hi FHA my name is Natalie today I’ve got the girls coming round so I’m going to
the girls coming round so I’m going to
the girls coming round so I’m going to cook a bit of posh nosh to impress them
cook a bit of posh nosh to impress them
cook a bit of posh nosh to impress them they’re really fussy but this dish is
they’re really fussy but this dish is
they’re really fussy but this dish is really simple and it’s really really
really simple and it’s really really
really simple and it’s really really tasty we’re going to do lamb loins from
tasty we’re going to do lamb loins from
tasty we’re going to do lamb loins from salsa verde and bracelets and paise it’s
salsa verde and bracelets and paise it’s
salsa verde and bracelets and paise it’s really simple
really simple
really simple can all be done in 20 minutes the first
can all be done in 20 minutes the first
can all be done in 20 minutes the first thing we want to do is we want to get
thing we want to do is we want to get
thing we want to do is we want to get started with our lamb loins you’ve got
started with our lamb loins you’ve got
started with our lamb loins you’ve got these beautiful lamb loins and you can
these beautiful lamb loins and you can
these beautiful lamb loins and you can see they’ve all been trimmed up from the
see they’ve all been trimmed up from the
see they’ve all been trimmed up from the butcher you can get them in even
butcher you can get them in even
butcher you can get them in even supermarkets these days we’re going to
supermarkets these days we’re going to
supermarkets these days we’re going to seize them up always have a bit of rock
seize them up always have a bit of rock
seize them up always have a bit of rock salt and then a bit of pepper just like
salt and then a bit of pepper just like
salt and then a bit of pepper just like that it’s going to whack a bit of oil in
that it’s going to whack a bit of oil in
that it’s going to whack a bit of oil in that pan that’s really nice and hot now
that pan that’s really nice and hot now
that pan that’s really nice and hot now for feel the heat coming off the steam
for feel the heat coming off the steam
for feel the heat coming off the steam on the lamb is really important because
on the lamb is really important because
on the lamb is really important because that’s where all the flavor is the
that’s where all the flavor is the
that’s where all the flavor is the caramelization gives it nice juicy
caramelization gives it nice juicy
caramelization gives it nice juicy flavor I’m gonna give you a little tip
flavor I’m gonna give you a little tip
flavor I’m gonna give you a little tip for putting these loins into the hot pan
for putting these loins into the hot pan
for putting these loins into the hot pan always lay it away from you so I’m gonna
always lay it away from you so I’m gonna
always lay it away from you so I’m gonna put them like that then the oil doesn’t
put them like that then the oil doesn’t
put them like that then the oil doesn’t splash back into your face or onto your
splash back into your face or onto your
splash back into your face or onto your hands and put last one in there just get
hands and put last one in there just get
hands and put last one in there just get my hands Mints for the news and raw mate
my hands Mints for the news and raw mate
my hands Mints for the news and raw mate I took in here you hear that sizzle in
I took in here you hear that sizzle in
I took in here you hear that sizzle in there it’s coming along no I
there it’s coming along no I
there it’s coming along no I you can see starting to get a nice brand
you can see starting to get a nice brand
you can see starting to get a nice brand there the board’s got our oven preheated
there the board’s got our oven preheated
there the board’s got our oven preheated on 180 so once these are seared and turn
on 180 so once these are seared and turn
on 180 so once these are seared and turn I fellas gonna bung it in there for 810
I fellas gonna bung it in there for 810
I fellas gonna bung it in there for 810 minutes for medium nice pink lamb I just
minutes for medium nice pink lamb I just
minutes for medium nice pink lamb I just seen look look look beautiful today
seen look look look beautiful today
seen look look look beautiful today folks
folks
folks all crispy so we really do see that
all crispy so we really do see that
all crispy so we really do see that every bit of flavor returning over there
every bit of flavor returning over there
every bit of flavor returning over there get that one there Susan the tongue so
get that one there Susan the tongue so
get that one there Susan the tongue so you can go straight into the oven now
you can go straight into the oven now
you can go straight into the oven now we’ve got these air pans and they’re up
we’ve got these air pans and they’re up
we’ve got these air pans and they’re up improves not all pans can go in the oven
improves not all pans can go in the oven
improves not all pans can go in the oven because they’ve got plastic handles so
because they’ve got plastic handles so
because they’ve got plastic handles so make sure it is oven proof putting
make sure it is oven proof putting
make sure it is oven proof putting straight in here so they’re in the oven
straight in here so they’re in the oven
straight in here so they’re in the oven for eight minutes and now we’re going to
for eight minutes and now we’re going to
for eight minutes and now we’re going to get on and make our lettuce and paise so
get on and make our lettuce and paise so
get on and make our lettuce and paise so we’ve got these beautiful beautiful baby
we’ve got these beautiful beautiful baby
we’ve got these beautiful beautiful baby gem lettuces you can pick them up in all
gem lettuces you can pick them up in all
gem lettuces you can pick them up in all supermarkets so I’ve got four of these
supermarkets so I’ve got four of these
supermarkets so I’ve got four of these little ones one per person and what we
