The oldest recipe for lamb I could find is for a shoulder of mutton or lamb—a membre de mouton à la judaïque—which comes from Pierre de Lune’s 1656 cookbook, Le Cuisinier, où Il Est Traité de la Véritable Méthode pour Apprester Toutes Sortes de Viandes . . . This recipe calls for lots of garlic and anchovies to be embedded in a shoulder of lamb with herbes de Provence. The pan juices are reduced with the juice of an orange and enhanced with white pepper and orange peel. The title of this recipe is one of the first known uses of “judaïque” (“Jewish style”) in a French recipe. Don’t forget that, “officially,” no Jews lived in France at this time. Here is my adaptation 350 years later.
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