T THAT NICE.

SOMEBODY SAID TO ME... "BUT THIS SOUNDS AS THOUGH IT COULD BE FROM THE MIDDLE EAST.

WELL, ISN'T THAT INTERESTING BECAUSE THE ARABS INVADED ITALY IN THE 8th CENTURY AND REALLY DEEPLY INFLUENCED MUCH OF WHAT WE SEE IN ITALIAN COOKING, EVEN TODAY.

SO, THIS GETS TUCKED IN AND IT'S REALLY IMPORTANT TO LET THESE THINGS SIT OVERNIGHT.

IT DOESN'T PERMEATE UNLESS YOU LET IT, GIVE IT SOME TIME.

THERE WE ARE.

WELL, WHAT HAPPENS IS... WE TAKE THE REST OF IT... YOU DON'T WASTE A DROP.

AND RUB IT OVER.

RUB IT OVER ALL OF IT.

NOW, IT GOES INTO THE REFRIGERATOR OVERNIGHT AND THEN INTO THE OVEN FOR THE FIRST 20 MINUTES OF COOKING.

NOW, IT'S MARINATED OVERNIGHT.

IT'S READY TO ROAST... WE'RE GONNA GIVE IT SOME SALT.

AND I LIKE TO DO THIS ON BOTH SIDES OF THE MEAT AND THEN BLACK PEPPER, A BIT MORE.

AND THIS IS PERSONAL TASTE.

I LIKE BLACK PEPPER.

SO WE'LL GET THIS INTO THE OVEN.

THE OVEN IS AT 350°.

"F"...FARENHEIT.

YES.

NOW, THE MEAT'S BEEN IN ABOUT 20 MINUTES AND WE WANT TO ADD ABOUT 1 CUP OF A GOOD, DRY RED WINE.

THE RED WINE GOES OVER AND AFTER ABOUT 20 MINUTES WE'RE GOING TO BASTE IT.

WE'RE GOING TO KEEP BASTING AND THEN WE'RE GOING TO THROW IN THE BLACK OLIVES.

AND WE CAN DO THIS EVEN NOW.

I LOVE TO KEEP MOISTENING THE MEAT WITH THE PAN JUICES BECAUSE IT KEEPS GIVING BACK THAT FLAVOR.

SO THAT'S GOING TO GO IN AND OFF WE GO.

AND NOW...WE RELAX.

GOOD.

UHM, THAT'S A GREAT CHANGE IN THERE.

YEAH, JUST IN THAT SHORT TIME.

AND SEE HOW IT EVAPORATED.

I'M GOING TO ADD JUST A TAD MORE.

WHAT, ABOUT 1/3 CUP, OR DO IT JUST BY EYE?

YEAH, I THINK I DID CLOSE TO 1 CUP IN THE BEGINNING.

AND YOU CAN GO, YOU CAN ADD ANOTHER 1/2 CUP.

AND NOW WE'VE GOT SOME REALLY GOOD BLACK OLIVES.

OH, THEY'RE CUTE LITTLE OLIVES.

YEAH, THEY HAVE THEIR OWN BRANCHES... AND THESE HAVE THE PITS IN THEM.

IN THEM.

THIS IS HOME FOOD.

THIS IS HOME FOOD AND OH, I PIT OLIVES SOMETIMES DEPENDING ON THE DISH.

BUT IN THIS CASE...

IT'S AN YEAH, AWFUL NUISANCE..IT REALLY IS.

YEAH, YOU BASTE AND YOU KEEP BASTING OH, EVERY 10, 15 MINUTES.

AND IF YOU SEE IT EVAPORATING TO THE POINT OF BURNING YOU CAN ADD A LITTLE MORE LIQUID.

A LITTLE WATER.

A LITTLE WATER.

WHEN YOU'VE RUN OUT OF WINE.

BUT THE POINT HERE IS NOW THE OLIVES ARE ROASTING AND THEY'RE GIVING ALL OF THAT GOOD FLAVOR.

AND GETTING THE MEAT FLAVORS INTO THE SAUCE.

EXACTLY.

