hello lovely people of foodtube
greetings from Athens
I’m Marcus and today I’m going to show
you a very delicious leg of lamb with an
amazing rosemary marinade and the sweet
honey glaze that is rose to perfection I
will serve it with some mini baked
potatoes it is ideal for a special
holiday dinner or any time you want to
show your love for your family and your
friends through a meal this recipe will
serve 4 people as a main course so let’s
get cooking I’m going to start by
preheating my oven to 190 degrees
Celsius said to fund now I would like to
show you how to debone a leg of lamb it
does not actually change the cooking
time but it is a skill that gives you
the freedom to stuff all my meat from
inside the leg and create different
dishes it also makes your dish more sexy
and easier to slice I have a 2 kilo leg
of lamb place it on a cutting board skin
side down the only thing you have to do
it to follow the bone with your knife I
like to leave the bottom part of the leg
bone because it looks sexier insert your
knife into the place right next to the
bones and start making little cuts until
the bone comes loose break the leg bone
apart of the joint leaving the lower leg
bone in place as you can see guys it’s
very easy
now let’s carry on with the next step
place a seat of a parchment paper under
the lamp and start to cut the thicker
parts of the meat to help it spread it
out try to even it out as much as
possible because it will be easier to
roll
score the inside of the midsole all of
this lovely marinade can seep into all
the scoring’s cut some of the fat into
little pieces and place it in between
the meat let’s prepare our key special
marinade for the lump in my money’d
mixer here add 50 ml olive oil a
generous amount of rosemary leaves the
rind from one lemon 2 cloves of garlic
salt and peppers beat until all of the
ingredients have broken down and
combined pour all this lovely marinade
over the inner side of the lamb spread
it all over the meat and push it into
the scores you made so it can really get
in there now we have to roll it up and
diet I’m using the parchment paper to
help me roll the lamb tight in five
places cut the ends of the strings and
roll it up like a piece of candy
and now wrap it with aluminum foil this
way it will keep all the juices the meat
while it’s cooking and it will become
very tender and mouth-wateringly good we
have to low ste roast for two and a half
hours and my friends please remember all
the time when you cooking meat inside
the oven you have to do it on a rack
this way it helps the meat to cook
evenly the two and a half hours have
gone by and my leg of lamb is almost
ready
any time to prepare the glaze to make it
more yummy in a saucepan add 50 grams of
honey 50 grams of soft brown sugar and
the rind of one lemon turn on the heat
and stir until the sugar melts
completely
you can add this glaze in any kind of
meats you want to roast or barbecue
because it gives the meat a very nice
color very nice caramelization
but be careful always add it in the end
look at that I think it’s ready and it’s
time to take the meat out of the oven
take a pair of scissors and cut the top
of the aluminum foil look at how tender
and juicy it is pour the glaze all over
the meat place it back in the oven and
rock for caramelization since we need 30
minutes until the glaze caramelized we
will prepare our baby potatoes I have
already boiled 1 kilo baby potatoes for
about 20 minutes place them in a pan use
a knife to make a crisscross slit on the
top squeeze to break them open with your
hands add a very small cube of butter in
the potato and a bit of rosemary salt
and pepper and carry on with the rest
ready bake them for 30 minutes to keep
the lump sum company our lamp and
potatoes are ready
look this golden color and the lamp oh
look at this look at the caramelization
of the meat this lamp is the perfect
lump I already prepared some broccoli
roasted the perfect way and some tahini
sauce you can find both of the recipes
if you visit my youtube channel
Aki’s eaten but now it’s time to put
them all in a platter transfer the meat
look at this glaze it smells heavenly
such a beautiful caramelized color so
juicy and tender at the same time now
it’s time for me to taste a bit of my
creation look at data
I cannot even pick it up after that I
have to admit that I’m a very good chef
it’s a full balanced meal because you
have your protein from the lamp you have
the carbs from the potato you have
everything what else you want from a
meal please subscribe to put cube the
best channel all over the world it’s
free and it will take you only one
minute to do it thank you for watching
me see you next time falaka bye bye bye
bye bye bye if you want to see more of
my Greek recipe subscribe to my channel
active sitting and
is my website expert on tix.com also
like sir and comment below what else
would be like to see me cook for you let
me know
