My mother used to stuff the leg of lamb generously with garlic and parsley and serve it with mint jelly. Absolutely delicious and one of my favorite meals. Thanks mom and God bless.
Camera phone, shorts and t shirts and good quality home cooking. No major editing like his programme so it's easier to follow. He should do more camera phone episodes
I made this for my wife and I this Easter sunday, It was absolutely delicious. It was without a doubt the best tasting meal I've ever made, thank you so much for the vid!!!!!!!!!
Someone should create a show in which Gordon Ramsey goes to the home of someone chosen at random and has to prepare a meal with only the ingredients on hand.
+nickahousan I didn't say it should be easy. That's what would make it entertaining. Imagine having to work with just Lucky Charms, mayonnaise and pickles! ;-)
I love the way you dive into your recipes with speed and confidence. I also enjoy the sound of children playing in the background, it really brings it all together which the common man can relate. Thank you.
I was in the military and spent much time in the Middle East and developed a taste for lamb. Most of the family didn’t care for it. Found this recipe a few years ago and tried it. It has become a special one served every Easter and usually two or three other times a year. We usually serve it with lemon rice, and roast vegetables (bell peppers, red onions, and tomatoes.) I would recommend it.
I’ve been making this dish for my family for the last 7 years now, amateur home cook. However it’s something everyone looks forward to now. Thanks for this recipe chef.
This is my 3rd year making this recipe it is a showstopper every time !! Ignore all the Ramsey hate comments from the jealous and moronic. I DON'T CARE who makes this recipe you cannot argue with the results and if you don't like medium rare give it ten more minutes. Lamb is supposed to be served this way and the dissenters can go back to their McDonald's and shovel in another big mac.
Alex K It's Celsius. Unless otherwise specified Gordon cooks in Celsius (as do all other European chefs). And 300 F is too low of a temp to cook lamb at, it'll be raw.
Spetsop Conventional ovens (that's oven that the general public can buy) rarely go higher than 240. The only time you ever need to cook at 240 would be for Pizza's or possibly baked Alaska. I've personally never seen an over that had a 300 option. For one hour at 300 Celsius those cuts would certainly be black on the outside. 300 Fahrenheit is roughly 150-160 Celsius, which I must admit seems a little low for cuts of that size (but hey, I'm not a professional chef). It would certainly be pink, but not raw.
i have watched this video a hundred times over and it still amazes me...of course the cooking is brilliant bit the children and the ruckus in the background is what makes it in my opinion...love the holidays good on ya
Love his style of cooking and when he said moroccan my heart skipped a beat, he really knows tasty authentic food. Husband is moroccan so I can admit their food is delicious.
why do you all hate him soo much? I LOVE GORDON, HE IS A HONEST CHEFF WHO DOES NOT KNOW HOW TO BIT AROUND, I ADMIRE HIS GUTS, WHAT A NICE RECIPE GORDON :)
the thing I am most amazed by is the cooking hack of slicing the ends of lemons off so that the seeds inthe center are not exposed. This way you don't have to cup your hand under the lemon to catch the seeds...
Tried this recipe, came out absolutely stunning, it was such a treat. I had so much left over I froze it and it kept reasonably well, though to be honest it tasted no where near as good fresh. I'll be making this for christmas for the family.
Cooking this meal for the 2nd time this week. The lime sauce on it really is the futs nuts, i.e. Welll impressed. Did turn the heat on the oven down though as it was turning black
I made it yesterday for my mum to carry it across the English channel back to Begium after her visit us during Christmas. She will be back to her home quite late so she doesn't need to worries about dinner for her husband. By quickly looking to this video, I didn't followed the all ingredients reciepe religiously as the idea came up few hour before she was leaving but did followed the main guideline. I hadn't got all what Gordon has so I need to be bit creative and implement what are really available in our kitchen. I marinated the lamb with cayan pepper, cinemon powder, black pepper, sea salt. I stead of using fenel seeds used cumin seeds, and corider seeds and used fresh rosmary sticking in the lamb. While tossing in the hot pan, I used chopped onions and tomatoes to get the natural sweetness simmer in to the meat before putting it in the owen for 1 hour. Took it out and slice the meat for mum and myselve to taste. She said Wow! he ( her husbad) is going to like it. I got the kick of cayan pepper fist after the aromas of those Eastern spices on the meat. I called back to her she said he love it and told her you'd better ask and learn from your daughter how to cook this lamb.:) Big thank you for you Gordon.
