How To Cook - Greek Roast Lamb

welcome everyone today what I want to do is show you how to make a beautiful Greek style roast lamb with potatoes the lamb is a traditional Greek meal with the oregano lemon and olive will marinate and garlic what I'll be doing is I'll show you how to prepare the lamb and then we'll move on to the potatoes afterwards so the first thing to let you know is I've got the oven on at about 400 degrees Fahrenheit or about 220 degrees Celsius it's a bit extra hot so what I'll do is initially see the me so you're Robin should be on what they're doing this and more importantly this lamb when you go a butcher this is basically the the forecourt of the front quarter of them of the lamb so you can see has the leg the neck and the shoulder etc what the butchers done is is actually cut it when they cut it they use a band saw and when they use a bandsaw you give bone fragments so it's really important as you can see here's the the sections that have been cut that's what they call cracking the lamb so it's easy to to separate and eat but in order to get rid of the fragments you simply just need to get your I usually use lukewarm water because it's a bit fatty and once the lukewarm water goes in there it gets rid of all the bone fragments and give it a good rinse okay so if you'll be a talk we can use gloves if you don't like handling the meat directly so pretty much this will remove all those bone fragments I can see them actually washing the other sink and save to you from ending up eating those okay so the lab now it feels clean as well once you've cleaned it you can actually feel that the fragments disappear let the water go through all those saw cuts and it's ready to go what I'll do now is I'll bring the it's a large piece of meat so I'll start off with preparing it okay so some of the ingredients that you'll need I'll just show you what I've got ready here is you need some garlic I've got whole garlic cloves as well as the little slivers I've got oregano which is basically dry oregano and they'll cup and a half of lemon juice extra virgin olive oil salt and some rosemary and ice will the peppers ready to go so what we do to start off with is we want to add some garlic up some garlic slithers inside the lamb because the garlic is fantastic with the name when it's cool so pretty much at this points on some points and put a noise sleeve name and just put it in there okay it is a bit messy so do you rather sleep with in life pop them in there and we'll also do some at the at the front part cause we're gonna flip this over in a second okay we also gonna put some garlic at the bottom so nothing to worry too much about the bottom yeah a bit of oregano just to baste it again you can be quite liberal with it okay put it in between the saw cuts okay bit of salt right we liberal with the salt the salt even though you think it's a light once it cooks and the juices come out the salt does tend to not be as strong I'll let a bit of lemon juice on it okay and we will just pour some olive oil just to get inside those saw cuts okay so that's the bottom part very - not this here The Guardian will be going to various so again had a slot at the piece of garlic inside okay push it in finding a soft spot there the lucky person that likes a little shank here okay the garlic slithers going we will then focus on adding again furigana on top of this and what I will do is I'll give the I just marinate baste it with the or Akana again be liberal I've got some lemon juice in this mix as well as well as a bit of olive oil be liberal with it place it everywhere and the thing I forgot to do it which I'll do now is this is the secret and some whole garlic cloves at the bottom of this okay you'll find out later when it when it does roast that garlic at the bottom is is delicious it also adds the flavor okay so give me you have to be there's no real science to he don't have to be exact with your measurements just just you know sprinkle liberally on your mate and some only brought to you the top like that so give my measures you know you'll get the feel a bit as you do it and put a lemon juice on top of it as well will do as well and the other thing I want to do is just add some rosemary so they raised me you can just basically shred the rosemary it's more for the aroma some people actually when they make a roast a they do the little holes similar to the garlic and put the Rosary in but this is pretty much gonna bake on top and just add some really nice flavors and aromas into your meal okay throw another one into the dish so really that's that's what the preparation that you have to do what I'm gonna do with this is put it in the oven which is very hot at the moment to allow it to actually sear it it'll retain the flavors and then I'll pull it out in about 20 minutes and we'll coat it with the aluminium foil and then we make it cook slowly for a couple of hours you can make it cook slowly for three hours the longer you leave it the better low temperature then the mean will fall off the boat but I'll just put this in the oven and then we'll start on it I'll show you the preparation for the potatoes doing this it's a very important you throw your potatoes in your your pan like that and what we'll do with the potatoes is very similar to the lab is here I'll be adding the Oregon oh and water and olive oil that citrus so again potatoes be very liberal with the olive oil something usually I mix them inside that pan with the olive oil oregano and salt and pepper but for the purpose of the video and time I'll just quickly show you how to prepare them so I simply add some organic today's Alex breathing oregano on them just to see if you put too much or you know no on the potatoes they actually become a bit bitter so you don't want to add too much alright go it's more for the nice scent that it gives and just to show you know those you need to add water to potatoes and I usually like to add water because it means because the oven will a little water go close to the level of the potatoes the water doesn't operate believing it can look a bit daunting when you very much water in there but at the end of it there won't be any water left and then add my lemon juice okay this is probably built you don't want to go overboard this probably built one and a half lemons in there little salt and as you can see even if we had pre-mixed it all the ingredients float towards the surface and finally okay it's to taste something there's no exact amounts you know people don't like this much pepper they like them to be not as spicy I find the pepper within my food I'm not I enjoy being pepper in food so I draw with it and again looking at that I can see I've got worried about any Somali war because it adds a nice crust to him so again I just pour some olive oil over the top when that water evaporates the solid walls gonna sink over the potatoes and it'll form a beautiful nice crust those days so we'll come back when the meat is ready to get covered with the other menu before the noon we'll put the potatoes in it so see it's okay it's now been 20 minutes since we put the meat in the oven and I've pulled it out so you can have a look at it now to see what it looks like so starting to brown a bit basically it's it's seed keeping in the juices now we're gonna get on to the next part of it which is actually making it cook slower now so that it can become tender and the meat full of the bone so all I'm gonna do now is I've got the lemon juice that was remaining and I've added some water to it so it makes a better cup I simply pour that over and into the pen and that'll keep it moist whilst it's covered then you get and you want to form a nice seal around your it is hot so you have to be careful in there doing this basically using the same with me and this pretty much will form a nice seal my pens actually got ridges which makes it easy to do what this is going to do is keeping all the the heat and this thing that's evaporating and we'll get back to this in a couple of hours where it should be falling off the bone so ready to put this back in the oven I've lower the temperature down to 175 degrees near it's now been about two hours and 20 minutes since we started let's have a look what's happened with the food so okay the Lambs lovely as you can see the meats time to separate from the bone so it's gonna be perfect pretty much the food will be ready to serve immediately I'll get the lamb rest for about 15 minutes or so before serving you can see the garlic that's actually under the lab it's roast it's a dead little treat sea foam if you're into garlic so basically put that on the platter put the potatoes on a platter taken to your dinner table and enjoy the meal it's a beautiful great dish and hope you have fun making it

Channel: VideoSnooper

Views: 68,005

Rating: 4.7338877 out of 5

Keywords: Greek, Roast, Lamb, recipe, potatoes, greek style, cooking, greek recipe, greek roast

Id: wl1kN-Feuf8

Length: 14min 59sec (899 seconds)

Published: Sun Oct 01 2017