greetings from Athens
I’m Marcus and today I’m going to show
you a very delicious leg of lamb with an
amazing rosemary marinade and the sweet
honey glaze that is rose to perfection I
will serve it with some mini baked
potatoes it is ideal for a special
holiday dinner or any time you want to
show your love for your family and your
friends through a meal this recipe will
serve 4 people as a main course so let’s
get cooking I’m going to start by
preheating my oven to 190 degrees
Celsius said to fund now I would like to
show you how to debone a leg of lamb it
does not actually change the cooking
time but it is a skill that gives you
the freedom to stuff all my meat from
inside the leg and create different
dishes it also makes your dish more sexy
and easier to slice I have a 2 kilo leg
of lamb place it on a cutting board skin
side down the only thing you have to do
it to follow the bone with your knife I
like to leave the bottom part of the leg
bone because it looks sexier insert your
knife into the place right next to the
bones and start making little cuts until
the bone comes loose break the leg bone
apart of the joint leaving the lower leg
bone in place as you can see guys it’s
very easy
now let’s carry on with the next step
place a seat of a parchment paper under
the lamp and start to cut the thicker
parts of the meat to help it spread it
out try to even it out as much as
possible because it will be easier to
roll
score the inside of the midsole all of
this lovely marinade can seep into all
the scoring’s cut some of the fat into
little pieces and place it in between
the meat let’s prepare our key special
marinade for the lump in my money’d
mixer here add 50 ml olive oil a
generous amount of rosemary leaves the
rind from one lemon 2 cloves of garlic
salt and peppers beat until all of the
ingredients have broken down and
combined pour all this lovely marinade
over the inner side of the lamb spread
it all over the meat and push it into
the scores you made so it can really get
in there now we have to roll it up and
diet I’m using the parchment paper to
help me roll the lamb tight in five
places cut the ends of the strings and
roll it up like a piece of candy
and now wrap it with aluminum foil this
way it will keep all the juices the meat
while it’s cooking and it will become
very tender and mouth-wateringly good we
have to low ste roast for two and a half
hours and my friends please remember all
the time when you cooking meat inside
the oven you have to do it on a rack
this way it helps the meat to cook
evenly the two and a half hours have
gone by and my leg of lamb is almost
ready
any time to prepare the glaze to make it
more yummy in a saucepan add 50 grams of
honey 50 grams of soft brown sugar and
the rind of one lemon turn on the heat
and stir until the sugar melts
completely
you can add this glaze in any kind of
meats you want to roast or barbecue
because it gives the meat a very nice
color very nice caramelization
but be careful always add it in the end
look at that I think it’s ready and it’s
time to take the meat out of the oven
take a pair of scissors and cut the top
of the aluminum foil look at how tender
and juicy it is pour the glaze all over
the meat place it back in the oven and
rock for caramelization since we need 30
minutes until the glaze caramelized we
will prepare our baby potatoes I have
already boiled 1 kilo baby potatoes for
about 20 minutes place them in a pan use
a knife to make a crisscross slit on the
top squeeze to break them open with your
hands add a very small cube of butter in
the potato and a bit of rosemary salt
and pepper and carry on with the rest
ready bake them for 30 minutes to keep
the lump sum company our lamp and
potatoes are ready
look this golden color and the lamp oh
look at this look at the caramelization
of the meat this lamp is the perfect
lump I already prepared some broccoli
roasted the perfect way and some tahini
sauce you can find both of the recipes
if you visit my youtube channel
Aki’s eaten but now it’s time to put
them all in a platter transfer the meat
look at this glaze it smells heavenly
such a beautiful caramelized color so
juicy and tender at the same time now
it’s time for me to taste a bit of my
creation look at data
I cannot even pick it up after that I
have to admit that I’m a very good chef
it’s a full balanced meal because you
have your protein from the lamp you have
the carbs from the potato you have
everything what else you want from a
meal please subscribe to put cube the
best channel all over the world it’s
free and it will take you only one
minute to do it thank you for watching
me see you next time falaka bye bye bye
bye bye bye if you want to see more of
my Greek recipe subscribe to my channel
active sitting and
is my website expert on tix.com also
like sir and comment below what else
would be like to see me cook for you let
me know
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