How To Cook The Perfect Leg of Lamb | Chef Jean-Pierre
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- เผยแพร่เมื่อ 23 พ.ย. 2024
- Hello There Friends, a Leg of Lamb is an easy to prepare and a delicious meal to feed your entire family! Perfect to celebrate the Holidays! Cut it thin for sandwiches or in slices to eat. Either way this recipe is sure to make you love lamb! I hope you love this recipe just as much as we do. Come and make this Perfect Leg of Lamb! Let me know what you think in the comments below.
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Looked up this recipe for leg of lamb for Easter dinner. Did my version, covered the lamb with garlic infused olive oil and laid it on a bed of herbs then laid more on top of it. Cooked at 375 F. Made luscious lamb gravy with the drippings while the roast rested. Really, really, really turned out well!! Thanks for the coaching!!
Chef Jean-Pierre deserves 20 million more subscribers.
Chef JP is not a traditional chef that you watch on TV or TH-cam. Chef JP is just literally teaching you how to cook and don't care what the food should taste like.
The important is you are satisfied to the taste of your food. Delicious is a very broad word. You don't need to replicate recipes. Have your own version that will satisfiy your taste buds.
Chef….I have never had a show in my life that is as addictive as yours is.God bless you. you are a national treasure!
I binge watch his shows! I save them all!
אין כמו אימא בעולם!!!!!!!!!!
Chef JP, putting smiles on everybody’s faces since day 1.🤲
I have made so many of your recipes over the past year, with great success. Thank you for all you do here, and I hope you and your family enjoy HAPPY HOLIDAYS!
Thanks Chef! Some of my fondest and earliest culinary memories are of my grandma's leg of lamb. My family's not big fans of lamb (don't ask me) but it's on sale this week so I will follow your lead and make one for me! Thanks again Chef. You're the best.
I have been roasting lamb for many years. Love the twist you put with the herb coating. Going to try it this year for Easter. I am partial to oregano on my lamb, so am going to try it with that. Thanks chef.
So glad I found this yesterday. Ive had my Leg of Lamb locked down for a while now but the way you tied it... awesome! I will do this everytime now! Thank you JP!
One my personal all time favorites. Very similar to the way my grandmother did it. These days I like to Butterfly the leg and shmere the glaze inside, I lightly cook the garlic first .After tying it up with no glaze outside, a quick olive oil rub with S&P, sear on the grill or in a cast iron grill pan, and then into the oven . The real time meat thermometer is perhaps the best tool ever for anyone who cooks beginner to my level , home chef, to even Pro as Jean-Pierre shows. With this tool It is really hard to mess it up.
10:02 is great life advice as well. I love the golden grains of philosophical wisdom he casually strews around. Love you, chef!
Best Chef ever teaching home cooks. Jean teaching techniques of cooking, not exact recipes we have to copy. Love this guy and use his techniques with my cooking
Chef, it's always a pleasure learning from you. Watching as you adjust either ingredients or appliances, you've taught me that adapting is part of cooking. Thank you chef you are a gentleman.
Every day it is different
I made this recipe today,exactly as you did, it’s a absolutely amazing, the flavors of the pesto match the flavors of the lamb perfectly, I made steak fry’s cooked in duck fat to go with this, unbelievable explosion of flavors, I took it out at 132* degrees and let it rest for 45 minutes, really perfect. Thanks again chef for another fantastic recipe, you’re ways are so good, I really enjoy making your recipes. Where is your Mom from in Italy? I’d love to see a few more classic Italian recipes. God bless you my friend. 🇮🇹😎🇮🇹
My sunday's favourite meal with flageolet beans. My very french mother would cook it very rare so the 'well done lamb' part of the family of six was anxious to grab the 'souris', the bottom bulby part (and more cooked) of the leg. The garlic digged in the meat is a must do 'my friends'! The coating can make it a masterpiece. I must say, from France, that when I check a recipe from Jean-Pierre I rediscover old techniques but above all I feel the need to eat any dish he shows asap.
The "souris" is the shank, the most cooked part. That's what I buy, as I live alone & don't always have a huge appetite.
Just made this. Added a bit of walnut too. Jean-Pierre, we do love you so much! And our neighbor, who has no penny to spend got a dish too. And now he loves you also. Every time I cook with you, we get an incredible dish. I hope, you never stop making video's. 😙
The most entertaining chef ever! His personality is what keeps me coming back, even more than the recipes themselves, which are amazing ❤❤😘
Invisible helpers too.
