I just made this subbing tart cherry and the peppers, and it’s amazing...resting now. Serious question. How would your hollandaise or bernaise pair with this hunk of yum? I have like 15 min to kill before I ravage this, and I’m on a high fat diet. Regardless, there will be leftovers so was thinking about a mint inspired hollandaise.
Gindelbi Namoordor It's funny you mention that, as I was thinking the same thing! I love ASMR videos as well, and while Chef John doesn't give me any actual ASMR tingles, the relaxing effect is incredibly similar.
I've made this every year for Easter since 2017. The entire family loves it and keeps requesting it. Thank you so much Chef John for creating a new family tradition!
Just deboned my first leg of lamb and roasted it following these instructions. Marvellous results as always when following Chef John's recipes and instructions.
97grad thanks for commenting about the recipe after trying it out. It's always so hard to decide on a TH-cam recipe because no one actually post their experiences. Just that they want to try it out.
I made this this Christmas 2020. It turned out so wonderful that was officially called a chef... lol thanks Chef John for making me a hero after such a difficult year. Xoxo
@@ThePhrygianFingers You probably would have a better butterfly if used Wusthof knifeat around $100 or a $200 Shun would have made you the best butterfly. Never rule out the power of a blade, lol
@@mohsenraghian210 sure, I think the comment I had was trying to encourage the OP that you don't need hundred dollar knives to do the job, just a sharp knife. Agreed with you that the better quality knives make it easier as I've since upgraded from my crappy knives I had 5 years ago when I originally posted, haha.
Made this for Thanksgiving and it was fantastic. I cooked the lamb sous vide for 6 hours, and then seared the roast in a pan, and created a sauce using the bag juices, some of the leftover marinade paste, and some red wine. It was fantastic. Thanks Chef John!
I made this recipe as Chef John showed it, with one exception. I switched out the pomegranate with a cup+ fresh blueberries (ran them through my ricer) and several tablespoons of blueberry preserves. It was fabulous. Everybody oohed and ahhed. I've had good luck with Food Wishes recipes.
I am making this for the second time tomorrow. I have been grilling meat for decades, but I have never roasted meat before and this is the best meal I have ever cooked. And honestly, it may be the best meal I have ever had. This is so, so, so good. Thank you so much, Chef John. You are so awesome!
I love lamb. My wife doesn't. So, it is rare for me to just make a large amount and I usually limit myself to chops or the occasional arm steak for soup. But I pulled the trigger for a leg this year just because... I was a bit skeptical about this recipe, but I have not really had a disappointment when making any other of his recipes, so I gave it a try. I must say, it is incredible. Having an English traditional family upbringing, we always seemed to have just a basic salt and pepper and perhaps rosemary preparation, then always served with mint jelly. So, I was not anticipating the results I got in this prep. Who needs mint jelly? It is in the marinade and flavors the roast perfectly!! I am SO surprised! The sweetness of the pomegranate molasses and essence from the mint combines to make the perfect bite, and thanks to the butterfly technique, every bite gets the flavor from the marinade, inside or out. Chef John, thank you!
Just tried this for the first time today. Having some issues with my oven's thermostat - 80 C ends up as 150 C, so it needed watching. Unfortunately it was still a little hot, so the lamb dried out some. Only some, because I was watching and applied some constant basting. lol Overcooked it by maybe 5-15 minutes, because I was too engrossed in watching for drying out and forgot about watching the time. -_- BUT. It tasted great! Making this in double portion. Setting the timer this time. Great recipe. THANKS!
I was initially intimidated to cook Lamb, but after watching this video I have been inspired to prepare this lovely dish for Easter! I Love you Chef John!!!!!
Lamb has always been a tradition in my family prepared by my mom which usually is a little on the dry side. This year she was out of town so my wife and I offered to host Easter. This recipe was a HUGE hit. The lamb turned out amazing, not a dry piece in the whole meal. My sister-in-law even said that it was the best lamb she has ever had, but would deny the statement in certain company.... Thanks for the recipe Chef John - You Rock man.
Made this marinade, but I used beef steaks instead of lamb and grilled them instead of roast them. The whole family LOVED them! Steaks looked so shiny and moist. They were amazing.