Don’t listen to critics. This guy knows his stuff 😉 . Just made this recipe for the first time today for Easter. Did everything exactly as shown. Realized that I forgot the turmeric- but the lamb turned out great anyway! Everyone at the table was raving about the juiciness and taste. Thank you, Mr. Ramsey, for yet another simple to make masterpiece.
absolutely delicious, juicy and tender. my lamb leg was 5 lbs so it sat in the oven at 325F for 2.5 hours for well done. This was my first time cooking lamb and i am blown away.
Happy Easter! This is exactly the recipe I needed for two boneless lamb roasts I bought at random going that Gordon would have a video to school me on how to prepare it!
made the lamb with rosemary garlic and lime paste, wondered whether to make gravy, seen this and made the dressing with mustard and etc,,,, Smashing, served with roast tatties, carrots and broccoli too, ta gordon
I cooked this for my family today and it was delicious. The spices were sublime with the meat. And the vinaigrette was the perfect complement. I added to the vegetables...Yukon gold potatoes. And roasted them altogether. I served the vegetables and lamb with arugula salad lightly tossed with lemon and then accented with the lovely vinaigrette that chef suggested. It was delicious!!! We drank a Levendi cab from California to accompany. Happy happy! Thank you for sharing, chef Ramsay.
Chef! We used you recipe on our first ever lamb meal and it was killer! We used rosemary instead of thyme and roasted in a covered magna-lite roaster. After letting it rest for an hour it was terrific!! Thank you!
This was such an amazingly easy recipe to pull off, and Chef Ramsey's directions were very easy. I didn't debone my piece, requiring about an extra 30 minutes. BTW, I found 10 minutes of carry over from 125 F took it to almost 145F, which is more medium than the medium rare I was looking for. My wife, who does our shopping and watches prices didn't hesitate after she saw it was grass fed NZ, and after having it, she's a fan now. I highly recommend pairing it with some fresh green veggies (pea pods & asparagus for us), but we eat mostly Paleo. It will help you from eating it all in a sitting or two!
Made this tonight and it was good... The lime sauce really brings the flavor together in the end..... I was so surprised it would be that good since the admix of cinnamon, cloves at first made me wonder about how this could come together..... I made another lamb recipe from this TH-cam which was okay, BUT this Lamb recipe is way above the traditional recipes you encounter here, and it is definitely a taste bud pleaser and the flavor just stays on the palate to satisfy......
Cloves Cinnamon Paprika Salt Cayenne pepper Fennel seed TB Cloves Salt Mix Cinnamon and thyme stuffed in lamb leg Vinegrete. Mustard olive oil and lemon with zest
Lamb is best either as medium rare steak or cooked a full three hours like a chuck pot roast. It is much more subtle and complex then beef but of a similar profile and mostly humanely raised unlike most meats.
Alek Dembo I absolutely agree. He went to the trouble of making an amazing trestle, with onions and flavourings, and then have all that cooking lamb dripping beautiful fat and juices into it... .. he could have then taken a good proportion of that onions and lamb fat and trestle mix, and whizzed it in a blender, and then passed it through a sieve. Then thickened it with some corn flour, and and a tiny bit of lamb gravy powder, and 200 ml of red wine for flavour and colour, add mint sauce, a tablespoon of demerara sugar, a tablespoon of white pepper, a good twist of black pepper, and finally cumin.. .. and you would have had an incredible lamb sauce to go with the lamb and potatoes. I would have also made up some other fresh garden vegetables, including some bright baby carrots to add some different colour and texture, some small sprigs of cauliflower, some petit pois. And on the side, perhaps a bit of salad and brioche - with Gordon's lime drizzle to go on the salad leaves and spring onions. Oh my, now that sounds like MY Sunday lunch..! Yum.
I love gordon ramsay. Its funny you can hear his kids laughing and playing In the background. Just a regular guy with incredible talent who knows how to capitalize on opportunity.