AND YOU KNOW...JULIA, COULD YOU HAND ME MY MEAT THERMOMETER?

I THINK ITS OVER THERE.

BECAUSE ONE OF THE THINGS TO DO IS...

THERE YOU ARE...

THANK YOU.

THE WAY I TELL IF IT'S DONE IS I GO INTO THE THICKEST PART OF THE MEAT AND I JUST GET A READING SOMEWHERE NEAR THE CENTER...

IT'S HARDLY REGISTERING.

NO, BECAUSE IT'S STILL, IT'S STILL IN EARLY DAYS AND THEN I'LL GO OUT HERE TOWARDS THE RIM AND SEE WHAT KIND OF READING I GET.

SO THAT'S GOING TO GO IN AND WE COOK IT UNTIL IT'S ABOUT 135° WHICH IS QUITE BLUSHED WITH PINK.

THERE WE ARE.

LOOK AT THAT.

IT'S REALLY, IT'S NOT BAD, IS IT?

NOT BAD, THAT'S BEAUTIFUL.

IT'S A REALLY DARK MAHOGANY COLOR.

IT'S LUSCIOUS LOOKING.

AND THE PAN SAUCE IS ALREADY HALF WAY THERE.

WE'RE GOING TO JUST ADD SOME BROTH.

COULD YOU PUT THIS INTO THE TURNED-OFF OVEN AND TURN OFF...

TURN THE DOOR UP... OR CLOSE THE DOOR UNTIL IT'S OPENED JUST A COUPLE OF INCHES.

IF YOU WERE GOING TO KEEP IT FOR MORE THAN 20 MINUTES YOU MIGHT WANT TO TENT IT WITH FOIL.

BUT THE IDEA IS NOW WE'RE LETTING IT REST.

NOW, UP GOES THE HEAT.

AND MAKING A PAN SAUCE, THIS IS SORT OF A STANDARD PROCEDURE.

THIS IS ITALIANS PROCEDURE?

YEAH.

BROTH.

AND I'M USING A POULTRY MEAT STOCK THAT'S A VERY TRADITIONAL STOCK IN EMILIA-ROMAGNA.

BUT YOU COULD USE A GOOD CHICKEN STOCK AND IF YOU HAVE A VEAL STOCK OR... OR YOU COULD HAVE A LITTLE LAMB SAUCE.

YES, TAKE SOME OF THOSE BONES I REMOVED AND COOK THEM WITH SOME AROMATIC VEGETABLES.

THIS IS SO IMPORTANT -- SOMETHING THEY ALWAYS DO IN FRENCH COOKING IS THE DEGLAZING, ISN'T IT?

EXACTLY.

ALL THAT CONCENTRATED FLAVOR.

YOU KNOW, I VIEW THIS AS A SYSTEM.

YOU KEEP BASTING THIS WITH FLAVOR WITH THE RED WINE.

YOU ADD THE OLIVES, THAT BRINGS MORE TASTE.

BUT YOU KEEP RETURNING FLAVOR TO THE MEAT AND WHATEVER THE MEAT HAS LEFT IN THE PAN YOU'RE GOING TO GIVE BACK TO IT IN THE FORM OF A SAUCE.

AND YOU NEVER EVER, EVER, WASTE ANYTHING.

YOU NEVER THROW AWAY FLAVOR.

GOD FORBID.

NOW, A LITTLE BIT OF TOMATO PASTE AND I LIKE IT IN A TUBE BECAUSE IT DOESN'T GO BAD.

GIVES A LITTLE FLAVOR.

IT GIVES BODY.

AND, NOT VERY MUCH THOUGH, YOU DON'T NEED A LOT OF IT AND I'M GOING TO BOIL THIS DOWN.

I WANT TO DO A REDUCTION.

THIS IS NOT A SAUCE THAT'S GOING TO DROWN THE MEAT.

A FEW SPOONFULS TO MOISTEN IT AND THAT'S IT.

I THINK I'M GONNA GIVE IT ONE MORE, ONE MORE TASTE... THAT LOOKS AS IF IT'S DONE MYSELF.

YEAH, I TEND TO THINK... OH, YES!

UHM, I LIKE THIS DISH.