This was the best Easter dinner I have ever fixed. Followed Chefs Johns recipe word for word and everything he told me to do in the video. Thank you chef John. I look forward to many more of your recipes.
so I bought a leg of lamb .... not really knowing what i would do with it but I said you know what why worry chef jon hasn't failed me yet . Got home , came online first up food wishes . With confidence I clicked play ready to learn a new recipe from you to add to many I've learned and dun dun daaa pomegranate molasse . REALLY ???? * Shoves Lamb in freezer *
+Marian Goates If you can maneuver through the internet to find TH-cam and leave a comment, you should be able to find amazon, where they probably sell that stuff. Stop complaining!
+Marian Goates Use a knife to stab holes all over the lamb, and stuff cloves of garlic into each hole. Then baste the whole thing in lemon juice and olive oil. Throw it on the grill or in the oven, basting occasionally, until it reaches interior temperature hoo-dee-doo. Just like papa used to roast.
Made it yesterday for Thanksgiving dinner, and it was a hit, my husband said it the best lamb he has ever had, and the best Thanksgiving dinner. Served it with creamed spinach and roasted potatoes
Chef John, this is absolutely delicious!! I just made it today and the taste of the lamb and the crust is just AMAZING! The minty flavor reminded me of Moroccan/oriental lamb skewers, you are the BEST!!
Thank you Chef John for this yumilicous! recipe. It has become my husbands favourite and everytime I ask him what he want to eat he mentions this Lamb recipe.
Roasting a leg of lamb for Christmas tomorrow. Its in the fridge soaking up the marinade right now. I made the pomegranate molasses (syrup... There is no actual molasses in it) by taking some POM pomegranate juice and boiling it down with sugar. For the red pepper i used some korean red pepper flakes. Im so excited to try this tomorrow I can't sleep.
Thank you for posting this video. My wife and I cooked this over the weekend. However, instead of roasting it in the oven, we used our Weber BBQ grill. We used indirect heat (coals on the side, meat in the middle). It was absolutely fantastic. We also used your Orange Cumin salad dressing for our salad. Wonderful.
I’ll substitute tart cherry juice, maybe a lil coconut aminos, use fresh mint, substitute smoked paprika with a dash of cayenne, then maybe deglaze the pan with red wine, sautée some mushroom in the jus...💋! 😻Love this, can’t wait to make your whisky sour to go with this lovely hunk of meat 🤤
I made the leg of lamb cubed and skewered on the BBQ after marinating over night with your wet rub and it was spectacular! Thank you so much for your delicious recipe!!
My absolute favourite roast lamb recipe. Easy and so tasty. I've normally followed the recipe to the letter, but last time I was in a rush and didn't have time to marinade so I naughtily made it with only 30 minutes marinade (but it was a smaller half-leg roast). I think I preferred it because the pomegranate tasted sweeter and the mint was more zingy. So, in my opinion, don't miss out on your lamb dinner if you don't have time to marinade overnight.
You need to teach (if it's possible) the A&P butchers knot. Once you master it, it's so much easier to tie up any cut of meat. I learned it as a young man. It's a skill that pays off big time.
Easter approaching with family visits in another city. My daughter tells me she's making lamb for our lovely time together. Just without controlling, sent your video. Thanks, Chef
This looks unbelievable and my mouth is literally watering. But I would choose a smaller plate because the platter it was served on makes it seem kind of unimpressive. Awesome recipe and I will definitively try it in the coming weeks. Thanks Chef John.
This is the funniest one I have EVER seen!😂😂😂!!! I just showed a total stranger one of Chef John’s videos, after shopping at a famous meat market in Boston, MA.
I made this last easter and it was one of the most delicious things i ever ate! Sadly this year I can`t buy pomegranade syrup to make it but I will use your dolmas recipe. Before finding your chanel I though I couldn`t cook because my mother and grandmother never measure anything, they cook by eye and it was too hard for me to learn this way. Your cooking chanel was my first gateway to decent cooking. I get along with my parents so much better since i started to cook your recipes and I do it for 3 years now. Thank you so much for your patience and care! Happy easter
OMG that's so yummy, I use the pomegranate molasses in almost every thing with salads it's amazing, sweet sour oh just perfect! ! I'm gonna try this my husband loves lamb meet so tender and juicy . Thank you chef ;)
I like how this recipe is basically georgian lamb stew made into a bast for a roast (which is genius because that stew takes a lot of time and ingredients to make compared to this). Thanks, maybe I will enjoy this for easter.
