Ep 22: 6-hour Slow Roasted Leg of Lamb Kamado Joe Classic 2!
6-hour Slow Roasted Leg of Lamb on the Kamado Joe Classic 2!
In this episode, Chef Geoff demonstrates how to slow roast a beautiful leg of lamb to fall apart tenderness! And Yaso steps up to the plate to school Geoff on Greek style potatoes! See below for advice on cooking in your oven.
Ingredients below. Follow video for method.
Spice Rub:
Teaspoon each of;
- Cumin
- Smoked Paprika
- Onion Powder
- Pepper
- Salt
… and a half teaspoon of dried thyme.
Braising liquid:
**In the name of continuous improvement, the liquid amounts have been edited (reduced) from when this video was shot**
1 cup full bodied red wine
1 cup chicken or beef stock
Fresh thyme and rosemary
Bay leaves
2-3 cloves garlic
Greek potatoes:
2kg peeled and sliced potatoes as shown
½ cup lemon juice
1 cup chicken stock
1 teaspoon pepper
2 teaspoon salt
1 tablespoon oregano
1 heaped teaspoon Dijon mustard
½ cup olive oil
**LAMB OVEN COOKING NOTES!**
We recommend when cooking in your oven to season and sear in a heavy pot, then cook at 140C for approx 5:30hr.
Yogurt & Mint Slow Roasted Leg of Lamb
Tipsy Thyme's first catering gig, this was a special occasion as we catered for the wedding of Durand and Leri Richards wedding. Durand Naidoo and Thusi Mhlambi ( Also in the video) are co-owners of Linsen Nambi, South Africa’s first fully black ship owners.
Edited and filmed By Tanita Lachman
Recipe Video: Slow Grilled Leg of Lamb with Mint Yogurt and Salsa Verde
The classic pairing of lamb and mint in this centerpiece dish is a timeless must-try. Add in the zest of the salsa verde and your taste buds will thank you. With three separate components, you will feel like a mastered chef after creating this delicious meal.
Full Recipe:
Shop White Oak’s Grassfed Lamb:
Roast Bone In Leg of Lamb Recipe + Delicious Easy Garlic & Herb Marinade
Learn how to make this delicious garlic and herb marinated and roasted bone-in leg of lamb recipe that is perfect to serve up to family and friends.
A leg of lamb is a large cut of meat that literally comes from the leg of a lamb. Leg of lamb is an extremely tender piece of meat and can be cooked in myriad ways from over an open fire to being roasted in the oven. It is most often offered as a bone-in or boneless cut of meat varying in weights from 3-9 pounds coming in at around $11.00 per pound. Of course, if you decide to purchase the bone-in cut, then about 2 pounds of it will surely be bone weight.
This is a fantastic roast that is perfect to serve up to a large group of family or guests especially for holiday occasions such as Easter, Passover, or Christmas. You will often see a leg of lamb in abundance in the weeks leading up to Easter. For an Italian Easter, you would roast the lamb and serve it with browned potatoes which are known as abbacchio al forno.
Ingredients for this recipe:
For the Lamb
• 7-9-pound bone-in leg of lamb
• ¼ cup olive oil
• 10 finely minced cloves of garlic
• leaves of 3 sprigs fresh rosemary
• leaves of 10 sprigs of fresh thyme
• ¼ cup white wine
• sea salt and cracked pepper to taste
For the Potatoes
• 1/4 cup olive oil
• 10 yellow potatoes cut into 2” pieces
• ½ peeled and sliced red onion
• sea salt and cracked pepper to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 2 hours
Procedures
1. Score the lamb in a chessboard-like pattern all over the leg of lamb.
2. Generously rub the lamb with olive oil, garlic, herbs, white wine, salt, and pepper on all sides.
3. Place the lamb in a pan and cover with plastic wrap and place in the refrigerator overnight to marinate for at least 12 hours and up to 48 hours.
4. Preheat the oven to 425°.
5. Remove the lamb and place it in a pan with a rack and roast at 425° for 25 minutes and then at 350° for 80-90 minutes or until it reaches 135° to 140° internally.
6. Remove the lamb and it rest for 15 minutes before slicing and serving.
7. For the Potatoes: With about 30 minutes left in the cooking process of the lamb, begin to make the potatoes.
8. Add the oil to a very large frying pan or rondeau pot over high heat until it begins to lightly smoke.
9. Add the potatoes and onions into the pan and sauté for 10-12 minutes or until they begin to brown.
10. Place the pan in the oven and cook for 10-15 minutes or until the potatoes are browned and tender.
11. Serve the sliced lamb along with the potatoes.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking and resting. However, you can make it up to 1 hour ahead of time and keep it warm at low temperatures in the oven, at around 225° F, before serving it.
How to Reheat: Place the desired amount of meat in a medium size pan and add in ¼ cup of beef stock and heat at 350° for 8-12 minutes or until hot. You can also heat it in the microwave until hot.
How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
Any drinking white wine will do for this recipe.
Recipe Yogurt-Marinated Grilled Leg of Lamb
Recipe - Yogurt-Marinated Grilled Leg of Lamb
INGREDIENTS:
●1 1/2 cups plain yogurt
●1/3 cup lemon juice
●1/3 cup lime juice
●2 teaspoons crushed oregano
●2 tablespoons chopped fresh marjoram
●1 head garlic , minced
●2 onions , thinly sliced
●1 (5 pound) butterflied leg of lamb
Ultimate Butterflied Leg of Lamb ???????? Recipe | Boneless | Oven Recipe | International Cuisine
Mamo found in Google that:
These sheep were known as mouflon, and weren't quite the woolly sheep we know today. Then they were raised for their meat, milk, and skin for parchment and vellum. In fact, the wool that we so often think of sheep for today wasn't an important part of their use until 6000 BC in Iran.
As early as 10,000 years ago in Central Asia, man discovered that the sheep was a good source of not only food but clothing. Sheep (Ovis aries) have long been a dietary staple as well as a textile source in Asia, Europe, Australia, and New Zealand.
Mongolia, Turkmenistan, New Zealand, Iceland and Greece are the countries where the biggest eaters of sheep and goats live. An average Mongolian eats nearly 50 kg of sheep and goat meat a year, according to Faostat. Central Europeans are on the other end of the scale hardly eating more than 0.5 kg a year per capita.
Ingredients:
-1 Leg of Lamb
-Salt and Black Pepper
-30g of Butter
-4 Garlic Cloves
-1 Teaspoon of Black Pepper
-1 Teaspoon of Mustard Seeds
-Teaspoon of Rosemary
-1 Teaspoon of Chipotle Chilli Flakes
-Virgin Olive Oil
-1 Teaspoon of Smoked Sweet Paprika (Pimenton Dulce)
-Baby Potatoes
-2 Lids of Bourbon
If you have any questions, please leave a comment below and i will try my best to help you.
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Music created by Mamo (Our lovely Grandpa) using Garageband Loops!
Filmed with:
-Iphone 6s Plus:
-DJI OSMO MOBILE 2:
-Tripod:
-Lights:
Video Editing:
Final Cut Pro X
Many easy-to-follow recipes coming very soon!
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