little ones one per person and what we
little ones one per person and what we want to do is we just want to slice them
want to do is we just want to slice them
want to do is we just want to slice them in half just like that and it’s as
in half just like that and it’s as
in half just like that and it’s as simple as that that’s all the
simple as that that’s all the
simple as that that’s all the preparation you need to do we’ve got a
preparation you need to do we’ve got a
preparation you need to do we’ve got a pan on there and in today that’s hot now
pan on there and in today that’s hot now
pan on there and in today that’s hot now I’m going to put a knob of butter throw
I’m going to put a knob of butter throw
I’m going to put a knob of butter throw let’s melt in damn we put our stock in
let’s melt in damn we put our stock in
let’s melt in damn we put our stock in there because this is what they call an
there because this is what they call an
there because this is what they call an emulsion I didn’t even know what
emulsion I didn’t even know what
emulsion I didn’t even know what emulsion was I thought it was pint but
emulsion was I thought it was pint but
emulsion was I thought it was pint but yeah they’re cooking emulsions and all
yeah they’re cooking emulsions and all
yeah they’re cooking emulsions and all these fancy kitchens right so we’ve got
these fancy kitchens right so we’ve got
these fancy kitchens right so we’ve got our literacies there are stops now come
our literacies there are stops now come
our literacies there are stops now come up to the bowl
up to the bowl
up to the bowl our little emulsion and we’re just gonna
our little emulsion and we’re just gonna
our little emulsion and we’re just gonna lay these little babies in there face
lay these little babies in there face
lay these little babies in there face down for six to seven minutes just pop
down for six to seven minutes just pop
down for six to seven minutes just pop them a win that all fit and we’re just
them a win that all fit and we’re just
them a win that all fit and we’re just gonna see them with a tiny bit of salt
gonna see them with a tiny bit of salt
gonna see them with a tiny bit of salt to keep the flavour in and a tiny bit of
to keep the flavour in and a tiny bit of
to keep the flavour in and a tiny bit of pepper we don’t want to put too much
pepper we don’t want to put too much
pepper we don’t want to put too much salt in at this point because obviously
salt in at this point because obviously
salt in at this point because obviously the chicken stock is always seasoned and
the chicken stock is always seasoned and
the chicken stock is always seasoned and you don’t want salty salty phase and
you don’t want salty salty phase and
you don’t want salty salty phase and another tip for you cook with a lid on
another tip for you cook with a lid on
another tip for you cook with a lid on it traps all that flavor flavor flavor
it traps all that flavor flavor flavor
it traps all that flavor flavor flavor so we’re going to let them sit for six
so we’re going to let them sit for six
so we’re going to let them sit for six or seven minutes and while we’re sitting
or seven minutes and while we’re sitting
or seven minutes and while we’re sitting there we’re gonna crack on and make our
there we’re gonna crack on and make our
there we’re gonna crack on and make our salsa verde now we’ve got these lovely
salsa verde now we’ve got these lovely
salsa verde now we’ve got these lovely herbs it smells so so good I’m gonna use
herbs it smells so so good I’m gonna use
herbs it smells so so good I’m gonna use some fresh mint coz mint and lamb is a
some fresh mint coz mint and lamb is a
some fresh mint coz mint and lamb is a marriage made in heaven we’ve got some
marriage made in heaven we’ve got some
marriage made in heaven we’ve got some parsley some fresh basil and also I like
parsley some fresh basil and also I like
parsley some fresh basil and also I like to use a bit of deal don’t worry about
to use a bit of deal don’t worry about
to use a bit of deal don’t worry about you know
you know
you know get me to the Stokes the Stokes old
get me to the Stokes the Stokes old
get me to the Stokes the Stokes old flavor why waste anything and just
flavor why waste anything and just
flavor why waste anything and just roughly chop it all up just hung in
roughly chop it all up just hung in
roughly chop it all up just hung in there like that what we got is this
there like that what we got is this
there like that what we got is this beautiful beautiful anchovies we just
beautiful beautiful anchovies we just
beautiful beautiful anchovies we just want to use six five or six of them just
want to use six five or six of them just
want to use six five or six of them just throw them in and then we’ve got these
throw them in and then we’ve got these
throw them in and then we’ve got these lovely capers I’m going to just put a
lovely capers I’m going to just put a
lovely capers I’m going to just put a couple of tablespoons in there also into
couple of tablespoons in there also into
couple of tablespoons in there also into there I’ve got some Dijon mustard just
there I’ve got some Dijon mustard just
there I’ve got some Dijon mustard just throw that in it just gives it that bit
throw that in it just gives it that bit
throw that in it just gives it that bit of hate and some olive oil seasoning
of hate and some olive oil seasoning
of hate and some olive oil seasoning again everything’s got to be tasty but
again everything’s got to be tasty but
again everything’s got to be tasty but go easy on the salt because the
go easy on the salt because the
go easy on the salt because the anchovies and the capers are salty a
anchovies and the capers are salty a
anchovies and the capers are salty a nice whack of pepper we’re only using
nice whack of pepper we’re only using
nice whack of pepper we’re only using half an onion here just whack off
half an onion here just whack off