It’s just cooking. We aren’t putting a man on the moon! 😂
amahzing
Yeah, I do not do all of them but I watch every one.
ive made this 3 times over the past year my family keeps requesting it. It's delicious, Thanks Chef!!
Chef Jean-Pierre, you are an absolute answer to many of my culinary prayers!!!
I have always wanted to learn how to properly cook a leg of Lamb!!!
Really bad day watch Chef JP. brings smiles right back to me!
Oh, my... Chef, thank you so much for this. I've always complicated things when I roast a leg of lamb. Thank you for simplifying it for me - I can't wait to try this method! And thank you for your constant reminders that cooking can and should be a joyful experience... ❤❤
Hello Chef, I have never made it but you have convinced me to try it ! Thanks for all your guidance.
Thank you so very much!
My neighbors are impressed that I have courageous to cook. Lamb chops (French) has been my favorite. 👌🏼
I will look for a Leg to invite my neighbors again.
I would make sure the “Rub” goes on the top area before folding and tied up the meat.
Can’t wait to make it.
Blessings to you All!🥰👩🏻🍳😊😍🙏🏼🙏🏼🙏🏼
🙏🙏🙏👍
dear Chef, want to wish you, your family and your staff a wonderful merry Christmas. I have learned so much from you and never tire of re-watching your episodes. God bless.
Hi Chef... you are a great teacher and super fun to cook with , hope you and your family have a great holiday!
Jesus is the reason . I do not attend Mass but I try to honor the Ten Commandments. Merry Christmas.
@@mikewallace8087 Actually, Winter Solstice is the reason. It was an ancient Celtic holiday long before Christianity was invented that worshiped the sun's eventual return in the Spring during the shortest light day of the year, December 25th. Pagans wouldn't stop doing the holiday, so Christians renamed it Christmas once they took over. That being said, love, happiness, and gratitude are all excellent values to adhere to in any case.
@@FifthKnowledge Enjoy the "quarter & eighth" points of the year. (bread & circus for the People)
@@robertakerman3570 Lol, thanks I will. I'll enjoy hanging balls on evergreen trees to symbolize the life energy of the sun returning in the Spring. 🌞
@@FifthKnowledge Fifth, Hi. We need to appreciate the finer things. Especially it it's a tradition that brings great memories
I have a few friends coming over for new years eve. The timing of this video could not have come at a better time. Just yesterday I bought my very first leg of lamb to cook on NYE. So thanks and Iam looking forward to cooking with this recipe. 😃
I commented on your other page but thought I would leave a comment here as well. As I said above I planed on cooking his NYE, and it was delicious, tender and the perfect end to another year thanks. I cooked it with hassle back potatoes and honey glazed carrots. Thanks again for this fabulous recipe.
Chef Jean Pierre, you are marvelous.
You make cooking a joy. I've been watching your videos for just a short time. I have been cooking for many years but, you inspire me to stretch my cooking skills beyond my normal. Your leg of lamb recipe look wonderful and I plan to make it in the very near future.
Thank you for making every cooking instruction fun!
Thank you Sir. You don’t know how much joy you bring to so many families. Merry Christmas and thank you for your kindness
Great job JP showing how simple it is to roast a leg of lamb. We always said “cooking is so easy”. You are blessed as the one to show the subscribers how easy it really is!! Be well over the holiday my friend!
I have a 6lb I just put together for Christmas Day. It'll marinate nicely till then.
I did modify your suggestion for the topping just a little. I added some fresh basil as well as the zest of one lemon along with its juice, 1/2 an onion, a tablespoon of honey and a tablespoon of balsamic vinegar.
Smells AMAZING.
We eat lamb often. I just picked up a bunch of New Zealand lamb from our Phoenix COSTCO Business Center. New Zealand lamb is the absolute best lamb you can buy, based on my experience. I used to live in Australia. That is where I discovered how nice lamb is. Great video. Thank you for sharing.
Merry Christmas to you, and your family chef.
Learning how to cook enriches my life in so many ways. I learn to take care of my love ones and enjoy life more. Chef JP taught me life is so much more than pursuing money, and that "spending a little more time camaralizing your onions" make a whole world difference. If i ever visit your area, i would love to make some dessert for you chef 🤗
et işi sanattır her coğrafyanın tarzı farklıdır hemde öyle sanattır yoruma çok açıktır
To celebrate one million subscribers, I would love to see a stream with you and Jack, perhaps sipping some wine and taking questions/telling stories/just chatting. Remember, we can find recipes anywhere, but we watch your videos for YOU (and Jack's editing).
Merry Christmas to you and yours, Chef Onyo! Thank you for all the knowledge and entertainment you give us!
