Alison Cooks Lamb and Brothy Chickpeas (really) Slowly | Home Movies with Alison Roman
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- We’re back from Thanksgiving and the holidays are upon us. Whether you hosted Thanksgiving or were the guest who set the table, you probably ate turkey and you probably are okay with saying “until next November!” That’s why this week, we’re cooking lamb and we’re cooking chickpeas… at the same time…unsupervised… for 10 - 12 hours. Yes, gentle heat over a long period of time = phenomenal. The lamb is acidic, tangy, and pull aparty, and the chickpeas are spicy and brothy. They’re a match made in heaven, improved only by a side of bitter wilted greens (with anchovies, obviously) and some lemony greek yogurt. People are coming over, what do you do? Trust the process. Let the lamb do its thing, don’t open any lids, and show some patience. Good things come to those who wait (and get a full night’s sleep while their food cooks).
#lamb #chickpeas #nosupervision #alisonroman
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VIDEO CHAPTERS:
00:15 Slow Cooked Lamb with Brothy Chickpeas
03:09 Thank you, Maker’s Mark!
04:30 Prep the lamb, potatoes, and herbs
10:52 Prep the chickpeas (throw in a bay leaf)!
13:50 10 easy hours later
13:55 Keep adding greens, keep wilting
17:24 Garlicky yogurt (nyum nyum)
18:55 So lamby, so delicious
20:45 Setting the table because people are coming over
CREDITS:
Director: Daniel Hurwitz (@dannyhurwitz)
DP: Sean Ryan
B-Cam: Erron Francis (@viewsfromtheattic)
Audio: Yves Albaret (@yvesarmand)
Editor: Rick Symonds
Food Assist: Rebecca Firkser
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Wow. This was by far the best meal I’ve ever served, and maybe the simplest. There were flavors and textures that were completely new to me. Absolutely gorgeous
Bay leaves ABSOLUTELY do something! I never imagined some people would disagree! They’re a very distinctive taste. Keep fighting the good fight, Alison.
Damn did a bay leaf write this comment
And I'm with Alison on rosemary also. I've never liked it which makes me an outsider in some places.
Rosemary is one of the most indispensable herbs in my house! I love it, especially with lamb.
Don't listen to your butcher if he happens to be a man. Sexist, moi?
They don't add a taste. It is aroma.
Greek cooking is full of bitter and tangy flavors - no wonder you loved it.
Dandelion is great for the liver! The liver is also responsible for clotting factor so yeah, it's good for the blood!
Literally could not agree more with the top of this video. I hate all the messy, slappy, tiktok cooking videos. Give me long form all day 🩵
do we think this would work the same/as well with a bone-in pork shoulder?
My wife and I love all your home movies! We just did this recipe and it is AMAZING!!!! We did it late last night and woke to the most delicious smells and even better taste. Our eyes rolled back with delight while eating jt. This is definitely going to be our go to dish for something easy and delicious and IF we want to share with others. Thank you for sharing and your easy to follow instructions. ❤❤❤
The Sorted Food channel did a bay leaf challenge, and the skeptics admitted that you could taste a difference, and it was better with bay leaves. You can steep 2 bay leaves in a cup of boiling water for 5 minutes and then taste it if you don't think they don't have flavor. If yours don't, they're stale. Buy new.
I used to love bay leaves . I always put them in minestrone soups, stocks, many braised meat dishes. Nice earthy background notes. But now I don’t find any worthwhile to cook with. They don’t have any flavor anymore? Where can I get good ones? Can you buy fresh ones? Like Alison has?
I have a gas oven that I don't trust turning on for 12 hrs while I sleep 🥴 do you think this could be made in, say, a crocpot?
Because it’s a slow cooked/braised/roasted/stewed meat, it’s probably better day 2. So my suggestion would be to prep everything on your Friday, then chuck it in the oven on your Saturday morning, fridge it once it’s done, then reheat slowly the next evening.
Primitive, simple, emotional, basic are also words I’d use to describe myself
Who among us
Same
Truth
Same here❤
Ushy😂 d@@sarahwatts7152
All the feels for the shirt and hair ribbon.
Much love during these overwhelming times.
came here for the shirt. Do we know where it’s from?
