Leg of Lamb – Easter Recipe with Gordon Ramsay
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Here’s a nice roasted leg of lamb recipe. Hope you all like it. Happy Easter !!!
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It's still bleeding
It's still bleeding
Looks awsome. Happen to go for lamb without garlic this year. Not delibirate. It just had be like that.
Hopefully all is not lost
I feel like he started cooking easter dinner and thought that since he's cooking the lamb, might as well make some youtube revenue while hes at it, and had his daughter record it on her phone.
For Easter? Yes, we always serve Leg Of Lamb of God at our house.
Did he carve the lamb on the same board he did the raw prep on ?
Do not season meat too much… The more you season it the more you spoil it…
I love the way you dive into your recipes with speed and confidence. I also enjoy the sound of children playing in the background, it really brings it all together which the common man can relate. Thank you.
Without cinimon…. Garlic gloves inside the leg ..will be wow
I suspect he gave the first cut to the dog because he hasn't rested it and it was oozing juices all over the place. The second one was for eating.
Our three lambs just arrived from the butcher this Christmas eve. Everyone has to make a dish. By New years. 😂
Since I am the chef I coach and handle the side dish. Italian lemon pasta with scallops. My 14 year old, decided on this recipe 😋
Sorry but this is a disaster.
https://youtu.be/y97dbJjLk84?si=cIl_YnD8AlyQMXAV
I'm sorry I can't support you. But it's really pointless. People with no culinary experience would do it better.😕
Made this today and absolutely loved it, the lime juice/zest vinaigrette against the flavour of the rub is gorgeous. Until today my favourite roast leg o' lamb was my Sicilian mother in-laws….dont tell her but this is my new fave shhh (only by a nose though : ) !
youd think with that much experience youd have learned to rest meat, here its just bleeding out all over the plate and the cutting board losing all its juices. Stick it for 30 minutes into an isolated box and it does wonders.
❤❤
*DRY RUB*
1TB FENNEL SEEDS
1TB SMOKED PAPRIKA
1tsp CAYENNE PEPPER
1tsp GROUND CLOVES
1tsp TURMERIC
1tsp CINNAMON
SALT
LAMB INSERT
SPRIGS OF THYME
CINNAMON
(I've used rosemary as well and also not used any of the above – still yum!)
VEGES
CARROTS
CELERY
ONIONS
PRE ROAST
OLIVE OIL in pan to caramelise veges & sear the lamb
add: 1tsp – 1Tsp honey
season with salt & pepper
olive oil over the lamb
bake for an hour: 300F or approx 176C – 180C
(As a general guideline, roast lamb should be cooked for approximately 20 minutes per 450 grams for medium-rare, 25 minutes per 450 grams for medium, and 30 minutes per 450 grams for well-done.) 20 minutes per pound for you imperial folks.
I've made this since 2012 and it is still by far the best roast lamb recipe I have ever made.
I’m assuming 300°F judging by the Lamb exiting the oven after 1hr (even though you do speak the queen’s English)
– Thanks mate!
300 degrees for 60 minutes is that Celsius or fahrenheit
300 Celsius or Fahrenheit?
BUT….does it taste of LAMB?
Guys, 300 F or C?!?!
Need help here!
Never forget the LAMB SAUCE.