I'M GOING TO JUST TAKE THIS IN HERE.

I DON'T THINK WE SHOULD COOK FOOD THAT WE DON'T ENJOY EATING.

OH, NO.

YOU HEAR PEOPLE SAYING, WE'RE GIVING A DINNER PARTY AND I'M GOING TO MAKE THIS DISH OR THAT DISH BECAUSE SOMEONE ELSE LIKES IT.

AND I AM ABSOLUTELY CONVINCED THAT IF YOU DON'T LOVE WHAT YOU'RE COOKING IT'S JUST NOT GOING TO WORK.

YEAH, I WOULD AGREE.

WE'RE GONNA KEEP THIS OVER HERE AND IT'LL KEEP WARM AND WE WILL VERY QUICKLY PUT TOGETHER A DISH OF GREEN BEANS WITH MORTADELLA AND THIS IS A VERY OLD DISH FROM BOLOGNA.

IT'S VERY SIMPLE TO DO.

AND MOST PEOPLE DON'T REALIZE... WE'RE GOING TO GIVE THIS A DASH OF OLIVE OIL ...HOW GOOD MORTADELLA IS TO COOK WITH.

NOW THIS IS MORTADELLA.

THIS IS THE GREAT-GRANDDADDY OF BOLOGNA... "BOLOGNEY" AS WE KNOW IT.

AND IT IS FROM, IT'S FROM ALL OVER ITALY -- BUT BOLOGNA IS PARTICULARLY FAMOUS FOR MORTADELLA.

AND WHAT WE WANT TO DO IS TAKE A BIT OF IT...

I'M GOING TO REMOVE THE SKIN.

...AND YOU WANT IT IN A THICK SLICE.

YOU KNOW, THERE, THIS IS SERVED AS AN HORS D'OEUVRE.

OH, THICK SLICE OF IT...

THICK PIECES THAT ARE CUT LIKE THIS AND YOU PUT ON A TOOTH PICK, AND YOU NIBBLE ON THEM.

AND IT'S REALLY A PORK MOUSSE.

AND I'M GOING TO JUST CUT THIS... DO YOU THINK IT'S MADE IN THE U.S?

THIS WOULD HAVE TO BE BECAUSE WE'RE NOT ALLOWED TO IMPORT THIS FROM BOLOGNA.

BUT IT'S A VERY GOOD ONE.

AND THE TASTE SHOULD BE QUITE SMOOTH AND LUSH AND HAVE A SUBTLE HINT OF THE CINNAMON AND THE CLOVE AND THE BLACK PEPPER THAT'S USED TO MAKE IT.

NOW, FAIRLY HIGH HEAT.

AND WHAT I'D LIKE TO DO...

HERE'S MY SPATULA.

...IS JUST SAUTE THAT LIGHTLY.

I WANT TO RELEASE THE FLAVOR OF THE MORTADELLA.

AND WE'VE GOT A POUND OF PRE-COOKED GREEN BEANS AND YOU COULD EVEN HAVE DONE THIS YESTERDAY FOR TODAY.

AND I'VE RINSED THEM WITH COLD WATER TO STOP THE COOKING.

BEAUTIFULLY GREEN... YEAH, THEY REALLY ARE.

AND YOU KNOW, WE TEND TO LIKE OUR THINGS VERY, VERY CRISP.

BUT IN ITALY THEY'RE A BIT MORE DONE.

I DON'T LIKE THINGS CRUNCHILY UNDERCOOKED.

I LIKE THEM BEING EITHER RAW OR COOKED.

YOU SURE YOU'RE NOT ITALIAN?

NO.

I'M PARTLY NORWEGIAN AND PARTLY FRENCH, IN SPIRIT...

IN SPIRIT.

BUT OTHERWISE, UTTERLY AMERICAN.

I THINK SOMEWHERE DEEP DOWN IN THAT SPIRIT THERE'S ALSO A SENSE OF ITALY.

WELL, THERE MIGHT BE.

ISN'T IT A GOOD IDEA TO BRING OUT THE FLAVOR FIRST BECAUSE IF YOU JUST SCATTERED IT IN YOU WOULDN'T GET THE FLAVOR OF IT.