@@laurenperez7517 celebrity book club (the pod) merch :)
I loved your story about the origins of the lamb! Sometimes the best things are simple and just take time. reminds me of my late-grandmother's Christmas pudding recipe and how I have the dried fruit steeping in rum on my kitchen bench top, getting all delicious, plump and rum-drunk-ready for cooking.
تتتجكجج٠٠٠رؤؤ٠ل٠عجشضتنذ
Do I eat lamb? No. Did I still watch the whole video? Absolutely yes.
I am a huge fan of Alison's recipes. I get momentarily confused when the preheating step comes before the season-for-hours/days step, but I use my noggin and don't turn the oven on until the meat is seasoned.
@Alisoneroman help! I made this and let it roast overnight. I woke up and my home smelled so incredible, 10/10 would buy this scent if it were a candle. However, I'm really disappointed for how both the lamb and chickpeas turned out. I let roast on 275 for 10.5 hours. My lamb was bone in, 4.5 lb. Both turned out very dry :( Starting with the lamb, it had a really dry/hardened coat on the outside. It fell right off the bone, but hardly with any pink. There was some jammy residue I could scrape over the top. Regardless, the potates are DELISH. The chickpeas are completely dry, the flavor is great but zero broth- inedible sadly. I'm really bummed as this was for my huband's brithday tonight. And my bone in lamb was ~$100. [Insert crying smiley face here]. The ONLY thing I can think of, is my pan wasn't as heavy bottomed as I wanted. My Le Crueuset dutch oven wasn't wide enough to fit it with the bone, so I had to put it in my large Granite ware Oval roaster. Medium weight vs. heavy weight maybe? Should I cover both in water or broth and let sit in the fridge until I'm ready to re-heat for tonight?
Exact same thing happened to me! I wanted to make this for a holiday party coming up, and good thing I tested it the week before, because I regret "leaving it alone." Should have trusted my nose and checked. I followed the proportions and timing to a T, and when I finally opened the dutch oven, things were bone dry, and almost on the verge of starting to burn. Meat fell off the bone, to be sure, but dessicated. I suspect there are some ovens that are terrible at low temperature settings. Although I've had success cooking with low temps on mine for shorter periods of time (amazing ATK crusted lamb rack recipe, for instance), and even though I used an oven thermometer to establish what the real knob setting should be for 275F, I wonder if the oven is really all that good at maintaining that low temp for an extended period of time. Mine is a really old, renter's gas oven with no convection capabilities. I love love the sound of the recipe, but beware what your oven does.
same same same@@berntan2 @kathrynfarmer7788; used an oven temp probe (brand new fancy one), monitored and played around with oven temp and still so dry. Fell off the bone, but completely dry. Chickpeas dry, too. Didn't even love the potatoes - they were not miraculous by any means. Whole thing sadly underwhelming. I've NEVER been disappointed with any of her recipes but this one didn't work :(
this looks absolutely delicious. also i did make your stuffing for Thanksgiving and it was my favorite--my mom is used to pepperidge farm-based stuffing so i was nervous for her take but she loved it as well.
Your Thanksgiving recipes were amazing! I made the stock, gravy, turkey quarters and extra wings. All crazy delicious! 🤯
Made the lamb dish tonight....wanted to check it out as a possible Christmas dinner. It was sooooo tasty and good! Thank you, thank you for a recipe that will allow me to fully participate in the festivities rather than be stuck in the kitchen. (I'm getting a subscription to your blog as a Christmas gift!!)
Anyone tried this in a slow cooker? I'm wondering if I would need to reduce the amount of wine
What is meant by “posting a photo…like somebody’s mom.” Is it uncool to post photos of food we make? Are only professionals allowed to use Instagram for the food they cook?
@Lisa-jm3nk I was thinking the same thing! Am I wrong that I feel insulted? That I feel old? Offended? Am I wrong to have these thoughts? She is only 10 years younger than me after all?!?
no, it's not uncool. like she said in the last few minutes of the video, she's judgmental.
I don’t have an oven. Could I slow cook this dish on a low flame?