I made my own pomegranate molasses and deboned my leg of lamb. It is in the oven for Easter dinner cooking away. Can't wait to see if the family likes it.
Hi,Chef Jonh.....you are an amazing talented master chef..... Your dishes are always different than most....it's very special....thank you so much Chef Jonh.....God bless 🙏 🙌.....🥰💛💕
His patronizing tone is offensive at first. Then you catch all the quippy witty remarks and then you realise he's all kinds of awesome! PS. for those freaking out about pomegranate molasses/concentrate: you can find this stuff at any North African or Middle Eastern Halal or non-halal Grocer. If you don't have one nearby, I feel sorry for you. You're missing out big time! These grocers are full of amazing ingredients.
i am the 7,000th like! Thanks for this video, feel like i just hit the jackpot. Got a bottle of pomegranate molasses the missus bought which i have no idea what to use for (apart from salads) and a deboned leg of lamb waiting in the fridge!
Just finished cleaning up from this wonderful dish. You have done it again Chef. The pomegranate molasses gives a subtle sweetness that melds well with the other spices. My family loved it as we celebrated Good Friday. Thanks for all of your work. We love your recipes. If you are ever in Atlanta please stop by, I have convinced my four children that you're an uncle!:)
So this was a huge hit tonight. Things I learned: with 15 left to go, I took the internal temp and it read 160 so I pulled it out (I also got a 5 lb roast). Found it to be more medium rare so I think I will go the full 1:45 next time. It was excellent though, very delicious!
I just finished eating this Pomegranate, Garlic, Herb Leg of Lamb. I can say if you do it right the lamb meat will be amazing. Only thing to keep in mind is that its really quite sour because of the pomegranate molasses. I would highly recommend vegetables that aren't sour as garnish. Perhaps grilled mushrooms.
You are seriously funny. I enjoy your videos very much, and i must say, your recipes are great, I recently tried making the shepherd's pie and it came out superb, so, Thnx again !!!
I don't really have all that many types of meat I enjoy, so I probably won't ever make this. Regardless, this might be one of my favorite foodwishes videos you've made. Too funny..
Guys be careful for botulism, which can kill you, when adding garlic[or herbs] to low oxygen & low acidity envoirments where it can grow[infussed oil's & butters/fats are common ones][commercial grade infused garlic/herb oils and butters are treated with an acid to prevent growth entirely]. This has nothing to do with chef john's steps, just us and that the marinade shouldn't be kept long, so just make it when your going to use it and not in advance, and keep it in the fridge as much as possible to slow it down as much as possible. If kept at room temp it can produce the toxin in 24 hours. Like with homemade infused butters & oils only keep them for a week at most [personally i do 2 days at most because i'm overly cautious] because fridge temps only slows it down so much. It could eventually produce it in fridge temps, so freeze them for long storage. Also unwrap baked potatoes that are cooked in tin foil right after cooking, that wet and low oxygen environment has been known to cause it as well according to the CDC, even if put in the fridge right away because the potatoes and foil retain heat and keep it in the danger zone longer so it grows faster than normal room temp like with oils or butters. Same with improperly home canned food's/unapproved canning recipes. I just want everybody to be safe & informed on botulism.
Check out the recipe: www.allrecipes.com/Recipe/237474/Chef-Johns-Roasted-Leg-of-Lamb/
I just made this subbing tart cherry and the peppers, and it’s amazing...resting now. Serious question. How would your hollandaise or bernaise pair with this hunk of yum? I have like 15 min to kill before I ravage this, and I’m on a high fat diet. Regardless, there will be leftovers so was thinking about a mint inspired hollandaise.
I like to watch these videos right before I go to sleep...Chef John's voice and mannerisms never fail to relax me. Is that weird?
Nope. I do the same thing. I shouldn't though. As much as I love hearing "Enjoy" as always, I still hate going to bed hungry.
ASMR! Hahaha!
Gindelbi Namoordor It's funny you mention that, as I was thinking the same thing! I love ASMR videos as well, and while Chef John doesn't give me any actual ASMR tingles, the relaxing effect is incredibly similar.
so agree with u!
Does he also do a voiceover on the Simsons.
I've made this every year for Easter since 2017. The entire family loves it and keeps requesting it. Thank you so much Chef John for creating a new family tradition!