Our three lambs just arrived from the butcher this Christmas eve. Everyone has to make a dish. By New years. 😂 Since I am the chef I coach and handle the side dish. Italian lemon pasta with scallops. My 14 year old, decided on this recipe 😋
I did a roast lamb recently at low temperature. 150 c for three hours, it was delicious. I am really into low temperature slow roasting now: Quails are super tender done this way.
I'm sorry but the best cooks in the entire world mastering the art of cooking from Asian to African dishes would have to be Jamie Oliver, filthy frank and Big cook little cook.
I made this dish with roasted potatoes after watching his video just yesterday for Easter dinner. Amazing! I left out the fennel seeds and cloves and cooked it a bit longer than 60 minutes. I did make the sauce but my family and I were not into it. Thanks for posting!
The lamb wasn’t seared as Gordon said…he was steaming it on top of the veggies. Also he needed to rest the lamb as the blood red juice poured out on the carve. Many F-bombs had that happened in Hell’s Kitchen!
I made this today for Christmas dinner...came out perfectly as a delicate lamb! Thank you Gordon..wish I could post a photo of the yumminess! Boneless leg of Lamb should be served JUST Like This if you appreciate this cut of beauty!
A great chef on a "Rolls Royce" of ovens, the LA CORNUE. With that said, I love how Chef Ramsay teaches how to make this classic dish, its really easy to follow!
You should somehow delete these horrible ugly comments. That said, this recipe brought out a VERY raw lamb. I had to go to a 425 oven for 15 minutes and then turned it down to 350 for 30 minutes (having cooked it for an hour at 300 per your recipe) total of 1 hour 45 minutes. Wonderful at the end.
Great to see Gordon Ramsey chilling in a kitchen and extolling his culinary knowledge to the public at large. Have to love it that the man did it all in shorts, a tee and jandals..flip-flops whatever. Will definitely have a crack at this dish, it looks awesome and just need an occasion for it. First time I've; (1) seen him enjoying the process, rather than raining it down on some unfortunate 'muppet' in the firing line and (2) watched him for more than 2 mins. Excellent to see, more of the same.
+bran diabo your reply makes no sense whatsoever. I said that it's closer to being raw than to being cooked, and that's why it's leaking juices. what the fuck does blood and proteins have to do with that?
adam1983ish ok then if u could walk into Ramsey's restaurants and u could walk back in the kitchen what would u tell him would u tell him that it looked bad and it wasn't tender looking at all or would u kiss is crumpet eating butt
There used to be a show on Food TV called Door Knock Dinners. I’d love him to come to my house since my pantry is primed and ready to go with many ingredients I have purchased to recreate Gordon’s dishes.
I just seasoned my leg of lamb b4 I watched this vid and am so pleased I used the same seasonings yaaay but used mixed herbs instead of fresh... I'm leaving it for an hour to absorb the seasoning then pop in the oven sprinkling some olive oil over it... hope it turns out well... yours looked a little pink but I'm sure it was cooked... Happy Easter everyone 😊🐣🐤🐥
Thank you Chef Ramsay! I have been trying to make up my mind as to what to serve for Easter and I'm going to 'tweak' you recipe (diet restrictions) and go for it! I will think kind and sweet thoughts of you when my family and I enjoy our Easter luncheon!
Pretty damn good, Ramsay! I made one tonight. It's about $30 to make one leg of lamb, $20 for 3.5 pounds of lamb and the rest for the veggies and seasonings. Well worth it!
Made this today and absolutely loved it, the lime juice/zest vinaigrette against the flavour of the rub is gorgeous. Until today my favourite roast leg o' lamb was my Sicilian mother in-laws....dont tell her but this is my new fave shhh (only by a nose though : ) !
Watching this delicious meal easter Sunday morning and then not having all the ingredients,all I bought is a leg of lamb,but it looks fab. Guess I will have to search onwards for more methods or recipes, but well done Gordon,and the lady helping.
Ramsey... I'm coming to the source to get a clue on how to hook up this 3.5 pound leg of lamb I picked up on yesterday. My tastebuds will be trying it for the first time.
