How to make my SUPER TENDER roast lamb recipe 🙌 | Marion's Kitchen

hello juicy lamb how do you make the ultimate roast lamb we're going to do this my friends and make an awesome maker head source this is my ultimate roast lamb [Music] all right guys i have all the little tricks and tips for making my ultimate roast lamb plus like a few like kind of sneaky weird ingredients because i'm me you guys know but we'll get to those things later on first of all let's talk lamb so i have a lamb leg here you could totally do this with lamb's shoulder as well but i have a very large leg here and what i want to do whether it's lamb or whether it's shoulder i really like to score the fat on the lamb because it means i'm getting a lot of marinade in there and it's also allowing a lot of the fat to kind of render out as it cooks so just want to kind of score in a diagonal pattern first and then diamond and now the first step for my ultimate lamb is the marinade okay so very simple here i want some miso paste soy sauce i know not your typical like rose slam ingredients but trust me this is going to be really amazing because you have the miso paste and the soy sauce which is giving you all all that not just the salty things but that umami kind of thing as well which you guys know that i love and some honey as well a little bit of honey for some sweetness now give that a good mix now there's a bit of a setup here for uh your lamb in the roasting tray so i've got some red onions here they've just sliced in half and that's going to act like a trivet so that our lamb isn't sitting on the like hot bottom of the tray so we've got some nice airflow around the lamb when it's in the oven okay start there then we want to take some rosemary because rosemary and lamb they're like best friends so rosemary on top of that now our lamb goes on top and then we want to pour our marinade all over now really give that a nice rub i want to make sure that's everywhere in every kind of nook and cranny here now i know usually you guys know that i would always advocate for the fastest route to eating good food but this does need an overnight marinade trust me on this it'll be worth it so in the fridge overnight okay so i did make one yesterday just so you guys don't have to wait around watching paint dry wouldn't that be funny though just literally like watch the fridge for like 24 hours no good [Laughter] all right we don't have to wait okay so this one i did yesterday now a few final steps here to get our lamb ready for the oven first of all i like to add in some nice tomatoes here i love the color of the tomatoes at the end but i also love the kind of umami flavor and savoriness that it lends to our finished sauce as well that's in the bottom of the tray so tomatoes and now so we've got our trivet with the onion we've got our beautiful sort of fragrance happening with the rosemary we also need some liquid here so i'm just going to grab some chinese cooking wine and you could use white wine or red wine as well but i want like a good sort of two cups of liquid in the bottom here and what that liquid is going to do is it's going to allow a lot of steam and moisture to sort of get around that lamb so we're ending up with a really nice and juicy lamb because no one wants dry lamb i guarantee no one wants dry lamb unless you're like crazy which we're not but anyway all right so this guy is nearly ready we're just gonna tuck him up a little bit you know so it's nice and snug first of all i want some baking paper baking paper does two things it really kind of allows more of that steam to kind of get around also make sure that nothing's going to stick to the foil that we're now going to put on top and you want a really nice tight seal here as i said i want things to like steam and be juicy in there and i don't want that steam to escape now first part of this cooking is all about low and slow getting things nice and tender so pop this in the oven three and a half hours yes it's a long time but you don't have to do anything literally go have a coffee or we'll actually know we have to make a sauce but that won't take long anyway let's get this in the oven all right so when i've got people over the last thing i want to be doing is like last minute worrying about making a pan sauce like is it going to get lumpy is it going to be a disaster so i love anything source wise that i can make in advance so we're gonna do this sauce is like a two-step sauce but most of it gets done before anyone even gets to your house for dinner so it's really really a good really good keeper okay first of all we're gonna start off with some tomatoes now i love to use the whole peeled i think they seem to have a little bit more like of a concentrated flavor i kind of like that kind of chunky texture too okay some more miso paste now i swear i know i love miso paste i really i do not have shares in a miso paste company i just i just love the extra flavor that you get like you get the salty but you also get the extra savory and all those you know bits and pieces so some miso paste in here and i want some oyster sauce okay now i also want some vinegar here i know slightly unusual ingredient for like a sauce but i really love that just hint of acidy kind of tang that a vinegar adds here and just a little sprinkling here of some chinese five spice as well okay so now for like the extra interest as if like oyster sauce miso paste and a whole bunch of weird ingredients aren't interesting we're gonna get even more interesting okay i want some star anise in here now all we need to do here is warm this through a little so that miso paste starts to dissolve i'm going to kind of like mush up some of those tomatoes a little as well while i'm here and just when that starts to bubble and everything's kind of looking well combined in there i'm just going to turn that off and just wait for the lamb so currently you should be smelling all the things right now the lamb the rosemary the deliciousness let's have a look and see how our lamb is going in here all right so this guy is kind of like half dressed for the party right now we have a really beautiful tender leg of lamb here but we need to really develop more of that lovely charred color on the top before we do that though i want to get going on our sauce or finish off our sauce so you can see all those pan juices in the bottom here liquid gold my friends just scoop most of that out as much as you can pop that into that tomato sauce base that we made earlier just that final little scoop kind of just drizzle that back over the top of your lamb there okay so now i want your oven up really hot and this goes back in for another 30 minutes or until everything is looking really delish [Music] so while that lamb is in the oven uh we are just going to heat this sauce up because you've got all of that lovely pan juice in there and you just want to keep this kind of heating up and warm and all of that pan juice and the tomato they'll like make really good friends in there okay so we are literally at the end of the marathon um actually i think you could run a marathon quicker than you could cook this lamb that's right isn't it you can run a marathon people run marathons in like an hour right yeah i think so anyway um this is this takes longer than a marathon um anyway we are nearly ready to serve up our lamb what i want to do is get some of these gorgeous tomatoes out and onto a plate now your sauce you can just have on the side and put a little bit on the plate as well but this is the kind of texture that you're looking for with the sauce see how like thick and awesome that is and like we didn't even have to do very much at all no fiddling with the pan sauce kind of stuff so that's what i love about that one a little bit of fresh rosemary and there you go guys my ultimate rose slam i mean i know it might seem a little unusual but wait till you try it i mean should we just get in there and have a look let's get in there and have a look [Music] holy smokes i mean check out that color the juiciness i mean that's what i'm talking about guys so like you've got that ultimate kind of like charry crustiness on the outside and then you've got that beautiful pink tender like juicy stuff going on in the middle i mean that is crazy good i need to get in here and try this though so so we want lamb lots of that kind of sauce smells so good okay that is so out of control good you know what's amazing about it is we've used no salt throughout the whole recipe but the soy the miso the tomato i mean that's added like this guy is like perfectly seasoned it is so beautifully beautifully tasty but the texture of that lamb it is so melt in your mouth soft and delicious and like all the things guys you gotta be making this for like all your friends so good yum if you've got any comments or questions pop them below and if you enjoyed the video why not hit that subscribe button plus the little bell one that way you'll get notified every time i release a new video thanks guys

Channel: Marion's Kitchen

Views: 116,514

Keywords: leg of lamb, roast lamb, roasted leg of lamb, roasted lamb, how to roast lamb, roast lamb recipe, roast lamb leg, easy recipes, slow cooked lamb, best lamb recipe, lamb recipe, marion grasby, marions kitchen, easter recipes, easter recipes lamb, easter lamb recipe

Id: dDnefJdGpFM

Length: 10min 15sec (615 seconds)

Published: Fri Mar 26 2021