"I really wish you guys would have said something" love your little quips.
Just deboned my first leg of lamb and roasted it following these instructions. Marvellous results as always when following Chef John's recipes and instructions.
97grad thanks for commenting about the recipe after trying it out. It's always so hard to decide on a TH-cam recipe because no one actually post their experiences. Just that they want to try it out.
Bree Thomas ne
I doubt that I will ever roast a leg of lamb, but I love watching Chef John cook and listening to his voice. Thanks for being awesome, Chef John!
I made this this Christmas 2020. It turned out so wonderful that was officially called a chef... lol thanks Chef John for making me a hero after such a difficult year. Xoxo
Whenever I see this butterfy technique, I don't think Chef John realises what kind of knives I own.
I was able to debone and butterfly my leg with a $20 chefs knife just fine.
ThePhrygianFingers Y-YOUR leg?!
LiLo, Have you tried to use the sharp edge just for a change? It cuts a lot easier.
@@ThePhrygianFingers You probably would have a better butterfly if used Wusthof knifeat around $100 or a $200 Shun would have made you the best butterfly. Never rule out the power of a blade, lol
@@mohsenraghian210 sure, I think the comment I had was trying to encourage the OP that you don't need hundred dollar knives to do the job, just a sharp knife. Agreed with you that the better quality knives make it easier as I've since upgraded from my crappy knives I had 5 years ago when I originally posted, haha.
Made this for my family today. It came out perfect. Thank you for making this easy enough for me to have the confidence to make it.
Made this for Thanksgiving and it was fantastic. I cooked the lamb sous vide for 6 hours, and then seared the roast in a pan, and created a sauce using the bag juices, some of the leftover marinade paste, and some red wine. It was fantastic. Thanks Chef John!
I made this recipe as Chef John showed it, with one exception. I switched out the pomegranate with a cup+ fresh blueberries (ran them through my ricer) and several tablespoons of blueberry preserves. It was fabulous. Everybody oohed and ahhed. I've had good luck with Food Wishes recipes.
I am making this for the second time tomorrow. I have been grilling meat for decades, but I have never roasted meat before and this is the best meal I have ever cooked. And honestly, it may be the best meal I have ever had. This is so, so, so good. Thank you so much, Chef John. You are so awesome!
I love lamb. My wife doesn't. So, it is rare for me to just make a large amount and I usually limit myself to chops or the occasional arm steak for soup. But I pulled the trigger for a leg this year just because... I was a bit skeptical about this recipe, but I have not really had a disappointment when making any other of his recipes, so I gave it a try. I must say, it is incredible. Having an English traditional family upbringing, we always seemed to have just a basic salt and pepper and perhaps rosemary preparation, then always served with mint jelly. So, I was not anticipating the results I got in this prep. Who needs mint jelly? It is in the marinade and flavors the roast perfectly!! I am SO surprised! The sweetness of the pomegranate molasses and essence from the mint combines to make the perfect bite, and thanks to the butterfly technique, every bite gets the flavor from the marinade, inside or out. Chef John, thank you!
Just tried this for the first time today. Having some issues with my oven's thermostat - 80 C ends up as 150 C, so it needed watching. Unfortunately it was still a little hot, so the lamb dried out some. Only some, because I was watching and applied some constant basting. lol Overcooked it by maybe 5-15 minutes, because I was too engrossed in watching for drying out and forgot about watching the time. -_- BUT. It tasted great! Making this in double portion. Setting the timer this time. Great recipe. THANKS!
“And if you’re not into math, almost all of it.” Freaking love this guy!
I was initially intimidated to cook Lamb, but after watching this video I have been inspired to prepare this lovely dish for Easter! I Love you Chef John!!!!!
Lamb has always been a tradition in my family prepared by my mom which usually is a little on the dry side. This year she was out of town so my wife and I offered to host Easter. This recipe was a HUGE hit. The lamb turned out amazing, not a dry piece in the whole meal. My sister-in-law even said that it was the best lamb she has ever had, but would deny the statement in certain company.... Thanks for the recipe Chef John - You Rock man.
Made this marinade, but I used beef steaks instead of lamb and grilled them instead of roast them. The whole family LOVED them! Steaks looked so shiny and moist. They were amazing.
It’s time that I share with all, how much I love this guy!