Looks delicious and we knew you would find a way to get those anchovies in! 😋🥰😋🥰😋🥰
lmao
burnt to a cinder. left it in overnight, woke up at 6 to a suspicious smell. 275 seemed high to me, but maybe it was the dish. in either case, the wine has evaporated, and the dish is ruined. looked forward to this for weeks 😞
Did you use a whole bottle of wine in there?
was the oven temp mentioned? i would love to know what it is...thank you!
I love you Allison! Honest, down to earth and funny as hell ! Well done as always.
Looks amazing! Is there a joint of beef this would work with, as my Mrs doesn’t like lamb 🤦🏻
Yukons absolutely do not need peeled. Ergo, they’re my favorite potato :)
Damn ok lazy bones
Thank you! We all need recipes like this for busy times in our lives, especially during the holidays. ❤️
It's really good!
AHHHHHHH!!! YESSSSSSS!!!!! 3:02 "... celebrate yourself and the work that you've done, by doing a little less work". YES!
These videos are great. And the drop-downs and humor just get better and better!
I think I get it. The instant pot wouldn’t work here. Lol. I have never worked with lamb for all of the reasons you listed. But I am now a believer. You make us all believers. Thanks, my dearest. ❤️
This looks delicious! Q: If it cooks for 12 hours overnight, it will be ready in the morning. Do you recommend just popping it back in the oven before serving?
Just put in oven at six am and then take a well deserved nap! ❤️💫❤️
What ‘s the temperature she cooked the lamb ?
Would carrots work as a substitute for the potatoes in this recipe? I’m looking for something else because I’m thinking about preparing this for a meal with mashed potatoes.
Flashing lights warning for 5:26-5:30
Can you sub white beans for chickpeas?
First|!
CONGRATS!!!
I made your dilly rolls and I made all the subs you said not to in your video, sorry (oat milk instead of whole, olive oil instead of butter) and even so they were absolutely phenomenal! I also made the dilly beans. Quite a dilly week we had.
What bean would be a good swap for chickpeas? (Allergy at the table) big love from a long time home movie watcher first time commenter
I am so making this for Christmas dinner. For Thanksgiving I made your Forever Roasted Squash, Spicy Green Beans, Cranberries & Honey, and Caramelized Maple Tart. All were a hit (although my husband was sad there was no pumpkin pie so I made him one days later using your "The Only Pie Crust." Another hit!
I did the exact same (except for a different cranberry iteration)!
Congratulations 👏🏾 🎉 I like you recommendation that how discover your channel the cheating tag. Keep up with the good work. Also love the tshirt it is on my wishlist
Try chopping up the stems of the chard and using them, too!
You're certainly right about Rosemary. Still glad that I didn't marry her all those years ago.
"Pig in a pashmina" sent me howling 🤣
Can confirm all the things. Many restaurants bake on ultra hot stones, lamb/goat with wine and potatoes and oregano (and salt pepper, but thats it) is called tsigariasto, and yes, it's cooked in an instant pot of some sort , called Hytra, it's sort of a stovetop pressure cooker, with valve and release of steam and all those things an instant pot would do)
Depending on the village/area, you might find variations with thyme, rosemary, bay leaf etc
How does this method in the oven differ from doing it in the slow cooker? Also, can I do this with other types of beans, like royal corona beans? And would adding carrots and celery be a good idea, or are they just going to be a mush?
Made this for xmas dinner and it was soooo delicious!! I saw a few comments saying the meat and chickpeas dried out and the recipe did not turn out well. Just wanted to comment my experience to confirm this recipe works as promised.
I used a 6-lb bone-in lamb shoulder. No potatoes because I made pomme purée instead. Cooked 13 hours in dutch oven. Came out tender, juicy, amazing, no complaints.
NOTE* make sure the lid is on all the way!!!! I thought the lid was completely closed but I checked one last time before going in the oven and it was slightly ajar!!!! It looked closed but wasn’t so maybe that’s what happened to the recipes gone wrong. Or maybe people are having an issue with dryness bc of the potatoes? Either using the wrong kind or too many?
I took the chickpeas out at 12 hours and although they were tender and yummy, they were very slightly gummy. I added more liquid before serving and it was fine but I would take the chickpeas out at 10 hours.
This recipe is pretty lamby. It could have been my particular cut but I would not cook this for people who are iffy on lamb. If your party likes lamb then this recipe is fantastic!