My mother used to stuff the leg of lamb generously with garlic and parsley and serve it with mint jelly. Absolutely delicious and one of my favorite meals. Thanks mom and God bless.
now you know how your dog feels when you are sitting on your kitchen table having dinner, just by watching that video
Camera phone, shorts and t shirts and good quality home cooking. No major editing like his programme so it's easier to follow. He should do more camera phone episodes
I agree.. love the flip flops
Except I get seasick watching it. Hold the camera steadier!
life pre-molecule happy cameraman was sweet!
I thought the kids fighting in the background was a realistic touch I felt like we were invited to his home for easter
Agreed!
I made this for my wife and I this Easter sunday, It was absolutely delicious. It was without a doubt the best tasting meal I've ever made, thank you so much for the vid!!!!!!!!!
A Spica is that 300'c?
Yeah Gordon uses celsius. Funny thing is many ovens do not go that high :D
A Spica welcome gay beta
There is no way in the world it’s in C
Just check any recipe for a leg of lamb and compare
There’s no way it’s 300 degrees Celsius that’s literally 572 degrees Fahrenheit. No oven can get that high. It’s definitely Fahrenheit
My favourite Chef by a huge margin. Every single one of Gordon's recipes (bar none) that I have cooked has been amazing.
Someone should create a show in which Gordon Ramsey goes to the home of someone chosen at random and has to prepare a meal with only the ingredients on hand.
+Leo August It's hard to prepare a meal out of only condiments
+nickahousan I didn't say it should be easy. That's what would make it entertaining. Imagine having to work with just Lucky Charms, mayonnaise and pickles! ;-)
He forgot the veggies that were roasting under the lamb with drizzled honey!
Now thats a show i would watch.
Fucking great idea actually, pitch it to food network!
I love the way you dive into your recipes with speed and confidence. I also enjoy the sound of children playing in the background, it really brings it all together which the common man can relate. Thank you.
I was in the military and spent much time in the Middle East and developed a taste for lamb. Most of the family didn’t care for it. Found this recipe a few years ago and tried it. It has become a special one served every Easter and usually two or three other times a year. We usually serve it with lemon rice, and roast vegetables (bell peppers, red onions, and tomatoes.) I would recommend it.
I’ve been making this dish for my family for the last 7 years now, amateur home cook. However it’s something everyone looks forward to now. Thanks for this recipe chef.
This is my 3rd year making this recipe it is a showstopper every time !! Ignore all the Ramsey hate comments from the jealous and moronic. I DON'T CARE who makes this recipe you cannot argue with the results and if you don't like medium rare give it ten more minutes. Lamb is supposed to be served this way and the dissenters can go back to their McDonald's and shovel in another big mac.
What about garlic lamb needs garlic
do you know if the 300 degrees are Celcius or Farenheit?
Edouard P fahrenheit! with 300 degree celsius you will burn the lamb from the outside
Alex K It's Celsius. Unless otherwise specified Gordon cooks in Celsius (as do all other European chefs). And 300 F is too low of a temp to cook lamb at, it'll be raw.
Spetsop Conventional ovens (that's oven that the general public can buy) rarely go higher than 240. The only time you ever need to cook at 240 would be for Pizza's or possibly baked Alaska. I've personally never seen an over that had a 300 option. For one hour at 300 Celsius those cuts would certainly be black on the outside. 300 Fahrenheit is roughly 150-160 Celsius, which I must admit seems a little low for cuts of that size (but hey, I'm not a professional chef). It would certainly be pink, but not raw.
I just made this and all I can say is that Gordon Ramsay is on another plane of existence
did it come out good or bad?
mmm... mmmmm..... MMMM
😂😂😂😂😂
Pala
I ta芁月傳 Leonhardt
I was wondering if I was the only one who was put off by that.
Quick, easy to follow, and loved the fact I felt like I was at my family's house, with your beautiful wife and children in the background ❤, nice !!!