YES, YOU WANT TO ACTIVATE THIS.

AND YOU COULD USE A BIT LESS IF YOU'D LIKE.

THIS IS AN INTERESTING THING I LEARNED IN EMILIA-ROMAGNA... OF USING SOME OF THESE WONDERFUL CURED PORK FOODS -- LIKE MORTADELLA, OR PROSCIUTTO.

IN SMALL QUANTITIES TO FLAVOR DISHES, NOT IN LARGE QUANTITIES.

ISN'T THAT GOOD?

IT'S MUCH BETTER HOT THAN COLD.

I, YOU KNOW, I THINK YOU'RE RIGHT.

IT IS.

WHY DON'T WE STOP HERE AND JUST HAVE SAUTEED MORTADELLA?

OKAY.

NOW, IN GO THE BEANS.

WHAT'S THAT, 1 1/2 POUNDS OF BEANS?

ABOUT 1, 1 1/4 POUNDS.

AND I FIGURE... MEASUREMENTS AREN'T TERRIBLY IMPORTANT.

NO.

WHAT WE WANT TO DO IS JUST MAKE SURE THAT WE HAVE ENOUGH FOOD THAT NO ONE SHOULD WANT AT OUR TABLE.

I'M ITALIAN, AND TO ME YOU ALWAYS HAVE MORE THAN ENOUGH.

THERE.

1/2 CUP OF TOASTED WALNUTS THAT YOU'VE JUST BROKEN AND TOASTED ABOUT 350° FOR MAYBE 5 OR 10 MINUTES.

THAT BRINGS OUT THE FLAVOR OF THE NUTS.

YOU KNOW NUTS ARE HARVESTED IN THE FALL SO I STOCK UP ON THEM IN THE AUTUMN AND STICK THEM IN THE FREEZER.

THAT'S A GOOD IDEA.

YEAH, BECAUSE THEY CAN START TO GO RANCID.

BUT I ALSO FIND WHEN THEY'VE BEEN IN THE FREEZER FOR A WHILE THEY REALLY NEED TO BE TOASTED BEFORE YOU USE THEM.

SO, LET'S LEAVE THAT OVER LOW HEAT.

COULD YOU HAND ME THE LAMB?

COULD AND WOULD.

ALL RIGHT.

AND I'M GOING TO TAKE THIS... OVER HERE?

RIGHT OVER HERE, PLEASE.

THANK YOU.

FIRST OF ALL, WE WANT TO GET RID OF ALL OF THIS CORDING WHICH HAS DONE ITS JOB.

THAT REALLY HELD VERY NICELY, DIDN'T IT?

IT REALLY DID, IT REALLY DID.

AND NOW THIS WILL GO... WHOA, THAT'S HOT!

IT'S NICE HAVING THE BONE AS A HANDLE, ISN'T IT?.

YEAH, AND THIS IS SOMETHING WHERE...

IF YOU CAN HAVE THE BUTCHER DO WHAT IS CALLED, "FRENCHING" WHICH IS TRIMMING THE MEAT DOWN AND CLEANING.

YUP, SO YOU HAVE THAT NICE BONE.

YEAH.

NOW, WHAT WE'LL DO IS... WE'LL TAKE THE GREEN BEANS.

OKAY.

NOW, LET'S DO... COULD I ASK YOU TO FLIP OFF THAT BURNER?

I THINK THIS IS, I'M NOT SOMEONE WHO DOES A LOT OF GARNISHING.

I THINK FOOD IS ITS OWN GARNISH.

AND I THINK TAKING THIS OUT WITH ITS OWN SIDE DISH.

NORMALLY IT'S... THAT'S LOVELY.

WELL, THAT MAKES THE GARNISH I MUST SAY.

THERE WE ARE.

AND NOW THE SAUCE WITH THE BLACK OLIVES.

AND THEN YOU HOLD A LITTLE BIT BACK SO THAT WHEN YOU CARVE AT THE TABLE YOU CAN PUT THIS IN A PRETTY SAUCE BOAT.

