How To – make a delicious lamb marinade with Jamie Oliver, part 2

so there’s my spices look at that again

so there’s my spices look at that again beautiful color as far as marinades are

beautiful color as far as marinades are

beautiful color as far as marinades are concerned in general you know regular

concerned in general you know regular

concerned in general you know regular man this is obviously Locker back as a

man this is obviously Locker back as a

man this is obviously Locker back as a rub at the moment if I put yoga in it so

rub at the moment if I put yoga in it so

rub at the moment if I put yoga in it so it’s a form of marinade but you know my

it’s a form of marinade but you know my

it’s a form of marinade but you know my classic marinade is basically any herb

classic marinade is basically any herb

classic marinade is basically any herb smashed up in a flavor shaker or pestle

smashed up in a flavor shaker or pestle

smashed up in a flavor shaker or pestle and mortar or just bang it with your

and mortar or just bang it with your

and mortar or just bang it with your hands or tear it up or finely chop it if

hands or tear it up or finely chop it if

hands or tear it up or finely chop it if you have to pepper smashed up garlic and

you have to pepper smashed up garlic and

you have to pepper smashed up garlic and just enough oil to coat whatever it is

just enough oil to coat whatever it is

just enough oil to coat whatever it is you’re cooking you know don’t be sort of

you’re cooking you know don’t be sort of

you’re cooking you know don’t be sort of like sucked in to do a lot of chefs just

like sucked in to do a lot of chefs just

like sucked in to do a lot of chefs just put gallons of oil in there and what

put gallons of oil in there and what

put gallons of oil in there and what happens is you get flavored oil but it’s

happens is you get flavored oil but it’s

happens is you get flavored oil but it’s not as strong as it with minimal oil

not as strong as it with minimal oil

not as strong as it with minimal oil also you get a lot of meat sitting in a

also you get a lot of meat sitting in a

also you get a lot of meat sitting in a sea of oil you know the oils just there

sea of oil you know the oils just there

sea of oil you know the oils just there to transmit the flavor keep the yogurt

to transmit the flavor keep the yogurt

to transmit the flavor keep the yogurt very much like the lamb

very much like the lamb

very much like the lamb I just want just enough and then you

I just want just enough and then you

I just want just enough and then you know with like steaks and chops

know with like steaks and chops

know with like steaks and chops I don’t season it so with a big ol lump

I don’t season it so with a big ol lump

I don’t season it so with a big ol lump of meat like that I actually do seasoned

of meat like that I actually do seasoned

of meat like that I actually do seasoned it against the rule then I find it’s a

it against the rule then I find it’s a

it against the rule then I find it’s a good thing for me you know I can’t go

good thing for me you know I can’t go

good thing for me you know I can’t go this far without incorporating an

this far without incorporating an

this far without incorporating an element of lemon juice which is good in

element of lemon juice which is good in

element of lemon juice which is good in at your fat we’ve almost made like a

at your fat we’ve almost made like a

at your fat we’ve almost made like a coronation chicken dressing here but

coronation chicken dressing here but

coronation chicken dressing here but with your pins to the mayonnaise put

with your pins to the mayonnaise put

with your pins to the mayonnaise put that over leftover turkey chicken

that over leftover turkey chicken

that over leftover turkey chicken pheasant mo whatever you know put that

pheasant mo whatever you know put that

pheasant mo whatever you know put that around you potatoes and yeah that would

around you potatoes and yeah that would

around you potatoes and yeah that would be mega um so I’m going to mix it up and

be mega um so I’m going to mix it up and

be mega um so I’m going to mix it up and then on this this lamb here you know you

then on this this lamb here you know you

then on this this lamb here you know you don’t have to do anything but what I

don’t have to do anything but what I

don’t have to do anything but what I quite like to do is just pull off that

quite like to do is just pull off that

quite like to do is just pull off that little bits of the skin okay lamb skin

little bits of the skin okay lamb skin

little bits of the skin okay lamb skin is the fattiest skin of all of the meats

is the fattiest skin of all of the meats

is the fattiest skin of all of the meats some people just don’t like it it’s from

