Serve this leg of lamb with sauteed broccoli rabe: ua-cam.com/video/p0N81NNy5rQ/v-deo.html or garlic and oil broccoli: ua-cam.com/video/KNTR0fnO-_Y/v-deo.html. Roasted potatoes are great as well!
This is one of the best cooking videos I've ever seen. I love the detail. Very thorough, but never tedious. It makes me feel confident about doing this and serving it to my family. Thank you!
One of the reasons I love your videos is because you go enough into technique that folks, like me, who have been watching cooking shows for many years can pick up new techniques.
My roast is in the oven, and I am watching You while it's cooking. Additional tips, reassurance, clarification and No fuss, Good Muss! Thanks! Your video was Fun!!!!!
Making my boneless leg of lamb for Easter using your method of rolling and tying off - your videos are all fantastic and so easy to understand. Subscribed and following all your recipes. Thank you!😋
My Italian grandmother poked her leg of lamb with a rollup of garlic and a chunk of romano inside a basil leaf. Became the definitive flavor of roast lamb for me ❤
....so i watch more than ten recipes and i choose your way it will be surprise for my girlfriends mother birthday celebration next week....thanks a lot enjoy summer...hello from Prague
Super job!! I've never used parsley, so I'm eager to try it this time...I also am going to work on the string and the tying ...very thrilled to have such a nice demonstration of the 'how-to' on that , thanks so much! Also , am gonna try my hand on your sauce...not a big huge fan of mint jelly, so I've always just skipped that, but your sauce looks like something I may like, aside from the fact that we've recently started going to my daughter in law's home for Easter dinner, with her extended family members... So I am always the lamb cooker designee... They had never had leg of lamb foe.Easter, so these last few years, I've had the opportunity to introduce a whole new group of young and older folks to the deliciousness that is lamb....I'm roasting 2 boneless legs ( big group with a couple fellas who have found they LOVE lamb...)...I'm going to do it your way for one, my standard way for the other.....I do a rather similar way, except, as I said, I never used parsley... I take the outside garlic, rosemary, salt and pepper and make a paste with a good mustard and slather the outside of the roast with it...makes a nice crisp crust...so this year ...a little variation!! Thanks again!! GreaT!!
I've cured it like ham and smoked leg of lamb before . Made" lamb ham" , taste to good . I used most the same seasonings you use . Try it , my family loved it . Your friend Johnny
If you didn't know, that green sauce you made after the roast actually has a name. Its called salmoriglio, each recipr is a little diffrent whether it be diffrent herbs, whether you add lemon or not, or of course if you blend it or not. It's a Sicilian marinade/condiment used for fish and various meats. Love your recipes and your videos and I hope this tidbit finds its way to you
Hey thanks for the info. I always thought salmoriglio was something more complicated. I change these sauces up pretty frequently but like the mint addition for the lamb. Appreciate you watching and liking my videos!
Can you add veg (potato, carrot, onion) in pan to cook with meat? When you 'go 1,2' that is a 'surgeon' knot. Your butcher knot is tied differently, but if it works, what's in a name!? The half hitch to secure is normal. This is not a nagative comment.🙃
The Greek tzatziki sauce is also great with lamb. You can make gyros from leftover roast lamb, combining thinly sliced lamb with slice red sweet yellow onions, diced cucumbers and tomatoes, and tzatziki sauce in a pita or other flatbread. Delicious! 😋🤗🌯🍟❤
James, turned out Excellent ! Even though I forgot to put the Garlic on the inside with the Herbs ! I put on outside plus, I cut the holes for the Garlic and Rosemary ! Like I said, never had Lamb before. So Good ! That is my 3rd recipe from you that I have made ! Not disappointed in the least !!! Happy Easter !
Made this today and it was Great. The finishing sauce was nice. I also did a pan gravy with a shallot and red wine and that was another option for the guests. Overall nice recipe and easy to do
Im making basically this dish today except im using wild garlic mustard i foraged for all the greens. I also prepared mine a bit different in that i marinaded it for swveral hours in lemon juice and rosemary. I find that acidic marinade gets into the outer crist and you can tell the difference. I also cooked mine a little different in that i searer the outsode with my convection setting and then baked it at a slightly lower temp for loger
Thanks! I really wanted to show the butcher's knot in this one. Had to break out my cell phone for the above footage, but thought it was the best way to demonstrate it.
