This Lamb & Rice Will Be Your New Favourite Recipe!
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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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CAMERA I USE
Camera & Lens
Tripod
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FAVORITE COOKING EQUIPMENT
Baking Tray
Baking Paper
Baking Dish
Burger Press
Blender
Blender 2
Chopping Board
Chef Knife
Chef Knife 2
Cast Iron Skillet
Colander
Frying Wok
Glasses
Garlic Press
Hand Mixer
Lemon Squeezer
Large Colander
Lasagna Dish
Mocktail Making Set
Muddler
Metal Spatula
Measuring Spoons
Measuring Cups
Meat Tenderizer
Meat Thermometer
Pestle and Mortar
Potato Masher
Roasting Tray
Steel Pan
Wood Serving Board
Wok
Wok 2 (Large)
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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
DISCLAIMER: This video is sponsored. The description may contains affiliate links to products we enjoy using ourselves. Should you choose to use these links, this channel may earn affiliate commissions at no additional cost to you. We appreciate your support!
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Roasted Lamb with Lamb Sauce and Greek Salad
Roasted Lamb with Lamb Sauce and Greek Salad
If you want the Perfect Roasted Lamb then this Roasted Lamb is the one that you need to try. Make the Best Roasted Lamb served with Lamb Sauce and Greek Salad.
The Most Tender and Juiciest Roast Lamb that you will ever try!
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FOLLOW ME:
►Instagram and Snapchat: halal_chef
►Facebook:
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►Business Inquiries/Collab: contacthalalchef@gmail.com
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
EQUIPMENT FOR THIS RECIPE
Chef Knife
Measuring Spoons
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
CAMERA I USE
Camera & Lens
Tripod
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
FAVORITE COOKING EQUIPMENT
Baking Tray
Baking Paper
Baking Dish
Burger Press
Blender
Blender 2
Chopping Board
Chef Knife
Chef Knife 2
Cast Iron Skillet
Colander
Frying Wok
Glasses
Garlic Press
Hand Mixer
Lemon Squeezer
Large Colander
Lasagna Dish
Mocktail Making Set
Muddler
Metal Spatula
Measuring Spoons
Measuring Cups
Meat Tenderizer
Meat Thermometer
Pestle and Mortar
Potato Masher
Roasting Tray
Steel Pan
Wood Serving Board
Wok
Wok 2 (Large)
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Servings: 5 - 7
Recipe Exclusive to Channel Members only.
Timestamps
00:00 Intro
00:43 Lamb Marinade
01:19 Lamb Prep
02:10 Roasting Lamb
02:56 Lamb Sauce
03:57 Salad Prep
05:09 Salad Dressing
06:01 Plate Up
07:35 Tasting
#roastedlamb #lambroast #roastdinner
DISCLAIMER: This video is not sponsored. This video was not paid for by outside persons or manufacturers. No gear was supplied to me for this video. The content of this video and my opinions were not reviewed or paid for by any outside person. The description may contains affiliate links to products we enjoy using ourselves. Should you choose to use these links, this channel may earn affiliate commissions at no additional cost to you. We appreciate your support!
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Perfect Slow-Roasted Lamb Shanks with Cannellini Beans | Cook with Curtis Stone | Coles
Your family will fall in love with this hearty, warming Slow-roasted lamb shanks served on a bed of cannellini beans. It's the perfect dinner to serve all winter long. Full recipe Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist
Slow-Roasted Lamb Shanks with Cannellini Beans
Serves 4 Prep 20 mins (+ resting time) Cooking 3 hours 5 mins
4 Coles Australian Lamb Shanks, French trimmed
1 tbs extra virgin olive oil
1 small brown onion, finely chopped
2 medium carrots, coarsely chopped
6 garlic cloves, crushed
4 thyme sprigs
1 tbs tomato paste
3/4 cup (185ml) dry white wine
2 cups (500ml) salt-reduced chicken stock
400g can cannellini beans, rinsed, drained
1 tsp thyme leaves
1 cup watercress sprigs
1/2 lemon, zested
Extra virgin olive oil, extra, to drizzle
1. Preheat oven to 150°C (130°C fan-forced). Pat the lamb dry with paper towel and season with salt and pepper. Add oil to a large heavy-based casserole pan and heat over medium-high heat. Add the lamb and cook, turning as needed, for 8-10 mins or until brown all over. Transfer lamb to a large plate.
