Cooking Healthier with Tom Kerridge: Lamb Shoulder & Greek Salad Recipe
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- เผยแพร่เมื่อ 20 ม.ค. 2021
- After an indulgent festive period, we’re all probably looking for some inspiration for some healthier meals and sweet treats that we can cook at home. Tom shares his favourite healthier alternatives, which are packed with flavour and absolutely delicious. Why not try his Greek slow cooked lamb shoulder recipe?
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Serves: 4-6
Ingredients:
1 x lamb shoulder weighing roughly 2.5kg
3 cloves of garlic
4 tbsp extra virgin olive oil
2 sprigs of rosemary
2 tbsp salt
1 tbsp dried thyme
500ml chicken stock
1 whole lemons, halved
3 tbsp olive oil
1 tin of cooked chickpeas
2 red onions cut into wedges
2 red peppers
2 green peppers
2 x courgettes
100g pitted green olives
2 x packet of halloumi diced
3 sprigs of thyme
Salt and cracked black pepper to taster
On the side flat breads or pitta
Mint sauce
Half a pot of natural yoghurt
Two tablespoons of mint sauce (jar)
Method:
- Mix the garlic, salt, olive oil rosemary sprigs, and dried thyme, then score the lamb and rub all over.
- Then place into deep roasting tray and pour in the stock, lemons and bay leaves, cover with foil and bake for 3 hours at 160 degrees celsius.
- After 3 hours remove the foil and turn up to 190 degrees celsius.
- Then lift the lamb out of the roasting tray and pack in all of the veggies and cheese into the tray, gently place the lamb on top.
- Pop back into the oven and roast for another 45 minutes to an hour to colour up.
- For the mint sauce mix half a pot of Greek yoghurt and two tablespoons of mint sauce.
- When cooked pull the lamb from the bone, leave it to rest for 10 mins and serve with the veggies, cucumber and olives. Lovely served with warm, toasted pitta bread too.
#TomKerridge #GreekSaladRecipe #LambShoulderRecipe
Wow,Wow!Tom that meal looks scrumptious . I am definetly going to try and recreate your recipe for my family -thank you.
I am so glad I found you on TH-cam. I was drip fed on Broadcast TV Cooking Channels but now I can enjoy your inspiration whenever I want (which is usually about meal times ;-)) I have several of your books and revel in their receipts. You are looking very svelte these days so kudos to your courage to change everything but your fabulous talent for cooking and educating the rest of us. Cheers!
what an absolutely incredible recipe. I'm drooling over this. I'm so excited to try it out
OK, I got everything I need in this video, tomorrow I will cook it, try my best 👌 at least thank you Tom, amazing how you easy it seems 😊
Wow wow wow. Top man Tom. Made this and my wife is Cypriot and we stay in Cyprus and she said this was the best thing she has ever eating and i agree. It was so good. All my 500ml of fluid disappeared right enough but i just added 500ml more and scarped the bottom of the roasting dish. This is a staple in the house now. Thanks Tom.
Tried it. Perfect! Its not dry. Its juicy and just perfect.
im from wales but now live in crete. the food and style of cooking here is truly amazing, however i miss the wonderful produce that we have in the uk as its genuinely some of the best in the world. in crete we eat whats in season and i think thats the main reason the food is so tasty (and its all local). i really wish we had the same ethics in the uk cos we can more than hold our own on the international stage we just need to celebrate it more. much love to all from crete
Made this last weekend. Yes, it takes a bit of time, but it is so easy to do and requires very little work considering the flavour it delivers. I'll be making it again for definite - the only thing I'd change is I'd leave out the second lemon - maybe it was the lemons I used but it was a wee bit dominant in the finished gravy. Give this a go, you won't be disappointed.
BBQ cooking show is amazing, I love it!
Oh WOW I discovered Tom Kerridge recently and am so inspired... didn't realise this was a cooked salad with halloumi rather than feta - SO good! Love it
I love shoulder of Lamb. At prep time I use a thin bladed (boning Knife) to separate the shoulder blade bone from the meat, all around and then pack in several garlic cloves into the space between the bone and the meat. Of course the meat shrinks back leaving the blade sticking out. As a bit of theater at carving at the table, take a clean tea towel to hold the meat and hold and twist the bone and it will come free of the joint. Then the shoulder can be cut downwards into half inch thick slices. Almost like a steak.
