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Roast Leg of Lamb | The Naked Chef | Jamie Oliver

I really really like roast lamb I mean I
like to roast anything but I love roast
lamb and I think do it quite often I
love it just we’ve got more than Cecil
over and roasted in the oven that’s
lovely but I kind of get bored of doing
the same thing all the time so I’m
always trying to have about new ways
against or flavor right stuck in there
so first things first what I want to do
is get a knife and stick the knife down
next to the bone at one end and just
push your finger in there all right
because that just makes a bit of room
and then at this end do the same again
right next to the bone stick your finger
in there then eight places around that
the lamb you want to get your knife
about an inch and a half okay and stick
it in at an angle okay and then shove
your hand in there your finger in there
and just do that kind of randomly but
kind of equally let’s do it on the other
side as well
lovely so that’s that line with an x-ray
now we’re talking about flaming here so
what I’m gonna do is I’ve got this stage
here I want to rip off just half of it
so just the leaves and I’ll keep that
for later
and then this half I’m gonna put in the
coming I don’t expect you to do
something incredibly it’s almost in
their own time they want to kind of be a
little bit more sauce relaxed about it I
mean so I know as long as I give them a
really nice cooked piece of land you
know they’re gonna be well chef than a
glass of wine they’re gonna be over the
moon so with this age so garlic just
smash it up
now all the flavors really going and
leave the rest of the stage that you got
leftover whole and then we’re gonna have
some olive oil about you know two three
tablespoons just to sort of really help
the oils and the flavor and the leaves
to come out and some lemon juice to give
it a little bit of that squeeze that in
there so you’ve got your lemon juice in
there and just chop up roughly chop up
this Rose me without got with it just
mush up in your hands the first thing
we’re gonna do is get a big handful rub
it all over the meat their skins gonna
be tasty I’ll be juggling in these cuts
that we’ve made kind of push all these
lovely herbs all the garlic your lemony
stuff get it right in these holes push
it right down and there’s a little bit
salt in there as well so you’re
seasoning it inside a little bit which
is great and then the little holes that
you’ve made and that end up here
we’re next to the bone we should gone
down about four inches you know in their
major flavor really get stuck in there
David Bellamy in younger one yes all in
there and the secret ingredient which
offering is a thing called pancetta and
basically it’s the Italian version of
our streaky bacon and what we need
really is about three or four slices
thin old slices and just shove it down
the gaps you know where’d you get it
you can get it from a deli get it from
the supermarket some packs now I mean
it’s all over the place but it’s got a
slight smokiness to it and that’s really
really nice in there lovely so now we’ve
done that I’m gonna put a bit of salt on
top it’s nice to have a nice salty skin
and basically that’s it dies but I know
it’s gonna be really really tasty all we
have to do now is take care of it and
take care of it in the cooking so into
really really cut up and about 254 whack
I’m gonna get the leg of lamb I’m gonna
put it straight onto the bars right and
put the exit in underneath to catch all
the goodness and all the drips and all
that kind of mom arty lovely jubbly
well I really like to cook the lamb so
it’s kind of pink not bloody pink but
kind of pink pink and to do that I cook
it for about 13 minutes per pound and
with an additional 20 minutes of cooking
at the end of that and then what the trick is then is to rest it
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