Ep 20. Roast of Veal and Leg of Lamb

In Julia & Jacques Cooking at Home, season 1 episode 20, titled "Roast of Veal and Leg of Lamb", Julia Child and Jacques Pépin teach viewers how to prepare two classic meat dishes. First, they demonstrate how to prepare a succulent roast of veal with sautéed onions, mushrooms, carrots, and celery. Julia explains the importance of searing the meat first and then roasting it in the oven until it reaches the perfect internal temperature. Meanwhile, Jacques whips up a flavorful sauce using the pan drippings and a touch of cream.

Next, the duo moves on to a leg of lamb, which they season with garlic, rosemary, and thyme before roasting it in the oven to juicy perfection. But in true Julia and Jacques fashion, they don't stop there. They also show viewers how to make a delicious mint sauce and a traditional French ratatouille to accompany the lamb.

Throughout the episode, Julia and Jacques offer helpful tips and techniques for working with meat, such as how to properly truss a roast and the importance of letting meat rest before carving. They also share personal stories and anecdotes, making the episode feel like a cozy dinner party with two beloved culinary icons.

As always, the chemistry between Julia and Jacques is delightful, and their passion for cooking is infectious. Viewers will come away with the knowledge and confidence to tackle two impressive meat dishes, as well as the inspiration to experiment in the kitchen and make each dish their own.