Winter Lamb Recipes To Keep You Warm | Gordon Ramsay

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 pineapples it looks like a lot of spinach that's going to condense and disappear almost instantly there's so much more flavor in 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 suman 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 knot 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 the 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 straight edge knife is 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 meat is for special occasions because that is a saddle of lamb at its absolute best stuffing meat 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 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 chilis 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 chilis 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 brazing 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 chilies 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 the glazing 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 wines reduce down by half now with 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 hours a slow 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 crazy tender grab it by the 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 in the mouth lamb shank amazing one of the secrets to slow cooking is to be robust and really get stuck in big bold flavors work really well so don't be precious this is gutsy cooking at its absolute best these are lamb breasts a beautiful cheap cut and it's sort of tucked alongside the rib they've been boned out the skin has been taken off we're going to roll them stuff them and braise them braising simply means cooking in liquid on a low heat making the meat divinely tender now open them up and give them a really good season season them both sides inside and out really important it doesn't look like a real weighty dense cut of meat but once it's beautifully slow braised it's just like melting lamb it's incredible i'm going to season the breasts with some dried oregano put a heat in there some chili flakes [Music] lemon zest put some amazing salted anchovies in there now they almost melt inside the lamb so the balance of flavours work beautifully now pull it down towards you and roll that nice and tightly that's what i'm looking for string i just need to tie them three times one at each end and one in the middle i fell in love with this dish years ago when i first started working in paris because we had all the lamin from the pyrenees the nice thing is they can be done the day before pan on olive oil in get their oil nice and hot lamin really important to get some nice color on there whilst they're browning slice the onion the lamb's gonna be cooking for two and a half hours so don't slice the onions too thinly otherwise they'll burn garlic and leave whole got a color on them look at that beautiful take them out onions in and garlic straight in lovely that's the secret about slow braising you never change pans why all the goodness is in that one pan a few chili seeds in there oregano nice pinch a little bit of lemon in there i'm gonna do the onions what i did to the lamb [Music] next my capers fry them off get them exploding at the bottom of the pan they get nice and crispy next my black olives now white wine mmm bring that up to the boil deglazing the pan as well i rinse in the bottom of that pan and now the flavour in there is just extraordinary now where that tomatoes [Music] puncture those plum tomatoes [Music] then simply place the lamb breast back in the pot and remember to taste [Music] that's nice lid on into the oven 170 two two and a half hours and forget about it [Music] wow beautiful all that has reduced down to this amazing nice tomato sauce and the lamb has kept its color look at that it's braised beautifully very carefully get your little bits there slice off pull off the little bits of string this is why i get really excited the secret is not to slice it too thinly look at that i can smell the lemon it's hard to believe when you slice through the center there that that is a very cheap cut of meat i'm salivating i love this i mean it's just incredible pick up the tomatoes and the olives and the onions an amazing rich sauce take your lamb sort of just sit it on it looks incredible and that for me is why chefs get so excited with cheap cuts because the end results are incredible breast of lamb with lemon anchovies chili and oregano you

Channel: Gordon Ramsay

Views: 907,309

Keywords: Gordon, Gordon Ramsay, Ramsay, Ramsey, Chef Ramsay, Recipe, Recipes, Food, Cooking, Cookery, Gordon Ramsay lamb, Gordon Ramsay lamb recipes, Gordon Ramsay winter recipes, Gordon Ramsay winter dishes, Gordon Ramsay lamb dishes, Gordon Ramsay winter lamb recipes, Gordon Ramsay easy lamb recipes, Gordon Ramsay lamb shanks, Gordon Ramsay rolled lamb, lamb, lamb recipes, lamb shank, lamb cooking, how to cook lamb

Id: 2h5udTylE8E

Length: 15min 5sec (905 seconds)

Published: Thu Dec 10 2020