We love lamb! Lamb for Christmas Day! Lamb for Easter / Passover! Lamb during the summer for sandwiches / Greek Gyros. Lamb is mostly from organic farms that practice good, on grass feeding and pasture grazing. (whether from New Zealand, Australia, and even America, the lamb is tops)
That moment when you almost scooped up some potato with a piece of lamb, just as my brain screamed 'No!' we could see the instant where you changed your mind, realising it would screw up your photos 🙂 Magic! Happy Easter!
I live in the South of France and thought this would be perfect for inviting neighbors over for Easter Dinner. The video recipe appeared on market day in the village so we got the locally-raised Gigot d'Agneau (the smallest available was 2.2kg) and cooked exactly as called for in the recipe. It was marvelous! The fork-tender meat fell off the bone, the glaze was just the right amount of caramely sweetness, and the sauce superb. And it is SO EASY TO MAKE! This is how cooking for a holiday should be... effortless! Many thanks to Stephane for showcasing this winning recipe 🙂
Thank you for sharing this wonderful recipe. I made it today with blood oranges and it was not dry at all. So sublime. Next time we will try substituting home grown honey or jam for the maple syrup to see how it turns out.
Made this earlier today, it was excellent, arguably the best lamb I ever had! The meat pulled off of the bone on its own after 4 hours of cooking, kept it an extra hour “just in case”. Could be because I used Kamado Joe, which is more efficient than an oven. Also, au jus (with the addition of a little bit of Madeira, squeezed orange juice and tomato paste as suggested in the video) is great as well!
I lived in a small farm town for 15 years and only like to eat animals that had a nice life. I love farm fresh eggs and produce from small organic farms. You can often find flowers which are always nice for ambiance.
I love Lamb. My grandmother would make it just for us with rice and veggis. My family is mostly from the South U.S However, this dish is polarizing. Most and I mean me only with my two kids out of a moderate size family (20-30) love lamb. They do not. I mean they reallt hate it. Question, is this common throughout the U.S and perhaps the world. Most haye lamb? I love it and prefer it over Beef. I also love Venison and have shot and preps my own. Thoughts? Excellent and thank you. I always learn a lot here. Merci!
So happy I made this. First time making leg of lamb, and it’s not hard at all. And it’s even better the day after. Had to cut the bone with a saw from the garage to make it fit in the pot.
Does this qualify as confit? I thought confit is supposed to use either fat or sugar syrup as the cooking medium? I love your channel btw!! I have been watching for years!! Please do not take my question as bashing. I am merely asking as there may be a translation issue or technique issue.
I saw the notification so on my shopping trip today I picked up the ingredients. I thought I had Madeira, but when I got home realised I only have Marsala. It's dry, but I think I may have to venture out again tomorrow. I can't wait to try this on the weekend.
@@knbKaren I hope it’s not too late, but elsewhere in the comments, Chef specifies that he used a dry Madeira, so I am certain a dry Marsala would work. I think the port would too, but the flavor might clash with the orange an maple. But honesty, although I think a dry-ish white would be best, I don’t think you could go wrong with any of the three!
A couple of questions. What wine would we serve with this meal? Can we serve asparagus or brussels sprouts? Or would candied carrots be more appropriate?
I think all of those side dishes sound really good! When it comes to wine, I would suggest something relatively tannic with expressive flavours since lamb is quite aromatic itself. If you want a french wine, get something from the Rhône or from Cahors. If you want to splurge, Châteauneuf-du-Pape would be great! Otherwise, a Rioja or an Argentinian Malbec should work very well. If you want something special, try a wine from a volcanic island. They have a smoky minerality that goes amazing with lamb. For example a Nerello Mascalese from Sicily or Listan Negro from the Canaries :)
I served a Chateauneuf du Pape (I live 10 miles away) and it was perfect! A Gigondas or Vacqueyras (Both Cotes du Rhone) would also make excellent pairings. Frankly, there's no need to do an expensive red wine. If you're in the US a Vacqueyras or a Washington State cabernet should be readily available (Trader Joe's) and act as a perfect pairing.