Hi Tom. Iv been going to a church every Tuesday for a drop in, and this week we had your pork belly Ragu.
" Lush by you Tom kerridge " it was amazing!
Thanks so much for your generosity. I can't wait to go next week.🤓🙏
Glad to hear you enjoyed it!
Hi, I hail from the same part of the world, though Cheltenham (its almost Gloucester - just less civilised). I love the way you cook, you emphasise the passion and the senses like no other. Pity we don't see more of you. All your cooking is a celebration of food, especially from the gorgeous foods of the UK, and as you say, not complicated.
So great to see you in shape sir! Keep up the beautiful cooking and healthy lifestyle… what an inspiring turn around❤️😎
Thank You Chef !
looks amazing, gonna cook this for my clients
Man that’s looks delicious! 😋 Definitely will cook it just with one change, no mint for me;)
Gotta say that looks lovely.
Looks great. Gonna try this this weekend
Wow. Yes it looks dry but I cooked this and halved the meat quantity and did likewise with the veggies. It was superb although I restricted the fourth hour foil off portion to 35 mins. Really delicious and perfect. Resting the meat is vital. I’ll follow Tom’s recipes because he’s the best.
Nice execution. You are now an honorary Greek!
Made this today and it was amazing, I will certainly be making this again.
My son in law has just cooked this for me on Mother’s Day!!! It was amazing….
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
Got to love it when the recipe in the video doesn’t match up with the printed recipe accompanying it. Only one lemon, no bay leaves? Big differences. I’m going to try it tonight. Hopefully it works out
I was going to do your lamb shoulder with Boulanger potatoes this Sunday. Having a right Dalai Lama now.
awesome mate going to make it !!
Thanks for the recipe; just put it in the oven now !
Made this last weekend went down well
My lamb shoulder is on. Cheers Tom!
Wow! Definitely on the (urgent) to do list!! And the bit where you put it back in the oven for the final hour, look at the camera don't say anything but just rub your tummy!! Perfect and made me lol, thanks @cheftomkerridge
🤣🤣Give it a go Pirate!👍
Incredible flavour when I mead this yesterday. On another note what digital oven are you using in this video? Cheers 🏴☠️
I think this has to be the most amazing lamb shoulder on the planet.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
It is in the oven now for about 10 minutes and already I want to eat it! The whole house smells amazing!
Hope you managed to hold on til it was done 😂
@@ChefTomKerridge It was the longest wait ever, but worth it! I was kind of surprised the neighbours didn"t knock on the door to see what was in the oven. It was the first shoulder of lamb I ever cooked. But not the last! Thank you for sharing the recipy
awesome
Really nice
Your kitchen is beautiful
Thank you so much 😊
Going to make this in couple of days can't wait.. You mentioned on your description to cover up with foil but you never used foil in the video.. Is it necessary or you can leave it out.
Baking Halloumi with meat, never seen that before nice idea.
It's so good! Hope you enjoy making it
Hi Tom, I’m going to try this this week, would you ever cook it covered in a large casserole dish or leave it open?
Looks amazing 😻 how long would a half shoulder of lamb take to cook?
That’s an incredible recipe. I will do this.
If you haven't used this method before.... don't waste another shoulder doing any other way. It's Lamb shoulder but like nothing else you have had before. It's probably my 10th this way and it's just perfect. Thanks TK
I have tried this dish and believe me it looks and tastes absolutely 💯 Amazing thank you.
Giving this a go on the Big Green Egg for Easter Sunday, will report back.
How did it go?🧐
MOT lad gonna smash it this season! Boom
Hiya Tom...love Greek style recipe you have shared with us...your oven temperature guides are on fan assist or no fan please?
Looks absolutely delicious Tom 👍 excellent
Should I use lÁmb stock? I have some in here that need to be use but I don’t want to change your recipe
When your temp is at 160 is that Celsius? Just want to make sure, thanks.
If I wanted to make it in the slow cooker how long would it translate to on low & slow mode? 7-8 hours?
So should this be covered or not covered by foil?
Subscribed 👍🏼👍🏼👍🏼
Liked Tom then I saw him on the great British menu, turned from a guy you want to hang out with to Simon cowell of the reality chef shows
Grande Chef!!!