He’s a culinary genius. Makes it seem so effortless.
i have watched this video a hundred times over and it still amazes me...of course the cooking is brilliant bit the children and the ruckus in the background is what makes it in my opinion...love the holidays good on ya
Love his style of cooking and when he said moroccan my heart skipped a beat, he really knows tasty authentic food. Husband is moroccan so I can admit their food is delicious.
why do you all hate him soo much? I LOVE GORDON, HE IS A HONEST CHEFF WHO DOES NOT KNOW HOW TO BIT AROUND, I ADMIRE HIS GUTS, WHAT A NICE RECIPE GORDON :)
I love Gordon, he tells it like it is whether you like it or not,and I would rather hear the truth.
Patricia Treslove yes that's True, BTW, I love your surname.
+iranjackheelson Is sex the only thing you can think about
+iranjackheelson lame question! Also irrelevant.
Patricia Treslove xx
Finally! A video without zooming all the way in at the food!
Great to see that there is possible to cook ANYTHING without garlic!!!!
the thing I am most amazed by is the cooking hack of slicing the ends of lemons off so that the seeds inthe center are not exposed. This way you don't have to cup your hand under the lemon to catch the seeds...
Tried this recipe, came out absolutely stunning, it was such a treat. I had so much left over I froze it and it kept reasonably well, though to be honest it tasted no where near as good fresh. I'll be making this for christmas for the family.
Cooking this meal for the 2nd time this week. The lime sauce on it really is the futs nuts, i.e. Welll impressed. Did turn the heat on the oven down though as it was turning black
nillyfrickers he said 300 degrees
I made it yesterday for my mum to carry it across the English channel back to Begium after her visit us during Christmas. She will be back to her home quite late so she doesn't need to worries about dinner for her husband. By quickly looking to this video, I didn't followed the all ingredients reciepe religiously as the idea came up few hour before she was leaving but did followed the main guideline. I hadn't got all what Gordon has so I need to be bit creative and implement what are really available in our kitchen. I marinated the lamb with cayan pepper, cinemon powder, black pepper, sea salt. I stead of using fenel seeds used cumin seeds, and corider seeds and used fresh rosmary sticking in the lamb. While tossing in the hot pan, I used chopped onions and tomatoes to get the natural sweetness simmer in to the meat before putting it in the owen for 1 hour. Took it out and slice the meat for mum and myselve to taste. She said Wow! he ( her husbad) is going to like it. I got the kick of cayan pepper fist after the aromas of those Eastern spices on the meat. I called back to her she said he love it and told her you'd better ask and learn from your daughter how to cook this lamb.:)
Big thank you for you Gordon.
Don’t listen to critics. This guy knows his stuff 😉 . Just made this recipe for the first time today for Easter. Did everything exactly as shown. Realized that I forgot the turmeric- but the lamb turned out great anyway! Everyone at the table was raving about the juiciness and taste.
Thank you, Mr. Ramsey, for yet another simple to make masterpiece.
This is on our family dinner menu tonight! We thoroughly enjoyed your spicy baked beans on potato cakes last week. Thank you Gordon 😀
Love it Gordon. After few years. Following you I been learning a lot from you . A good dish for thanksgiving.
This is literally the most pleasant and calm I've ever seen Gordan
absolutely delicious, juicy and tender. my lamb leg was 5 lbs so it sat in the oven at 325F for 2.5 hours for well done. This was my first time cooking lamb and i am blown away.
I was going to say l love my meat well done. No blood but still tender.
Happy Easter! This is exactly the recipe I needed for two boneless lamb roasts I bought at random going that Gordon would have a video to school me on how to prepare it!
made the lamb with rosemary garlic and lime paste, wondered whether to make gravy, seen this and made the dressing with mustard and etc,,,, Smashing, served with roast tatties, carrots and broccoli too, ta gordon
I cooked this for my family today and it was delicious. The spices were sublime with the meat. And the vinaigrette was the perfect complement. I added to the vegetables...Yukon gold potatoes. And roasted them altogether. I served the vegetables and lamb with arugula salad lightly tossed with lemon and then accented with the lovely vinaigrette that chef suggested. It was delicious!!! We drank a Levendi cab from California to accompany. Happy happy! Thank you for sharing, chef Ramsay.
I have next Friday free....can I come over for supper?
omg 8 years ago ......
Congratulations, you’ve found the hidden Gordon video. Only the chosen are lead here
🤝
Chef! We used you recipe on our first ever lamb meal and it was killer! We used rosemary instead of thyme and roasted in a covered magna-lite roaster. After letting it rest for an hour it was terrific!! Thank you!