I like your presentation. Your haircut is another thing :). I usually Marinate my LOL in a mixture of red wine, oregano, pepper, salt, garlic, and rosemary for several hours, in the fridge. I'm not as elaborate about "stringing' as you are, however. Yes....it's very easy to overcook lamb, especially when it is lean. For that reason, I do not trim any extra fat from th. e inside of the meat. Then, I "brown" the outer crust in garlic and EVOO before baking it in the oven. It seems to keep the juices internally. Yes, watch that temperature. I prefer a lower cooking temp...about 300* F. I might try your "green" sauce. Although I have been using the juices from the meat to make a bourguignon gravy. Wow, lasagna as a 1st course! That's a lot of food. Abbondanza!
Thanks for liking the lamb and loving the haircut haha. Everything you describe sounds great. Truth is there are so many ways to make it, but the temp is the most important thing to watch for sure. I wanted to show an easy version for anyone to make. I cook it lower too sometimes. This was a fast cook but still super juicy. This year my Mother is making manicotti for the first course. I tried to negotiate lasagna but manicotti will be great too!
Thank you! If you tie a boneless to roughly the same size all around you will get perfectly cooked pieces. Another option is a bone in. I would still tie that up a bit and probably add a bit more seasoning. Enjoy!
BORED?????? Ma chi cazzu avi tu??? That was my best Sicilian btw. NO, your vids are top notch. I am not that much a fan of lamb unless done well AND I’m going to try this. It looks succulent.
Lamb is my favorite meat, it has such a beautiful flavor, goat is delicious too it tastes just like lamb but with a milder flavor. This recipe looks great but I think I would leave out the rosemary because the parsley, garlic, salt and pepper are enough, I like to let the flavor of the meat shine.
Jim noticed that when you applied the garlic you put it on top of the greens, was there a reason for that in stead of garlic then green? I think that i like garlic to much i would have rubbed it on the outside also.
For first course we normally do lasagna or manicotti: ua-cam.com/video/RLFXjS34bBU/v-deo.html. With the roast, sauteed broccoli rabe or broccoli and roasted potatoes are great. I pinned those two recipes in the first comment.
The first time I had Leg of Lamb, a friend invited me to dinner. It was the most vile thing I'd ever eaten. Let me explain. First of all, I'll be it was mutton. The smell was horrid as it roasted. Her recipe was to douse the thing in an entire bottle of Italian Dressing. That's all. I have not had leg of lamb since, but I do LOVE Lamb chops, so it's not like I don't want to eat lamb. I'll have to try one some day. The price these days is pretty high though, like everything else. Thanks for the great tips!
It is definitely not cheap and lamb can be hit or miss. But I do love a nice leg of lamb cooked to about 140f in this manner. But to be honest I agree the chops, especially the lollypops, are the best.
I realize this was done a year ago, but I'm completely over the same "background jazz" that I hear on countless other channels. Give it a rest. You/your patter is fine. By itself. OK?
Serve this leg of lamb with sauteed broccoli rabe: ua-cam.com/video/p0N81NNy5rQ/v-deo.html or garlic and oil broccoli: ua-cam.com/video/KNTR0fnO-_Y/v-deo.html. Roasted potatoes are great as well!
You are far from boring. You have a relaxing, non condescending tone that very patiently explains how and why unlike anyone else I’ve seen.
This is one of the best cooking videos I've ever seen. I love the detail. Very thorough, but never tedious. It makes me feel confident about doing this and serving it to my family. Thank you!
One of the reasons I love your videos is because you go enough into technique that folks, like me, who have been watching cooking shows for many years can pick up new techniques.
It's my first time to cook Costco boneless lamb leg, your receipe is really good for the entrance level like me. It's easy but delicious. Thank you!😀
My roast is in the oven, and I am watching You while it's cooking. Additional tips, reassurance, clarification and No fuss, Good Muss! Thanks! Your video was Fun!!!!!