Thank you so much chef John! You are absolutely right! This is the most delicious lamb recipe I’ve ever had. It is a keeper❤
This was the best Easter dinner I have ever fixed. Followed Chefs Johns recipe word for word and everything he told me to do in the video. Thank you chef John. I look forward to many more of your recipes.
so I bought a leg of lamb .... not really knowing what i would do with it but I said you know what why worry chef jon hasn't failed me yet . Got home , came online first up food wishes . With confidence I clicked play ready to learn a new recipe from you to add to many I've learned and dun dun daaa pomegranate molasse . REALLY ???? * Shoves Lamb in freezer *
+Marian Goates If you can maneuver through the internet to find TH-cam and leave a comment, you should be able to find amazon, where they probably sell that stuff. Stop complaining!
+Marian Goates
Use a knife to stab holes all over the lamb, and stuff cloves of garlic into each hole. Then baste the whole thing in lemon juice and olive oil.
Throw it on the grill or in the oven, basting occasionally, until it reaches interior temperature hoo-dee-doo.
Just like papa used to roast.
+thomas kendrick ιт υѕυally (aт leaѕт ғor мe) тaĸeѕ a ғew daye υnтιl ѕoмeтнιng ғroм aмazon arrιveѕ and....yoυ donт wanna ĸeep мeaт ғor ѕo long
Robin :D he didn't want to buy meat from Amazon. He wanted pomegranate molasses.
+thomas kendrick I ĸnow вυт нe needѕ тнe мolaѕѕeѕ тo мaĸe or and нe нaѕ тo ĸeep тнe мeaт υnтιl тнe мolaѕѕeѕ arrιveѕ
Made it yesterday for Thanksgiving dinner, and it was a hit, my husband said it the best lamb he has ever had, and the best Thanksgiving dinner. Served it with creamed spinach and roasted potatoes
Chef John, this is absolutely delicious!! I just made it today and the taste of the lamb and the crust is just AMAZING! The minty flavor reminded me of Moroccan/oriental lamb skewers, you are the BEST!!
Thank you Chef John for this yumilicous! recipe.
It has become my husbands favourite and everytime I ask him what he want to eat he mentions this Lamb recipe.
Roasting a leg of lamb for Christmas tomorrow. Its in the fridge soaking up the marinade right now. I made the pomegranate molasses (syrup... There is no actual molasses in it) by taking some POM pomegranate juice and boiling it down with sugar. For the red pepper i used some korean red pepper flakes. Im so excited to try this tomorrow I can't sleep.
Thank you for posting this video. My wife and I cooked this over the weekend. However, instead of roasting it in the oven, we used our Weber BBQ grill. We used indirect heat (coals on the side, meat in the middle). It was absolutely fantastic. We also used your Orange Cumin salad dressing for our salad. Wonderful.
I could literally hear my breathing intensifying while watching Chef John fiddling with that giant chunk of meat.
It's beautiful....
uh...
amateur cook here. just love watching your videos
Thank you...made this last night for my wife and daughter, it was delicious!!
I’ll substitute tart cherry juice, maybe a lil coconut aminos, use fresh mint, substitute smoked paprika with a dash of cayenne, then maybe deglaze the pan with red wine, sautée some mushroom in the jus...💋! 😻Love this, can’t wait to make your whisky sour to go with this lovely hunk of meat 🤤
I make my own smoked paprika and smoked black pepper. I love putting those on roasts! Tart cherry Juice sounds better than pomegranate too!
This hits difficult when you love love lamb and pomegranates. ♥️♥️♥️♥️
Amazing work as usual, Chef John!
That looks like an awesome piece of meat. Like the marinade.
I made the leg of lamb cubed and skewered on the BBQ after marinating over night with your wet rub and it was spectacular! Thank you so much for your delicious recipe!!
My absolute favourite roast lamb recipe. Easy and so tasty. I've normally followed the recipe to the letter, but last time I was in a rush and didn't have time to marinade so I naughtily made it with only 30 minutes marinade (but it was a smaller half-leg roast). I think I preferred it because the pomegranate tasted sweeter and the mint was more zingy. So, in my opinion, don't miss out on your lamb dinner if you don't have time to marinade overnight.
You need to teach (if it's possible) the A&P butchers knot. Once you master it, it's so much easier to tie up any cut of meat. I learned it as a young man. It's a skill that pays off big time.