Thunderbird is preferable, but Mad Dog 20/ 20 is acceptable in a pinch. As a side, Triscuits topped with a blend of Cheese Whiz, catsup, and a little tobacco is ideal (be sure to use the catsup, else it doesn't count as a vegetable).
Very Nice - tho leg might be a bit lean for a long (confit) braise. Perhaps instead, consider purveying a joint of lamb shoulder - might be a worthy option/alternative - far more natural connective tissue and collagen found in the shoulder cut, you see
"Reveal the moist" - this looks completetely unmoisted and dry as f. And as always can't see how the effect is worth HOURS of cooking. So we got e.g. pressure cookers, hot air frying and so on. We don't have so much time as centuries* ago. *many of "old" recipes are 100 yrs max.
On what planet is this confit? Though I would expect a French cooking channel to know the difference, at least it is a lovely recipe for *braised* leg of lamb.
Oh dear....that poor lamb. Maybe to a shoulder, or leg of mutton, but even grass fed lamb is best when barely cooked- still pink, and just enough to have firmed up. It's own 'jus' is the nectar we want!😯 This would be a good recipe for lamb shanks, though. One for each hearty carnivore, more delicate souls can share. (By way of reference, I work in a butcher shop- not a restaurant.😉)
We love lamb! Lamb for Christmas Day! Lamb for Easter / Passover! Lamb during the summer for sandwiches / Greek Gyros. Lamb is mostly from organic farms that practice good, on grass feeding and pasture grazing. (whether from New Zealand, Australia, and even America, the lamb is tops)
That moment when you almost scooped up some potato with a piece of lamb, just as my brain screamed 'No!' we could see the instant where you changed your mind, realising it would screw up your photos 🙂 Magic! Happy Easter!
😂
Looks absolutely perfect!
thanks 🙂👍
Greeting from Canada, it looks good, I’ll definitely try this recipe for Easter. Thank you
thanks for producing maple syrup guys it was great for the glazing
"Remortgage the house, darling. We are doing 7 hour leg of lamb"
WOW! This looks delicious. Happy Easter
Gorgeous!👌🏻👌🏻🐣🐣 That's my Easter Lamb recipe sorted! Merci!
تسلم اﻻيادي شيف وفخذه الخروف ممتازه باستخدام طنجرة ﻻكروزيه الفرنسيه 👍👍👍👍
That looks amazing! I am going to try making this confit Lamb on Saturday! 😊👍
The hardest part of this recipe would be getting the meat out of the pot in one piece 😅
that was challenging indeed 😄
Superb wish I had smella phone, just have to cook my own.
I live in the South of France and thought this would be perfect for inviting neighbors over for Easter Dinner. The video recipe appeared on market day in the village so we got the locally-raised Gigot d'Agneau (the smallest available was 2.2kg) and cooked exactly as called for in the recipe. It was marvelous! The fork-tender meat fell off the bone, the glaze was just the right amount of caramely sweetness, and the sauce superb. And it is SO EASY TO MAKE! This is how cooking for a holiday should be... effortless! Many thanks to Stephane for showcasing this winning recipe 🙂
A lovely dish but why call it confit? Isn't this braising?
Wonderful dish...
c'est dommage que chez moi je suis le seule qui aime gigot. Lucky for me, I'm home alone for a few days next week!
And this is why I'll never be a vegetarian ☝🏼
Looks great and judging by your smile on the thumbnail it is and you have already had some. Blessed Easter everybody.
thanks 🙂
What is the purpose of parchment paper when the lid is completely on? I've never seen that before. Thanks!
It'll make a nice thickening agent once it dissolves into wet paper-y chunks. 🤪
confit, no / braised, yes / looks very tasty
Right? How on earth is this being advertised as confit??
Je parie c’est trop délicieux ! 😋😋
oui super bon et ça change du gigot classic
Can I flour the meat before I sear it to help with the browning and thickening of the jus later ?
