- Hey, I'm Matty Matheson. And on this episode of Cookin' Somethin, we're gonna grill a leg of
lamb, not a whole leg of lamb, I'm gonna butcher a leg of lamb. My good friends, YETI are on board and we're
having a great time. The greatest coolers. If you were to take a spaceship to another planet, guess what? YETI's already there with all the coolers ready to have a party. Thank you very much,
YETI. I love you guys. See you guys soon. If you want more information
on YETI, hit the link. Okay? Cookin' Somethin. The first thing that I'm
gonna do is I want to toast up a bunch of seeds and spices to go into my marinade for my leg of lamb. I have just like a little charcoal grill. What we got here is just a little pan. We're gonna let that get warm. Now I'm gonna add a bunch of spices. I have some Szechuan peppercorns.
Beautiful pop, pop, pop. We have some actual,
just black peppercorns. We have some beautiful anise seed, We've got some fennel seed, we got some coriander
seed, got some cumin seed. And now we're just gonna
kinda, wake these up. And we're gonna get these
nice and hot and toasty. So I do wanna get a little
smoke on here, okay? So we wanna roast these slowly. Bring out those natural oils,
the flavors, the fragrances, and kinda caramelize them. Get a little bit of smoke in the pan. And you wanna be really careful because you want a little
caramelization on them and you want them to be toasty but you don't want to burn
them. It's a really fine line. So now we got all of our beautiful seeds. Look at that. Alright, so now we're
just gonna grind these up. And this is where the fragrance
really starts setting in. So now we've awakened them,
and roasted, and toasted all these beautiful seeds and peppercorns. If you don't have like
a mortar and pestle, you can easily use just
like coffee grinder. Most of the time at
home, I'm not gonna lie. I probably, would just toast these and then do them on a spice blender. If you have a spice blender,
don't do this. Okay? That's it. Shut it down. Watch the video, enjoy the
video, keep it to yourself. But this looks beautiful in
the sunlight, doesn't it? We got our spices. Now, what we're gonna
do, is really quickly, we're gonna make the rest of the marinade. We have our toasted spices and we have this beautiful
hot pepper relish from one of my favorite restaurants that I'm gonna add as well. You know, to make a relish like this, it's gonna take so much time. You know, once again, you don't have to do the heavy
lifting, focus on the lamb, focus on making the marinade, but you don't have to
make every single step. Know your city, know the
shops, know your vendors. Now we're gonna add a garlic,
lemon zest, lime zest, a little bit of olive oil, and
I'm gonna just macerate this. And I'm gonna add that to our seeds and our beautiful hot pepper relish. Okay, so now let's cut all this stuff up. We got some shallots. So I'm just gonna like a small dice and just kinda mince them up a bit. So we got some parsley. I'm
now gonna take the stems off. I think stems are good. Cilantro, lots of stem in there. Lot of flavor in the cilantro
stems, a lot of texture. We got some mint. Just
gonna pick off all this mint and just kind of roll it up quickly and just run my knife over it. So this sauce, this
amazing salsa verde here. Gonna mix this up. We're gonna add just
enough neutral kinda like grape seed oil. And I just wanna have enough just so it kind of comes together. Okay. We need to season some salt. So let's taste. It's absolutely incredible. It is missing citrus.
It's missing acid, right? You always wanna hit your salt, your fat and your acid. We got our oil, we got our salt. Last thing we got to do, later,
is finish it with our acid. So I have the flavor of the
zest of the lemon and the lime but I'm not gonna add the juice
'cause I don't wanna oxidize which means it's gonna turn to brown. So when it gets oxidized,
the green, the chlorophyll will get all gnarly and
it gets you know, brown. So I don't wanna turn my
beautiful lamb into this brown. I want it to be green and
vibrant red, beautiful lamb. I want some for finishing, right? Okay. That is gonna be
our finishing sauce. Now I have a beautiful
Ontario leg of lamb. Lots of fat, lots of
beautiful, beautiful meat. We're gonna de-bone it. And kinda lay it out real nice and flat, and then just soak it
all up in that marinade. We're just gonna make an incision. You wanna kind of follow
the muscle that we got here. And you got a little knuckle here, just cut around that and
just use your fingers and follow around the knuckle,
so we can take this off. That's one little bone, little knuckle piece there that we had. We're just gonna butterfly
this nice and flat. We just want to cut out
this little shinbone and then just cut down the
sides of it. There we go. Then I'm gonna trim off
some of the fatter pieces. A lot of fat is gonna really
flame up when we grill this and we don't really want to eat
that much fat, to be honest. Also some of the silver
skin, you can take off, clean up some of the
silver skin if you want. Now I'm gonna just make some
incisions all the way down. I want all of that beautiful
marinade to penetrate this leg of lamb. And growing a long piece
of thin meat like this, it's gonna cook fast, and
you wanna have more control. So I am gonna cut this just right in half. And now I got two pieces. Now we're gonna slide it into
our beautiful marinade here. We got all the herbs, all
those beautiful spices. Really getting our hands in
there, and you just massage. You go to the spa and
you're like leg of lamb. Check out the spa music. (mumbles random music) Spa massage? Does that sound nice to you? That sounds nice to me. We just wanna clear the lid. So just take your willow
wipey. Wipe it up nice. Nice and secure. Woof. Whoo. Now, perfect fit. Oh! (chuckles in excitement) Yes. We got our leg of lamb's
marinating. Beautiful. I wanna make a nice
