Roast Lamb with mint sauce #shortvideo
Recipe
Ingredients
- leg of lamb
- lamb marinade (recipe below)
- olive oil
- salt and pepper
- 1 yellow onion, sliced thin
- 1kg baby potatoes
- 1 bunch Dutch carrots
- 500g green beans
- mint sauce (recipe below)
Method
1. Add the sliced onions to the bottom of an oven-safe dish.
2. Place the lamb on top and score with a sharp knife and cover in the marinade.
3. Drizzle the potatoes with olive oil and season with salt then pour around the lamb.
4. Place the lamb and potatoes into a 180c oven for 25 min per 500g, but use this as a guide.
5. Use a probe to check the internal temp after about 45 minutes, for lamb cooked medium (I'm not a huge fan of rare lamb) you want to pull it out around 55c (it will continue to cook a few more degrees) and let it rest for at least 15 minutes.
6. At the 45 minute mark, it's a good time to check your potatoes, they will probably not take as long as the lamb. When they are ready, remove and set aside. You can flash them at the end so they are hot when you are ready to serve.
7. While your lamb is resting, add the carrots to the pan and put them in the oven. After 10 minutes, add the green beans and the potatoes if they need reheating.
8. When ready to serve, slice the lamb and serve it with the veg and mint sauce. Happy days!
Lamb marinade
- 4 cloves garlic
- 2 large sprigs rosemary
- 1 tsp salt
- 1 tsp mustard powder
- 1 tsp fresh ground pepper
- 2 tbsp olive oil
Method
1. Blend everything in a mortar and pestle.
Mint sauce
- 1 bunch of picked mint leaves
- 1 tsp sugar
- 1/2 tsp salt
- 3 tbsp white balsamic vinegar (apple cider works well also)
- 3 tbsp water
- 1 tsp xanthan gum
Method
1. Blend the mint, vinegar, salt, sugar and water together.
2. Once blended, add the xanthan gum while the blender is still going.
3. Store in the fridge until you are ready to use.
How To Make Lebanese Lamb Shish Kebabs | Ep 519
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I am a full time, self trained executive chef dedicating my time in my 2 family restaurants in Sydney, Australia. I also carry a lot of experience and
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How To Make Lebanese Lamb Shish Kebabs
500g diced lamb backstrap
1/2 tsp salt
1/4 tsp black pepper
1 tsp dry oregano
1/2 tsp red sumac
2 tbsp lemon juice
3 tbsp olive oil
Lamb Fillet Kebab Wrapped In Kokorec and Pastrami | Turkish Cuisine | Go Türkiye
Kebab, kokoreç, and pastrami all wrapped in one meat-lovers dream! Gastronometro, Türkiye Home’s gastronomy partner, has outdone itself again with a mouthwatering dish both wholly original and wholly traditional at the same time!
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Türkiye is home to infinite locations that are beyond your wildest dreams! Full of ancient sites, unique beauty, and unparalleled destinations, visiting Türkiye is an unforgettable experience.
#TurkishCuisine #TurkishFood #LambFilletKebab
Bobby Flay's Grilled Lamb Tenderloin with Pomegranate Relish Recipe
Lamb may be synonymous with ushering in spring.. but this recipe from Bobby Flay's Grill It cookbook turns it into a festive holiday dish that is simply stunning and delish.
What you need:
seeds from 1 fresh pomegranate
pomegranate molasses
4 lamb tenderloins or chops
kosher salt
pepper
jalapeno
dijon mustard
prepared horseradish
avocado or canola oil
fresh flat leaf parsley
1 red onion
Step 1
First we make a glaze...
In a bowl add a half-cup Pomegranate molasses, 2 TB horseradish and 2 TB Dijon mustard with some S&P... whisk well... and set aside.
Step 2
Next we make a Relish….
Take rinsed seeds from one ripe pomegranate and combine with 1 chopped red onion, 1 finely diced jalapeño and 1/4 cup chopped fresh parsley with some salt - and set that aside.
Step3
Now Grab your Lamb - these are T-bones chops from my favorite butcher - Happy To Meat You... but you can easily use boneless tenderloins
Brush your meat with some avocado oil and season with salt and pepper on both sides..
Step 4
With the heat on high... Grill the lamb to a golden brown and slightly charred - for about 2-3 minutes.
Flip it — then brush some of the pomegranate glaze you just made overtop - and continue to grill for another 3-4 minutes until medium rare… (grilling it to anything past medium - is just - well amateur stuff.)
Step5
When done, Brush the remaining glaze on top, remove from the grill, tent with foil and let rest for 5 minutes.
Step 6
Slice the lamb into 1-inch thick pieces.. serve on a plate and top each with the pomegranate jalapeño relish.
Serve it to your pickiest eaters and watch them
Savor this crown jewel — that you will love to share with family & friends over the holidays or any night of the year. Enjoy
xo
Stacey - Savor it with Stacey
Lamb Fillet Kebab Wrapped in Kokorec and Pastrami
A Recipe by talented chefs of GASTRONOMETRO. A modern rendition of Traditional Turkish Cuisine. Bon Appetite!
Boneless grilled lamb loin Afghan Kabab this kebab recipe is so enticing and delicious
Grilled boneless Lamb loin Kebab Afghan style this Kabab recipe is so enticing and delicious
Ingredients:
Lamb loin 1and half kilo
2 large onion
1 green chili
1 bunch coriander
half lemon
1 TBSP vinegar
1 TBSP olive oil
1 TBSP yogurt
3 Garlic cloves and same amount ginger
spice mix
1and half tsp salt
1 tsp pepper
1 tsp paprika
1 tsp aleppo chili
1 tsp char masala
1 tsp coriander
1 tsp zatar
1 tsp cumin
1 turmeric
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Music: provided by YouTube Audio library
First
Song: Dreams Of River Ganga
Artist: Hanu Dixit
Second
Song: Lotus Pond
Artist: Aakash Gandhi