I’m going to do a beautiful roast lamb easy gravy we’re gonna do an amazing
easy gravy we’re gonna do an amazing
easy gravy we’re gonna do an amazing Italian version of a kind of mint sauce
Italian version of a kind of mint sauce
Italian version of a kind of mint sauce that you’re going to absolutely love so
that you’re going to absolutely love so
that you’re going to absolutely love so first things first got a leg of lamb
first things first got a leg of lamb
first things first got a leg of lamb from your butchers if you love good food
from your butchers if you love good food
from your butchers if you love good food it’s all about the leg
it’s all about the leg
it’s all about the leg now flavors and rosemary beautiful just
now flavors and rosemary beautiful just
now flavors and rosemary beautiful just pick off some little spruce rosemary and
pick off some little spruce rosemary and
pick off some little spruce rosemary and lamb two peas in a pod
lamb two peas in a pod
lamb two peas in a pod really really good free cloves of garlic
really really good free cloves of garlic
really really good free cloves of garlic slice the garlic like that garlic there
slice the garlic like that garlic there
slice the garlic like that garlic there but I Rose me there and there’s one more
but I Rose me there and there’s one more
but I Rose me there and there’s one more flavor
flavor
flavor that’s absolutely going to divide you
that’s absolutely going to divide you
that’s absolutely going to divide you people but you’ve got to trust me
people but you’ve got to trust me
people but you’ve got to trust me anchovies now some of you will be going
anchovies now some of you will be going
anchovies now some of you will be going on I don’t like anchovies they smell
on I don’t like anchovies they smell
on I don’t like anchovies they smell fishy and all that old business it’s not
fishy and all that old business it’s not
fishy and all that old business it’s not there to be like a particular flavor is
there to be like a particular flavor is
there to be like a particular flavor is there to be a seasoning if you’re clever
there to be a seasoning if you’re clever
there to be a seasoning if you’re clever about it you’ll never ever taste it
about it you’ll never ever taste it
about it you’ll never ever taste it slice up the entropy into like little
slice up the entropy into like little
slice up the entropy into like little thin bits so there’s your three flavors
thin bits so there’s your three flavors
thin bits so there’s your three flavors then if you look at the leg of lamb here
then if you look at the leg of lamb here
then if you look at the leg of lamb here can you see how it’s kind of red here
can you see how it’s kind of red here
can you see how it’s kind of red here and white here and that’s basically
and white here and that’s basically
and white here and that’s basically where the separate little bits of meat
where the separate little bits of meat
where the separate little bits of meat kind of join so what I want to do quite
kind of join so what I want to do quite
kind of join so what I want to do quite sort of you know bravely is get the tip
sort of you know bravely is get the tip
sort of you know bravely is get the tip of this knife here and just stick it in
of this knife here and just stick it in
of this knife here and just stick it in and give it a little twist up in between
and give it a little twist up in between
and give it a little twist up in between those little gaps and then you can stick
those little gaps and then you can stick
those little gaps and then you can stick your finger in and then get one little
your finger in and then get one little
your finger in and then get one little piece of anchovy one little piece of
piece of anchovy one little piece of
piece of anchovy one little piece of rosemary and one little flick of garlic
rosemary and one little flick of garlic
rosemary and one little flick of garlic what happens in these is when the land
what happens in these is when the land
what happens in these is when the land cooks the fat kind of starts to melt
cooks the fat kind of starts to melt
cooks the fat kind of starts to melt that makes the rosemary fry and the
that makes the rosemary fry and the
that makes the rosemary fry and the Aintree completely disperses into sort
Aintree completely disperses into sort
Aintree completely disperses into sort of like a juice and of course the garlic
of like a juice and of course the garlic
of like a juice and of course the garlic sort of thundering away giving it a good
sort of thundering away giving it a good
sort of thundering away giving it a good old hum of flavor you can even Nick some
old hum of flavor you can even Nick some
old hum of flavor you can even Nick some of this anchovy oil just put a little
of this anchovy oil just put a little
of this anchovy oil just put a little bit over the top and have a good old
bit over the top and have a good old
bit over the top and have a good old slap around get yourself some salt and a
slap around get yourself some salt and a
slap around get yourself some salt and a little pepper
look at that beautiful leg of lamb your
look at that beautiful leg of lamb your roasted meats on top of the rack now the
roasted meats on top of the rack now the
roasted meats on top of the rack now the hot air can kind of get all around the
hot air can kind of get all around the
hot air can kind of get all around the lamb and roast the whole thing quite
lamb and roast the whole thing quite
lamb and roast the whole thing quite evenly what we can do is we can prepare
evenly what we can do is we can prepare
evenly what we can do is we can prepare for the most incredible gravy get two or
for the most incredible gravy get two or
for the most incredible gravy get two or three onions peel em half them slice
three onions peel em half them slice
three onions peel em half them slice them up as that lamb cooks all the
them up as that lamb cooks all the
them up as that lamb cooks all the lovely sort of sticky goodness comes out
lovely sort of sticky goodness comes out
lovely sort of sticky goodness comes out of it and things are onions when they
of it and things are onions when they
of it and things are onions when they roast or slowly cook they go sweet and
roast or slowly cook they go sweet and
roast or slowly cook they go sweet and delicious and your jammy and gorgeous so
delicious and your jammy and gorgeous so
delicious and your jammy and gorgeous so I’m gonna put all the leftover bits of
I’m gonna put all the leftover bits of
I’m gonna put all the leftover bits of garlic anchovy rosemary and all of the
garlic anchovy rosemary and all of the