little salad to go along with our grilled lamb and crispy rice. We're just gonna kind of cube everything. So this salad is one
that I make all the time. I'm grilling meats in the summertime, in the spring time, whatever you want. Once again, I'm just gonna
cut this kinda in half. Cut across 'cause you want
everything kind of the same size. Boom. Poppin' these little
olives in my fingertips. Just cracking them really nice. Give this a little mix. Chop up some peppers. Just cut these into rounds, no problem. These are spicy little pepperoncinis. A little Sherry vinegar. Once again, got some nice olive oil. We don't need a lot of oil. Just enough to kind of
bring it all together. A little salt, some fresh cracked pepper. Even though I put the vinegar, the Sherry, I'm gonna add some lemon juice. Let's mix this up. This is the salad right here. Beautiful vegetables, pickled peppers, the briny beautiful olives,
the cucumber, the red onion. (starts munching the salad) Mm. Mm. Mm. We got two full salads ready to go. I'm gonna put that in
the cooler to keep it nice and safe, and nice and cool. We're gonna grill our
leg of lamb right now. So let's get it out. We have a beautiful marinated leg of lamb but now I'm gonna season this with just a little bit of salt
and we're gonna grill this up the same as like a skirt steak. It's gonna be nice and fast. We're gonna get a lot of char. Ohh. See the one thing, it's all the same size
all the way across, okay? so it's gonna be cooking evenly. So look at this what's
happening, the oils, the fats rendering out, it's
dripping down into the coals. We're getting those little
flames, little flames is okay. A little re-seasoning
some salt, some more salt maybe some fresh cracked pep now too? A little re-seasoning while grilling is such a great thing. You can see I'm tossing it,
I'm playing with it. It's okay. It's like, you gotta turn things. One thing is, I don't like that. You gotta move it around. So when you're cooking like a
leg of lamb like this, right? There's like ligaments
and there's fat pieces. You don't wanna serve
this like rare, right? This is definitely like medium. We're trying to get as much flavor out of this leg of lamb as possible. That's the biggest
thing about all of this. It's capturing flavor so you
want that meat to come through. Okay. So this one's done. So right away what I wanna do is give it another nice little pepper in. And I'm just gonna give it a little oil, and a little more salt. And we're just gonna let that sit there. Round two. And now we're
gonna do the exact same thing with this piece. We're gonna cook it. We're
gonna flip it around a lot because the flame is flaming.
It's fatty it's oily. We got to take care of it. We're doing a little
beautiful smoke steam facial. That is like, you got that grilled lamb. Facial is once again, this is it. That smoke, that's the
nice stuff. Okay? Okay. Look at that. Look at that. There's our second piece of leg of lamb. So what I'm gonna do is
just take a little bit of our sauce and just spread
it around as it rests. Those herbs, those flavors the spices, are all just gonna melt
as this cools down. We're gonna rest this literally for about 20 to 30 minutes
in the Tundra. Okay? The air is gonna actually
start moving around in here and just gently rest this perfectly. So we're gonna close this up and now we get to make our crispy rice. So I got a hot pan over here,
just gonna put a little bit of olive oil in the bottom of the pan. So when you're trying
to make like fried rice or crispy rice it's always best to have
a day old rice, for sure. So once again, I just had some old rice, packed it up, put it in my
cooler. Now we're good to go. And I'm just gonna literally
put this all in the bottom. What we're gonna achieve
is we're just gonna leave this here until it gets
nice and crispy on the bottom. And then it's gonna steam through, it's gonna be fluffy and
light and just perfect rice. And it's gonna smell like popcorn. If it smells burnt, you're cooked. It's fully burned, but you want
that aromatic popcorn smell. Those natural roasting,
beautiful rice kernels. And you can feel the edges. So the edges of the pan, you
can feel them drying out. They're getting crispy and it almost turns into a giant rice cake. And then what we're gonna do
is flip that out. Look at that. We've got those little burnt
edges, that golden crunch. (chuckles) (claps in excitement) Okay. I'm just gonna
throw some pitas on here. We're gonna grill them up,
throw a couple on there and just, you know,
let them steam through. We'll grow 'em up. We'll switch 'em out. Play little Tetris. Now here's the time. Finishing stages. Lime of half a juice. Lime of half a juice? No. Juice of half a lime.
Juice of half a lemon. Yeah. Ugh. This is like the final form. This is the end boss, right here. Now look at this. We got our beautiful salad. Look at that. Now we've been resting our
beautiful grilled leg of lamb. Look at those juices. Check
this out. Perfectly rested. I think we've done it again. With cooking, you have to be patient. You know that I'm patient. That's a fact. Now, look at this. Chimichurri sauce with
bearnaise sauce on top. A pita action. And then we just hit it with that lemon. We made a marinade, we grilled some lamb, we made some crispy rice,
made a beautiful little salad. We can all do this together. You can watch the videos,
you can make the food. We can do it together. Here we go. (starts munching food)
(lively music) It's crazy. (munches) Do you hear that?
Do you hear? the rice. This is world-class, okay? Okay. I'm trying to savor,
I can't stop eating! We rested this perfectly. Where's the juices? They're in the meat! Because we used the
insulation, the Tundra 45 baby. You guys know me, we
know each other by now. The thing that we know,
I only bring the ruckus and that's why we had to do this. We had to show you what time it was. Love you guys, world peace. Let's go! (chicken noises) That's fire. It was crazy. (burps) Hot or cold, YETI's got
you baby. (kisses cooler)
