Note: This recipe is not exclusive to lamb and can be applied to any other ungulate.
This recipe was created out of need on a cold, wet mountainside in New Zealand. We were shooting the Red Stag episode and woke up to a heavy, thick fog that made glassing impossible. Steve had shot a wild lamb for camp meat, and for a rare and really enjoyable hour, we had nothing to do but cook and eat something for the crew’s enjoyment. Plus we were hungry. Here’s the recipe:
All you need is:
- • Whatever hunk of lamb you possess.
- • English style HOT Mustard (this one is tricky and important-they have mustard in New Zealand that literally fries and freezes your brain simultaneously—best was a brand called “Masterfoods”)
- • 1 lemon
- • 2-3 feet of tinfoil
- • Optional olive oil
Simply take your lamb (I used a whole leg) and slather it in a thick layer of mustard. Cut thin slices of lemon and cover the lamb. Wrap it in foil and put it on the coals of a fire (or in the oven). You could put some olive oil in there, but it doesn’t need it—and you could add salt, but it doesn’t need that either. Then just cook it until it’s done. Probably took about 25 minutes on our hot little fire.
It wasn’t just good. It was very good. The hot mustard somehow loses its vicious bite and, as it combines with the lemon, some unexpected magic happens. Try it.
A few nights later Steve recreated the dish in a kitchen, along with a big sautee of root vegetables. Delicious.