Ep 22: 6-hour Slow Roasted Leg of Lamb Kamado Joe Classic 2!

hey guys it's jeff and today is australia day uh and to celebrate we're gonna make uh slow cooked lamb six hours in fact or seven when you're rested but who's counting right um and it's probably our last show in this house yazoo yeah because we've sold which is why we've been a little bit absent um but yeah so new location for the next one anyway uh slow cooked lamb greek potatoes and i'm going to try and get yazo on camera no and that's going to be uh that's going to be an interesting battle because well she's the expert at them but anyway um it's like man let's go [Music] [Music] [Music] all right so we've got a lovely leg of lamb here uh first thing we need to do with our boning knife is just um give it a little score so we can let our spice rub penetrate a little bit just hash pattern it doesn't have to be too exact both sides don't go too deep just enough to break the surface and get it in a little bit that's it all right i've got a little bit of rub left over from the last time i made this but i'm just going to top it up so for the spice rub we want a teaspoon of smoked paprika of half a teaspoon of thyme not too much because it can get overpowering a teaspoon of black pepper lovely teaspoon of onion powder done teaspoon of cumin and a teaspoon of when it comes out where is it there we go teaspoon of salt and all we need to do is uh coat a little bit of olive oil why do you leave that bone thing because it's the oh don't hold it like that it's the chef's snack yeah that's the that's the chef's privilege isn't that right how do you leave that bone thing in why are you such a meat hater yazoo all right so uh spice rub just um all over don't ignore the sides other side i'm rushing because apparently the kids haven't had breakfast yet and um apparently i was supposed to have done that no isn't it like the mom's job that one yes i think so because it's your job and daddy has to do all the cooking for dinner that's it all right so that's basically it um six hours in the camaro joe 250 degrees fahrenheit about 120 degrees celsius and it will be fall apart tender um i don't like you at all i don't even know what i was saying uh six hours uh one hour resting i'm going to put it in now um i think i already said it 250 fahrenheit 120 celsius we won't even check it for at least two hours we're gonna move some furniture actually in the meantime over to our new house which well it's a temporary house because we're building but um it's not too far away um who even needs to know that probably no one um on camera uh a bit later on to do some great spuds to go with it so i have nothing else left to say let's go uh let's get this on i did forget to say obviously you can do this in your oven um as well you don't get that kind of charry natural smoky flavor but you know it's it's all good so let's go on the middle so um we're not going to check this for about uh two to three hours um it'll be two to three hours open and then three hours wrapped in a braising liquor so when we're ready to do that we'll show you the next bit yum this is jasmine peeling greek style i'm wasting half the potato with her thick peels this is the only way to peel and cut vegetables you know what it's quite appropriate for australia day that you peel them that way why is that look how much faster it is and look look at this thing where you've hacked off half the potato and and i've got these tiny little peels here and you've got this giant thing here we'd like half the potato left on it you spud okay greek potatoes uh greek style yazoo potatoes so basically i've got a whole bag that i peeled here a couple kilos um and we just want to cut them into quarters or sixth depending on how big they are but kind of like that is that acceptable to you oh greek australian chef of the house yes bit biggish yeah bit bigger so ones like that we kind of just um yeah still more like that yep he has declined to be on camera even though she's just done her nails and paid probably 75 bucks and told me that it's 20 bucks why would i need to lie that's making the conversation a bit serious anyway so just go through and run through all of these spuds okay um we're running out of everything in this house but i think we can scrape it together so about a tablespoon of dijon mustard i usually put it in the lemon okay but what's the difference we're going to mix it in anyway the complaining is endless if you're going to do it do it right well you can see that i've already watered down this to kind of get it all out of the jar because we're running out of everything in this one all right that's that um how much uh i've got about a half a cup of lemon juice here yazoo yeah about a whole lot absolutely but that's how we like them lemony quite lemony uh about a cup i think of chicken stock we'll just have a look and the expert can decide yeah that's heaps yeah so yeah that was a cup one cup a tablespoon of oregano also run out of that too excellent and some [Music] salt about that much a bit more that was about it a couple teaspoons for me i need seasoning teaspoon teaspoonish of pepper uh a bit more no yeah there we go all right and you're not done i'm not done no what else am i missing what's the most important