Lamb Megamix | Jamie Oliver

I'm going to show you how to make the perfect roast leg of lamb let me talk about preparing roasting resting and carving I want you to prepare it so it's going to guarantee juiciness and flavor and celebration but look this is a leg of lamb it's a beautiful thing this is a 2.4 kilo leg of lamb there's many ways that you can flavor this to your own preference let me give you an old school reliable kind of preference that I love uh it's using garlic rosemary which is so classic with many many meats and then divisive anvy a lot of people say they don't like anvy because you might have rubbish ones on a pizza it's like right but anv you know a little bit will dissolve you will not taste anvy it's a seasoning how do we get this into that okay and the way we're simply going to do that is by taking a small knife and just stabbing it evenly down to the bone and then sticking your finger in okay so we'll do that evenly about sort of 2 and 1/2 inches apart a little olive oil just a little bit just to get the fat story going we'll hit it up with salt and pepper and we'll rub that all over the lamb so that's basic seasoning happening right then garlic you want it to be elegant and delicate pull off the Rosemary and then the divisive anvy just run the knife down the length and then in half grab yourself a little bit of garlic and the Rosemary and the anvy and we stick it in there like that it's going to be a beautiful thing just get it in there that can go in our tray right and we're going to do a trivet the trivet is to catch the juices from The Roasting joint of meat and give you the potential to make the best gravy ever uh what you're going to do is have one or two chunky bits of carrot get that in there a couple of little stalks of celery clanks of that just going in like that couple of onions you can put a bit of extra Herb in there if you want so a little kind of you know let's call it a glass of water goes in and this will catch the juices from the lamb now let's talk about how we roast the lamb first of all if you're going to roast that do not take it from the fridge to the oven you know it's going to stress it's going to make it tough right take this out of the fridge at least one or two hours before this looks amazing but what I want to do is give you a tip that I always use for my Norm noral standard home oven I've got it preheated to 220° C which is nice and hot and I'm going to do two things that I think change the game first up I'm going to put this beautiful leg of lamb directly onto the bars of the oven right at the top okay then this tray goes underneath so what's going to happen is you're going to get 360° roasting around that lamb as the fat melts here it's going to go all the way down underneath then drip into the tray so I think you're going to get a much better cook right it's going to be a better roast secondly as soon as our oven is closed I'm going to turn the temperature down to 180° C so it gets that immediate heat and then it just nice consistent 18 180° C which is 350 fahit and you'll roast that lamb [Music] beautifully so here in front of us we got three legs of lamb now this has had an hour and 10 minutes okay and it had an internal temperature of about 63° C that's going to give you roughly medium rare you know a little bit more pink here is what I would call medium or blushing okay so that's a nice way to cook it because you know if some people want it more well done you can take it from the two ends in the inside here it's just nice and blushing and gorgeous and juicy and then over here we got well done so that's 2 hours 10 minutes internal temperature 83° C there's a lot of cultures that really Embrace this and actually different things happen right when you cook it like this so let's get in there you want a nice carving knife so a longer knife that's sharp so long kind of carving movements through the lamb like that the outside cut here will always be a little bit more well cooked pretty quickly you can see it getting blushing and we got color going in there by the way guys I haven't told you we got to let these legs of lamb rest for at least half an hour why because it allows the heat to carry on penetrating the leg of lamb so when you take this out of the oven in the middle the heat will be going up then the middle one it's only had 10 more minutes and that will just take some of that blush away this you know it's really nice to cook it this long you get different deeper flavors you get more gnarliness from the skin and the fat what's interesting is it's a completely different product right so it is cooked through but it's still actually juicy I love all of these and I'll find myself In Summer with the kind of pink cooked lamb you know asparagus peas spinach and then this I love doing this when there's kind of more venel seeds coriander seeds thyme garlic you know little spice rubs getting in there so there you go guys that's how to prep flavor and roast a beautiful leg of lamb so we're going to do a really simple but delicious lamb kebab but I want to show you the ones that I like to do which is when you go for a walk in the park or if you grow it yourself get a rosemary skewer right and what you have here is a fantastic natural skewer and what I want you to do is get a knife and at a slight angle like that and Happy Days okay so let's start with the marinade guys this is going to tenderize the meat it's also going to flavor it let's start with couple of tablespoons of olive oil the juice of one lemon goes in I like to season it with a little salt and pepper herbs like bay leaf is really really nice I just remove the little stalk like this and then these leaves you pound those up they're going to be amazing I'm going to put the Rosemary in as well cuz we got the skewers I want to use a little bit of salt in there so it's nice and