Laura the Gastronaut > Julia Child > Meat >
Pork and Herb StuffingPork and Herb Stuffing
November 11, 2021 | Laura
*This post may contain affiliate sales links. Please see full disclosure policy for details.
*The views expressed on this blog are my own.
✽ Recipe from Mastering the Art of French Cooking, Vol. I | Julia Child ✽
Julia Child Recipe 185 | 343 recipes to go!
✽ Pork and Herb Stuffing [Farce de Porc], p. 336
__________________________________
✽ Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.
✽ You can buy Julia Child's Mastering the Art of French Cooking, Volume I which contains these recipes here. (affiliate link)
The purpose of this Julia Child section of my blog is to document my journey of learning how to cook. To show my successes, my failures, and what I learned along the way.
Since I didn't create these recipes (if only!), I do not post exact amounts of ingredients or word-for-word instructions. If any of these recipes spark your interest, I highly recommend you buy Julia Child's Mastering the Art of French Cooking (affiliate link). It's a great investment and learning tool and contains hundreds of classic recipes.
What you will find on my blog is:
✽ Butter Count & Cost Total
✽ Recipe Rating
✽ Answers to Questions about Recipe
✽ Fun Facts about Recipe or an Ingredient Used
✽ The Recipe Process
✽ Step-by-Step and Final Photos of Recipe
I hope that you enjoy reading my thoughts, learn something new, and leave inspired to try a new recipe. Bon appétit!
__________________________________
Butter Count & Cost: Pork & Herb Stuffing
✽ Butter Count: +2 TB
✽ Cost: $34.97 [~$4.37 per serving]
Check out the total Julia Child butter count & cost here!
→ Looking for a different Julia Child recipe? Here's a list of all of the completed and pending Mastering the Art of French Cooking recipes!
Pork inside lamb? Yes, please.
This will be my fifth lamb leg recipe! We are moving right along. I'll be honest. The last stuffed lamb leg was a little bit disappointing. The lamb was stuffed with a garlic and herb stuffing, and I just felt like it didn't add anything to the lamb. Wasn't worth the effort in my opinion. Going into this recipe, I was hoping that I wouldn't be let down again.
Julia Child's Farce de Porc: Rating
✽ LAURA'S RATING: 9
✽ BRIAN'S RATING: 8.5
This recipe changed my entire opinion about stuffed lamb legs. We went from such a mediocre recipe to this amazing creation.
The ground pork stuffing was so delicious and just elevated the tastiness of the lamb leg. I even took the leftover pork stuffing and sauteed it, piled in on a piece of French bread, and had some awesome appetizers while the leg of lamb was in the oven. I am so excited to have these lamb leg leftovers.
Pork and Herb Stuffing: Questions
✽ Can I use a mini lamb leg?
Absolutely. For the past 4 lamb recipes that I made from Mastering the Art of French Cooking I used an entire lamb leg. It was so much food. We had so many lamb sandwiches, random lamb throw-togethers, and there's still some lamb in my freezer right now. You could say that I was swimming in lamb. Not necessarily a bad thing, but it's a lot.
I found these boneless mini lamb legs, and I wasn't sure if they would work well. I cut the end of the lamb leg (where the bone was) a little bit further, and put the stuffing in there. It ended up working great!
✽ Leftover Pork Stuffing
If you end up using a smaller lamb leg or just can't fit all the stuffing into the leg, you don't have to throw away the leftover stuffing! I simply just threw the leftover stuffing into a small saucepan, and sauteed it on medium heat until the pork was cooked through. I served it on top of a piece of toasted bread. It was a delightful appetizer while we waited for the lamb to be done!
✽ How long should I cook the lamb leg?
I've experimented a little with the timing. For a stuffed boneless lamb shoulder, I found that 27 minutes per pound at 350°F gives me a perfect medium rare lamb.
Looking for more Julia Child lamb recipes to read about?
→ Check out all of the meat recipes that I've completed so far!
Fun Facts about Lamb
✽ When is National Roast Leg of Lamb Day?
May 7th is National Roast Leg of Lamb Day.
✽ How much lamb is eaten in America?
The average American only eats less than a pound of lamb a year.. My husband and I definitely are an outlier. On the other hand, the average person eats 85 pounds of beef!
How to Make Pork and Herb Stuffing
✽ Step 1: Cook Onions
First up- onions cooked in butter until tender! All great recipes begin this way.
✽ Step 2: Soak Breadcrumbs
Now breadcrumbs are soaked in stock. I used a loaf of fresh French bread and threw it in the food processor to make fresh breadcrumbs.
After soaking, the breadcrumbs are drained and pressed so a lot of the liquid is removed. This liquid can be saved to make a sauce later!
✽ Step 3: Beat Ingredients
Everything is then mixed together- sauteed onions, soaked breadcrumbs, fresh ground pork, garlic, herbs, seasonings, and an egg. The stuffing is placed into the lamb and everything is tied up.
✽ Step 4: Roast Lamb
The lamb is roasted, rested, cut, and then enjoyed! If desired, you can make a sauce, but I find that this stuffed lamb leg doesn't even need it to be delicious.
*This blog, Laura The Gastronaut, and this post were/are not endorsed or supported by Julia Child or The Julia Child Foundation.
Category: Julia Child, Meat Cuisine: French
Keywords: stuffed leg of lamb recipe, french lamb recipe, easter dinner lamb, julia child lamb recipes, pork stuffing recipes
✽ Did you make this recipe too?
→ Let me know by leaving a comment below and sharing on Instagram. Tag @laurathegastronaut and hashtag it #laurathegastronaut.
More Lamb Recipes:
✽ Roast Leg of Lamb (just a classic but crazy delicious lamb leg recipe)
✽ Garlic Sauce for Roast Lamb (a must try for anybody that loves both lamb and garlic)
✽ Herbal Mustard Coating for Roast Lamb (lamb is so delicious when coated in mustard)
→ Check out all of the completed Julia Child meat recipes!
✽ You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I (affiliate link).
Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.
✽ Check out my Julia Child Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!
Bon appétit!
November 11, 2021 by Laura Ehlers
*This Pork and Herb Stuffing blog post may contain some Amazon affiliate links. These link to products that I personally use and recommend. If you purchase anything using my links, it will not cost you anything. It will though give laurathegastronaut.com some financial support which helps me keep this blog running. Thank you for reading my blogs and your continued support.