Results for Roasted lamb leg on a skewer in the Italian way
We're going to do a beautiful roast lamb, easy gravy. We're going to an amazing Italian version of a kind of mint sauce that you're gonna absolutely love. So first things first, got a leg of lamb from you butchers. If you love good food its all about the leg. Now flavours, erm, rosemary beautiful just pick off some little spruce. Rosemary and lamb two peas in a pod. Really, really good. Three cloves of garlic. Slice the garlic like that. Garlic there. Rosemary there. And there's one more flavour this absolutely going to divide you people but you've got to trust me. Anchovies. Now some of you will be going oh I don't like anchovies. They smell fishy and all that business It's not there to be like a particular flavour. It's there to be a seasoning. if you're clever about it you'll never ever taste it. Slice up the anchovy into like little thin bits. So there's your three flavours. Then if you look at the leg of lamb here, can you see how it's gone kind of red here and white here and that's basically where the separate little bits of meat kinda join. So what I wanna do quite so of you know bravely is get the tip of this knife here and just stick it in and give a little twist up in between those little gaps and then you stick your finger in and then get one one little piece of anchovy, one little piece of rosemary and one little fleck of garlic What happens in this is, when the lamb cooks the fat kind of starts to melt. That makes the Rosemary fry and the anchovy completely disperses into sort of a juice. And of course the garlic sauce thundering away given a good old hum of flavour. You can even nick some of this anchovy oil just put a little bit over the top and have a good old slap around. Get yourself some salt and a little pepper. Look at that, beautiful leg of Lamb. Put your roasted meat on top of the rack now. The hot air can kind of get all around the lamb and roast the lamb quite evenly. What we can do is we can prepare for the most incredible gravy. Get two or three onions. Peal them half them, slice them up, as that lamb cooks, all the lovely sort of sticky goodness comes out of it. And things like onions when they roast or slowly cook they go sweet and delicious and sort-of jammy and gorgeous. So I'm gonna put all the leftover bits of garlic, anchovy, rosemary and all of that onions I'm gonna put that straight into the tray, cooking for an hour/ hour and a half That is going to give us the preparation to make an incredible and easy gravy. Look at that beautiful. we've got all those lovely sweet caramelized onions and stuff get rid of as much fat as you can you'll be left with about a tablespoon in the tray. Looking good. All we have to do to make this gold now is a heaped tablespoon of flour. Going to whack it straight on a medium-high heat. I'll break that frying with half a wine glass of red wine give a little shake up, the wine will cook away. You can see immediately that it will start to thicken. This is like the secret ingredient with any dark meat. A little bit of jam like this going in will just bring all those flavours together. It's going to be really really good. I'm going to give it a little move around like this. Pint of chicken stock and then you have a lovely onion gravy. So I'm going to turn it down to a sort-of medium-low. It will start ticking away. When it looks good it's ready to eat. You might just wanna season it with salt and pepper. Let's come back to this lamb here. You can actually pour out any juice straight into the gravy. That will help give a flavour and thicken it. So what I want to do for this lamb is make a really good sauce. It's called Salsa Verde if you like mint source: this is another world. I'm gonna use a little chopper, bunch of mint, parsley, a little half clove of garlic, one anchovy fillet, one little gherkin in there, capers just a tiny little teaspoon What I wanna do is just chop it up You can see in there it's nice and fine, nice and rustic. Im going to add about a tablespoon of good olive oil a little teaspoon of mustard a pinch of salt and pepper and a swig of red wine vinegar about a teaspoon and a half. And honestly, it turns, literally, everything you put it on savory into something beautiful. So Salsa Verde is done, the lamb is done, I'm serving this beautiful dish with some smashed vegetables. Swede and potatoes. Push that down like that to one side. Bosh! My lovely roast lamb, like that. You've got a beautiful gravy. A lovely new look at roast lamb, smashed veg Salsa Verde, and a beautiful onion gravy. Gorgeous. if you love this, hit the thumbs up button. Thank you very much. Bye!