Looks absolutely delicious, Tom! I've got a leg of lamb in the freezer...would this work instead of shoulder?
Leg is a much leaner cut of lamb so the cooking time and temperature is different. Shoulder is the low and slow cut of the two. So to answer your question, this method for a lamb leg wouldn’t work.
Without lemon 🍋 this dish willl be great !!
Ive noticed the written recipe in the description says to cover with foil for the initial cooking, but the video doesn't. Which is it?
just doing this with local Twyford/berks grown lamb, cant wait for it to come out of the oven, local chef, local lamb ,local about to eat it
Goods delicious, what happened to the lemon chunks when it was removed after three hours please
They just stay in the bottom of the pan mate👍
@@ChefTomKerridge Thank you for replying Chef
Compared to other recipes, this is not covered. I've never cooked lamb without covering and believed it would be dry otherwise. Please advise?
Agreed
I'd be interested to know the size of that shoulder. I'm guessing in terms of cooking time, you'd reduce accordingly depending on the size/weight?
It looks sensational and I'm definitely going to give it a go!
omg nom nom
why do I never put halloumi in the oven? I always fry it in a dry pan or BBQ it.... well that's all about to change
Tom was this oven with a fan. or without cheers mate
Hi chef, I’m using this recipe with a oven that isn’t fan assisted, should I be cooking the lamb at a higher temperature (180 instead of 160) ( 210 instead on 190) ? Many thanks
Yes, exactly! Enjoy👍
@@ChefTomKerridge Hi Tom, do we cover with foil or not? The written recipe says yes but the video shows otherwise. Thanks.
No comments after nearly a day???? This looks amazing.
Give it a go Pirate!👍
@@ChefTomKerridge Thanks Tom, and you are an absolute legend. You gave me some of your time at Pub in the Park, 2019 at St Albans which was much appreciated. Can't wait for the next one.
We had this for Sunday lunch yesterday and it was amazing. Couldn’t get lamb with bone in, but it worked fine with a boned out joint, just didn’t need quite so long cooking time. Will definitely be making again. It’s lush!
@@vanessahayes3108 Glad to hear you enjoyed, Pirate!👍
I noticed you put it in without foil but the written recipe says cover with foil?
My pet hate is dry meat. The way that I think is that roasting for an hour or more must take moisture out. I now never roast meat joints. I always cook them covered in water. I par boil carrots, potatoes, swede or whatever and use that liquid in a large casserole dish together with a part onion, herbs, lemon or whatever and gently simmer. A very large chicken takes about 1.5 hours; a shoulder of lamb about 2 hours but the beauty is that, if you leave it for longer, it doesn’t overcook and go dry. Downsides? If you want crackling, you can cook so far on the joint but then cut off the crackling and roast that; you don’t get that caramelised look on the outside but you can fake it with a kitchen blowtorch for a few seconds. Try it and see for yourself.
Horses for courses. Good quality meat with a decent amount of fat won’t go dry. He roasted it in stock to keep the moisture too so covered all angles. I’m sure it was gorgeous.
@@bizbizley im not doubting the expertise of TK and, truthfully, roasting in stock is not that much different from my preferred method. You’re absolutely right about the fat content although fatty meat is still frowned upon by many. We eat a lot of chicken and therefore, fat is in short supply.
Did you use a boneless shoulder here?
I swear i seen this guy on tv a long time ago
If I could crawl down the lens, I'd be there right now, wild horses couldn't stop me. Is there a reason why this channel isn't on the TV?. Kicking myself for not seeing this when it was posted, better late than never though. Luckily we have a superb high street butcher, so lamb shoulder it is for the weekend. Happily eat that caveman style straight from the roasting tin. What beers do you serve in your boozers/ restaurant to go with this. Sorry about the long message, you bowled me over with this one.
🤣🤣👏 Agreed Gary, a great cut of meat is very important🙌
No need to cover with foil Tom, to prevent it drying out? Cooking this tomorrow ....
I'm making this tomorrow too. I think because it's being cooked over 2hrs hours at a lower temperature it won't dry out without the foil.