YOU SPOON JUST A LITTLE BIT OVER EACH SERVING.

I'LL BE INTERESTED IN WHICH METHOD YOU USE FOR CARVING A LEG OF LAMB.

WELL, I USE TWO METHODS.

I USE THE FRENCH METHOD WHICH IS CARVING THIS WAY.

AND WE GET THESE LOVELY, LONG SLICES AND IT'S... LOOK AT THAT... WE GET ALL THAT NICE FLAVORING.

AND YOU CAN GO RIGHT DOWN IN.

AND THIS I LIKE TO USE WHEN YOU HAVE PEOPLE AT THE TABLE...

SOMEONE WHO LIKES IT UNDERDONE.

SOMEONE WHO LIKES IT MORE DONE.

BECAUSE YOU'RE GOING THROUGH THE MEAT AND YOU'RE STARTING AT THE TOP OF COURSE, WHICH IS MORE DONE.

I USE THE AMERICAN METHOD WHICH IS ESSENTIALLY GOING DOWN TO THE BONE.

I'M GONNA START DOWN HERE, LIKE THIS, SCOOPING UNDER.

I'M JUST RUNNING THE KNIFE ALONG THE BONE LIKE THIS SO YOU REALLY ARE LOOSENING THE MEAT.

AND THEN YOU CUT STRAIGHT DOWN LIKE SO... OR LIKE SO... FOR PEOPLE WHO WANT TO HAVE IT... HAVE THE WHOLE SPECTRUM OF WHAT LAMB TASTES LIKE.

IN MY PERSONAL...OH, SEE, THIS IS COMING OFF.

THIS NEVER COMES OFF QUITE AS WELL AS THE FRENCH METHOD AND MY PREFERENCE IS TO JUST CARVE AWAY USING THAT FRENCH METHOD.

SO I WOULD CONTINUE GOING DOWN LIKE SO.

WITH A NICE, LONG, SHARP KNIFE.

YEAH, YOU NEED A GOOD CARVING KNIFE.

IT'S BEAUTIFULLY DONE I MUST SAY BECAUSE IT'S NICE AND PINK.

YEAH, AND IT IS FLAVORED.

YOU CAN SEE HOW THE FLAVORS PERMEATED ALL THE WAY DOWN.

I'M GOING TO PUT SOME GREEN BEANS ON THE PLATE LIKE SO.

THIS IS NOW WHERE THE SAUCE ENTERS INTO THE PICTURE.

AND ALL WE WANT TO DO IS JUST GIVE EVERYONE...

THE OLIVES.

YEAH, A FEW OF THE OLIVES.

AND THAT IS ESSENTIALLY THE DISH.

IT'S VERY, VERY SIMPLE.

A NICE BIG SERVING FOR MEAT LOVERS.

ABOUT HOW MANY PEOPLE WILL THIS SERVE.

OH, EASILY SIX TO EIGHT BUT I LOVE TO HAVE LEFT OVER LAMB BECAUSE I SERVE IT THINLY-SLICED THE NEXT DAY, ROOM TEMPERATURE WITH A LITTLE BIT OF BALSAMIC VINEGAR ON IT... AS A, ALMOST A SALAD.

IT'S DELICIOUS.

IT'S DELICIOUS.

SO THIS IS LAMB IN THE STYLE OF THE RENAISSANCE.

WELL, THIS IS LOVELY.

LYNNE, THANK YOU VERY MUCH.

THIS HAS BEEN A GREAT LESSON IN LAMB COOKERY AND EVERYTHING ELSE.

THANK YOU.

WE'RE HAVING A CONTEST AND EVERYONE'S TO SEND IN THEIR FAVORITE BISCOTTI RECIPE BECAUSE EVERY COOK I KNOW SAYS... "WELL, THESE ARE NICE, BUT TASTE MINE, ITS THE BEST."

IT'S BEEN GREAT FUN TO HAVE YOU HERE.

I'M JUST DELIGHTED.

YOU'VE ADDED A GREAT DEAL TO OUR SERIES.

COME AGAIN.

Lynne: THANK YOU.

IT HAS BEEN A REAL PLEASURE.

BON APPETIT.