English Oven Lamb "Turkish style one of the most popular recipes of chef Burat this is my first video so do not forget to support :) if you like the recipe, thumb's up and subscribe you are free to share my video with others super easy steps without complexity you will taste one of the most delicious lamb recipe in your lifetime Red bill pepper, garlic, spring onion rosmary, thyme, mushroom salt and pepper lamb thighs wax paper and aluminum we separate the extra fat as it may ruin lamb juice during cooking like these ones we just need to leave as little as possible salt and pepper in both sides chop the bill pepper chop the mushroom into large pieces so it will absorb juice during cooking chop the spring onion separate the rosemary leg from leaves roasting add a bit of olive oil on high fire keep in mind that you should not cook it at this stage just roast it roast in each side until this red goldish color form up😋 spread the aluminum in a deep pan or bowl then the wax papper add the red bill pepper and mushroom first then spring onion, rosemary, thyme, and garlic preheat the oven 175 F leave it for one hour burned my hand 😖 the best smell of oven lamb in 2019 i personally like it with coconut sauce: limon+butter+ coconut milk 💐 Do not forget to support me and subscribe 💐
Okay guys, we're gonna bring together two of the most incredible things in the world, the roast and the curry, yes, you know it makes sense. This is a proper weekend treat, an amazing alternative to a Sunday roast. So here I have the beautiful shoulder of lamb. Beautiful sweet meat, that over course of time will just reward you with tenderness and beautiful pulled meat, it's gonna be epic. So first up we need a spice paste, let's get some flavours going. I want to go in with one thumb sized piece of ginger, my thumb not yours. Add a whole bulb of garlic, a pinch of salt and pepper, and one red onion. Just peeled and quartered and thrown into here as well. Next up, some serious lamb loving spices mustard seeds, just a tablespoon, these are gonna give great flavour, almonds the nice little handful goes in, a nice generous pinch of cumin. What we want to do is want to flavour the lamb, kind of marinate the lamb but create like a crust that's just outrageous. So next pick it up with some fresh chilies, I'm gonna go in with 2 but you spice it as you like it. We're then gonna whiz this up, now add a lug of olive oil, a tablespoon of vinegar and 2 tablespoons of lovely yogurt, I can smell that already. Now have a little taste Oh, hoo, even raw, absolutely delicious. I'm packing a curry into a roast so these flavours need to go deep into the meat. Get yourself a knife and go about two inches deep, as you go in just sort of twist, in, twist, in, twist, in, twist twist, twist, twist, twist, twist. That's secret ingredient number one, okay, curry leaves. They're like little mini bay leaves, just run your hands down the stalks and you get these, the smell is phenomenal. Now stuff those leaves right into the meat and that's what I call proper flavor happening there. Spread your marinade under and over your joint, it's gonna stick to the lamb to kind of be this lovely kind of encrusted look at the colours so beautiful.Just gonna put some water in there to sort of give a little bit of moisture to the air and you're gonna get incredible sort of sticky goodness in the bottom of that tray. Give it a little drizzle of olive oil and just look at that what picture. That's gonna go into a hot oven let's say about, mmm, 220 degrees celsius, for about 20-30 minutes, just to kind of get this kind of crusting up. Then I'm gonna turn the oven right down to about 130 degrees celsius, nice and low, cook it for three to four hours until it's sort of pull-able and you can just pull it all apart and in the bottom of this tray we're gonna make the best gravy ever. So three and a half hours has passed, that last little moment, when it just kind of dances, that's what I'm after Boom, look at it, gorgeous and just like your Sunday roast, the best gravy comes from the tray. You want to save all of this lovely goodness and just pour away that pure fat, okay. Bring it to the boil and give it a makeover with some fresh flavours.So we're gonna go back with our friend mr. mustard seeds, just find a little spot of fat and then just put a little heat teaspoon in, they're gonna start popping, they have wonderful flavour, we're gonna go back in with some fresh curry leaves, just for sort of vivaciousness and freshness. Then we're gonna go in with the sliced red onions, nice, fast heat, aggressive, quick, give it a stir, I love the way it's so immediate, in with the ginger. Then we're gonna go in with some green chilli again, nice and fresh, a small bunch of coriander, half to go on my dish, and half the stalks washed to get chopped up and put into this sauce. It's almost like stir frying now, we're moving it around and then last but not least some tomatoes. This is like the best of roast gravy, this is the best of a curry sauce, I'm just gonna add a very important ingredient- coconut milk. As soon as this comes to the boil, it's ready, let's have a go. That's naughty that's very naughty. Needs a nice pinch of salt, he's gagging just for a little bit of lemon, just to lift it. All that's left is to platter it up, your Sunday roast will never be the same again. I'm serving it up with a lemony green salad crunchy poppadoms and some fluffy basmati rice. That as a feast is really amazing. Let's not forget that naughty sauce, look at that guys, you have to say that is a celebration. If you did this at the weekend, I think people are just going to go absolutely mad for it and that is going to be a precious little mouthful. That outside layer of the lamb is so good, the inside is sweet and juicy tender and with the gravy, or the sauce, outrageous. So next time, do something a bit different. YUM.