Nice one Gordon! Now get outside and give them kids a slapping!
+michael buchanan wtf dude??that's a sick thing to say!
he does it not me
+michael buchanan actually you thought of it so kinda makes you the sick one. Especially as I'm sure Gordon does not do that. smh
ok john snow
+michael buchanan no he doesn't. you on the other hand.
This was such an amazingly easy recipe to pull off, and Chef Ramsey's directions were very easy. I didn't debone my piece, requiring about an extra 30 minutes. BTW, I found 10 minutes of carry over from 125 F took it to almost 145F, which is more medium than the medium rare I was looking for. My wife, who does our shopping and watches prices didn't hesitate after she saw it was grass fed NZ, and after having it, she's a fan now. I highly recommend pairing it with some fresh green veggies (pea pods & asparagus for us), but we eat mostly Paleo. It will help you from eating it all in a sitting or two!
A Sunday big dinner rotation on this lamb. Amazing! Smells the whole house full of deliciousness! Great video!
That is one delicious cutting board!
This comment was 7 years ago and doesn't have the recognition it should
8 years old now lol I agree
Thank you CHEF, your food always tastes good.
Made this for the first time this Easter--absolutely delicious!! Will be part of my Easter Dinner from now on. Everyone loved it!!
This must be Gordon's summer home. It's not the same kitchen he cooks out of. Great vid!
Gordon Ramsay in shorts is everything 😍
Love the sound of squealing children in the background.
You like to make kids squeal?
Don't be crude.
I have owned a beautiful bluefront amazon parrot and
i'm willing to bet that is some kind of parrot is what you are hearing in the background :)
I like my lamb a bit more rare, but to his credit he didn’t do that god awful mint jelly.
gvsteady or it could be his 4 children
I have Global knives and they are great. Love seeing Gordon using the 4” utility knife.
Made this tonight and it was good... The lime sauce really brings the flavor together in the end..... I was so surprised it would be that good since the admix of cinnamon, cloves at first made me wonder about how this could come together..... I made another lamb recipe from this TH-cam which was okay, BUT this Lamb recipe is way above the traditional recipes you encounter here, and it is definitely a taste bud pleaser and the flavor just stays on the palate to satisfy......
Without doubt, the best omelette I've ever made. Tasted great.
I love this guy
Cloves
Cinnamon
Paprika
Salt
Cayenne pepper
Fennel seed TB
Cloves
Salt
Mix
Cinnamon and thyme stuffed in lamb leg
Vinegrete. Mustard olive oil and lemon with zest
Some people dont know that the red thing they were calling blood is the nutrients of the meat -.- and its fucking rare not raw.
...or medium rare.
Lamb is best either as medium rare steak or cooked a full three hours like a chuck pot roast. It is much more subtle and complex then beef but of a similar profile and mostly humanely raised unlike most meats.
He didn't rest it long enough hense all that juice on the cutting board
It isnt blood, its called myoglobin.
But wheres the lamb sauce??!
Alek Dembo I absolutely agree. He went to the trouble of making an amazing trestle, with onions and flavourings, and then have all that cooking lamb dripping beautiful fat and juices into it...
.. he could have then taken a good proportion of that onions and lamb fat and trestle mix, and whizzed it in a blender, and then passed it through a sieve. Then thickened it with some corn flour, and and a tiny bit of lamb gravy powder, and 200 ml of red wine for flavour and colour, add mint sauce, a tablespoon of demerara sugar, a tablespoon of white pepper, a good twist of black pepper, and finally cumin..
.. and you would have had an incredible lamb sauce to go with the lamb and potatoes.
I would have also made up some other fresh garden vegetables, including some bright baby carrots to add some different colour and texture, some small sprigs of cauliflower, some petit pois.
And on the side, perhaps a bit of salad and brioche - with Gordon's lime drizzle to go on the salad leaves and spring onions.
Oh my, now that sounds like MY Sunday lunch..!
Yum.
Clint Tapper Fuck off Clint.
Lol
@@RB747domme just here 6 months later to remind you to fuck off
@@nogingerfool1 in the spirit of Easter/Pascha, lets forgive Clint for being a twat.