I will be making the roast alongside green vegetables and roast potatoes 😋
@@JennysAsmrFun Yes, I’m sure it will be OK - I trust Tom. Good luck !
Actually, in the written method it DOES say cover with foil !
@@moonshine68 eek I don't know what to do now lol I just put it the oven ...drats I forgot the chicken stock. ...will be back 🤣😂
*** I've added the stock and covered it now with foil ...fingers crossed.
Hope yours turns out delicious too .
Happy Easter !
🤤🤤🤤🤤👌🏼
4 hrs oven sounds like energy friendly dish
I'm surprised he didn't cover the lamb. It must be dry after three hours in the oven.
A drizzle of Olive Oil? Try half a cup.
The recipe says cover with foil before putting it in the oven for 3 hours. Why didn't Tom follow the recipe?
I was going to subscribe, but it looks like you’ve not posted anything in over a year! 😏 I’m going to give this lamb recipe a go though 😋
How’d it turn out?
Did the lamb look a little dry?
It looks delicious, except for the green olives.
Love Tom but if he’d covered the meat with foils for the first 3 hours and then removed for the last hour on a higher heat, they meat wouldn’t dry out so much.
Faceți traducerea și în limba română ca să înțelegem și noi despre ce e vorba
Great efford sir, as a greek i am fully accustomed to this taste, but that does not look like a greek salad, no offense.
Half kilo of spuds would be blinding too, soak up that shoulder fat. 🤤
That wasn’t a pinch of salt it was a handful!
It looks a bit dry. I saw other video where they cook it for 3h in total only and not 3+1. And lower temperature and the most important covered and sealed to maintain the juices in.
I’m sorry, are you commenting and pointing out “other recipes are available” or are you actually trying to call out and school a multiple Michelin Star award winning chef and all round solid gold legend of a man?!?!?!!! (Yes before you ask I have met him a couple of times as he is one of the legends involved in pub in the park gigs and dine and disco shows for charity where artists I work for have performed.)
@@kevansnuggs5482 Whoever he is, there are better ways to cook. Even Michelin Chefs can not cook ALL in the best way. They don't have super-powers or the absolute truth. They are not goodness and they should be open to improve as we are all. :) If you are not able to understand that, maybe it's a faith block out eyes and mind case.: open-mind always will over go above the old closed-box believers. There always improvements possibilities. If not humanity would end it's evolution. Accept that his receipt is not the best, doesn't meant he can not cook very well other recipes.
@@christianad5358 you must me related to Escoffier, with 40 years cheffing experience to be able to pass such judgements.
I find shoulder of lamb to be quite fatty but dry at the same time whenever I cook it. Obviously I’m no Tom Kerridge though.
Aye much would you charge for that £70 fly man
Lush
Anything like the rest of his prices probably £500 per portion
Did someone wind you up
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.
Tzatziki is not meant to be made with mint!!!!! Its to be made with dill and a shitload of garlic
Tzatziki is the Greek word for Jajik, taken from the Ottoman times, just like Dolmades/Dolma. Hence the word itself uses the dipthong 'tz' to create the sound as it is not a natural Greek sound. Having lived in Greece, (Athens and Halkidiki), and Cyprus (North and South), I can say with confidence that the 2 dishes are made in many subtlely different ways in Greece, Turkey and throughout the Persian world. Dill and mint are interchangeable, as is the consistency of the cucumber. Agree 100% about shitloads of garlic though!
Should I of covered with foil!? Watched vid no foil. Read description foil! I'll be gutted if I've fucked this up 😥
It works either way! The foil just stops the outside of the lamb getting as dark in colour. All depends how you like it.
almost everyone on TH-cam use foil from start when roasting this long.. How come the stock doesn't boil away? All other youtube lamb shoulder recepies are.. two ways you can go wrong; to short time and not covering in foil.
I don't want to buy lamb and FIU...
I love Tom. I love listening to his passion. Why you put this god awful soundtrack in the background is anyone's guess. Really spoils the video.
Kleftico
Bet that joint cost about £40
Looks dry mate
Did he use a fat free lamb.. when ever i cook lamb it passes out lots of fat.. he did not mention it at all... all that veg , in all that fat
Looks super dry. Should be covered with foil the first 2 hours.
The lamb looks well dry too me.. 4 hours lamb uncovered 100% Dry