Hey guys, so got a brand new dish on the
new Jamie's Italian menu that I'm really proud of using lamb, British lamb.
Brilliant quality and the technique of cooking it is quite interesting.
I was trying to kind of like rift off of what would a lamb version of a porchetta
be. Right, so the idea of rubbing the lamb with beautiful things like chopped up
parsley, anchovies, ground coriander, seasoning, a little vinegar, a little
garlic and then slow cooking it. Slow cooking it blonde so it's utterly tender
but held together right rolled up and then our job is to get it really, really
crispy. So then what we do once it's tender is that. Crispiness, you know
really get that happening in the pan and you got that wonderful contrast of crispiness and tenderness. Once you've coloured this up a little bit
we're gonna put this in the oven so we're going to just get that nice and
crispy. To go with that there's a great Italian dish called Peperonata which is
with peppers. So beautiful red and yellow peppers and we sort of braise it down
with beautiful ingredients until it's sort of sweet and sour and that with the
lamb is a phenomena. Right, so let me just show you how we do it we get a pepper I
don't want to waste any so just push your thumb in the hole like that bust it
open and then we wanna just lose the seeds and the stalk and then we're gonna
hack it up into chunks, kind of like inch, random chunks but
nothing too uniformed. We're gonna fry that off. Now keep moving it about half
an hour sometimes a bit longer and you wanna encourage the natural sweetness
out of the peppers. So I've got some nice red onions here just going to quarter it
and chunk it up all nice and rough. For me, I love making Peperonata it's a
wonderful recipe to master in your home. About sort of ten minutes in I'll add the garlic. Winning you some beautiful capers as well and a little bit of lemon zest just to freshen it up. Just the lovely yellow
zest. We'll season this Peperonata with pepper and salt. But look at these colours. So
now, what's gonna happen now is the natural juices will come out and it will
start to soften and then we'll cook those juices away and the natural sugars
will start to caramelize, delicious. And that is what we get. I did a small batch
just before and that's how it looks when it's done so you can kind of see the
difference in texture but beautiful colours and of course if you've got green
peppers or orange peppers you can kind of get amongst it with all of that and
then just a nice little wedge of parsley. Just by adding that lovely fresh parsley
at the end it's a freshness that's just it's really delicious.
Really, really nice and then we're gonna serve it with a salsa verde which is
parsley, mint, bit of basil, garlic, capers, anchovies, mustard, olive oil and a bit of
vinegar it's the most delicious green sauce. I'm just gonna wazz that up in a
food processor and this is nice, we make this every day. Keep it fresh keep the
fragrance of those beautiful soft herbs in there but it's great with any grilled
meat, it's great with actually any roasted, grilled fish, beautiful grilled
vegetables. Salsa verde is a real fundamental of the Italian kitchen but
you got to keep it fresh and delicious. Let's plate up this lovely lamb dish. I
think it's really nice that blend of soft, tender and crispy bits, we all love
crispy bits, come on. The Peperonata you know, is deep and rich not just in
colour but also flavour. Look at the colours. The colours are exceptional, look at that.
So rolled breast of lamb, lot of love and care gone into that and then, salsa verde chef. So we just whizzed up those ingredients and then balanced it with
oil and a little vinegar and that's it lovely people. A little bit of salsa
verde over the top, simple but delicious. And some beautiful pea shoots to finish
and they taste sweet and gorgeous and there you go lovely people. A delicious
slow-cooked, crispy rolled lamb with Peperonata and gorgeous salsa verde
and this will be on a special today and for the next week. I hope you enjoy.
