I'm so impressed by this channel. Consistently GREAT recipes; innovative techniques and combinations of flavors; perfect videography; and genuinely charming and knowledgeable people!
This recipe definitely is a flavour bomb. I want to try this so much! What a great chef, clear, organized, clean, ego-free. He focuses on the recipe, not himself. The "extra" at the end is a brilliant idea... it gives us other ideas where we can expand using the ingredients used previously, and, teaching us to never waste. This feature could be Ottolenghi Test Kitchen's signature. Keep up the very very good work.
Wonderful!! Thank you so much. BTW the written recipe calls for 2 dried chipotles rather than than the 1 guajillo & 1 chipotle called for in the video - as I had neither to hand I used 1 dried ancho and 1 canned chipotle en adobo , all good 🙂 I could only afford lamb shoulder so very very tasty but a little chewy, also all good 🙂
Thank you, I'm going to make the herb salad tomorrow. It looks absolutely delicious, even though it should be much colder here in Canada, my garden is in denial and still sprouting out herbs
Lovely. I don’t know why, but I always prefer American lamb to New Zealand lamb. If I can buy direct from a local farm family, that is the best. Thanks for the video.
it would be really useful to add the ingredients or transcript when you add them only as I cannot understand on many occasions what is it you are saying - eg what’s the vinegar .. no idea
This is definitely a creativity channel, not a cooking channel. Thanks for all these recipes, they’re all so delightfully inspiring. ✨
Our pleasure!
I'm so impressed by this channel. Consistently GREAT recipes; innovative techniques and combinations of flavors; perfect videography; and genuinely charming and knowledgeable people!
Thank you so much Suzanne! 💚
This recipe definitely is a flavour bomb. I want to try this so much!
What a great chef, clear, organized, clean, ego-free. He focuses on the recipe, not himself.
The "extra" at the end is a brilliant idea... it gives us other ideas where we can expand using the ingredients used previously, and, teaching us to never waste. This feature could be Ottolenghi Test Kitchen's signature. Keep up the very very good work.
Thank you very much! We're so pleased you're enjoying the channel :)
Excellent recipe ! I just made it. Clear, quick and a real flavor bomb. Thank you !!
Restaurant worthy dish. Superb. This is a lovely dish to use for entertaining.
wow, keep going with these recipes! they are so great!
You got really red there when it got smoky but you did a wonderful job! Looks amazing and now we know what to make tonight!
Let us know how it turned out :)
Absolutely banging. Love this recipe.
Wonderful!! Thank you so much. BTW the written recipe calls for 2 dried chipotles rather than than the 1 guajillo & 1 chipotle called for in the video - as I had neither to hand I used 1 dried ancho and 1 canned chipotle en adobo , all good 🙂 I could only afford lamb shoulder so very very tasty but a little chewy, also all good 🙂
Love the extra good things!
Donne faim rien qu'a regardé !!!! Merci
Thank you, I'm going to make the herb salad tomorrow. It looks absolutely delicious, even though it should be much colder here in Canada, my garden is in denial and still sprouting out herbs
Lucky you :)
That butter sounds delicious 😋 😋
It is... :)
Well cooked, looks great!
Good luck nice test thank you
you guys really make beautiful looking dishes... thank you
Thank you Colleen!
this looks great!
Amazing as always.... but what brand is that saucepan....i just want one!!! the one with the light grey exterior! :)
Mmmmm yum ❤
Lovely. I don’t know why, but I always prefer American lamb to New Zealand lamb. If I can buy direct from a local farm family, that is the best.
Thanks for the video.
Oh, wie lecker!
it would be really useful to add the ingredients or transcript when you add them only as I cannot understand on many occasions what is it you are saying - eg what’s the vinegar .. no idea
think you say red wine but many times one cannot understand
Hi Ellie, you can find all the ingredients, measurements and written method via the recipe link in bio. Enjoy!
What is the tattoo on your left forearm? I keep thinking it's a flower of some sort
It is, it's a peony 💐
probably a stupid question but what would be a good vegetarian substitute for the meat?
cauliflower or broccoli
Cauliflower for sure
Good idea about the cauliflower; would stand up the the pipelchuma butter
@@Culyzaar was thinking also potatoes
@@aninapolina that sounds great too ❤. Kind of like a patatas bravas 😅