2. Pour off all but 2 tsp fat in the pan. Reduce heat to medium and add the onion, carrots, garlic and thyme sprigs. Cook, stirring often, for 4 mins or until the vegetables brown slightly. Add the tomato paste and cook, stirring, for 2 mins or until the tomato paste deepens in colour and begins to stick to the base of the pan. Add the wine and stir, scraping the bottom of the pan. Add the stock, then return the lamb to the pan. Bring to a simmer.
3. Cover the pan and cook in the oven for 11/4 hours. Turn the lamb and cook, covered, for 1 hour. Uncover and cook for a further 20 mins or until lamb is tender. Transfer the lamb to a clean plate and loosely cover with foil. Set aside to rest.
4. Skim off any fat from the surface of the liquid in the pan. Remove and discard the thyme sprigs. Stir in the beans and thyme leaves and place the pan over medium heat. Cook, stirring occasionally, for 8-10 mins or until the beans are heated through. Season.
5. Spoon the bean mixture into a rimmed serving platter. Add the lamb and top with watercress and lemon zest. Drizzle with extra oil to serve.
Swap me: To make this dish without wine, swap it for extra salt-reduced chicken stock.
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Roasted Leg of Lamb with Red Wine and Rosemary
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4 to 5 trimmed bone-in leg of lamb
4 cloves garlic, crushed into a paste
3 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon Dijon mustard
1/3 cup red wine
1 tablespoon kosher salt
2 teaspoons ground black pepper
This recipe is amazing to make for any holiday that requires feeding a large group. A 5 to 6 pound of bone-in leg of lamb can feed about 8 people and requires minimal effort. This is a great recipe especially for first-timers. Cut the wrapping off of the leg of lamb but make sure you do not cut through the netting surrounding the lamb. The netting holds the lamb leg together and should not be removed until the lamb has been roasted.
My favorite part of making this dish is plating the end. You can serve the lamb over rice or potatoes, the way I did. Decorate the dish with extra rosemary leaves you might have on hand for that aesthetic eye for serving.
Preheat the oven to 350 degrees F. Line a roasting pan or a deep cast iron with aluminum foil.
Crush the garlic into a paste with a mortar and pestle. If you don’t have one, you can use a coffee mug and a cutting board or a Ziplock bag and a blunt object.
Pat the lamb dry with paper towels.
In a bowl, combine the garlic, olive oil, rosemary, mustard, salt and pepper.
Place the lamb leg on top of the roasting pan and massage the leg with the rosemary mixture. Pour the wine over the leg and roast in the oven for 1 hour 30 minutes to 1 hour 45 minutes, until the leg reaches an internal temperature of 135 degrees F. Let the leg rest for 15 minutes before slicing. It keeps cooking when it rests!
Optional: Score the lamb and stick crushed garlic into the cuts. This gives the lamb extra flavor and is so delicious.
Important: Make sure to let the lamb rest for 15 minutes before slicing!
Lamb Recipes For Easter Sunday | Gordon Ramsay
It's Easter Sunday! Here are some mouth-watering lamb recipes for you.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
If you liked this clip check out the rest of Gordon's channels:
Greek Style Roast Leg of Lamb (Perfect for your Easter Table!!)
Printable Recipe:
Ingredients
1 leg of lamb, bone-in, about 7-8 pounds
10 or more garlic cloves, cut into slivers
2 onions, quartered
salt (about a half teaspoon per pound)
freshly ground black pepper
2 sprigs of fresh rosemary
1 cup of water
1/3 cup fresh lemon juice
1/4 cup olive oil
2 teaspoons dried crushed oregano,
Instructions
Preheat the oven to 350 °F, 180 °F.
Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits.
Place the lamb in a large roasting pan.
Combine the lemon juice and olive oil together and pour it all over the lamb. Season the lamb on both sides with salt, pepper, and oregano.
Add the rosemarry sprigs and the onions to the pan. Pour the water into the pan.
Cover the lamb with a sheet of parchment paper and then tightly with aluminum foil.
Bake for 3-4 hours or until the meat is soft and almost falling off the bone.
Remove the foil and parchment and place the pan back into the oven and onto the middle rack. Turn the broiler element on and broil for 5-10 minutes or until the top is golden. Keep a close eye on it so that the lamb does not burn.
Serve with roasted lemony potatoes, tzatztki, and Mediterranean Rice pilaf. Enjoy and Kali Orexi!
Notes
Marinate the meat and insert the garlic cloves the day before serving. Keep it refrigerated and allow the meat to come to room temperature before roasting.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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