I love gordon ramsay. Its funny you can hear his kids laughing and playing In the background. Just a regular guy with incredible talent who knows how to capitalize on opportunity.
Thank you so much for making our Easter meal something special
. Traditional Roast with a Moroccan twist if i may.
Thanks again
cooking with a Rolex on his hand. nice.
I work on my car with mine on....which is why the pearl is gone from my Submariner..lol
Wow! I tried the recipe today and it turned out amazing (to say at least). Thanks Chef Gordon.
Our three lambs just arrived from the butcher this Christmas eve. Everyone has to make a dish. By New years. 😂
Since I am the chef I coach and handle the side dish. Italian lemon pasta with scallops. My 14 year old, decided on this recipe 😋
I did a roast lamb recently at low temperature. 150 c for three hours, it was delicious. I am really into low temperature slow roasting now: Quails are super tender done this way.
Gordon is the best cook in the world. without a doubt
And you're the most ignorant man in the world... without a doubt
more like Ferran Adrea, maybe Gordon is definitely one of the bests, and he is my favorite, there are better chefs out there
You completely ignore Gordon's mentor: Marco Pierre White.
bobby flay is better than him
I'm sorry but the best cooks in the entire world mastering the art of cooking from Asian to African dishes would have to be Jamie Oliver, filthy frank and Big cook little cook.
LOOKS YUM! Love that hes in flip flops.
I made this dish with roasted potatoes after watching his video just yesterday for Easter dinner. Amazing! I left out the fennel seeds and cloves and cooked it a bit longer than 60 minutes. I did make the sauce but my family and I were not into it. Thanks for posting!
The lamb wasn’t seared as Gordon said…he was steaming it on top of the veggies. Also he needed to rest the lamb as the blood red juice poured out on the carve. Many F-bombs had that happened in Hell’s Kitchen!
I'll try this for Easter, but the video was a little disappointing ... he didn't call anybody a 'donkey' ... hahaha !
Like a boss
Have to try this one!!! Thanks Gordon! My mouth has not stopped watering!!! Stunning!!
I made this today for Christmas dinner...came out perfectly as a delicate lamb! Thank you Gordon..wish I could post a photo of the yumminess! Boneless leg of Lamb should be served JUST Like This if you appreciate this cut of beauty!
He is using Global knives!!!
you made me want to like lamb
A great chef on a "Rolls Royce" of ovens, the LA CORNUE. With that said, I love how Chef Ramsay teaches how to make this classic dish, its really easy to follow!
this dudes cooking is awesome thanks for sharing your recipes
So... How does one get an invite to Gordon Ramsay's Easter dinner?
David R Just ask him. Stranger things have happened
did his kid record this on their phone?
+bjorn joseph Who cares ? Well, i guess you :))
The man who always inspires me to push myself harder and better myself every day. Thank you Gordon 🙏
To have a world class chef as a dad must be amazing.
yeah, and the amazed young'uns are staging a riot in the living room!
Naughty Naughty Gordon. You didnt sear the Lamb! You reduced the heat of the pan and you braised it NAUGHTY GET OUT!! LOL
Gordon - FUCK OFF!!
So raw, I can still hear the lamb.
rubbish you speak
you dont know shit dog
chad pasalskyj Even if I was a dog, i wouldnt eat that raw.
try it dude, your missing out...
that was well under cooked and yes almost raw. Too much blood coming out of that for my liking
This dude is one of the best out there no matter what .. Love you Gordon
I'm just seeing this, great recipe... but I can do that in my sleep. What I like is the piece of hardware behind you!
You should somehow delete these horrible ugly comments. That said, this recipe brought out a VERY raw lamb. I had to go to a 425 oven for 15 minutes and then turned it down to 350 for 30 minutes (having cooked it for an hour at 300 per your recipe) total of 1 hour 45 minutes. Wonderful at the end.
