How to make my SUPER TENDER roast lamb recipe 🙌 | Marion's Kitchen
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ABOUT MARION Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food. Marion is a little …
I don't even have any of the ingredients, I'm just hungry
What’s the oven temperature?
So I made this and have some thoughts…overall I would say 6/10. I marinated the leg of lamb overnight but also used a combination of the the remains of some French Picpoul white wine and Shaoxing in the tin. As I have a new Neff fan oven, I turned the temp down to 140 and set for 2 hours as you cannot see if its done covered in tin foil. After two hours, I had a look and then pushed it up to 150 or an hour. Then I uncovered and spooned out the sauce and hit the roast setting @200 for the last 20 mins. I got a really nice crust but the well done side of pink, but its a new oven and I am learning how it does things. Now the sauce, or should I say tomato soup. The ingredients make a lot of sauce when you add the pan juices and the star anise gives that definite hit of aniseed flavour but you are not going to use it all with this dish no matter how long you try and reduce it for.
The taste..the lamb had an extra level of umami but it is still lamb and not ,for me, a massive lift in flavour. I would probably add some garlic with the rosemary. The tomato sauce gives a nice piquant touch with the lamb but I had to serve it in a small bowl as who wants tomato soup on their Sunday roast in the UK – veg, roast, yorkshire puddings and mash etc? It became a bit of a running joke at the table but, hey, I enjoyed it. Problem is now I am left with a three quarters of a pan of tomato soup/sauce which I am yet to work out what to do with. It was a change but I will probably go back to my North African/Middle Eastern/Greek lamb recipes and see about adding some brown miso into those.
Marion this sounds amazing but what would you serve with it?
I'm wondering if any of my American friends have made this. I've cooked lamb chops and rack of lamb but not leg of lamb. Any experiences?
This is definitely a keeper, Thanks Marion. 🐨
😋😋😋
Thank you for your recipe and your video good bless you 🌹👋💗👌👌♥️♥️🌺🌺🧡🧡💙💙❤️🌺
👍
I really love your channel. I can only watch when I'm eating, though, or I'll eat everything in my fridge! But really, beyond your awesome skills in the kitchen, you've got a great vibe. Thanks for being amazing! ^_^'
Are you shooting in a new studio? It’s beautiful!
Delicious 🤤
So, you didn't remove the star anise?
Beautiful
Wouldn’t you slice the leg AGAINST the grain ? Otherwise it would be on the tough side…no?
Looks so good!
Super
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!❤️ 在整個人類歷史上，強者，富人和具有狡猾特質的人捕食部落，氏族，城鎮，城市和鄉村中的弱者，無`'守和貧窮成員。然而，人類的生存意願迫使那些被拒絕，被剝奪或摧毀的基本需求的人們找到了一種生活方式，並繼續將其DNA融入不斷發展的人類社會。
說到食物，不要以為那些被拒絕的人只吃垃圾。相反，他們學會了在被忽視的肉類和蔬菜中尋找營養。他們學會了清潔，切塊，調味和慢燉慢燉的野菜和肉類，在食品市場上被忽略的部分家用蔬菜和肉類，並且學會了使用芳香的木煙（如山核桃，山核桃和豆科灌木
來調味食物煮的時候
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Miss Marion! Show us more uses for Doubanjiang!
Wowowow. This looks incredible! What do you like to serve with it??? And what to you like to do with the leftover lamb??
Happiness is watching her smile ❤️love you dear 😍😘
Love it 😘
I just have to say thank you so much from the bottom of my heart you know it's been a few years since my grammy passed away and this was always a staple on her Easter table and I really wanted to take the time to make one this year and was like maybe maybe not but seeing this today has made me realize that yes I need to put a leg of lamb on my table in honor of my grandmother so thank you so much Marion love your ideas all the time..
Is the oven temp for fan forced or conventional? Thanks!
Amazing recipe!
Marion, can substitute lamb to using beef instead?
No hot peppers? Who are you really? Lol
Marion, I'm new to miso. Can white miso be used?
I'm surprised you made a roast lamb as you're such a pork girl.
I can't find Marion's chai spiced banana bread video on YouTube.
where are you?? It looks like a different kitchen. I will be making this for easter. YUMMO!
Add a little cayenne, and I'd be a happy camper………………….or better yet, you could "slather" it with cayenne!!
I've never really liked lamb. Maybe because Marion didn't prepare it… That looks mouth watering good! Time to
give lamb another chance. Ty. 👍❤😋
Are you back in Thailand? That looks like your Bangkok kitchen….
Marion please show us ur take on Malaysian or Indonesian Beef Rendang please.. Thank you
Looks delicious
My auntie loves your mom! She is from Melbourne!
All beautiful, am ready to eat….😋
No chilies?
One minute I had roast pork cravings then the roast beef with tomato sauce, then the roast Lamb with rosemary. One ingredient was missing for all 3-the garlic.
Such a good recipe yes ma’amzies but question
Is lamb always gamey like that or is there a way to take that out cause every time my husband and I have tried it just has a taste…or is that just lamb? 😂
Thanks and God Bless
Love rosemary and lamb, these extra additions look fantastic 👏
oh wow, I have to try this. I love slow cooked lamb, and this one looked so pink and juicy. <3
That little “yum” at the end… but at my novice level, running a marathon would be quicker and easier 😂
5:28 Marion trying not to say umami
Umami is bomb though, more umami!
My husband is a huge lamb roast lover and he loves your recipes so I know this is now a Saturday night must have.👍🙏Marion the Marathoner 😂🥰🌹
I'm in the first 30 seconds and I already know she uses miso in the sauce.
Did I miss the part where Marion adds the chili or this dish doesn't really have one? 😍