Thank you for sharing this wonderful recipe. I made it today with blood oranges and it was not dry at all. So sublime. Next time we will try substituting home grown honey or jam for the maple syrup to see how it turns out.
ياليت تكون فيديوهاتك مترجمة للغة العربية عملت شوربة المشروم طلعت ووووووووواوووووووو الصراحة شاف ☺️
Made this earlier today, it was excellent, arguably the best lamb I ever had! The meat pulled off of the bone on its own after 4 hours of cooking, kept it an extra hour “just in case”. Could be because I used Kamado Joe, which is more efficient than an oven. Also, au jus (with the addition of a little bit of Madeira, squeezed orange juice and tomato paste as suggested in the video) is great as well!
I lived in a small farm town for 15 years and only like to eat animals that had a nice life. I love farm fresh eggs and produce from small organic farms. You can often find flowers which are always nice for ambiance.
that was some of the best lamb we had in years 🙂👍
You prepared it with elegance!
I love Lamb. My grandmother would make it just for us with rice and veggis. My family is mostly from the South U.S
However, this dish is polarizing. Most and I mean me only with my two kids out of a moderate size family (20-30) love lamb. They do not. I mean they reallt hate it.
Question, is this common throughout the U.S and perhaps the world. Most haye lamb? I love it and prefer it over Beef. I also love Venison and have shot and preps my own. Thoughts?
Excellent and thank you. I always learn a lot here. Merci!
There are a lot of varieties of Madeira wine - from sweet dessert to a dry wine. What kind do you suggest for this?
dry madeira wine . 👍
Looks delicious... I have lamb in my freezer, I raise sheep. It's lambing season right now, I got 6 males and 1 female this year.
That looks delicious! We have a hard time finding lamb where I live. Could you substitute a similar cut of beef?
And the next day ...if any left ...make a tarragon mayo and have the lamb cold or lukewarm on a toasted baguette .
the only thing as good as easter lamb is leftover easter lamb. yum.
We had it today and it was absolutely delicious. Thanks
Love the way you make cooking so simple to follow. Great teacher
Not really into lamb but I’m going to try this 😊 thanks!
Stephan once again an amazing recipe. What other wine can I use instead of Madeira?
Looks very nice 🎉even idon't eat lamb meat
What makes this confit and not just a braise?
Would a similar technique also work with lamb chops? They did not have a whole leg at my grocery store.
I think this method would work well with lamb shanks or shoulder
It was hard to find a leg of lamb that small. Mine is 3kg. How do I adjust the recipe? Multiply every by 3?
So happy I made this. First time making leg of lamb, and it’s not hard at all. And it’s even better the day after. Had to cut the bone with a saw from the garage to make it fit in the pot.
Oi, durante este tempo de cozimento, você adicionou água ou chicken stok ou foi somente o líquido inicial?
Um abraço, do Brasil 🇧🇷
Excellent bravo mec 👏
Does this qualify as confit? I thought confit is supposed to use either fat or sugar syrup as the cooking medium? I love your channel btw!! I have been watching for years!! Please do not take my question as bashing. I am merely asking as there may be a translation issue or technique issue.
I was wondering how to prepare my Easter lamb. Now I know! Thank you 🙏🙏🙏🙏💕
Very much like Mom's. Make such good stew with leftovers
My Mother made a pineapple glase for the leg of lamb so delish. I'm going to give oranges a try. Oranges with dear meat.
Happy Easter! Have a hopping good time! The lamb is beautiful!
I saw the notification so on my shopping trip today I picked up the ingredients. I thought I had Madeira, but when I got home realised I only have Marsala. It's dry, but I think I may have to venture out again tomorrow. I can't wait to try this on the weekend.
I meant to mention, I also have port. If either of these would still work, you'll save me a trip to the liquor store 😉. Thanks.
@@knbKaren I hope it’s not too late, but elsewhere in the comments, Chef specifies that he used a dry Madeira, so I am certain a dry Marsala would work. I think the port would too, but the flavor might clash with the orange an maple. But honesty, although I think a dry-ish white would be best, I don’t think you could go wrong with any of the three!
