I cooked every MEAT with a CAST IRON Skillet, WOW!
Cast Iron Skillet has been used for years. Today I cook every meat I can find with it. Some worked great other not so much. Things like prime rib, 120oz steaks, pork chops lamb chops and many more are all featured in this video.
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Leg of Lamb | Cookin' Somethin with Matty Matheson
This episode is sponsored by YETI. For more from YETI, click here:
ITS GRILLED LAMB CHECK OUT THE INSULASH ON THE YETI 45 TUNDRA BABY!! LETS GO COOKIN SOMETHIN CHECK OUT THE INSULASH HOT OR COLD KEEP YOUR TOOTSIES WARM YOUR BUTTS COLD NEW COOKING SHOW ON THE YOUTUBE COOKIN SOMETHIN WATCH COMMENT SUBSCRIBE LIKE FEED ME FEED YOU!
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RECIPE
For the Marinade:
2 tbsp Szechuan peppercorns
2 tbsp black peppercorns
2 tbsp anise seed
2 tbsp fennel seed
2 tbsp coriander seed
2 tbsp coriander seed
1 bunch mint
1 ½ cups parsley
1 ½ cups cilantro
3 shallots, peeled and minced
5 large garlic cloves, smashed and peeled Zest of 1 lime
Zest of 1 lemon
1.5 cups Grapeseed oil add more if needed 1 cup roasted pepper relish (pre-made)
1 bone in lamb leg or have your butcher bone out
For your salad:
½ cucumber
1 tomato
¼ white cabbage
1 red onion
1 lemon
1 cup hot pepperoncini
1 cup green olives pitted
4 tablespoons of sherry vinegar
4 tablespoons of olive oil
Day old cooked white rice
1 bag of Pita bread
METHOD
1. Light your grill and allow the coals to get burning hot.
2. Take a large pan and add all of your peppercorns and seeds. Toast them slowly to wake them up, get them nice and toasty. Sautee and allow the natural oils to come alive, keep them moving so they don’t burn. Allow the seeds and peppercorns to get a little smokey and remove once they start to caramelize.
3. In a mortar and pestle (or get your spice grinder), grind your seeds and peppercorns to create a coarse powder.
4. Set aside in a large bowl and add 2 scoops of your favourite hot sauce relish.
5. Without rinsing your mortar and pestle, mash your garlic cloves, and then add the zest of one lime and one lemon. Save your citrus for later. Pour in your olive oil, and muddle together. Add the mashup to your bowl with spices.
6. In the bowl, add your minced shallot, chopped parsley and cilantro, including the stems. Pick off your mint leaves and chop loosely. Mix through and add just enough grapeseed oil so that the marinade comes together and is coated nicely. Remember, your marinade is not supposed to be an emulsified, runny marinade, but more like a salsa verde or chimichurri! Add salt to taste, then set aside 3 large tablespoons in a bowl for later.
DEBONE + BUTTERFLY LAMB
1. Make an incision above the shank - follow the muscle, cut around the knuckle, remove and then butterfly the meat, making it nice and flat, slowly cutting out shin bone etc, by following the bone as closely as possible.
2. Trim some fat and remove the silver skin, because when grilling it becomes a little too chewy, and the fat will cause flames!!
3. Make some shallow incisions all the way down the length of the lamb so all the marinade gets in the meat.
4. Put your butterflied lamb into a large, reusable container.
5. Take your marinade, spoon half into the container and press into the lamb. Flip the container over and spoon in the remaining, so both sides are completely covered. Massage marinade into the lamb a little more. Put into a cooler with ice to marinate for 1 hour.
6. Once marinated, season with salt, and prepare for grilling.
Add to your grill! Grill fat side down first.
7. To get as much flavour out of the lamb as possible - turn frequently so it cooks evenly and all the way through, make sure that there is some good caramelisation. Re-season with salt as you go!!!!
8. When your lamb looks ready, set aside and place in an insulated container (Yeti) to rest for 20- 30 minutes.
PREPARE SALAD
1. Dice one whole cucumber, one large red onion, ½ white cabbage. Make sure that all your vegetables are roughly the same size. Crack your olives with your fingers so they break apart and chop up your pepperoncini. Add to a large bowl, then pour in equal parts sherry vinegar and olive oil. Add salt and pepper to taste, and finish with the juice of one lemon. Stir and mix through.
CRISP RICE
1. Grab your day-old white rice and place in the bottom of a pan in an even layer. Medium high heat with 2 tablespoon of olive oil. Let it crisp up don’t move it at all until it releases itself about 5 minutes in, then move it to medium, it will sound like the rice is crackling and once it smells like popcorn, we are good to go!!!
2. Carefully place a large plate over the top of your pan and FLIP to reveal your crispy bottomed edges.
FINISH THE DISH
1. Take the juice of half a lime, and half a lemon that you set aside earlier, and add these to the marinade you set aside for finishing. Start grilling your pita so they are warmed through!
2. Pull out your lamb, then slice into thin pieces, place it on top of the crispy rice, add salad on the sides of the crispy rice and spoon your remaining marinade on top of your lamb.