Alison you should try to make Greek Lamb Fricassee which is the lamb with the Greens together. Best spring time dish! It's all of your favorite things, Lamb, Dark Leafy Greens, sometimes celery, and tons of Dill! Lol. Go to Stamatis in Astoria they make really good Lamb Fricassee.
Did I have a good Thanksgiving? Yes and no. I don't think next year I'm gonna do so many heavy dishes, gratin de chou fleur is the only one I'll still do (though absolutely not using frozen cauliflower, the ingredients list does not mention citric acid for preservation, but i could totally taste it, and it ruined the dish for me this year). Only doing turkey legs and a turkey breast roast was a hit, but I've found my Frenchies preferred the white meat over the dark meat, typical, lol. Not using butternut for the pumpkin pie ever again, too watery, the only pumpkin we have here in France that's a bit richer and starchier is a potimarron, not exactly like a danhobak/kabocha, but close. Oh, and I said in the Thanksgiving video I was only gonna do a small portion of stuffing...... only 2 people ate some, me and one other person, so yeah, no stuffing next year, lol😭😢, but I totally called it. And sorry, didn't use a round pan for the stuffing, lol, I was out of round pans, lol. So yeah, next year still doing 2 legs but maybe adding another turkey breast roast, still doing roasted squash and brussel sprouts, sautéed green beans, gratin de chou fleur, NO stuffing, a butt ton of mashed potatoes (I was also correct about Frenchies liking their pureed food, lol, they plowed through that one and I made a lot of it). Oh, and I've really gotta find a solution for cranberries, sauce made from dried cranberries isn't cutting it for me, I can't do it anymore, but I never ever see fresh or frozen cranberries till December here in France and when they do come out I start cursing and saying how I shoukd just buy some a freeze them for next year, lol
my coned bill about to be wild
That philosophical moment was beautiful
Totally.😊
The 10 to 12 hours joke always gets me because we are so used to like prepared studio cooking content/video where usually they hide these details or we don't have it in mind that other dish has been prepared for the purpose of the video 😂
do you have other greek recipes?
How many degrees is 'gentle heating'?
The TikTok comment at the end has me. Thank you, ma'am, it needed to be said. You are appreciated and we concur.
What is the temperature you're cooking this under for 10-12 hrs?
275
also, okay science girl! i love the learning that’s always incorporated in your videos
i’m too anxious to leave the oven on while i’m sleeping omg
i find chickpeas the longest to cook. do you recommend any other beans with this cooking method. I love the idea, maybe red navy?
23:04 same haha
Love this entire menu for 16 adults + kiddos with two ovens going. If I was on a desert island I would only require chickpeas, olive oil, lemon and salt from the sea…. Nervous about reheating for evening dinner, but will do a dry run!
Thanks Alison! I made your confit turkey thighs and they came out great. Even my girlfriend, who is notoriously picky eater liked it. Granted she still hates you for introducing me to your shallot and anchovy recipe. :)
Can I use lamb shank if yes 10 hour cooking time
Funny we cooked it for as long as suggested, but got totally burned and dry. Maybe do listen to men sometimes.
What’s the oven temp?
275°F
It's Kleftiko...
Love this holiday meal❣️ Also loved your Thanksgiving meal. Made the greens beans and the apple fennel salad - they were hits👏🏼👏🏼👏🏼
Who another tye of meat work in this recipe. I have bad feels about lamb.
Alison Roman: Misandrist Queen
Thanks Alison, this looks really good! It looks like someone snuck into your kitchen overnight and took half of the lamb out of the pot. I guess that's just normal after cooking so long.
Oven Temp??
What’s a cool vegetable? Green cabbage! So underrated.
Can you cook this in a slow cooker?
I dont have a dutch oven but would looove to make this dish. Is there any other cookware that I can use to get the same results?
What is the yogurt sauce for? (really asking)
For eating with everything I just made
Totally miss the old crew ❤️
perfect for shabbat dinner ;)
As someone without an enameled dutch-oven, I plan to try this in either a crockpot or in my roasting pan. I think / hope it’ll still turn out fantastic :)
Wondering same????
Is there some reason this can't be done in the slow cooker?
Pig in a pashmina 🤣 !!!!!