some people just don’t like it it’s from

some people just don’t like it it’s from a lamb which is you know obviously under

a lamb which is you know obviously under

a lamb which is you know obviously under a year old so it’s not strong or

a year old so it’s not strong or

a year old so it’s not strong or anything after one year from 1 to 2 the

anything after one year from 1 to 2 the

anything after one year from 1 to 2 the lamb instead of being called lamb is

lamb instead of being called lamb is

lamb instead of being called lamb is called Hoggett

called Hoggett

called Hoggett not very common at all because people

not very common at all because people

not very common at all because people just won’t land and then after two years

just won’t land and then after two years

just won’t land and then after two years it’s called mutton and nothing can be

it’s called mutton and nothing can be

it’s called mutton and nothing can be many many years old not a lot of people

many many years old not a lot of people

many many years old not a lot of people use mutton but obviously that the flavor

use mutton but obviously that the flavor

use mutton but obviously that the flavor intensifies you know if you use that

intensifies you know if you use that

intensifies you know if you use that flavor intelligently

flavor intelligently

flavor intelligently it’s like with bold flavors bold spices

it’s like with bold flavors bold spices

it’s like with bold flavors bold spices or slow cook it with you know um you

or slow cook it with you know um you

or slow cook it with you know um you know sort of coq au van style flavors

know sort of coq au van style flavors

know sort of coq au van style flavors big bold you know you can make mutton

big bold you know you can make mutton

big bold you know you can make mutton heavenly you know you can make mutton

heavenly you know you can make mutton

heavenly you know you can make mutton style Bala raises and I put down some

style Bala raises and I put down some

style Bala raises and I put down some pappardelle II you know really can so

pappardelle II you know really can so

pappardelle II you know really can so you know ask for some money these are

you know ask for some money these are

you know ask for some money these are stuff with it you know experiment don’t

stuff with it you know experiment don’t

stuff with it you know experiment don’t be boring life’s too short right then

be boring life’s too short right then

be boring life’s too short right then you see that as soon as a bit of

you see that as soon as a bit of

you see that as soon as a bit of moisture goes into that can you see that

moisture goes into that can you see that

moisture goes into that can you see that it’s gone yellower since up at the oven

it’s gone yellower since up at the oven

it’s gone yellower since up at the oven because it’s softened up that saffron

because it’s softened up that saffron

because it’s softened up that saffron and like you can see the flavor and the

and like you can see the flavor and the

and like you can see the flavor and the color leaching out of it so I want to

color leaching out of it so I want to

color leaching out of it so I want to pour that over there now you could use

pour that over there now you could use

pour that over there now you could use this form of marinade on just about

this form of marinade on just about

this form of marinade on just about anything if you did this on a chicken oh

anything if you did this on a chicken oh

anything if you did this on a chicken oh my lord

my lord

my lord gain other meats it’s a generic

gain other meats it’s a generic

gain other meats it’s a generic wonderful exciting homemade garam masala

wonderful exciting homemade garam masala

wonderful exciting homemade garam masala yogurt dressing and what you got to do

yogurt dressing and what you got to do

yogurt dressing and what you got to do now is stick my knife in all over oh

now is stick my knife in all over oh

now is stick my knife in all over oh yeah just a bit what we’re we’re going

yeah just a bit what we’re we’re going

yeah just a bit what we’re we’re going to we’re going to slow cook this so if I

to we’re going to slow cook this so if I

to we’re going to slow cook this so if I was roasting it fast and I was stabbing

was roasting it fast and I was stabbing

was roasting it fast and I was stabbing another this that would be not sensible

another this that would be not sensible

another this that would be not sensible because you’ll lose moisture but any

because you’ll lose moisture but any

because you’ll lose moisture but any moisture that we lose from this slow

moisture that we lose from this slow

moisture that we lose from this slow cooking we end up basting back over it

cooking we end up basting back over it

cooking we end up basting back over it again anyway