Easter approaching with family visits in another city. My daughter tells me she's making lamb for our lovely time together. Just without controlling, sent your video. Thanks, Chef
Omg his knives are always so sharp. So mesmerizing to watch him make those slashes.
I'm preparing this for the Labor Day Holiday.......This Looks Absolutely Delish!!!!!!..Thanks!!!
lamb tastes amazing with just salt and pepper. I can't even imagine how good this tastes!!
I made this last night and it was super tasty. I can no longer say I don't like lamb. I made the pomegranate molasses...super easy.
Made this for Easter dinner and it turned out great! Thanks for sharing!
This looks unbelievable and my mouth is literally watering. But I would choose a smaller plate because the platter it was served on makes it seem kind of unimpressive. Awesome recipe and I will definitively try it in the coming weeks. Thanks Chef John.
Pomegranate syrup/molasses on roasts is to die for, highly recommended to get a bottle whenever you find it and keep it at hand.
Needed to make leg of lamb, i didn't have the pomegranate but followed recipe ,amazing.
This recipe is so so good !!! I impressed so many guests with this roasted lamb !!!!! Thank you so much !!!!!
I will try with pork this time 💕
Wow, this was the best lamb I have ever eaten! Thanks, Chef John!
God I love lamb.
Heh....
This is the funniest one I have EVER seen!😂😂😂!!! I just showed a total stranger one of Chef John’s videos, after shopping at a famous meat market in Boston, MA.
Made this today, was totally amazing!
Haha I'm middle eastern and so me and my mum go to the middle eastern grocery all the time, and I've seen that exact pomegranate molasses.
I love you Chef John.
Thank you so much for this recipe!! It was the best leg of lamb my family has ever had!
I made this last easter and it was one of the most delicious things i ever ate! Sadly this year I can`t buy pomegranade syrup to make it but I will use your dolmas recipe. Before finding your chanel I though I couldn`t cook because my mother and grandmother never measure anything, they cook by eye and it was too hard for me to learn this way. Your cooking chanel was my first gateway to decent cooking. I get along with my parents so much better since i started to cook your recipes and I do it for 3 years now. Thank you so much for your patience and care! Happy easter
amazing stuff that looks delicious
OMG that's so yummy, I use the pomegranate molasses in almost every thing with salads it's amazing, sweet sour oh just perfect! ! I'm gonna try this my husband loves lamb meet so tender and juicy . Thank you chef ;)
Thanks John, I'm just making the Pomegranate molasses now.Happy Christmas to you both
Making this recipe for tomorrow. Hope you and your family have a great Easter. Thank you for all of your recipes
دبس الرمان i wasn't shocked i already have this in my country yay
I like how this recipe is basically georgian lamb stew made into a bast for a roast (which is genius because that stew takes a lot of time and ingredients to make compared to this). Thanks, maybe I will enjoy this for easter.
MY. MOUTH. IS. WATERING.
I did a lamb barbacoa at work today. Came out charred on the outsides, and nice and tender throughout ! ;)
Looks amazing. I was with the idea that pork has to be well done through; it couldn't be pink. Very cool, will definitely try this.
I made my own pomegranate molasses and deboned my leg of lamb. It is in the oven for Easter dinner cooking away. Can't wait to see if the family likes it.
I love, love, love your recipes, I have made a lot of them...you make watching your videos fun and easy to follow.
Hi,Chef Jonh.....you are an amazing talented master chef.....
Your dishes are always different than most....it's very special....thank you so much Chef Jonh.....God bless 🙏 🙌.....🥰💛💕
His patronizing tone is offensive at first. Then you catch all the quippy witty remarks and then you realise he's all kinds of awesome!
PS. for those freaking out about pomegranate molasses/concentrate: you can find this stuff at any North African or Middle Eastern Halal or non-halal Grocer. If you don't have one nearby, I feel sorry for you. You're missing out big time! These grocers are full of amazing ingredients.
I will be making this for Easter this year. I look forward to it
I'm not a huge fan of lamb, but this recipe makes me want to try again!
I've learned so much from your videos... and made some really delicious dishes... thanks
salivating.
i am the 7,000th like! Thanks for this video, feel like i just hit the jackpot. Got a bottle of pomegranate molasses the missus bought which i have no idea what to use for (apart from salads) and a deboned leg of lamb waiting in the fridge!
