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How To make Roast Lamb a La Mum
1 Leg of lamb
2 Lemons
Plain flour 3 Cloves garlic
12 Small sprigs rosemary
500 g Potatoes peeled
200 g Brown onions
100 g Unsalted butter
750 ml Beef stock
15 Mint leaves
Salt Freshly ground black pepper Chopped parsley for garnish Preheat oven to maximum temperature. Trim lamb of all fat and sinew. Rub with juice of 1-1.1/2 lemons, then with flour. Season and make 12 small cuts into the lamb, 1cm deep. Peel garlic and cut into 12 long slivers. Insert one of these slivers into each cut along with a sprig of rosemary. Push in with top of knife. Set aside. Slice potatoes and onion into 1/4cm slices. Melt half the butter in a roasting tray and toss vegetables in it. Add 500ml of the stock. Put rack in roasting tray and put lamb on top. Cook in preheated oven until it reaches 75C on the meat thermometer (for medium rare). Chop mint finely amd mix with juice of half of one of the lemons and rest of the butter. When lamb is redy let it rest, loosely covered, in a warm place for 10 mins. Strain pan juices carefully into pan and set vegetables aside in a warm place. Add the remaining stock to the pan, degrease and boil over a high heat until thickened. Whisk in mint butter bit by bit. Season. Slice lamb. Put vegetables on plates, top with lamb and spoon sauce over. Garnish with chopped parsley.
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Roast lamb w/ Mother and Daughter cooking
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Mum's Secret Lamb Curry Recipe Revealed - Taste of Home!
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Mum's Lamb Curry
We all have a special recipe of our mothers we enjoy. Here's one of mine of my mother's. In her small farm land and just behind our home she had vegetables gardens with all sorts that she could grew in the island. Ginger, chillies and garlic were growing everywhere in our land along with other vegetables.
Ingredients
1 -2 kg of lamb pieces
5-6 potatoes chopped in cubes, washed and cooked prior
A good size ginger finely grated. (About 3 tablespoons)
8-10 garlic cloves minced
3-4 tablespoons curry powder
1 -2 tablespoon cumin powder
1 cup of coconut cream.
Salt and pepper to taste
2 -3 cups of chicken stock
1 small chilli finely chopped
1 large onion chopped
1 cup of flour mix with 1 tsp black pepper and 1 tsp of salt
Method
1. Toss the lamb meat in flour mix with salt and pepper
2. Add oil in the pan and brown meat
3. Once all meat are brown, transfer them into a bowl
4. Add a small oil in the pan and then add onions, garlic and ginger and cook through until the onions are lightly brown.
5. Mix curry powder and cumin powder with a small amount of liquid stock to make a curry paste.
6. Add curry paste to the pot and stir
7. Add meat back to the pan and stock then mix through and simmer for 20-30 minutes or until meat is nice and tender
8. Add potatoes last and stir then add coconut cream and season with salt and pepper again if needed.
Serve with rice and Enjoy!!!
#semidrylambcurry #lambcurryrecipe #drycurry #polynesianfood #islandfood #polytuber #polytube #samoanvlogs #cooking
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Roast Shoulder of Lamb with Tomatoes and Garlic
How To Make Insanely Moist Slow Roast Lamb
You've never quite had a roast leg of lamb like this. It's super juicy and flavourful, and that's all thanks to my mother in laws secret recipe
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0:00 Technique overview
0:32 Choosing the right meat
1:09 Trimming meat for the best results
1:47 My mother in law's tenderizing marinade
3:06 Prepping the meat for the oven
4:02 Technique for Juicy roasting
5:36 The best roast vegetables of your life
7:10 Finishing up and plating
8:09 Dream come true for me and our cat
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Cook at 160c with fan for 4-6 hours until extremely tender.
Lamb Leg:
For a 2kg bone in lamb shoulder or leg
6-8 Cloves Garlic
1 Tsp Black Peppercorns
Nutmeg to grate
Marinade:
6-8 Large onions
4 Cloves Garlic
2 Tbsp Salt
1 Tbsp Black Peppercorns
2-3 Tbsp water
Vegetables:
500g Carrots
500g Mini potatoes or dice regular potatoes
500g Mini onions or shallots
1 Large Onion
100ml Deglazed lamb juices
1 Tsp Salt
1/4 Tsp Pepper
Jacques Pepin's Grilled Lamb Roast | Today's Gourmet | KQED
In this episode of Today's Gourmet, Jacques Pepin prepares a succulent grilled lamb roast with mint and apricot jelly (1:00), spaghetti with vegetables (4:51), cauliflower with breadcrumbs (15:08), and a cherry and almond bread pudding for dessert (18:16).
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 17, 1991. Grilled Lamb Roast
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #lamb #spaghetti #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
This Lamb & Rice Will Be Your New Favourite Recipe!
Go to and take your Free 30-second quiz! Thank you #noom for sponsoring today's video!
If you want the Perfect Lamb and Rice recipe then try this Lamb recipe served with Arabian Rice and Sauce, so tender and flavorful.
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EQUIPMENT FOR THIS RECIPE
Chef Knife
Knife Sharpener
Garlic Grater
Lemon Zester
Lemon Squeezer
Measuring Spoons
Baking Paper
Foil Paper
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Hand Mixer
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Servings: 5 - 7
►Ingredients For the Lamb and Rice
►For the Spice Mix
2 tsp black peppercorns
2 tsp coriander seeds
1/4 tsp whole cloves
1 tsp cumin seeds
5 green cardamom
1 tsp fennel seeds
3 - 5 whole red chilies
1 tsp turmeric
2 tsp dry herbs
1 tbsp salt
►For the Lamb
1.2 kg (2.6lbs) leg of lamb (You could use 2kg (4.4lbs), cooking timing will increase)
3 tbsp olive oil
Spice mix as required
3 Onions
►For the Rice
3 cups rice
2 onions
7 garlic cloves
3 green chilies
1/2 cup oil
1 tbsp spice mix
2 tsp salt or to your taste
Few whole spices (bay leaves, cardamom etc)
4 cups stock
►For the Sauce
Half onion
2 -3 tomatoes
1 green chili
25g coriander
Lime zest
2 tbsp lime juice
1/2 tsp salt
1/4 cup water
ENJOY!
#lamb #rice
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