He's a professional chef, not a live streamer.
@@n00bspanker What is wrong with you?
Yeah, the editing helps emphasis JP's humor style. It is very good.
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As always an amazing show, l Love and respect his formidable skills in the kitchen, and l wish you a Merry Christmas, thank Chef Jean Pierre.
You have taught me so much! Thanks for all you do!!!
Thank you , master chef Jean-Pierre for serving life, Sow many meals...and for teaching the family of Life how to cook and make or create master peices...:-) with the fruit of Life....
In the family tree of Life...thank you twice....Happy holidays my friend... God bless...
I own a vertical rotisserie oven and always use it for leg of lamb. Between the constant turning and the metal spike conducting heat through the center, it always cooks very evenly.
Brilliant!!!! Simple and great instructions! Thank you Chef Jean Pierre!❤️ Merry Christmas 🎄
Like you I only saw this recently. I still have some left.
2023 we crack a million, just wait and see,. Our Chef is the best of the best that there will ever be!!! I finish my Rhyme, with Rosemary and Thyme, spreading Butta from Sea to shining Sea!! Merry Christmas Chef and Happy New Year
Yes, this is Chef cooking. 👍👍👍
Don't just smile a little smile, do what the chef suggests: "Rub a little rub." That's (one reason) why we love this guy !!!
I never have made a leg of lamb ever and I always want to try and cook one for the family.
You make it look simple.
CHEF...that looks so delicious to me!
I am not fond of rare meat and I love how you always say "cook it how you like it!"💜💜💜👍😁
Medium to medium well is how my family likes it.
Watching from Menomonee Falls Wisconsin USA 🇺🇸
No!!! Keep a bit of pink at least!!! If others want shoes, give them a baking sheet and point em to the oven 😆😆😆😆
@@lisabishop133my family have always excepted that lamb does not taste good. Lamb is something that I have only ate a few times in my life. I always say who would want to eat grey meat. But the legs were on sale and I decided to cook it myself. I followed instructions off a TH-cam video for the reverse sear and I cooked it for 6 hours. It came out very pink and juicy. I found it hard to make a plate. I just wanted to keep slicing and eating lol.
Turns out lamb is delicious but my family cooked it too long. No more grey meat ever again. 🙂
@@utooslow lol, you made me drool just reading your comment! I love lamb!
@@lisabishop133 Haha I’m glad you approve! I don’t have any experience but I assume that the price goes down in the fall. I’m pretty cheap but I’ll buy 6 or more the next time the price is reasonable
Next time I make Leg of Lamb I’m going to make the rub. I’ve always just used garlic , rosemary, salt and pepper Great recipe
Hey Chef! Merry Christmas from Down Under to you and yours. Lamb is very popular in Australia. We usually do the incisions into the leg meat and insert garlic, rosemary and anchovy. The marinade that you have added, we usually do to a rack of lamb with an addition of bread crumb (sourdough is my favorite). I have also done lamb in a Greek style using acidic white wine like Retsina, Preserved Lemon and then wrap the lot in baking paper to infuse the flavors, then brown the meat in the last half hour. Congratulations for resting your lamb to get a consistent color across your slices. This is more important than whether you like it rare or well done. I am happy that I live where I do because living in California meant that I was paying top dollar for my lamb. Stay safe Chef and I look forward to your 2023 recipes. Cheers!
Is that a Kazzie recipe?
This leg of lamb is absolutely beautiful and delicious. I love lambs, it's just that I have never cooked a whole leg before. Now That I've seen you cooked. I am going to give it a try. Yummy. Thanks for sharing this wonderful recipe, Chef Jean-Pierre. Merry Christmas to you and your family ❤️ 🥂🎄🎄
Thank you for all you do here.
Looks GREAT chef! Here on the Westcoast they debone all our leg of lamb wrap it in a net...😣. It just looks like a canned ham, not nearly as classy. I bought some from a 4H family so I could get the bone and butcher it JUST RIGHT! Yours looks amazing JP!
Chef can you please do a special episode where your crew cook and you commentate!!!??? Absolutely love watching you, but would love to see your crew cook something sometime!
Non seulement c'est très bien expliqué et les recettes sont top mais en plus je me bidonne du début à la fin ! Et continuez à parler autant, à expliquer les étapes et faire de l'humour car comme vous le dites, ceux qui n'aiment pas peuvent passer à la chaine suivante. Merci Chef !
👍👍👍❤️
Today I cooked a leg of lamb using your recipe, result was fantastic! Chef you are the best, thank you!
So simple to do and so delicious! Merci beaucoup Monsieur Jean-Pierre!
