The Lamb Show | Dinner at Julia's | Julia Child
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- เผยแพร่เมื่อ 20 ต.ค. 2024
- Julia visits a butcher shop for the perfect cut of lamb for her classic Leg of Lamb Roast with Herbs and Mustard, and guest chef Moncef Meddeb of Boston’s L’Espalier Restaurant serves up Maine Lobster in Shallot Butter Sauce. Wine expert Richard Sanford of the Sanford Winery in Santa Ynez, California offers suitable wines.
About Dinner at Julia's:
Julia Child sources fresh ingredients then prepares a special menu with a distinctly American accent. Centered around a weekly dinner party for 10 hosted in a mansion just outside Santa Barbara, Julia is joined by chefs from premiere restaurants around the country who share their techniques and specialties, plus California vintners who offer selections to pair with the evening’s dinner.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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It’s as though the intro music were composed specifically with nostalgia in mind:)
Imagine being a butcher or a grocer or something and Julia Child is a regular!:)
Can you guys please are this show on the PBS create channel. Would love to see more of this show love watching Julia Child shows getting tired of the ones they keep showing over and over.
Julia is so impressive to watch
just as with the original series Julia makes all seem so easy and natural so people feel confident. her asides are so valuable!
What a classy life they lived
I vividly remember this episode as a kid. My mother and I made the leg of lamb following Julia's recipe. Julia's looked amazing but we were not a fans of the mustard/rosemary mixture (this gave birth to my passionate lifelong hatred of rosemary). That lobster appetizer looked amazing. The epitome of elegance and class but not at all snooty.
Absolutely WONDERFUL 🎉🎉🎉😊
Pear dessert is to die for 🍐❤
It would be great to have the air date of these shows as they’re posted. I’m guessing from context this is from the early-mid 1980s?
Also, I’m surprised that this very knowledgeable winemaker would claim that pinot noir vin gris isn’t rosé. Any non-red wine made from red grapes with skin contact is a rosé. And many rosés (probably most) are dry.
1983. If you Google "Making Dinner at Julia's Washington Post" you can find an article from April 12, 1983 that's behind-the-scenes with this very episode ('Sizzle by Marian Morash"). Just posting again because it looks like my other post (where I directly linked the article) seems to have gotten caught by a spam filter.
@@jessrow1275quite the fuck up, but he's only human, we all fuck up sometimes.
Having learned to cook with Julia, its frustrating that many super markets now only sell bonless legs of lamb...which lacks the flavor of a whole leg and there is no bone to make the stock for the sauce.
Call the super market, ask for the meat department and order a bone in leg from the butcher.
Wish I could buy American lamb. Stores only sell Australian Islam lamb.
👍🏻
Julia cooking for the masses but having a royal diner at the Castle with uber rich friends and 1000$ wine bottles.
What a shame I can't STAND the taste of lamb, because that looks VERY very good!!
Too Gamey!!!!
The gamey taste of lamb comes from the fat and not the meat. So, remove as much fat as possible before cooking. Also, domestic lamb is much less gamey than lamb from New Zealand or Australia. I actually like the gamey taste of lamb and feel sad that American sheep have been bred to have almost no flavor, but I guess that's what people like. A shame!
@@douglasworley-lr9dr Shoulder of lamb is a much milder, sweeter flavour than the classic leg of lamb roasting joint, which as you say can taste gamey and tends to be tough.
I prefer shoulder every time and slow roast it long and low so it's falling off the bone and meltingly tender. The additional fat on the shoulder ensures a succulent end result. Undercooked, pink lamb is not for me!
Its a shame american lamb never caught on. It could have become competitive in the market and we would have had an extraordinary breed that would have been astounding.😢 now we will never know.
It can very well be a forgotten flavor some day.
Not sure what you mean. All the grocery stores in my city sell domestic lamb all year round.
@@jimbo477 oh nice. All I ever see from grocery stores is ground lamb, and occasionally rack of lamb…
In maybe, 20 states? I’ve either had to order through my local butcher which would be imported from New Zealand or Australia… or anything other than ground, lamb or rack of lamb. I typically cook with the head, legs, shoulder hips, and loins. Grocery stores typically never have them for me.
every store gives me the same excuse. claiming it has more to do with demand. Not many people want to eat lamb anymore.
I have never seen domestic lamb for sale in Texas. Only Australian or NZ.
@@AlphaShepherd I guess I am spoiled. I was at my grocery store yesterday and they had fresh beef tongue, sliced lamb liver, frozen chicken hearts, gizzards and livers, but, alas they have stopped carrying shellfish and I live on the coast. Nobody here wants shellfish. Too many vegans I suspect. No disrespect intended to vegans.
The butcher they got sounds nervous. Chill, choom. It's all good. You're on a show with Julia Child. Everything's going to be alright.
Julia Child in MY butcher shop? I would have peed my pants right on the spot!
Christian orthodox believers like to have lamb on the Easter table, as the lamb is associated with the figure of Christ, sacrifice and votive offerings made around the time of his alleged death and resurrection. But not everyone likes the taste of lamb or mutton so it will not be found in every home. Even so, the Christian Orthodox Easter is celebrated in spring time when sheep give birth to lambs making it a convenient meat to procure. Otherwise lamb is not as popular as pork and chicken in those parts of the world.
Sorry....but as a southerner (born, raised and still in South Carolina) instant grits are NOT grits. They are the reason so many people hate grits. 🤢🤮
Try to have some understanding and compassion.
I'm English and have never tasted grits, though obviously I know what an American classic they are. I must say that white slop with added eggs and cheese looked decidedly unappetising to me!
I thought it an unworthy accompaniment to that classic roast lamb. Elegant creamed potatoes would have been far better.
@@NWG1961 Compassion?! They are posting their valid, personal opinion on grits as a Southern American. As a Brit who never tried the dish, I found their perspective fascinating.
What do 'compassion' or indeed 'understanding' have to do with anything?!