Lamb is awesome. I always stock up after Easter on all the lamb that goes on sale when the holiday's over.
Making my boneless leg of lamb for Easter using your method of rolling and tying off - your videos are all fantastic and so easy to understand. Subscribed and following all your recipes. Thank you!😋
My Italian grandmother poked her leg of lamb with a rollup of garlic and a chunk of romano inside a basil leaf. Became the definitive flavor of roast lamb for me ❤
....so i watch more than ten recipes and i choose your way it will be surprise for my girlfriends mother birthday celebration next week....thanks a lot enjoy summer...hello from Prague
Awesome recipe, great video and presentation! Not boring at all , very educational ! Your friend Johnny
What a great spring roast! I love how the boneless roast let you season it from the inside. I like to cook my lamb on the rotisserie on my gas grill.
Thanks! No doubt it's great on the grill. I can't wait to get the grill going soon!
Super job!! I've never used parsley, so I'm eager to try it this time...I also am going to work on the string and the tying ...very thrilled to have such a nice demonstration of the 'how-to' on that , thanks so much! Also , am gonna try my hand on your sauce...not a big huge fan of mint jelly, so I've always just skipped that, but your sauce looks like something I may like, aside from the fact that we've recently started going to my daughter in law's home for Easter dinner, with her extended family members... So I am always the lamb cooker designee... They had never had leg of lamb foe.Easter, so these last few years, I've had the opportunity to introduce a whole new group of young and older folks to the deliciousness that is lamb....I'm roasting 2 boneless legs ( big group with a couple fellas who have found they LOVE lamb...)...I'm going to do it your way for one, my standard way for the other.....I do a rather similar way, except, as I said, I never used parsley... I take the outside garlic, rosemary, salt and pepper and make a paste with a good mustard and slather the outside of the roast with it...makes a nice crisp crust...so this year ...a little variation!! Thanks again!! GreaT!!
I've cured it like ham and smoked leg of lamb before . Made" lamb ham" , taste to good . I used most the same seasonings you use . Try it , my family loved it . Your friend Johnny
If you didn't know, that green sauce you made after the roast actually has a name. Its called salmoriglio, each recipr is a little diffrent whether it be diffrent herbs, whether you add lemon or not, or of course if you blend it or not. It's a Sicilian marinade/condiment used for fish and various meats. Love your recipes and your videos and I hope this tidbit finds its way to you
Hey thanks for the info. I always thought salmoriglio was something more complicated. I change these sauces up pretty frequently but like the mint addition for the lamb. Appreciate you watching and liking my videos!
I didnt know it had a name either but it was always my families go-to (they are sicilian so no surprise). On grilled eggplant its outstandingly good
Can you add veg (potato, carrot, onion) in pan to cook with meat? When you 'go 1,2' that is a 'surgeon' knot. Your butcher knot is tied differently, but if it works, what's in a name!? The half hitch to secure is normal. This is not a nagative comment.🙃
The Greek tzatziki sauce is also great with lamb.
You can make gyros from leftover roast lamb, combining thinly sliced lamb with slice red sweet yellow onions, diced cucumbers and tomatoes, and tzatziki sauce in a pita or other flatbread.
Delicious! 😋🤗🌯🍟❤
Thank so much to share this recipe. I am making the lamb just like you!
James, turned out Excellent ! Even though I forgot to put the Garlic on the inside with the Herbs ! I put on outside plus, I cut the holes for the Garlic and Rosemary ! Like I said, never had Lamb before. So Good ! That is my 3rd recipe from you that I have made ! Not disappointed in the least !!! Happy Easter !
Hey that's great man! Appreciate the feedback. Really happy you enjoyed it and Happy Easter!
Made this today and it was Great. The finishing sauce was nice. I also did a pan gravy with a shallot and red wine and that was another option for the guests. Overall nice recipe and easy to do
Im making basically this dish today except im using wild garlic mustard i foraged for all the greens. I also prepared mine a bit different in that i marinaded it for swveral hours in lemon juice and rosemary. I find that acidic marinade gets into the outer crist and you can tell the difference. I also cooked mine a little different in that i searer the outsode with my convection setting and then baked it at a slightly lower temp for loger
You are never boring!
