I’m going to do a beautiful roast lamb
easy gravy we’re gonna do an amazing
Italian version of a kind of mint sauce
that you’re going to absolutely love so
first things first got a leg of lamb
from your butchers if you love good food
it’s all about the leg
now flavors and rosemary beautiful just
pick off some little spruce rosemary and
lamb two peas in a pod
really really good free cloves of garlic
slice the garlic like that garlic there
but I Rose me there and there’s one more
flavor
that’s absolutely going to divide you
people but you’ve got to trust me
anchovies now some of you will be going
on I don’t like anchovies they smell
fishy and all that old business it’s not
there to be like a particular flavor is
there to be a seasoning if you’re clever
about it you’ll never ever taste it
slice up the entropy into like little
thin bits so there’s your three flavors
then if you look at the leg of lamb here
can you see how it’s kind of red here
and white here and that’s basically
where the separate little bits of meat
kind of join so what I want to do quite
sort of you know bravely is get the tip
of this knife here and just stick it in
and give it a little twist up in between
those little gaps and then you can stick
your finger in and then get one little
piece of anchovy one little piece of
rosemary and one little flick of garlic
what happens in these is when the land
cooks the fat kind of starts to melt
that makes the rosemary fry and the
Aintree completely disperses into sort
of like a juice and of course the garlic
sort of thundering away giving it a good
old hum of flavor you can even Nick some
of this anchovy oil just put a little
bit over the top and have a good old
slap around get yourself some salt and a
little pepper
look at that beautiful leg of lamb your
roasted meats on top of the rack now the
hot air can kind of get all around the
lamb and roast the whole thing quite
evenly what we can do is we can prepare
for the most incredible gravy get two or
three onions peel em half them slice
them up as that lamb cooks all the
lovely sort of sticky goodness comes out
of it and things are onions when they
roast or slowly cook they go sweet and
delicious and your jammy and gorgeous so
I’m gonna put all the leftover bits of
garlic anchovy rosemary and all of the
onions I’m gonna put that straight into
the tray cook it for an hour and a half
that is going to give us the preparation
to make an incredible and easy gravy
look at that beautiful so we’ve got all
those lovely sweet caramelized onions
and stuff get rid of as much fat as you
can you’ll be left with a tablespoon in
the tray looking good all we have to do
to make this gold now is a heaped
tablespoon of flour and then whack it
straight on a medium-high heat I’ll
break that frying with half a wine glass
of red wine give it a little shake up
the wine will cook away you can see
immediately it’s starting to thicken
this is like the secret ingredient with
any dark meat a little bit of jam like
this going in will just bring all of
those flavors together gonna be really
really good and I’ve give it a little
move around like this partly chicken
stock and then you have a lovely onion
gravy so I’m going to turn it down to
sort of medium-low it will start ticking
away when it looks good it’s ready to
eat you might just want to season it
with salt and pepper let’s come back to
this lamb here you can actually pour out
any juice straight in the gravy that
will help to give it flavor and thicken
it so what I want to do this lamb is
make a really good sauce it’s called
salsa verde if you like mint sauce this
is another world I’m gonna use a little
chopper a bunch of mint
parsley a little half clove of garlic
one anchovy Philip one little gherkin in
there capers just a tiny little teaspoon
what I want to do is just chop it up you
can see in there that’s nice and fine
nice and rustic I’m going to add about a
tablespoon of good olive oil a little
teaspoon of mustard a pinch of salt and
pepper and a swig of red wine vinegar
about a teaspoon and a half all right
and honestly it turns literally
everything you put it on savory into
something beautiful so south of LA is
done the lamb is done I’m serving this
beautiful dish with some smashed
vegetables Swede and potatoes push that
down up there to one side Bosch my
lovely roast lamb like that with a
beautiful gravy a lovely new look at
Roseland
smash veg sound server day and beautiful
onion gravy gorgeous
if you love this hit the thumbs up on
thank you very much
ah
you
