How To – make a delicious lamb marinade with Jamie Oliver, part 2

so there’s my spices look at that again
beautiful color as far as marinades are
concerned in general you know regular
man this is obviously Locker back as a
rub at the moment if I put yoga in it so
it’s a form of marinade but you know my
classic marinade is basically any herb
smashed up in a flavor shaker or pestle
and mortar or just bang it with your
hands or tear it up or finely chop it if
you have to pepper smashed up garlic and
just enough oil to coat whatever it is
you’re cooking you know don’t be sort of
like sucked in to do a lot of chefs just
put gallons of oil in there and what
happens is you get flavored oil but it’s
not as strong as it with minimal oil
also you get a lot of meat sitting in a
sea of oil you know the oils just there
to transmit the flavor keep the yogurt
very much like the lamb
I just want just enough and then you
know with like steaks and chops
I don’t season it so with a big ol lump
of meat like that I actually do seasoned
it against the rule then I find it’s a
good thing for me you know I can’t go
this far without incorporating an
element of lemon juice which is good in
at your fat we’ve almost made like a
coronation chicken dressing here but
with your pins to the mayonnaise put
that over leftover turkey chicken
pheasant mo whatever you know put that
around you potatoes and yeah that would
be mega um so I’m going to mix it up and
then on this this lamb here you know you
don’t have to do anything but what I
quite like to do is just pull off that
little bits of the skin okay lamb skin
is the fattiest skin of all of the meats
some people just don’t like it it’s from
a lamb which is you know obviously under
a year old so it’s not strong or
anything after one year from 1 to 2 the
lamb instead of being called lamb is
called Hoggett
not very common at all because people
just won’t land and then after two years
it’s called mutton and nothing can be
many many years old not a lot of people
use mutton but obviously that the flavor
intensifies you know if you use that
flavor intelligently
it’s like with bold flavors bold spices
or slow cook it with you know um you
know sort of coq au van style flavors
big bold you know you can make mutton
heavenly you know you can make mutton
style Bala raises and I put down some
pappardelle II you know really can so
you know ask for some money these are
stuff with it you know experiment don’t
be boring life’s too short right then
you see that as soon as a bit of
moisture goes into that can you see that
it’s gone yellower since up at the oven
because it’s softened up that saffron
and like you can see the flavor and the
color leaching out of it so I want to
pour that over there now you could use
this form of marinade on just about
anything if you did this on a chicken oh
my lord
gain other meats it’s a generic
wonderful exciting homemade garam masala
yogurt dressing and what you got to do
now is stick my knife in all over oh
yeah just a bit what we’re we’re going
to we’re going to slow cook this so if I
was roasting it fast and I was stabbing
another this that would be not sensible
because you’ll lose moisture but any
moisture that we lose from this slow
cooking we end up basting back over it
again anyway