Roasted Leg of Lamb- Kitchen Conundrum with Thomas Joseph
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- čas přidán 11. 09. 2024
- Easter wouldn’t be complete without a leg of lamb dinner. Join Thomas Joseph as he shows you how to make this tender and juicy holiday favorite that’s roasted right along with potatoes and fresh asparagus to create a simple celebration meal.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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Amazing recipe. I made it tonight and it came out perfect.
Can anyone let Thomas know that he is amazing?
He forgot to remove the gland so it will be BITTER ... Not so amazing..
This is the way to roast lamb. No BS, straight-forward, professional, classic. Thank you!
mum usually makes the lamb shoulder... she stuffs it with garlic, chopped parsley, small pieces of butter here and there, and of course the typical seasoning; black pepper and salt....
omg!!! my mouth is watering!!!!
Beautiful and simple recipe. Lamb is so delicate and delicious when cooked properly. So much amazing flavor.
#kitchenconundrums I'd like to suggest a video on how to work out timings. For example, planning an entire meal or if you have one oven and two dishes to cook, what are some ways you can do that? Averaging temp, shorter cooking time for one, queuing etc. ps, I love all the conundrum videos, keep up the good work!
Rachel S i could make 1000 videos on this, that is a great great idea dor a video or series. It is such an important part from going from a good cook to a great cook, and a million other variables
I learned SO much from this video! Thank you!
Fantastic video. Everything Thomas said was completely spot on.
Got to say I really like your show. The only thing that would lift it from "great" to "perfect" would be you guys providing us with SI conform annotations for all your measurements. You know.. for the whole rest of the world and stuff..
Don't want to be naggy, but it's a pain looking that up every single time and I'm sure I'm not the only one.
Keep it going!
I'm American and I prefer metric. It's easier to multiply and divide ingredients and I make fewer mistakes.
I'm puzzled. Why did you roast the potatoes first (to the point where they were almost overcooked), then put the meat in? They'd have been frazzled by the time the meat was done! Bit of a camera trick, I reckon.
Making this for my Game of Thrones watch party! Thank Thomas :)
This is the perfect recipe for leg of lamb. I'd serve mint jelly with it just because my family has always done it. Leftovers from this roast will make delicious sandwiches.
unbogosse As an Englishman, I much prefer mint sauce with my lamb. Mint jelly, while delicious to some, is too sweet for my taste.
,
Thank Dear Chef Thomas for all the good receipts provided ! You are very generous ,compliment .⭐⭐⭐⭐⭐👏 👍🎓❕
Excellent. It's about time we brought the roast leg of lamb into the forefront as its been languishing far too long in the back. In extremis, I have marinated my leg, in the fridge with a whole packet of fresh rosemary for two whole days. I used Julia Child's recipe for the marinade which you have copied but left out a dash of soy. It was sooo delicious, my three guests all wanted seconds. Thanks for contributing to making the World a much better place!
Julia a tout cuisiné à la française, n'est-ce pas?
thank you thomas..awesome tips..please make a video about how to make delicious sandwich bread..really hope you could make a video about it
Lamb is best medium rare. Why would people say to overcook it to well done. Thomas does this perfect.
Thank you.
Wont it go cold if you leave it for half an hour and go soggy if ypu leave foil over it out of oven?
love this guy
Great Chef, and delicious food :) I wanna try to make this.
This looks so delicious !!
Nice work xo
I like my lamb well done the Greek way...!
we do too in middle east
Christine Karagianni The Greek way, while tasty if you are in Greece, pales by comparison to this recipe! Trust me, I have had both more than once😋
The greek way is much easier than this rubbish ...just for a leg of lamb all that work!? by the time you finished all this bollox, you will not be hungry anymore. From exhaustion...
Thomas you look fabulously fabulous today😜
Thanks! Very timely for me!
Love the apron
Making this tonight !
Superb dish 😊👍
Where is the Lamb Sauce?
Cooked this way (i.e. rare, pink, juicy), it shouldn't need any sauce. But if it's been overcooked or you really want extra "juice" you can take a quarter cup of red wine and deglaze the cooking pan, scrape up the juicy bits, then pour that over the sliced meat.
John D Was actually just refering to the Gordon Ramsay joke, but thanks for the tip still sounds good!
Acer - You just won the comment section mate. :D
Rohan trying to be edgy and cool like his 12-year-old mates, fails because it's a Martha Stewart cooking channel.
Hahaha... It was another reference to Gordon from that same segment man... Nothing personal. :)
i have a kitchen conundrums can you explain the different type of salts??
