Hi: I used your marinade recipe and it tasted great. A few errors on my part maybe worth noting for others here. Oven temp at start of cooking was ~750 F (400 C -- yep, higher than you recommend but other vids have a high temp). I put 4 Lb lamb in uncovered for 20 min to crisp top -- too much at that temp, got a little too burnt on surface, though not disastrously so -- 10 minutes uncovered would have been better. Then back in & covered pan tightly w/foil (shallot, small potatoes, garlic). Checked lamb internal temp at 1 hour 15 min -- center was 130F, outsides at 140. Note to self: take out right then because temp will equalize on resting. Alas, let it go another 15 minutes. Still very good but not perfect like yours (145 F average). LIke you, put small yellow potatoes pre-cooked 8 min & w/panko on separate pan, covered w/foil for 20 min., then uncovered for 10. Alas, we had no duck fat!! Those were perfect. Oven temp still ~550F+ (door open the entire bake, live fire to one side). Today (2 days after (American) Thanksgiving)), using bone in soup w/Rancho Gordo black eyed beans. Yay. We almost always do bread and pizza in oven, so this was new for us. Still, ultimately turned out great: photos.app.goo.gl/p8Hf6UwsBZoYXty96 Thanks for your How To!
Well done, that looks like an amazing feast
This is incredible, that lamb looks insane!!
I swear just when I think you’ve outdone yourself your next upload outshines the last! Can’t wait for the next one!
Great cook and that's one nice oven!
Looking good Elky! Hoping to get to another class this year!
Awesome
Hi: I used your marinade recipe and it tasted great. A few errors on my part maybe worth noting for others here. Oven temp at start of cooking was ~750 F (400 C -- yep, higher than you recommend but other vids have a high temp). I put 4 Lb lamb in uncovered for 20 min to crisp top -- too much at that temp, got a little too burnt on surface, though not disastrously so -- 10 minutes uncovered would have been better. Then back in & covered pan tightly w/foil (shallot, small potatoes, garlic). Checked lamb internal temp at 1 hour 15 min -- center was 130F, outsides at 140. Note to self: take out right then because temp will equalize on resting. Alas, let it go another 15 minutes. Still very good but not perfect like yours (145 F average).
LIke you, put small yellow potatoes pre-cooked 8 min & w/panko on separate pan, covered w/foil for 20 min., then uncovered for 10. Alas, we had no duck fat!! Those were perfect. Oven temp still ~550F+ (door open the entire bake, live fire to one side). Today (2 days after (American) Thanksgiving)), using bone in soup w/Rancho Gordo black eyed beans. Yay.
We almost always do bread and pizza in oven, so this was new for us. Still, ultimately turned out great: photos.app.goo.gl/p8Hf6UwsBZoYXty96 Thanks for your How To!
Mate, you can cook. Really naughty.