garlic anchovy rosemary and all of the onions I’m gonna put that straight into
onions I’m gonna put that straight into
onions I’m gonna put that straight into the tray cook it for an hour and a half
the tray cook it for an hour and a half
the tray cook it for an hour and a half that is going to give us the preparation
that is going to give us the preparation
that is going to give us the preparation to make an incredible and easy gravy
to make an incredible and easy gravy
to make an incredible and easy gravy look at that beautiful so we’ve got all
look at that beautiful so we’ve got all
look at that beautiful so we’ve got all those lovely sweet caramelized onions
those lovely sweet caramelized onions
those lovely sweet caramelized onions and stuff get rid of as much fat as you
and stuff get rid of as much fat as you
and stuff get rid of as much fat as you can you’ll be left with a tablespoon in
can you’ll be left with a tablespoon in
can you’ll be left with a tablespoon in the tray looking good all we have to do
the tray looking good all we have to do
the tray looking good all we have to do to make this gold now is a heaped
to make this gold now is a heaped
to make this gold now is a heaped tablespoon of flour and then whack it
tablespoon of flour and then whack it
tablespoon of flour and then whack it straight on a medium-high heat I’ll
straight on a medium-high heat I’ll
straight on a medium-high heat I’ll break that frying with half a wine glass
break that frying with half a wine glass
break that frying with half a wine glass of red wine give it a little shake up
of red wine give it a little shake up
of red wine give it a little shake up the wine will cook away you can see
the wine will cook away you can see
the wine will cook away you can see immediately it’s starting to thicken
immediately it’s starting to thicken
immediately it’s starting to thicken this is like the secret ingredient with
this is like the secret ingredient with
this is like the secret ingredient with any dark meat a little bit of jam like
any dark meat a little bit of jam like
any dark meat a little bit of jam like this going in will just bring all of
this going in will just bring all of
this going in will just bring all of those flavors together gonna be really
those flavors together gonna be really
those flavors together gonna be really really good and I’ve give it a little
really good and I’ve give it a little
really good and I’ve give it a little move around like this partly chicken
move around like this partly chicken
move around like this partly chicken stock and then you have a lovely onion
stock and then you have a lovely onion
stock and then you have a lovely onion gravy so I’m going to turn it down to
gravy so I’m going to turn it down to
gravy so I’m going to turn it down to sort of medium-low it will start ticking
sort of medium-low it will start ticking
sort of medium-low it will start ticking away when it looks good it’s ready to
away when it looks good it’s ready to
away when it looks good it’s ready to eat you might just want to season it
eat you might just want to season it
eat you might just want to season it with salt and pepper let’s come back to
with salt and pepper let’s come back to
with salt and pepper let’s come back to this lamb here you can actually pour out
this lamb here you can actually pour out
this lamb here you can actually pour out any juice straight in the gravy that
any juice straight in the gravy that
any juice straight in the gravy that will help to give it flavor and thicken
will help to give it flavor and thicken
will help to give it flavor and thicken it so what I want to do this lamb is
it so what I want to do this lamb is
it so what I want to do this lamb is make a really good sauce it’s called
make a really good sauce it’s called
make a really good sauce it’s called salsa verde if you like mint sauce this
salsa verde if you like mint sauce this
salsa verde if you like mint sauce this is another world I’m gonna use a little
is another world I’m gonna use a little
is another world I’m gonna use a little chopper a bunch of mint
chopper a bunch of mint
chopper a bunch of mint parsley a little half clove of garlic
parsley a little half clove of garlic
parsley a little half clove of garlic one anchovy Philip one little gherkin in
one anchovy Philip one little gherkin in
one anchovy Philip one little gherkin in there capers just a tiny little teaspoon
there capers just a tiny little teaspoon
there capers just a tiny little teaspoon what I want to do is just chop it up you
what I want to do is just chop it up you
what I want to do is just chop it up you can see in there that’s nice and fine
can see in there that’s nice and fine
can see in there that’s nice and fine nice and rustic I’m going to add about a
nice and rustic I’m going to add about a
nice and rustic I’m going to add about a tablespoon of good olive oil a little
tablespoon of good olive oil a little
tablespoon of good olive oil a little teaspoon of mustard a pinch of salt and
teaspoon of mustard a pinch of salt and
teaspoon of mustard a pinch of salt and pepper and a swig of red wine vinegar
pepper and a swig of red wine vinegar
pepper and a swig of red wine vinegar about a teaspoon and a half all right
about a teaspoon and a half all right
about a teaspoon and a half all right and honestly it turns literally
and honestly it turns literally
and honestly it turns literally everything you put it on savory into
everything you put it on savory into
everything you put it on savory into something beautiful so south of LA is
something beautiful so south of LA is
something beautiful so south of LA is done the lamb is done I’m serving this
done the lamb is done I’m serving this
done the lamb is done I’m serving this beautiful dish with some smashed
beautiful dish with some smashed
beautiful dish with some smashed vegetables Swede and potatoes push that
vegetables Swede and potatoes push that
vegetables Swede and potatoes push that down up there to one side Bosch my
down up there to one side Bosch my
down up there to one side Bosch my lovely roast lamb like that with a
lovely roast lamb like that with a
lovely roast lamb like that with a beautiful gravy a lovely new look at
beautiful gravy a lovely new look at
beautiful gravy a lovely new look at Roseland
Roseland
Roseland smash veg sound server day and beautiful
smash veg sound server day and beautiful
smash veg sound server day and beautiful onion gravy gorgeous
if you love this hit the thumbs up on
if you love this hit the thumbs up on thank you very much
thank you very much
thank you very much ah
”
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