Greetings Chef! I have to thank you for this video. My wife and her Mom used to place the leg of lamb into the roasting pan as they purchased it from the grocery store. Now you talked about this flap of meat and I’m not seeing any flap of meat, it’s one solid mass. You also talked about the leg of lamb being deboned. Hmmmmmm………. So I start wiggling things around and I found the joint. So, I start cutting this bone following the bone down to the joint. Ah Ha! So now I have removed the femur (?) and I have the flap of meat you showed. I’m one for seasoning but my wife grew up with no seasoning and I’ve got to say I really enjoy the taste of lamb as is. So, thank you for this educational video.
I absolutely love roast lamb. I always put garlic slices in it just like you have shown. Definitely going to make the pesto next time.
My favourite part of the lamb is close to bone it’s so sweet and tender.
You keep putting recipes out that inspire me to create them. I love lamb, but haven't had it in years. Now I'll have to make it. I always did the garlic thing, but the "pesto" is new to me. I used to coat the whole thing in Dijon mustard. I'm already doing Prime Rib for Christmas, so this would be good for New Year's dinner. 🐑 🐑 🐑 😋
Rosemary works too when you are roasting it like this, it is a herb the really improves with longer cooking. I grow my own but you have to protect it from temperatures below 20F.
Can you imagine having a pilgrimage trip once a year to honour Chef Jean-Pierre where everybody brings dishes made from his recipes and have a great feast 😎😍🤩? Anybody in?😅
Sounds great!😊
I'm down for that!
You made the video!!!!! Thank you!!! I’m excited to watch this one and have been requesting it. Very cool, thanks.
Hi we've just roasted a leg of lamb for Easter Sunday lunch using your method. A resounding success. Thanks Chef
👏👏👏👍🙏
This looks lovely I'll give it a try. I've never done one with parsley I always use the more traditional rosemary and garlic I'm up for something new. Love leg of lamb medium little pink. My dad always liked it as well done. I agree with you however you like it that's how it that's the right way
Im drooling lamb is my fav and i put garlic in all my roasts❤❤❤❤❤❤
4:04 I love ❤ how expressive he is - talking with his hands and love his facial expressions LOL 😆 Makes me smile
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Thanks for the recipe chef Can’t wait to try the rub. Love your gentle encouragement for us amateurs. Happy holidays
That looks sooo delicious, maestro! And yes, Whole Foods is great for their meat. I like their fish, too. Also, getting very close to 1 million subscribers!!! That will be a great celebration for you!
Hi Chef! I always enjoy watching you cook, and have learned many tips and tricks from you. (I also really enjoy your sense of humor!) Our family was served a sumptious Leg of Lamb dinner on Easter every year at my Norwegian grandparents' house when I was a child. I wish I would have paid closer attention when my grandmother was preparing this meal, as it was definitely one of my absolute favorites. It would've been nice to carry on the tradition. My question is ... could you please give us some creative ideas on what we could do with the bones after the majority of the meat has been cut away? I'm thinking that with something that tastes this good, there must be some fabulous way to utilize the bones to make yet another amazing concoction. Thanks, and please keep sharing your recipes with us!
Make lamb stock! Reduce it a ton and freeze for 17 yrs 😆😆😆 a child could do it
Super easy!! I can taste it already. I have a roast that the sirloin/chub and shank was already removed. This will be perfect for that leg of lamb. Thank You Chef! Been waiting for this one. Would love to see a Pollo al Ajillo!
Thank you Chef and I hope you all have a very happy Christmas.
Merry Christmas Chef. This looks fabulous. Lamb is my favourite, so I'll be sure to give this recipe a try. Great tips as always.
Thank you Chef Jean-Pierre! I love your videos, your passion, the way you explain and your recipes! Thank you!
Thanks so much❤️
I make this with only Presley in my hotels sunday branch menu . but I make it as herb crust coated lamb leg . serve with gremolata after grill it slightly and get a brown fry
Jean-Peirre that’s Lamb perfection ! From Southern California with love ♥️
You know you are constantly watching chef Jean Pierre's videos when you talk like him when you are cooking 😂 Cheers from Malta chef! Love your videos.
You are the reason why I think, that I can actually do something like this or a beef wellington. Thank you!
Chef JP, many, many thanks for all your uploads!
Gotta admit that even as someone who had trainig as a profossional cook for two and a half years back in the early '80's,
i've still learned alot by just keep on watching!
Anywas, just droped in to wish you a Merry Christmas or Joyeux noël or Buon Natale or Frohe Weihnachten!