300 degrees celcius you spastic
I thought the same thing--but I figured he must be meaning centigrade, because Britain (alas) no longer uses Farenheit.
and all the blood of the lamb is not welldone cooked blood everywere at 6:14
That's not blood....read a book please.
no blood!!???? jajajajaajaja what is chef os trash!!!??
john maldonado www.todayifoundout.com/index.php/2010/04/the-red-juice-in-raw-red-meat-is-not-blood/
You don't want to cook your meat well-done. I mean are you fucking serious? Why would you ruin a perfectly fine meat like that?
john maldonado If you cook Lamb well-done, you should probably just eat something else.
Straight to the point! I like this presentation.
Great to see Gordon Ramsey chilling in a kitchen and extolling his culinary knowledge to the public at large. Have to love it that the man did it all in shorts, a tee and jandals..flip-flops whatever. Will definitely have a crack at this dish, it looks awesome and just need an occasion for it. First time I've; (1) seen him enjoying the process, rather than raining it down on some unfortunate 'muppet' in the firing line and (2) watched him for more than 2 mins. Excellent to see, more of the same.
Nothing like a bit of raw lamb.
Is that fucken lamb bleeding on the plate?? wtf???
no. that is proper
It's closer to raw than it is to being cooked, that's why.
+Gonken88 Its not blood lmfao
It's a protein which you need.
+bran diabo your reply makes no sense whatsoever. I said that it's closer to being raw than to being cooked, and that's why it's leaking juices. what the fuck does blood and proteins have to do with that?
+Gonken88 lmfao it was more like
Me informing original comment.
I just replied to yours.
Happy Easter to you and Family thank you for sharing
Never forget the LAMB SAUCE.
That lamb looked like shit, not tender looking at all👎🏼
adam1983ish lol👍
adam1983ish ok then if u could walk into Ramsey's restaurants and u could walk back in the kitchen what would u tell him would u tell him that it looked bad and it wasn't tender looking at all or would u kiss is crumpet eating butt
adam1983ish because honestly I doubt that I would say what u just said
There used to be a show on Food TV called Door Knock Dinners. I’d love him to come to my house since my pantry is primed and ready to go with many ingredients I have purchased to recreate Gordon’s dishes.
I couldn’t believe it but I was able to made this dish and did so in Easter. Thanks, Chef Ramsay! It was a glorious day !
always fun to find a relic from 2011
Hello, when you put the spice together, do you use cinnamon and sugar or just cinnamon?
Went looking for a recipe for a leg of lamb I was planning on making for Easter and found this straightaway - exactly what I needed!
Hi
This is an excellent recipe 👍
👌👌👌
👍🇬🇧👌
I just seasoned my leg of lamb b4 I watched this vid and am so pleased I used the same seasonings yaaay but used mixed herbs instead of fresh... I'm leaving it for an hour to absorb the seasoning then pop in the oven sprinkling some olive oil over it... hope it turns out well... yours looked a little pink but I'm sure it was cooked... Happy Easter everyone 😊🐣🐤🐥
Thanx Gordon ..You are true Legend....Cheers from Mongolia....Happy Christmas..
Thank you Chef Ramsay! I have been trying to make up my mind as to what to serve for Easter and I'm going to 'tweak' you recipe (diet restrictions) and go for it!
I will think kind and sweet thoughts of you when my family and I enjoy our Easter luncheon!
Had my eyes on the submariner the whole time. Hahaha
Pretty damn good, Ramsay! I made one tonight. It's about $30 to make one leg of lamb, $20 for 3.5 pounds of lamb and the rest for the veggies and seasonings. Well worth it!
I can just imagine how many guest he has over for the different holidays , me he wouldn’t be able to get me out his house
Made this today and absolutely loved it, the lime juice/zest vinaigrette against the flavour of the rub is gorgeous. Until today my favourite roast leg o' lamb was my Sicilian mother in-laws....dont tell her but this is my new fave shhh (only by a nose though : ) !
Watching this delicious meal easter Sunday morning and then not having all the ingredients,all I bought is a leg of lamb,but it looks fab. Guess I will have to search onwards for more methods or recipes, but well done Gordon,and the lady helping.
Ramsey... I'm coming to the source to get a clue on how to hook up this 3.5 pound leg of lamb I picked up on yesterday.
My tastebuds will be trying it for the first time.
Cinnamon n rosemary w garlic, lenon, and yogurt marinade for me tonight on loin chops. This looks wonderful too