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
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. ❤❤❤
Bay leaves ABSOLUTELY do something! I never imagined some people would disagree! They’re a very distinctive taste. Keep fighting the good fight, Alison.
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 week was rough, but watching this genuinely made me feel like it would be fine because the food looked so good. thank you for everything that you do!
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.
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!!)
I got scared by the comments about this drying out. I thought 275f must be a mistake since 175f is much closer to a slow cooker temp. I decided to be cautious and put it in at 210f. After 10 hours, none of the liquid had evaporated and I wasn't getting that nice browning or caramelizing. I had 6 hours until my company arrived so I finally turned the oven up to the recommended 275f, checking every 2 hours since this would mean a 16-hour total cook time and I was worried about overdoing it. In the end, I still had about 4/5 of the liquid I started with and the colour had deepened nicely. The lamb was INSANELY soft and falling off the bone. Crowd pleaser to say the least. I will make this again and follow the cook times and temps exactly next time. THANK YOU ALISON! (For reference, I used a Lodge cast iron dutch oven and my oven is a basic model that came with my apartment. No convection. Nothing fancy. I had a 5-pound bone-in lamb leg and used a full 750ml bottle of white wine for the liquid. No extra stock or water. Good luck!!)
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.
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. 👍
Lamb is my absolute favorite meat, and I've always roasted my leg of lamb relatively slowly for two or three hours in the in the oven, but this is the best! Thank you Alison!
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!
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
i trusted the process & was rewarded as promised ! haven’t been this satisfied with a meal since i cooked your thanksgiving recipes this year THANK YOU 🙏 ps served with a salsa verde that perfectly balanced the richness of this dish yum !
This IS a really nice vibe. Feels like a very loving and caring way to feed your family and wrap up the year. Re Thanksgiving...Turkey leg confit ONLY FROM NOW ON. All I could think while eating bad Turkey this year was...Alison was right.
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!
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.
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!
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!
To quote someone from the internet, there is a gaggle of recipes on the internet about lambs but this recipe, i will for sure make it and try it this holiday break!
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
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. :)
This looks absolutely divine! I really need to try this recipe. It is so effortless. It is one of my favorite meats as well. I was raised on venison, eating deer and moose. I prefer a stronger flavor when it comes to meat. So much better than beef!
Love this! I made your crushed potato and leek gratin for Thanksgiving and everyone loved it - a perfectly creamy, neutral, savory side dish that goes well with gravy. thanks!
I've paused immediatley after the intro to say: YES Edit 1: Crying at the "cooking is amazing" part Final edit- this was a very enjoyable video as well as such a heartfelt example of a really good cook loving and living the art of cooking. Thank you Alison!!
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 😂
Why is this the first time I found out Allison has a husband? Been here since the NYT days. Woah!! Love the recipe and will be making for my mom's birthday dinner.
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.
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.
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.
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?
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 :)
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.
This might be one of my fave vid of yours. You seem so genuinely inspired and it's infectious and endearing!!! If I live in a decrepit BK apartment with a very ... not so great oven and am afraid to burn my building down if I use it for 12 hours, could I use a slow cooker for this?
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 made the slow roasted turkey legs and the smashed potatoes gratin! I don't like turkey and it was amazing. Can't wait to use up the oil which I used for the gravy which was SO good. I really think the cooking vessel makes a difference for the gratin, but it was also really tasty.
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
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 :)
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. ❤❤❤
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.
AHHHHHHH!!! YESSSSSSS!!!!! 3:02 "... celebrate yourself and the work that you've done, by doing a little less work". YES!
I love you Allison! Honest, down to earth and funny as hell ! Well done as always.
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. ❤️
Thank you! We all need recipes like this for busy times in our lives, especially during the holidays. ❤️
It's really good!
That philosophical moment was beautiful
Totally.😊
this week was rough, but watching this genuinely made me feel like it would be fine because the food looked so good. thank you for everything that you do!
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
These videos are great. And the drop-downs and humor just get better and better!
Looks delicious and we knew you would find a way to get those anchovies in! 😋🥰😋🥰😋🥰
lmao
The TikTok comment at the end has me. Thank you, ma'am, it needed to be said. You are appreciated and we concur.
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!!)
Your Thanksgiving recipes were amazing! I made the stock, gravy, turkey quarters and extra wings. All crazy delicious! 🤯
I got scared by the comments about this drying out. I thought 275f must be a mistake since 175f is much closer to a slow cooker temp. I decided to be cautious and put it in at 210f. After 10 hours, none of the liquid had evaporated and I wasn't getting that nice browning or caramelizing. I had 6 hours until my company arrived so I finally turned the oven up to the recommended 275f, checking every 2 hours since this would mean a 16-hour total cook time and I was worried about overdoing it.
In the end, I still had about 4/5 of the liquid I started with and the colour had deepened nicely. The lamb was INSANELY soft and falling off the bone. Crowd pleaser to say the least. I will make this again and follow the cook times and temps exactly next time. THANK YOU ALISON!
(For reference, I used a Lodge cast iron dutch oven and my oven is a basic model that came with my apartment. No convection. Nothing fancy. I had a 5-pound bone-in lamb leg and used a full 750ml bottle of white wine for the liquid. No extra stock or water. Good luck!!)
Love it . will cook this, this weekend.
Greek cooking is full of bitter and tangy flavors - no wonder you loved it.
This was so delicious, impressive & easy. Ty!
also, okay science girl! i love the learning that’s always incorporated in your videos
Do I eat lamb? No. Did I still watch the whole video? Absolutely yes.
10/10 would watch an Alison Roman travel/eating show. omg... the virgo travel energy!!!