Another great video. I'm making this tomorrow for Palm Sunday. Thanks for sharing.
Hope it turned out well for you. Thanks for liking the video!
It did. It was delicious. Everyone loved it.
Awesome! Thanks for the feedback.
Sounds simple enough especially the way you were very thorough on the description on the process
Liked your instructions.
I liked watching you tie it up. Looks awesome!
Thanks! I really wanted to show the butcher's knot in this one. Had to break out my cell phone for the above footage, but thought it was the best way to demonstrate it.
I worked as a butcher on Long Island. Did many boneless lambs. I always left a pocket, never opened it up. I used one handed butcher locking knot.
Thank you very much ! I followed your instructions, and it came out perfect!
Bored? Are you kidding! Love your content 👍
Absolutely fabulous !!!
My first time seeing your video my first one cooking a leg of lamb video enjoyable
I like your presentation. Your haircut is another thing :). I usually Marinate my LOL in a mixture of red wine, oregano, pepper, salt, garlic, and rosemary for several hours, in the fridge. I'm not as elaborate about "stringing' as you are, however. Yes....it's very easy to overcook lamb, especially when it is lean. For that reason, I do not trim any extra fat from th. e inside of the meat. Then, I "brown" the outer crust in garlic and EVOO before baking it in the oven. It seems to keep the juices internally. Yes, watch that temperature. I prefer a lower cooking temp...about 300* F. I might try your "green" sauce. Although I have been using the juices from the meat to make a bourguignon gravy.
Wow, lasagna as a 1st course! That's a lot of food. Abbondanza!
Thanks for liking the lamb and loving the haircut haha. Everything you describe sounds great. Truth is there are so many ways to make it, but the temp is the most important thing to watch for sure. I wanted to show an easy version for anyone to make. I cook it lower too sometimes. This was a fast cook but still super juicy. This year my Mother is making manicotti for the first course. I tried to negotiate lasagna but manicotti will be great too!
@@SipandFeast Always listen to Mama, paisan. Buona Pascua!
Looks delish! Doing it for Thanksgiving 25. Thanks!
I love leg of lamb, and your technique cooking hope to roast this soon.
I learned the garlic stuffing trick from Chef Prudhomme way back when.....well down to incorporate in the lamb!😉
Beautiful roast and great instructions.
Thanks so much!
Like it! Thanks for explain lots of things. Very informative.
looks very good!! im so making this for Christmas!! Thank you for sharing!!
I have a small lamb leg portion, boneless, so your video was helpful.
Looks delicious!
You can use the trimmings for rice
#3:06 - Why not massage the garlic paste in the meat first, then add the herbs? Will be less messy.
Thanks for the video! I love lamb! That roast looked delicious! Nice and brown on the outside and a little Rosie on the inside! Yum! 👍
Thank you! Appreciate you watching and commenting!
a fine leg of lamb, thanks for this one.
Really liked the video!! Not bored at all! Lol!!
Thanks very much! Well since you made it to the end I believe you haha!
Great video! I’ve always wanted to do a boneless lamb roast, never felt comfortable doing one. You made this seem very easy! Thank you!
Yum! I just might be over my fear of cooking leg of lamb, thank you so much😀
Thank you! If you tie a boneless to roughly the same size all around you will get perfectly cooked pieces. Another option is a bone in. I would still tie that up a bit and probably add a bit more seasoning. Enjoy!
BORED?????? Ma chi cazzu avi tu??? That was my best Sicilian btw. NO, your vids are top notch. I am not that much a fan of lamb unless done well AND I’m going to try this. It looks succulent.
What a wonderful job 🎵
Thanks very much!
I really like your style! Very charismatic!
Thanks very much!
Thank you. Have enjoyed all your videos and this was another good one.
Thanks very much! Appreciate you watching and letting me know that you like the content!
Love this Lamb recipe I will make it thank you and May God Bless 🙏
Hope you enjoy it!