Make your pick what suits yourself best ;).
Take care
Hawk
YOUR intro music is the best of any channel I’m subbed to!
You should have and will have many more subscribers Don't look down, you will get beyond the tipping point and exponential growth Please don't give up we need you and your rare type
Hi Chef. Thank you for giving me the confidence to become a better cook. My favorite line of yours was "If you don't want to put it in, then you don't have too. Just don't invite me over" LOL I want to wish you and Jack and your family's a Blessed Christmas!!
Even though I've been through culinary school I would 100 percent pay to learn from Jean-Pierre
Howdy, Chef! I went looking for an eggnog recipe and I found you. The sheer joy and wonderment you have with cooking is phenomenal and made me subscribe. You are amazing and the best.
Thank you 🙏
I found him looking how to make chicken cordon bleu. Because Sam the cooking guy won't do it.
... I stumbled upon this great Chef when I was looking for a Thanksgiving Turkey recipe. And I got hooked😂 Welcome to the Onyoholics 😂😂😂
Chef! I just got a leg of lamb and today is my birthday.
Your timing is incredible! I'm writing this down! Merci! Joyeux Noelle!
Almost a million chef 👨🍳
Go Chef JP!
So close we can smell it and it smells wonderful! Thanks to you and all all of our loyal subscribers since day one!
❤️❤️❤️
I have been following him for not a whole year and he was under 400,000. I'm glad he is growing so fast. He is the only chef I need and want on TH-cam :)
@@FromG2eminor So if you want to try and make something that he hasn't made a video for, then you don't search for another video from someone else?
Happy Holidays Chef JP 🧑🎄❤️
Thanks so much, congratulations on your popularity, your talent, skills and best of all your personality explains it all
Lamb my favorite red meat...going to make it in the New year....
Happy holidays
Thanks for sharing your secrets Chef Jean-Pierre!
Hey sir, I just wanns say thank you for the video and making my day a little less unpleasant, after having to get my finger glued at the ER after cutting myself accidentally. Again thank you for brightening my day sir!
My mouth is watering watching that. I love lamb. Beautiful
Thank you for this video I am having to use oven for my lamb for Easter this year I am doing mine with an Egyptian fattah sauce though instead of your sauce and instead of garlic cloves inside I am doing cloves and some cardamom
Thank you so much for your help with lamb! Linda
Another fantastic recipe, Chef Jean-Pierre! Personally I love roasting my lamb low and slow until the meat falls off the bone, aka "Greek style", but that's just a matter of personal preference. Merry Christmas to you and your loved ones, and thank you for the countless hours of entertainment and all the knowledge that you are passing on to us.
✨✨✨You have brought such joy to so many. May you, your family, and crew be blessed with all the joy of the Christmas season. Merry Christmas, dear Chef!✨✨✨
Thank you 🙏
Merry Christmas to one and all !
Merry Christmas Chef!
Thank you for this amazing recipe, Chef! I have never made leg of lamb before, but my butcher shop had it on sale. I grabbed my phone and did a quick check to see if you had a video on it. You did, so I grabbed one, along with the fresh herbs and nuts to make this and it was absolutely fabulous! My family loved it! Thank you so much for teaching us how to do things right. I love your channel and have never gone wrong using your techniques and recipes 😘❤
That is absolutely fantastic - lamb, garlic and rosemary are made for each other. I live in New Zealand, plenty of lamb here. And yes, always best to remove the twine because it can be a little on the stringy side! Merry Christmas and a happy new year to you and yours.
I love your videos. Especially since you share all your knowledge without being condescending or imposing any opinions. This lamb looks absolutely delicious. Happy holidays chef!
I love lamb! That one makes my mouth water.
I saw your video a while back where you said to salt your steaks about 24 hours before cooking them. I have been doing that, and they come out so good that way. Nice and juicy. I coat with olive oil, garlic, a bit of paprika and oregano before cooking.
Thanks, chef, and happy holiday!
I loved it Chef Jean-Pierre
Magnificent ! Excellent art of cooking with an unique style !
Amazing roast leg of lamb cooking with enthusiasm and
classic presentation. Roast lamb looks absolutely gorgeous.
Thank you so much Chef Jean - Pierre !
I'll Always Love you Hayden Panettiere
I love leg of lamb but I've always been intimidated with the size and how to prepare such a large piece of meat. My mother, rest her soul, used to cook a leg of lamb for New year, Easter, and my father's birthday. I thought it would be rocket science so i never tried, but as you demonstrated, it's only cooking. I may try it for New Year and restart our family tradition.
Love you chef!