Lamb Recipes For Easter Sunday | Gordon Ramsay

slow-cooked fiery lamb cooking's all about being bold and adventurous and this dish is exciting because it's slowly cooked and the longer it cooks the more flavoursome it becomes marinating the lamb first chili's we're going to use a mixture of red and green take off the tops and just slice in garlic crushed don't worry about chopping these ultra fine just get it in there cooking for up to three hours everything sort of blends and almost sort of purees itself together smoked paprika goes brilliantly well with the chillies two teaspoons in a touch of dried oregano some little cumin seeds the blend and the fragrance that they give out is extraordinary they release a little oil as well and helps to tenderize the lamb a touch of salt pepper cinnamon that sort of sweetens up the lamb olive oil just a tablespoon and the olive oil helps to sort of stick all those wonderful spices to the lamb jump in just start really rubbing at this stage you can leave the lamb to marinade for anything from half an hour to overnight allowing the spices to really penetrate the meat giving amazing results when you tuck in delicious vegetables carrots and onions and that's it sliced secret slicing vegetables for braising is not getting too thin you slice the onions too thin they burn you've got that horrible char taste on that slow braised grazing it's just a chef's term that means cooking in liquid on a low heat making the meat incredibly moist and beautifully tender so the secret of braising is having a really nice thick durable pan get that nice and hot just a touch of olive oil lamb in hold the bone because you're in control then into the pan i want that white fat to start rendering so it'll add more fat therefore making it a lot more flavoursome as it braises chili's cinnamon in mix that up and don't be scared you're not burning this you're sort of searing the lamb shanks and this is the important part right at the very beginning we're getting the color on the lamb which washes off as it braises in the oven so be generous with that color vegetables in wow and then a couple of baileys so now you lift the lamb up and get the lamb sat on top of the vegetables now just glaze the pan with red wine deglazing means that you're you're cleaning the bottom of the pan and you're getting that amazing flavor washed off and lifted up into that sauce can really transform that dish always delays then bring to the boil and cook for about 10 minutes to reduce the wine is reduced down by half now for the stock bring that stock back up to the ball and then into the oven now don't cover it when you cover it all the condensation comes off the lid your lamb becomes gray all this effort and that exciting spice gets washed away no lid and into the oven for three a hours cook on a low heat of 160 degrees gives the spices time to work and transform the meat so it's mouthwateringly tender now look at those out on to a plate you can just see that meat sliding down juicy and then creamy tender grab it by the shank roll around that rich delicious sauce look at that and get your sauce nice beautiful just get some mint don't chop it just pick that fresh mint and let it snow and there you go a very spicy delicious melting of the mouth lamb shank amazing when you're cooking for a special occasion you want to nail some key things one your recipes need to be bulletproof you don't want a disaster on the big day two as well as tasting phenomenal they have to be easy to serve so you can relax and enjoy yourself three when you're out to impress food needs to look great too my first recipe fits the bill perfectly stuffed lamb with spinach and pine nuts stuffed meats are perfect for special occasions they look impressive taste amazing but more importantly they are so simple to do pan on for the stuffing it's a saddle of lamb basically a sort of rolls-royce cut perfectly shaped and it suits stuffing to an absolute tea for the stuffing finely chop an onion garlic nice thin slices oil in onions and garlic in salt and pepper make sure the stuffing is beautifully seasoned so it helps to season the inside of the lamb now we've got the color on those onions we're gonna throw in some pine nuts and that helps to give a bit of a texture here's where it starts getting really exciting spinach in and just lay the spinach over the pine nuts it looks like a lot of spinach that's gonna condense and disappear almost instantly there's so much more flavor and spinach when you saute it as opposed to steaming it or boiling it gas off look at that now to bring that together no eggs no breadcrumbs crumpled feta over the spinach feta cheese adds a beautifully salty sharp and creamy flavor what this does it brings our stuffing together now open up the lamb keep those little fillets to the side that's the channel that we want to stuff so i want to just open that up a little bit there salt and pepper lightly and before we put our stuffing in we're going to season it with soon sumac is a wonderful lemony spice that goes brilliantly with lamb and you can get it in most big supermarkets and it sort of cuts through that thick rich sweetness of the lamb open up that lamb there take a spoon if you're preparing this for the day ahead then let the stuffing cool down it's inevitable when you start rolling it and tying it something's gonna squeeze out so load up the ends take these beauties these little fillets and just support that stuffing and sort of increase that beautiful tunnel and then from there over there and bring that towards you and then roll like i said some of the stuff is going to come out now to tie it first off around the side and don't worry about some flash butcher's not just tie it one in the middle you can get butcher string from your local butcher or at cookware shops i got two ties go too tight it just forces all that stuffing out of the lamb when it's in the oven nice now we just season the top of it roll the joint to make sure all the skin gets seasoned now you think normally that just goes in the oven like that that's how my mum would do it but get your tray onto the gas oil in get it really nicely colored none of your stuffing is coming out the sides really important look at that color beautiful does kickstart the roasting process gas off into the oven cook for 45 to 55 minutes depending on how pink you want your lamb lift the lamb out of the fat to rest resting it raised up in the tin will stop it cooking but not cool it down too quickly and means you won't lose any of those lovely juices next i'm making a simple but sophisticated accompaniment for the lamb top and tail the cucumber peel it cut the cucumber into three and just core taking out all that it's just sort of watery seedy and it spoils the flavor slice cucumber cucumber in really nice way of making a cheap and cheerful cucumber look glamorous we're gonna dress that cucumber with a nice fresh yogurt couple of tablespoons next some fresh mint dressing a touch of salt a touch of pepper and then pomegranate molasses that just sweetens it up finish that with lemon mix that up lamb it's rested carefully take off the string and then just gently pull them back a straighted-edge knife that's going to cut through that crispy fat on the outside instantly i tied it purposely so i can get my portion control from the lines hold it nice and firmly look at your line where the string was and look this one is going to be amazing lay and down just in those two slices there it proves that stuffing for special occasions because that is a saddle of lamb at its absolute best stuffing meats and fish not only makes them look fantastic it also gives them an extra added flavor dimension too once you've mastered the technique you'll be able to turn out dishes that will guarantee you'll have an unforgettable feast you

Channel: Gordon Ramsay

Views: 715,207

Rating: 4.9525599 out of 5

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, gordon ramsay lamb, gordon ramsay lamb sauce, gordon ramsay lamb recipes, gordon ramsay easter, gordon ramsay easter sunday, gordon ramsay easter recipes, gordon ramsay lamb shanks, gordon ramsay easy lamb recipes

Id: VZR5I2_EGvg

Length: 10min 37sec (637 seconds)

Published: Sun Apr 04 2021