3. Squeeze half a lemon over the top of everything and spoon resting juices over the lamb, serve with pita!
Roast Irish Lamb with Rosemary and Garlic feat. EntertainingWithBeth
This is a classic roast! Stuffed with rosemary and garlic, it's so easy to make! I'm serving this up with braised baby gem, peas and a fantastic little gravy! Get the recipe:
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Garlic Butter Lamb Chops
Garlic Butter Lamb Chops
Garlic Butter Lamb Chops Ingredients
1 Rack of Lamb
Salt and Black Pepper
2 Tbsp Butter
3 Cloves Garlic
Fresh Thyme
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This Slow Cooked Lamb & Rice BLEW MY MIND ????
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Yemeni Zurbian is one of the best lamb and rice dishes that I've ever tried. Spiced lamb is braised until tender, then layered with potatoes and two kinds of rice, before being topped with crispy fried onions. Once covered in the Spicy Zoug chilli sauce, it's impossible to resist
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0:00 Intro
0:30 Yemeni Hawaij Spice mix
1:51 Braising the Meat
4:43 Preparing Zhoug Chilli Sauce
6:13 Fried onions
7:46 Braising Continued
8:16 Making 2 types of rice
10:14 Final Assembly
11:41 Taste Test & Outro
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Ingredients:
Hawaij:
2 Tbsp Cumin
2 Tsp Black Peppercorns
2 Tsp Green Cardamom
1 1/2 Tsp Coriander Seeds
1/4 Tsp Cloves
1 Inch piece of Cinnamon
Braised Lamb:
2 Kg Lamb Shoulder
350g Onions
350g Tomatoes
8 Garlic cloves
4 Bay leaves
3 Tbsp Hawaij
4 Tsp Salt
4 Tbsp Vegetable oil
1.5L Lamb or beef Stock
750g Potatoes
Zoug/Sahawiq:
10 sprigs coriander
4 Green Onions
3 sprigs mint
3 Green Chillies
2 Mild Green Peppers
1 Plum tomato
1 clove garlic
1/2 Tsp salt
140 ml Lemon juice
Fried onions:
750g Onions
750ml Vegetable Oil
White rice:
3 Cloves
2-3 Bay Leaves
2 1/2 Cups Basmati Rice
1 Tbsp Onion Oil
1 Tsp salt
1/2 Tsp peppercorns
Pinch of saffron
Lamb Spiced rice:
1 1/2 Cups Basmati Rice
50g Yogurt
Green liquid from Sahawiq
Lamb stock
___
Directions:
To prepare the meat:
1- Mix the salt, Hawaij and 2 Tbsp Vegetable oil into a paste, then coat the meat in it
2- Add 1 Tbsp of oil to a pan, then sear the meat in it on all sides, until evenly browned
3- Place the meat in your braising vessel, then add 1 Tbsp of oil to the pan
4- Finely chop the onions and tomatoes, and thinly slice the garlic. Add them to the pan over medium heat and deglaze it
5- Cook the vegetables until they start to caramelize then evenly spread over the meat
6- Pour stock over the meat and add the bay leaves then cover. Bake at 180c for 2.5-3 hours until the meat is tender
7- When done, slice the potatoes into large chunks, then place in the dish, and cook for 45 minutes more
To make the Sahawiq:
1- Roughly chop the vegetables, then place in a blender or food processor with the salt
2- Process until very finely chopped then pour into a strainer
3- Allow most of the liquid to strain off till it starts to clump together (Keep the green liquid)
4- Add the lemon juice to the vegetables and then refrigerate until needed
To make the fried onions:
1- Slice the onions very thin, then place them in a cold pan
2- Pour over the oil and turn the heat to high
3- Allow the oil to come to frying temperature, then continuously stir the onions until they brown
4- Once browned sufficiently, pull out the onions and drain them then place on paper towels
5- Salt while hot and change the towels once they become saturated with oil
To make the white rice:
1- Fill a pot with water and bring to a boil, then add the spices (excluding saffron) and oil
2- Wash your rice thoroughly, then add to the pot, and boil for 5 minutes
3- Once boiled strain the rice, to remove all liquid
To make the spiced rice:
1- Strain the stock out of the braising dish, leaving behind all of the meat and potatoes
2- Add the yoghurt and green liquid to the stock, then mix well
3- Wash the rice thoroughly and add to the pot, and bring to a boil
4- Boil for 5 minutes then strain
Final assembly:
1- Place the saffron in a small bowl, then pour over some boiling water. Muddle it and let rest for a minute
2- Remove the meat pieces from the dish, and place them ontop of the potatoes
3- Add on the brown rice, spreading it in an even layer
4- Add on the white rice, spread evenly, then pour over the saffron
5- Place the lid back on top then bake for another hour
6- To serve, flip the pot upside down, or layer the rice, then meat, then cover with fried onions and almonds
CRISPY WHOLE LAMB COOKED IN THE OVEN! AS JUICY AS POSSIBLE
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❓ ABOUT US:
Wilderness Cooking channel about cooking delicious dishes in the wild.
We live in a village and try to find very beautiful places to shoot.
⏩ A few ultimate-delicious recipes from my channel:
◼ Guinea fowl cooking in oven:
◼ Bull tail stew with chestnut:
◼ Chestnut dish with lamb meat:
◼ Bull heart dish recipe:
◼ Liver kebab of lamb:
◼ Cooking lamb brains recipe:
◼ Lamb testicles kabob:
◼ How to cook rabbit in the wilderness:
◼ Vegetables and lamb bbq kebab:
◼ The best buglama recipe:
◼ Spicy lamb shish kebabs recipes:
◼ Garlic Grill Lamb Caucasian style:
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