abrasive and we're going to smash that up to pretty much a pulp it's so nice the smell is fantastic you have to have a PESA MTAR cuz this is what flavor is all about and it's literally the oldest kitchen gadget on the planet and you don't have to plug it in couple of cloves of garlic so just lightly Crush those and then that will start going a little bit more soggy so that's what it's all about that will absolutely make all the difference and transform this beautiful marinade we'll mix this up I'm going to put in some amazing spring lamb which is tender and delicious they're cut into inch chunks this is enough for sort of four to six nice size kebabs and at the same time I want to add some veggies so I love you know just having some nice red onions to cut them into quarters and what will happen naturally they just break off into little petals you can have any colored Peppers you want the Lamb's an inch then I'll go about an inch on the peppers and then it's going to sit beautifully on the skewer got my little chili here just going to remove the seeds the hot Po and I'll just cut that into two so some lucky person will get that the one thing I forgot as well which is from the garden which is really really nice is oregano when it flowers cut it tighten a knot hang it up near a radiator or window and you get this fantastic dried oregano we're going to give this a nice little massage up so once you've mixed that up guys I would love to marinate that overnight oh it makes all the difference I'm not going to do it today right and it still tastes delicious but overnight makes all the difference please do it so let's load up our wonderful little kebabs and mix it up so meat onion I don't want to tightly pack it too much I want the meat and the veggies to have access to equal heat and temperature so let's just load these up just a lovely simple Kebab of course you can make it with chicken pork beef different veggies getting that on a plate is a beautiful thing so look I want something to put my Kebab in and I'm going to do this lovely little flatbread so here's a very simple dough and just cut it up into four so we got our kebabs we got our lovely little flatbreads so we have our regular barbecue here and then I want to mix it up because um I'm going to use just a regular metal Bowl put that onto the barbecue that will get roasting hot very quickly and then what I want to do is just roll this out you can roll them out sort of like a centimeter thick so because that metal bowl is quite thin it doesn't take much time to heat up at all and we're just going to lay that straight over like that we're going to put our wonderful kebabs on so they'll go straight on to the barbecue and we'll really take care of those and love them so look this just have a little look at the bread you don't want to kind of rush it but it should just crack off look at that it's like a little bowl of heaven so you can see how quick that was to cook I've just given it a little bit of heat on the other side use rosemaries also not just for skewers but use it as a brush you and and does it make a difference it absolutely does make a difference it really does look at that guys it's beautiful and then of course you can put in some salads and then I like the red cabbage it just feels so V viid and exciting some mint leaves are just little fragrant little surprises so the yogurt there just laced with mint so good delicious we wistfully remove the skewer leaving you with the wonderful bowl of goodness that you can just roll up and squeeze and squeeze and then put in your mouth and enjoy absolutely delicious beautiful roast lamb easy gravy we're going to do an amazing Italian version of a kind of mint sauce that you're going to absolutely love so first things first got a Lego lamb from your butchers if you love good food it's all about the leg now flavors um Rosemary beautiful just pick off some little Spruce Rosemary and lamb tpas in a pod really really good free cloves of garlic slice the garlic like that got a garlic there got our Rosemary there and there's one more flavor that's absolutely going to divide you people but you've got to trust me anees now some of you will be going oh I don't like anees I smell fishy and all that old business it's not there to be like a particular flavor it's there to be a seasoning if you're clever about it you'll never ever taste it slice up the anvy into like little thin bits so there's your three flavors then if you look at the Lego lamb here can you see how it's kind of red here and white here and that's basically where the separate little bits of meat kind of join so what I want to do quite sort of you know bravely is get the tip of this knife here and just stick it in and give it a little twist up in between those little gaps and then you can stick your finger in and then get one little piece of anvy 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 the Rosemary fry and the anery completely disperses into sort of like a juice and of course the garlic sort of thundering away giving it a good old hum of flavor you can even Nick some of this anvy oil and 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 Lego lamb put your roasted Meats on top of the rack now the hot air can kind of get all around the lamb and roast the whole thing quite evenly what we can do is we can prepare for the most incredible gravy get two or three onions peel 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 S of Jammy and gorgeous so I'm going to put um all the leftover bits of garlic anvy rosemary and all of the onions I'm going to put that straight into the tray cook it 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 so we've got all those lovely sweet caramelized onions and stuff get rid of as much fat as you can and you'll be left with about a tablespoon in the tray looking good all we have to