@@makelikeatree1696 Thanks! I haven't gone shopping yet. I did think about the port though and came to the same conclusion you did.
Superb.
A couple of questions. What wine would we serve with this meal? Can we serve asparagus or brussels sprouts? Or would candied carrots be more appropriate?
I think all of those side dishes sound really good! When it comes to wine, I would suggest something relatively tannic with expressive flavours since lamb is quite aromatic itself. If you want a french wine, get something from the Rhône or from Cahors. If you want to splurge, Châteauneuf-du-Pape would be great! Otherwise, a Rioja or an Argentinian Malbec should work very well. If you want something special, try a wine from a volcanic island. They have a smoky minerality that goes amazing with lamb. For example a Nerello Mascalese from Sicily or Listan Negro from the Canaries :)
I served a Chateauneuf du Pape (I live 10 miles away) and it was perfect! A Gigondas or Vacqueyras (Both Cotes du Rhone) would also make excellent pairings. Frankly, there's no need to do an expensive red wine. If you're in the US a Vacqueyras or a Washington State cabernet should be readily available (Trader Joe's) and act as a perfect pairing.
Thunderbird is preferable, but Mad Dog 20/ 20 is acceptable in a pinch. As a side, Triscuits topped with a blend of Cheese Whiz, catsup, and a little tobacco is ideal (be sure to use the catsup, else it doesn't count as a vegetable).
great stuff
Love the genuine enthusiasm. It's not over the top like other channels
No salt?
Hum ! ça sent trop bon !!! merci pour cette belle recette.
franchement le petit glaçage a l’érable et a l’orange à la fin top 🙂🙂👍
👍👍👍
😄👍
Can't compete with with tout suite!
This looks great chef!!
I have that same pot I love it❤
You had me at Jus!
Looks great 👍.
Very Nice - tho leg might be a bit lean for a long (confit) braise. Perhaps instead, consider purveying a joint of lamb shoulder - might be a worthy option/alternative - far more natural connective tissue and collagen found in the shoulder cut, you see
Yes
"Reveal the moist" - this looks completetely unmoisted and dry as f. And as always can't see how the effect is worth HOURS of cooking. So we got e.g. pressure cookers, hot air frying and so on. We don't have so much time as centuries* ago.
*many of "old" recipes are 100 yrs max.
just put it in an Instant Pot pressure lid for 2 hours, no smell and save energy, it has a better result in the moisture
Looks amazing, might try this on sunday
🙂👍
👍🏾
looks great!!!
thanks 🙂
🤌 merci monsieur!
pleasure 🙂👍
YUM ❤️
🙂👍
On what planet is this confit? Though I would expect a French cooking channel to know the difference, at least it is a lovely recipe for *braised* leg of lamb.
Way overcooked. Should not be like a pulled pork
It took the quite long time.. It costs so much payment for electric owen or gaz owen!!!!
I am sure it is delicious and very tender, but that is not confit cooking, it is just slow cooking in the oven.
It will ruin my expensive tablecloth .
Oh dear....that poor lamb. Maybe to a shoulder, or leg of mutton, but even grass fed lamb is best when barely cooked- still pink, and just enough to have firmed up. It's own 'jus' is the nectar we want!😯
This would be a good recipe for lamb shanks, though. One for each hearty carnivore, more delicate souls can share. (By way of reference, I work in a butcher shop- not a restaurant.😉)
To each his own nectar:) 😅
i've done this before and it's pure heaven. The reason you use lamb instead of mutton is that the taste of mutton could be too strong for some
Ok. The thing is, that you're not a chef.
This is NOT confit. It' a brazed dish. Confit is done in fat not broth.
Save innocent lives and leave the lambs in piece and living! Jesus wasn’t a butcher, he doesn’t want your cruel animal sacrifice
Calling murdering a young animal "really ethical" is a bit questionable but the rest looks great