easy gravy we’re gonna do an amazing
Italian version of a kind of mint sauce
that you’re going to absolutely love so
first things first got a leg of lamb
from your butchers if you love good food
it’s all about the leg
now flavors and rosemary beautiful just
pick off some little spruce rosemary and
lamb two peas in a pod
really really good free cloves of garlic
slice the garlic like that garlic there
but I Rose me there and there’s one more
flavor
that’s absolutely going to divide you
people but you’ve got to trust me
anchovies now some of you will be going
on I don’t like anchovies they smell
fishy and all that old business it’s not
there to be like a particular flavor is
there to be a seasoning if you’re clever
about it you’ll never ever taste it
slice up the entropy into like little
thin bits so there’s your three flavors
then if you look at the leg of lamb here
can you see how it’s kind of red here
and white here and that’s basically
where the separate little bits of meat
kind of join so what I want to do quite
sort of you know bravely is get the tip
of this knife here and just stick it in
and give it a little twist up in between
those little gaps and then you can stick
your finger in and then get one little
piece of anchovy one little piece of
rosemary and one little flick of garlic
what happens in these is when the land
cooks the fat kind of starts to melt
that makes the rosemary fry and the
Aintree completely disperses into sort
of like a juice and of course the garlic
sort of thundering away giving it a good
old hum of flavor you can even Nick some
of this anchovy oil just put a little
bit over the top and have a good old
slap around get yourself some salt and a
little pepper
look at that beautiful leg of lamb your
roasted meats on top of the rack now the
hot air can kind of get all around the
lamb and roast the whole thing quite
evenly what we can do is we can prepare
for the most incredible gravy get two or
three onions peel em half them slice
them up as that lamb cooks all the
lovely sort of sticky goodness comes out
of it and things are onions when they
roast or slowly cook they go sweet and
delicious and your jammy and gorgeous so
I’m gonna put all the leftover bits of
garlic anchovy rosemary and all of the
onions I’m gonna put that straight into
the tray cook it for an hour and a half
that is going to give us the preparation
to make an incredible and easy gravy
look at that beautiful so we’ve got all
those lovely sweet caramelized onions
and stuff get rid of as much fat as you
can you’ll be left with a tablespoon in
the tray looking good all we have to do
to make this gold now is a heaped
tablespoon of flour and then whack it
straight on a medium-high heat I’ll
break that frying with half a wine glass
of red wine give it a little shake up
the wine will cook away you can see
immediately it’s starting to thicken
this is like the secret ingredient with
any dark meat a little bit of jam like
this going in will just bring all of
those flavors together gonna be really
really good and I’ve give it a little
move around like this partly chicken
stock and then you have a lovely onion
gravy so I’m going to turn it down to
sort of medium-low it will start ticking
away when it looks good it’s ready to
eat you might just want to season it
with salt and pepper let’s come back to
this lamb here you can actually pour out
any juice straight in the gravy that
will help to give it flavor and thicken
it so what I want to do this lamb is
make a really good sauce it’s called
salsa verde if you like mint sauce this
is another world I’m gonna use a little
chopper a bunch of mint
parsley a little half clove of garlic
one anchovy Philip one little gherkin in
there capers just a tiny little teaspoon
what I want to do is just chop it up you
can see in there that’s nice and fine
nice and rustic I’m going to add about a
tablespoon of good olive oil a little
teaspoon of mustard a pinch of salt and
pepper and a swig of red wine vinegar
about a teaspoon and a half all right
and honestly it turns literally
everything you put it on savory into
something beautiful so south of LA is
done the lamb is done I’m serving this
beautiful dish with some smashed
vegetables Swede and potatoes push that
down up there to one side Bosch my
lovely roast lamb like that with a
beautiful gravy a lovely new look at
Roseland
smash veg sound server day and beautiful
onion gravy gorgeous
if you love this hit the thumbs up on
thank you very much
ah
you
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