Made this last weekend only instead of the oven I put it the smoker for 2.5 hours. What a treat! Great recipe, thank you Chef
Great recipe! Looks delicious!
We are using this video for our lamb thie Thanksgiving. Really can't wait
Just finished cleaning up from this wonderful dish. You have done it again Chef. The pomegranate molasses gives a subtle sweetness that melds well with the other spices. My family loved it as we celebrated Good Friday. Thanks for all of your work. We love your recipes. If you are ever in Atlanta please stop by, I have convinced my four children that you're an uncle!:)
I really like your video on how you explain everything from basic
It really helps us, amateurs in cooking
:)
I swear you are hilarious. Love your videos and cooking tips.
I'll be making this tomorrow. Tried a bit of the marinade on some lamb meat I had cut off the bone and cooked it up quick. It was delicious.
So this was a huge hit tonight. Things I learned: with 15 left to go, I took the internal temp and it read 160 so I pulled it out (I also got a 5 lb roast). Found it to be more medium rare so I think I will go the full 1:45 next time. It was excellent though, very delicious!
Found Pomegranate molases at Wegmans. LOVE this meal. I paired it with your red cabbage and Romanoff Potatoes. Very happy XOXOXxxoxxooo
Hello chef John, what side dish do you recommend with this leg of lamb.
I'm gonna be making this for Easter Sunday! Excitedddddddd!
Bristol Farms was having 30% off deboned / bone-in legs of lamb the day this came out.
It was the most awesome coincidence ever!
7 years later and I still make this dish... Time sure flies.
Also known for as the rest of it...
Dude , you slay me. Best laugh I've had all week
Chef John, can you substitute the pomegranate molasses with tamarindo paste (since it is sweet and tart)?
Every time i go to bed all i hear is chef john saying "Wiiiiiithhhh" no homo
Delicius! First time I see molasses with pomegranate chicken will taste good with that n pork mmmmmm thanks chef!
I just finished eating this Pomegranate, Garlic, Herb Leg of Lamb. I can say if you do it right the lamb meat will be amazing. Only thing to keep in mind is that its really quite sour because of the pomegranate molasses. I would highly recommend vegetables that aren't sour as garnish. Perhaps grilled mushrooms.
Lol I like how he explains the measurements as if we were too dumb to know math 😂, and his rhymes he does each video (hydration administration xD)
I totally want to cook with this guy, I think he's awesome
My mother always has pomergranat molasses in her pantry, uses it in fatouch salad. Staple item. Buy from middle eastern grocery store.
You are seriously funny. I enjoy your videos very much, and i must say, your recipes are great, I recently tried making the shepherd's pie and it came out superb, so, Thnx again !!!
looks delicious, can't wait to try it out!
John, it looks spectacular! I will make sure to try it out! Thanks!
That looks amazing
When I get wealthy I will cook rhat
I don't really have all that many types of meat I enjoy, so I probably won't ever make this. Regardless, this might be one of my favorite foodwishes videos you've made.
Too funny..
You like medium rare, we got it!
You like medium, we got it!
You like medium well, we got it!
Lololololol!!!!
Guys be careful for botulism, which can kill you, when adding garlic[or herbs] to low oxygen & low acidity envoirments where it can grow[infussed oil's & butters/fats are common ones][commercial grade infused garlic/herb oils and butters are treated with an acid to prevent growth entirely]. This has nothing to do with chef john's steps, just us and that the marinade shouldn't be kept long, so just make it when your going to use it and not in advance, and keep it in the fridge as much as possible to slow it down as much as possible. If kept at room temp it can produce the toxin in 24 hours. Like with homemade infused butters & oils only keep them for a week at most [personally i do 2 days at most because i'm overly cautious] because fridge temps only slows it down so much. It could eventually produce it in fridge temps, so freeze them for long storage. Also unwrap baked potatoes that are cooked in tin foil right after cooking, that wet and low oxygen environment has been known to cause it as well according to the CDC, even if put in the fridge right away because the potatoes and foil retain heat and keep it in the danger zone longer so it grows faster than normal room temp like with oils or butters. Same with improperly home canned food's/unapproved canning recipes. I just want everybody to be safe & informed on botulism.
this looks great! love the voice, so soothing...
Love your humour throughout