whoa that’s barbecue
this is my butterfly leg of lamb with
spicy jam glaze this is Earth’s gift to
your taste buds lamb jam thank you ma’am
here in London want a nice little
rooftop we’ve got this beautiful leg of
lamb we’ve asked the butcher to
butterfly it and with butter flying this
thing we’re gonna half-hour cooking time
plus all the fresh herbs we’re gonna use
to play with us there to get really into
that meat all right let’s start our
flavors with these two cats rosemary
garlic
why don’t we destroy the garlic cuz we
need it pretty firm we’re gonna insert
it into the skin of the lamb
say it with me lamb work the rosemary
and the garlic into the skin and give it
all that beautiful flavor
not bad huh let me introduce you to our
barbecue coals on one side no clothes on
that side to give you that kind of smoky
flavor we use some cherry wood chunks
and now for a quick and simple rub
through our peppercorns in our bowl of
Awesomeness cracking they’re everywhere
oh my god it’s awesome how’s that that
fun tiny bit of olive oil not too much
man pepper not too much salt you want to
dry it out it’s time now for the meat to
hit the heat whoa okay it’s had five
minutes on the grill direct method skin
side down we’re gonna flip it over and
sear the flesh side for not five minutes
so we’re gonna move the joint away from
the heat and the coals this is called
the indirect method when we turn our
grill into an oven and give it about 40
minutes it’s gonna be so good all right
war lamb is cooking I’m gonna make a
sweet and spicy Glade where to start
with a big old jar a red currant jam I’m
gonna throw the whole jar in I got my
brown sugar and one big heaping spoonful
now schoo two mustard powder a little
smidge of that in there I need some
wetness I got some boss with vinegar
okay now in spice it up with a red hot
chili pepper whoo she’s looking perfect
almost perfect it’s time now for the
sweet and spicy glaze we go it’s like
Picasso with paint only with my paint
you can eat we’re not here for 20 more
minutes
I’ve been direct heat then we’re gonna
pull off let her rest and then Monge
that’s French for eat
yo-yo quit do quit quit Adrian man our
joint a ridiculous nest yes no yes yes
it’s done man it’s doing so rad it’s got
reverb look at that thing a beauty man
let’s get her off she looks so good man
the chilies that rosemary the garlic
that red currant jam she is looking so
sweet
I don’t think I’ve ever been this sad we
let the meat rest for only five minutes
and the heavens opened up need to
retrieve the mean I wish me luck man I
never got the dry Gennaro’s naki
okay she looks all right a bit wet
we covered her up to kind of keep that
heat in and rest that muscle you ready
she looks and smells so perfect oh man
look at that now for the moment of
Awesomeness it’s perfect so you got the
sweetness coming through from that red
curry Jam blazing just that that char
grill from the barbecue that is the best
lamb I’ve ever cooked you guys all want
some don’t you let’s do this I’ve got
the most awesome side dish to go with
this my smoked sweet potato with bacon
and cheese it’s over on my own youtube
channel right now so click my sweet
potato on the screen or follow the link
in the description box you sir rock like
a stack of Marshall amps uh uh yeah
this is my butterfly leg of lamb with
spicy jam glaze this is Earth’s gift to
your taste buds lamb jam thank you ma’am
here in London want a nice little
rooftop we’ve got this beautiful leg of
lamb we’ve asked the butcher to
butterfly it and with butter flying this
thing we’re gonna half-hour cooking time
plus all the fresh herbs we’re gonna use
to play with us there to get really into
that meat all right let’s start our
flavors with these two cats rosemary
garlic
why don’t we destroy the garlic cuz we
need it pretty firm we’re gonna insert
it into the skin of the lamb
say it with me lamb work the rosemary
and the garlic into the skin and give it
all that beautiful flavor
not bad huh let me introduce you to our
barbecue coals on one side no clothes on
that side to give you that kind of smoky
flavor we use some cherry wood chunks
and now for a quick and simple rub
through our peppercorns in our bowl of
Awesomeness cracking they’re everywhere
oh my god it’s awesome how’s that that
fun tiny bit of olive oil not too much
man pepper not too much salt you want to
dry it out it’s time now for the meat to
hit the heat whoa okay it’s had five
minutes on the grill direct method skin
side down we’re gonna flip it over and
sear the flesh side for not five minutes
so we’re gonna move the joint away from
the heat and the coals this is called
the indirect method when we turn our
grill into an oven and give it about 40
minutes it’s gonna be so good all right
war lamb is cooking I’m gonna make a
sweet and spicy Glade where to start
with a big old jar a red currant jam I’m
gonna throw the whole jar in I got my
brown sugar and one big heaping spoonful
now schoo two mustard powder a little
smidge of that in there I need some
wetness I got some boss with vinegar
okay now in spice it up with a red hot
chili pepper whoo she’s looking perfect
almost perfect it’s time now for the
sweet and spicy glaze we go it’s like
Picasso with paint only with my paint
you can eat we’re not here for 20 more
minutes
I’ve been direct heat then we’re gonna
pull off let her rest and then Monge
that’s French for eat
yo-yo quit do quit quit Adrian man our
joint a ridiculous nest yes no yes yes
it’s done man it’s doing so rad it’s got
reverb look at that thing a beauty man
let’s get her off she looks so good man
the chilies that rosemary the garlic
that red currant jam she is looking so
sweet
I don’t think I’ve ever been this sad we
let the meat rest for only five minutes
and the heavens opened up need to
retrieve the mean I wish me luck man I
never got the dry Gennaro’s naki
okay she looks all right a bit wet
we covered her up to kind of keep that
heat in and rest that muscle you ready
she looks and smells so perfect oh man
look at that now for the moment of
Awesomeness it’s perfect so you got the
sweetness coming through from that red
curry Jam blazing just that that char
grill from the barbecue that is the best
lamb I’ve ever cooked you guys all want
some don’t you let’s do this I’ve got
the most awesome side dish to go with
this my smoked sweet potato with bacon
and cheese it’s over on my own youtube
channel right now so click my sweet
potato on the screen or follow the link
in the description box you sir rock like
a stack of Marshall amps uh uh yeah
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