ingredient ah lovey olive oil not the yazoo or i ever measure so we're just going to measure it out as we pour so we'll go [Music] keep going keep going okay you're good that's about a half cup and then we mix mix mixy mix just like that conor mcgregor um 200 degree oven for about an hour hour and a half or something yeah right and then at the end we'll uh grill the tops with the top element of the oven so here we go i don't do that but okay well i like them to be a bit crispy they're not meant to be they're meant to be wet well it's australia day and you can have your potatoes but they're going to have a little bit of aussie in them with a little bit of crispy top action that's your word stop complaining so annabella what do you like about the chef's land i really like it because you have my favorite seasoning on it [Music] and what seasonings on it paprika pepper onion powder salt and then you shake it up that's pretty close nice work dude have you checked the lamb is it ready to put into the tray yet not ready not ready not really ready give us a hot tip i just checked it out it is ready so we need to hurry up and go and get it out all right [Music] oh my god oh she wants to get in again because she's really keen to be on the video today okay uh lamb's ready to turn we've got some good color on it so come on in uh um so we've got basically what you want is is so we've been right on three hours now and that's got great color and that's really what you want before you wrap it up um we want a bit of a crust on the outside and some good color and then when we braise it that's when we're gonna tenderize it so we'll just grab that out of there this is my uh potato tray though you're using my grandmother's tray well i'm gonna need that back well you see the the lamb takes precedence so you're gonna need to get another tray let's go inside we'll show you what's next a cup ish of red wine that might be a bit more than a cup but i don't really care one cup's good enough um cup and a half to two cups of chicken [Music] broth you roasted up that chicken earlier today didn't you i did what's made from chickeny bones and i'm not going to teach you how to do that you can find another video something helpful a couple sticks of a couple sticks of rosemary some thyme a bit on top a bit around the joint just like that and scatter in a few bay leaves beautiful and then seal it up and that goes back in for about three more hours um until it's uh pull apart tender with forks so we'll probably check it in about the two hour mark ish what are you smiling i just sometimes want to punch you in the face what did i do to deserve that sometimes i'm trying to teach you try harder we just got back from moving furniture and yazoo put a hole in the wall and and it's still your face i want to punch my life is messed up anyway um so we'll check it after two hours but about three more hours covered up it'll steam and tenderize and start to fall apart so we'll be back shortly for potato time uh we're right on three hours wrapped uh six hours total let's have a look i'll just gently if this back without stinging myself and we'll just check to see if this you can see that's completely pulling apart now so we are good to go don't steal piss off so what we want to do is wrap this back up and let this rest for about an hour uh after that it'll be probably juicy and tender juices run back into it and it'll pull apart even ease them what it is now hopefully should completely and utterly fall apart voila damn so just and if you if we pull this i mean that's just completely and utterly falling apart magnificent i'm going to transfer this to a platter just give it a minute check it let me just check it [Music] i mean if you get the toms in here that just that's just completely and utterly falling apart [Music] so uh paul plated up this is a lovely plate of food yazoo has made a um very lovely greek salad which i might get to perhaps yeah here's a stylish that's magnificent uh a little bit of greek yogurt on top and you might be wondering why have you made greek potatoes with your lamb i mean the whole thing is pretty mediterranean anyway but yazoo for those that don't know is of of the greek are so um we kind of melded two days together but anyway six hour pool lamp which completely melts in your mouth it is um delicious a little bit of natural charcoal smoke that just kind of seeps into it um stunning stunning dish um lemony potatoes which have soaked up all that liquor that we put with it amazing stuff i'll definitely give it a try and we're going to tuck in and and eat now so thanks for watching everybody thanks for filming again yazoo who's got a smile on their face and um we'll see you on the next one cheers [Music]

Channel: Geoff The Chef!

Views: 21,602

Rating: 4.8173518 out of 5

Keywords: Kamado Joe, Big Green Egg, Kamado cooking, Kamado Joe recipes, Big Green Egg recipes, Barbecue recipes, lo and slo cooking, low and slow cooking, Geoff the chef, smoking recipes, how to, how to cook a leg of lamb, slow roasted lamb, lamb kamado joe, how to make lamb, best lamb recipes, how to cook lamb, how to make perfect lamb, great lamb, lamb dishes, pulled lamb, greek lamb

Id: 3ktZWbCTdXE

Length: 18min 42sec (1122 seconds)

Published: Sun Jan 31 2021