That looks so good! I’ll be using this recipe this weekend.
Nice presentation!! The knots U did were amazing & fun to watch !! 👏👏 Cant say about the taste of it though!! 😬😬
Thanks! It tastes good too haha.
Lamb is my favorite meat, it has such a beautiful flavor, goat is delicious too it tastes just like lamb but with a milder flavor. This recipe looks great but I think I would leave out the rosemary because the parsley, garlic, salt and pepper are enough, I like to let the flavor of the meat shine.
Loved this video
Thanks very much!
Im wondering if you could add the mint on the inside as well would that cook well or give it more flavor?
Pan gravy is awesome from roasted lamb for mashed potatoes
Wonderful thank you
thank you Mr De Niro!
Looks delicious! What would you typically serve as sides with this at Easter?
Your back good
Looks great. I’m making this for Easter.
Thank you! Hope you enjoy it and would love to hear how it turns out!
Looks Beautiful
Thanks very much Richard!
Good job. Thank you
You must have been in the navy with all those great knots
Just practice but the knot is great for many things besides a leg of lamb lol.
Jim noticed that when you applied the garlic you put it on top of the greens, was there a reason for that in stead of garlic then green? I think that i like garlic to much i would have rubbed it on the outside also.
I think I did it out of order. I would rub the garlic in first like you suggest. I did put pieces of garlic into slits cut on the outside too.
Would you need to salt it so much if you did a dry brine before hand?
looks good
Thank you!
Thank you.
good job.
Thank you!
Dinner today.
Perfection!
Thank you!
Yummy
Costco Aussie lamb, thanks Jim.
How far in advance can I prepare and tie the roast?
You can definitely prepare it 24-48 hours in advance. Just wrap it tight with plastic wrap. Before cooking pat the roast dry to remove any moisture.
Will you be doing any videos for Thanksgiving dishes?
What do you serve with the roast?
For first course we normally do lasagna or manicotti: ua-cam.com/video/RLFXjS34bBU/v-deo.html. With the roast, sauteed broccoli rabe or broccoli and roasted potatoes are great. I pinned those two recipes in the first comment.
Is there a recipe you'd recommend for tzatziki sauce
I created a new variation of this recipe by trying to emulate the speed of chopping seen in the video. I call it fingertip chutney.
I think I need a boy scout knot tying merit badge for this ...
I like to make a red wine gravy to go with lamb
when keanu takes the blue pill
Any issue with prepping the lamb the day before and let it sit in the fridge overnight?
Not at all. It will be perfect if you do just that. Enjoy!
What would you serve as sides in a roast?
I would serve roasted potatoes and a sauteed green veggie.
Next roast will be this leg of lamb recipe !
Hope you enjoy it and would love to hear how it turns out!
Jim, can you just do that easy first knot all the way down? 4:11
Yes. Absolutely.
The first time I had Leg of Lamb, a friend invited me to dinner. It was the most vile thing I'd ever eaten. Let me explain. First of all, I'll be it was mutton. The smell was horrid as it roasted. Her recipe was to douse the thing in an entire bottle of Italian Dressing. That's all. I have not had leg of lamb since, but I do LOVE Lamb chops, so it's not like I don't want to eat lamb. I'll have to try one some day. The price these days is pretty high though, like everything else. Thanks for the great tips!
It is definitely not cheap and lamb can be hit or miss. But I do love a nice leg of lamb cooked to about 140f in this manner. But to be honest I agree the chops, especially the lollypops, are the best.
Need proper greens to go
I like the way you tied up the Lamb stuffed with all the goodies 😢
Thanks! I like to serve it with broccoli rabe or green beans on the side. Also potatoes.
I’m available to deal with that tiny end piece I saw fall off.
🎉
Faceți traducerea și în limba română ca să înțelegem și noi despre ce e vorba și ce condimente folosiți
takes longer to tie than cook lol
I realize this was done a year ago, but I'm completely over the same "background jazz" that I hear on countless other channels. Give it a rest. You/your patter is fine. By itself. OK?
Thanks!
Thanks very much!