Wow. That looks yummy. :) Wanna try it.
best one
Who wants to play the 'You guys' drinking game?
Brilliant. Very helpful.
Looks good, but how long would it take in a crock pot\slow cooker and would I still need to put it on a wire rack?
Derrick Gordon he said not to stew it
mkay you guys
Do you have any lamb steak videos?
Very nice I am like and love
nice apron....where did u get it? #kitchenconundrum
it's from a beautiful store in montreal. check it out...www.thepepinshop.com
I set out to roast some lamb a few years ago,
Yet here I am...
Still entangled on the butchers twine level
My lamb has aged into a mutton Zombie
😂
@@AmataAmour LOL
That is a nice roasting pan. Where is it from?
now we all know what Thomas' favorite phrase to say. Nice tip, you guys :P
Not enough garlic , I always love garlic with a lamb flavor
He FORGOT to remove the GLAND so it will be BITTER.
delicious !
Can u cook the lamb with out the twine .
I really want to know the best way to make lasagna so that the layers are nice and even and perfect. Please do a lasagna video.
Thomas, do a lamb shoulder something please. Thanks!
Do u put tin foil over the top when it's in the oven?
you guyyyys ...
He explains everything incredibly clearly and well.
Yumyum
No onion???
yumm
First comment!!!!! Hope you have a happy Easter!!!!!
Very heavy handed with the salt. I made a roast the other day and followed the chef's advice and used salt liberally (more than I would ever do on my own) and the roast came out too salty. Never again. You need to taste the meat, not the salt. You can always add salt, but you can't remove it.
Kitchen Conundrum Idea: I've have particular difficulty producing pate (Parfait?)
#kitchenconundrum how about how to perfectly boil different levels of eggs (soft boiled, medium boiled, hard boiled)?
what sauce will you serving that with?
Walter Reaves au jus!
Hollandaise sauce #kitchenconundrum
Good this came up in my feed. I needed to defrost my goat rump for Easter Sunday :)
Cesc Fabregas
foolproof bacon curing #kitchenconundrums
So juicy, yummy!
Why he needs that pencil??
how much cooking time would it need to be well done ?
Tania Siddiqui as long as you want. Keep it in half the day if you like
Cheez, that is so smart, how come I didn't think of it, please try it and post a picture of your accomplishment first so I can follow
who eats thin slice of lamb? WTF?
I do.
I like my meat medium rare but lamb, well that's a whole other story. 🐑
Roast leg of lamb
Please use a yellow pencil. And let us see Thomas eat!
What's the internal temperature if i want it to be well done?
We never eat pink meat
Abdullah Shaief 150-165 °F (66-74 °C) according to greatgrub.com/reference/cooking_temperatures_for_lamb
Sure, 150-165 F if you want it "well done" (aka really overcooked) without any red or pink. But if you want a juicy, pink-center meat, then 130-140 F is going to be better. Even 120 F with some resting time is just fine for rare lamb.
John D thank you
TashThirteen thank you
Abdullah Shaief look it up!
I WISH I KNOW WHAT THE POINT IS, BUT YOU ONLY MEAN YOU'RE TOO YOUNG TO DRINK COFFEE, OR SO, YES IT IS STILL A TERM IN AFRICA!
In china we eat lamb balls
And "cats" too. I
third
Red meat = saturated fats
That lamb roast looks dry, not moist, dry red meat is not very tasty.... I don't prefer it
Lovely dish but to many dirty dishes for my liking!
no cinnamon?
i highly doubt its classic!
Shinrak The vast majority of countries do not use cinnamon in their cooking of lamb. It coincides with over cooked lamb!
Eating lamb is like eating veal. Kind of for old people, and not very nice if you kind of care for animals. what is the difference between baby cow or lamb? not much
+vegan diamond Go troll on another channel.
I also kill baby ducks. It's called baluts and it's delicious. I also kill mud crabs myself and it's also delicious.
why is a vegan watching this video...?
Eww that meat is not cooked!. How can anybody eat this?
It's totally fine, it's just cooked to the rare stage - nice and pink in the center, juicy and tender. People who cook meat to the "well done" stage are really massively overcooking their lamb, as it won't have any red or pink and is unlikely to be juicy by that time.
It's lamb. You can eat it pretty much raw.
And it is cooked. There's nothing "eww" about it, it's great.
someone has no tastebuds or is one of those people >.>
Absolutely disgusting
We all like food done our own way. It's cooked as long as it's not blue! You can overcook your lamb as much as you want but please do not invite me!
Thank you.