do to make this gold now is like a heap 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 so give it a little shake up the wine will cook away you can see immediately it's starting to thicken this is like the secret ingredient with any dark meat a little bit of jam like this going in we'll just bring all of those flavors together going to be really really good kind of give it a little move around like this Pine the chicken stock and then you have a lovely onion gravy so I'm going to turn it down to sort of medium low it will start ticking away when it looks good it's ready to eat you might just want to season it with salt and pepper let's come back to this lamb here you can actually pour out any juice straighten the gravy that will help to give it flavor and thicken it so what I want to do for this lamb is make a really good sauce it's called s of Verde if you like mint sauce this is another world I'm going to use a little Chopper bunch of mint parsley a little half clove of garlic one anery filet one little girkin in there Capers just a tiny little teaspoon what I want to do is just chop it up you can see in there that's nice and fine nice and rustic I'm 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 right and honestly it turns literally everything you put it on Savory into something beautiful so s is done the lamb is done done I'm serving this beautiful dish with some smashed vegetables SED and potatoes push that down out there to one side Bosch my lovely roast lamb like that we got beautiful gravy a lovely new look at roast lamb smashed veg s of Verde and beautiful onion gravy gorgeous succulent l stew it's that kind of comfort food that makes you really really happy it feels like you have to work really hard to achieve such big flavors you don't five six minutes of putting it together then bang it in the oven and let that oven do all the hard work so fast but slow cooking I like that now the cut of lamb that I'm using is a beautiful shoulder of lamb and the shoulder of lamb is one of my favorite cuts the butcher has removed it off the bone and when this Cooks a couple of hours until tender it's just going to melt in the mouth flavor is going to be awesome this is so fast to put together I'm going to get all my ingredients out and ready so grab 150 g of mixed olives and two tins of plum tomatoes and then maybe the surprise one silver skinned pickled onions that kind of acidity riffs offer the richness of the Lamb beautifully last ingredient is a good old favorite Rosemary so beautiful just a nice little WOD of this Co pan whack it on now we'll start cooking go in with a little oil we want to start with flavor so just take your Rosemary stick clasp it like that pull it like that easy peasy and then into the pan what I want to achieve is crispy bits for sprinkling crispy bits to go on a nice sort of study comforting stew also we're creating the most beautiful rosemary oil that's going to be the first beginnings of flavor in less than a minute the Rosemary crisps up a treat so remove freeing the pan up for the lamb I want to slice the lamb into sort of 3 cm chunks and we're going to go skinside down into the pan let's get some color going let's get some attitude happening I'm going to season it fairly heavily with black pepper and try and just have one layer of meat and not too sort of close to each other that way it's going to kind of really Brown and not boil and I like that let's have a little wash up clean forward now silver skinned pickled onions they kind of Pop sweetness and gorgeousness it's all peeled for me so that's convenient and also it's been pickled and seasoned so it's packing a really big punch for one ingredient remove from the vinegar and add all the onions from a 280 G jar it's a top trick to get big flavor fast and let them scold a little bit get some color going now to go with this we've got some beautiful green and black olives here and really important little tip get them with the stones in always better texture better flavor simply squash with a jar pull out the stones then add to the pan along with two tins of plum tomatoes so look Get your fork and just mush up all those Tomatoes you know you want it to cook out to a nice little sauce and I don't need to season this dish there's enough so in the olives and the pickled onions to really season the tomatoes and the lamb in the most beautiful way and then last but not least pour in two cans of water and that will cook down and it's going to be really really nice so lid on and whack it in the oven at 170° C which is 325° f for about 2 hours until the meat just falls apart and that sauce has cooked down and now I've got a couple of hours to do whatever I like just 6 minutes to prep and then the oven does all the work for you this delicious stew couldn't be simpler so smells fantastic look at that get it on a platter really really good everything here now is soft and silky and comforting but don't forget we've got the crispy Rosemary that's going to be lovely all I do now is a little bit of black pepper delicious simple but very scrumptious time to have a little taste what should we go for let's get some of that tender meat look at that bit of everything all in one mouthful come on boy oh boy oh boy M that's big flavor and you get it fast no mucking about that's going to make people very very happy bling brilliant

Channel: Jamie Oliver

Views: 86,938

Keywords: jamie, oliver, cooking, food, cook, recipe, tube, chef, foodtube, jamie oliver, nakedchef, homecooking, cookingram, lovecooking, cookingclass, cookingtime, healthycooking, cookingathome, cookingwithlove, easycooking, vegancooking, homemadecooking, quarantinecooking, cookingvideo, mycooking, happycooking, foodporn, foodie, foodphotography, yummy, delicious, foodblogger

Id: W6Yod481xaA

Length: 20min 6sec (1206 seconds)

Published: Thu Mar 28 2024