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.
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. 👍
Lamb is my absolute favorite meat, and I've always roasted my leg of lamb relatively slowly for two or three hours in the in the oven, but this is the best! Thank you Alison!
One of my favourites in a long time
"Pig in a pashmina" sent me howling 🤣
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!
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
i trusted the process & was rewarded as promised ! haven’t been this satisfied with a meal since i cooked your thanksgiving recipes this year THANK YOU 🙏 ps served with a salsa verde that perfectly balanced the richness of this dish yum !
This IS a really nice vibe. Feels like a very loving and caring way to feed your family and wrap up the year. Re Thanksgiving...Turkey leg confit ONLY FROM NOW ON. All I could think while eating bad Turkey this year was...Alison was right.
Delicious quick and easy
I’m sooo happy you said something about the “banging” cooking videos. Was just telling my friends how over it I am🤣
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!
Love this holiday meal❣️ Also loved your Thanksgiving meal. Made the greens beans and the apple fennel salad - they were hits👏🏼👏🏼👏🏼
This looks AMAZING!!!
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.
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)!
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!
I never knew this was the reason wine is added to certain dishes! Thanks, I learned something usefull! :) Greetings from Slovakia.
Perfect for Christmas!!🎄
To quote someone from the internet, there is a gaggle of recipes on the internet about lambs but this recipe, i will for sure make it and try it this holiday break!
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
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. :)
I'm making this receipe this year! Thanks to Monica Mouse for recommending Alison channel!!
The best food is simple and cooked simply. I’ll be making this. New years 🎉
It looks a lot like Peka. Peka is Croatian national dish. Happy to have a receipe for it!
So excited to try this. Congratulations on the wedding (pictures were beautiful) and your store. So excited for all of your success!
This looks absolutely divine! I really need to try this recipe. It is so effortless. It is one of my favorite meats as well. I was raised on venison, eating deer and moose. I prefer a stronger flavor when it comes to meat. So much better than beef!
Can’t wait to make this!
Love this! I made your crushed potato and leek gratin for Thanksgiving and everyone loved it - a perfectly creamy, neutral, savory side dish that goes well with gravy. thanks!
I've paused immediatley after the intro to say: YES
Edit 1: Crying at the "cooking is amazing" part
Final edit- this was a very enjoyable video as well as such a heartfelt example of a really good cook loving and living the art of cooking.
Thank you Alison!!
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 😂
Totally miss the old crew ❤️
This sounds and looks SO yummy. CONGRATULATIONS on your marriage.
do we think this would work the same/as well with a bone-in pork shoulder?
I really like hearing you talk
Why is this the first time I found out Allison has a husband? Been here since the NYT days. Woah!! Love the recipe and will be making for my mom's birthday dinner.
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.
I was expecting like she would say if that’s not you, get your it together. 😂😂😂
Looks amazing! Is there a joint of beef this would work with, as my Mrs doesn’t like lamb 🤦🏻
perfect for shabbat dinner ;)
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.
That is the best meal to make your amazing
was the oven temp mentioned? i would love to know what it is...thank you!
Yayyyy 🎉🎉🎉🎉🎉 so happy you are back at it. But, where is the funny editing in this episode? I miss it
It looks very delicious and a great idea to make this for christmas dinner! Because of you I buy California Olive Ranch by the way!
YUM!
I did this with goat but only for 4 hours. I'll try a longer cook time. Love this!
I don’t have an oven. Could I slow cook this dish on a low flame?
Beautiful ring Alrom :)
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.
Primitive, simple, emotional, basic are also words I’d use to describe myself
Who among us
Same
Truth
Same here❤
Ushy😂 d@@sarahwatts7152
Oh yummmm. I'm doing brothy beans with grilled turkey sausages and feta cheese for dinner tonight! I love your brothy beans.
Amazing! What temperature is the oven?
Congratulations 🥂
Yukons absolutely do not need peeled. Ergo, they’re my favorite potato :)
Damn ok lazy bones
Where are you? Looking for another fabulous video IT'S BEEN FOUR MONTHS!!!!!
I think I just watched my new Christmas dinner……❤️💫🎄💫❤️
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 ?
Lol it's the self-awareness in the end re: tiktok for me 😂
23:04 same haha
The presentation looks rustic but divine
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????
Love
it looks and sounds amazing! what temperature is the oven going to be for the 12 hrs?
Alison saying “I love lamb” immediately made me envision Steve Carell in Anchorman…”I love lamp.”
Thank you very much. Could we have the temperature of the oven for the lamb, please?
Dandelion is great for the liver! The liver is also responsible for clotting factor so yeah, it's good for the blood!
Alison needs her own tv show, like carol burnett variety show with Max and a baby maybe? Omg. She is good
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.
This might be one of my fave vid of yours. You seem so genuinely inspired and it's infectious and endearing!!!
If I live in a decrepit BK apartment with a very ... not so great oven and am afraid to burn my building down if I use it for 12 hours, could I use a slow cooker for this?
Yeah, same. I'm not sure my oven is build for this and I definitely couldn't close an eye if it were on. Also, the energy bill 😮
Hi Alison, I love your videos! I also wanted to ask you if the flag on the fridge has something to do with Romania? 🤗💐
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! :)
Makers mark my fav
Alison I miss you :( Pls come back soon
How many degrees is 'gentle heating'?
I made the slow roasted turkey legs and the smashed potatoes gratin! I don't like turkey and it was amazing. Can't wait to use up the oil which I used for the gravy which was SO good. I really think the cooking vessel makes a difference for the gratin, but it was also really tasty.
Try chopping up the stems of the chard and using them, too!