I love this channel and Alison's recipes but it is a little weird with the Woo on dandelions being good for your blood.
It’s called Chinese medicine and it’s a centuries old practice- take it or leave it Jeff
yeah, jeff! [hands on hips] @@alisoneroman
Love it . will cook this, this weekend.
I’m making this for Christmas tonight! Fingers crossed I can do it justice - I have faith in your recipe 🥳
Super easy. Made it last night. Turned out fabulous.
Update: looking further into the recipe I realised it was for conventional ovens (mine is convection) so I put it in the oven for 6 hours on 220f and then turned it up to 275f for the remaining 6 hours. I was incredibly paranoid about it burning but it didn’t even come close!
Well it went down an absolute treat, the lamb was super tender and the potatoes soaked up the acidity of the wine and other flavourings. Will definitely be making this again. 👍
I have a question on timing for this. I see recipes that cook 10-12 hours, but I’m having people over at 8pm. Do I cook it overnight and reheat or prepare the night before and put it in the oven first thing in the morning? That’s what scares me off the low and slow.
I am certain this dish would not be harmed and may actually benefit from "resting" overnight. We frequently cook ahead then cool and refrigerate stews, briskets, etc. in their cooking pot overnight. One word of caution: refrigeration causes the fat to solidify on the surface. You'll be tempted to remove it but don't! Most of the flavor is in that fat! Gently reheat the pot in a low oven (I generally use 275° for however long it takes.)
Make the night before! Just reheat when you need it
Where are you? Looking for another fabulous video IT'S BEEN FOUR MONTHS!!!!!
How did I miss that Alison got married! Dafaq?👰♂️💍
I'm saying
Ya, I wasn't invited either.
Flavonoids and infantilize used back-to-back... tell me you're a Virgo without telling me.
Oh yummmm. I'm doing brothy beans with grilled turkey sausages and feta cheese for dinner tonight! I love your brothy beans.
Ok, so you've convinced me to cook this for new year's BUT! The smallest leg of lamb I could find is double the size! (8 pounds) I know I shouldn't double the time (24 hours, whuuuuuuut!) but I'm not sure how to go ahead with this. Can you or someone else help? Thanks heaps! Happy holidaze! :)
I didn't have herbs - just used limes, white wine, salt & pepper for the lamb and it turned out pretty good. I then turned the lamb and the wine sauce (minus the layer of fat) into a lamb ragout pasta with just onions, a large can of crushed tomatoes, a bit of sugar and finally added your parmesan panko bread crumbs on top. Was amazing! Thank you!
why not use a pressure cooker and cut the time in half?
Because I don’t have one and I don’t like shortcuts
@@alisoneroman😂
I already liked you but then you said "I wanna watch my stories" and now I'm curious if we're related.
Ah, damn. We're not. You followed up with "my acupuncturist said dandelion greens are good for my blood." I'll prob still make this lamb tho. And watch my stories.
This sounds and looks SO yummy. CONGRATULATIONS on your marriage.
I'm making this receipe this year! Thanks to Monica Mouse for recommending Alison channel!!
My wife neither likes lamb nor chickpeas but I watched because Alison. Duh.
I've been lied to all my cooking life...? I thought adding salt to the beans cooking water scraps the texture, does 12 hours fix that?
I want to make this lamb but I only have a small dutch oven. I need an honest opinion, does bone-in really make that much of a difference? Or is it very subtle, and what would the difference be?
For those who have done leg of lamb, what kind of pan/dish did they use? I have a cast iron casserole pan (4-5 qt) with no lid, and a cast iron Dutch oven (5qt with a lid). I don’t really want to spend $$ on an 8 qt pan but don’t think everything will fit!!
Query where you bought the lamb??? I'm in NYC and struggling to find a decent bone-in shoulder.
Awesome episode! I DO NOT like lamb. I'm gonna make this.
I'm much more persnickety than you, but I never peel Yukon Gold potatoes.
Ditto on the rosemary.😖
Really enjoyed Alison's ramblings.
We were guests invited to Raleigh NC (roughly 1.3 hours away). Car breakdown and 5 hours spent waiting for AAA to not show up. Found another local towing firm. Not my best Thanksgiving, but I am hoping this leads to a better Christmas. Happy Holidays and Blessings on your wedding.