half an onion here just whack off you know the peeling bit and the lines
you know the peeling bit and the lines
you know the peeling bit and the lines just roughly chop it and be careful with
just roughly chop it and be careful with
just roughly chop it and be careful with the fingers you don’t want to chop my
the fingers you don’t want to chop my
the fingers you don’t want to chop my fingers off you don’t want to have that
fingers off you don’t want to have that
fingers off you don’t want to have that in yourself severe day and then straight
in yourself severe day and then straight
in yourself severe day and then straight into the pot like that and to finish it
into the pot like that and to finish it
into the pot like that and to finish it off we want some lemon I’m just going to
off we want some lemon I’m just going to
off we want some lemon I’m just going to list that up there like that then we’ll
list that up there like that then we’ll
list that up there like that then we’ll fire it into the pot straight in cut it
fire it into the pot straight in cut it
fire it into the pot straight in cut it in half and the tip fear always squeeze
in half and the tip fear always squeeze
in half and the tip fear always squeeze the lemon into your hand because you get
the lemon into your hand because you get
the lemon into your hand because you get rid of the little pips and I heard a
rid of the little pips and I heard a
rid of the little pips and I heard a weird story once on YouTube that someone
weird story once on YouTube that someone
weird story once on YouTube that someone it of PIP and then there’s a tree
it of PIP and then there’s a tree
it of PIP and then there’s a tree growing there below don’t know if it’s
growing there below don’t know if it’s
growing there below don’t know if it’s true but I don’t fancy that it’s as
true but I don’t fancy that it’s as
true but I don’t fancy that it’s as simple as that and in betar my lamb is
simple as that and in betar my lamb is
simple as that and in betar my lamb is ready to come out our sauce is done our
ready to come out our sauce is done our
ready to come out our sauce is done our lettuce is nearly finished and then
lettuce is nearly finished and then
lettuce is nearly finished and then that’s it so our lamb has been in the
that’s it so our lamb has been in the
that’s it so our lamb has been in the oven for eight minutes now so we’re just
oven for eight minutes now so we’re just
oven for eight minutes now so we’re just going to take them out and let them rest
going to take them out and let them rest
going to take them out and let them rest from in it and then we’ll get on and
from in it and then we’ll get on and
from in it and then we’ll get on and finish off our fries lettuce I’m just
finish off our fries lettuce I’m just
finish off our fries lettuce I’m just going to rest them onto a plate because
going to rest them onto a plate because
going to rest them onto a plate because I don’t want to sit over there and
I don’t want to sit over there and
I don’t want to sit over there and always cooking oil I still get orrible
always cooking oil I still get orrible
always cooking oil I still get orrible and gray say so pop them onto there
into this pan right so they’ve been
into this pan right so they’ve been braising now for six to seven minutes
braising now for six to seven minutes
braising now for six to seven minutes you see they’re bubbling away nicely now
you see they’re bubbling away nicely now
you see they’re bubbling away nicely now it’s not gonna take much longer and this
it’s not gonna take much longer and this
it’s not gonna take much longer and this is where we add in our paise they’re not
is where we add in our paise they’re not
is where we add in our paise they’re not going to take that long we’re going to
going to take that long we’re going to
going to take that long we’re going to take one to two minutes just pop that
take one to two minutes just pop that
take one to two minutes just pop that lid back on so we want to trap that
lid back on so we want to trap that
lid back on so we want to trap that flavor in there right so they’ve been in
flavor in there right so they’ve been in
flavor in there right so they’ve been in there for two to three minutes
there for two to three minutes
there for two to three minutes and now we can start to plate up so I’m
and now we can start to plate up so I’m
and now we can start to plate up so I’m just going to take it okay now we’re not
just going to take it okay now we’re not
just going to take it okay now we’re not going to use the stock I just want the
going to use the stock I just want the
going to use the stock I just want the peas and the lettuce I’m just going to
peas and the lettuce I’m just going to
peas and the lettuce I’m just going to use a slotted spoon so I don’t want it
use a slotted spoon so I don’t want it
use a slotted spoon so I don’t want it to sit in there and a hole of juice
to sit in there and a hole of juice
to sit in there and a hole of juice amiss and also pretty much most of our
amiss and also pretty much most of our
amiss and also pretty much most of our motion is bubbled away and gone into our
motion is bubbled away and gone into our
motion is bubbled away and gone into our lives so all that lovely chicken stock
lives so all that lovely chicken stock
lives so all that lovely chicken stock is adding extra flavors to them lettuce
is adding extra flavors to them lettuce
is adding extra flavors to them lettuce so our meats them resting for five
so our meats them resting for five
so our meats them resting for five minutes now I like to rest my me for
minutes now I like to rest my me for
minutes now I like to rest my me for half the cooking time and I like to
half the cooking time and I like to
half the cooking time and I like to slice it on the diagonal because also
slice it on the diagonal because also
slice it on the diagonal because also slicing it that way it keeps the meat
slicing it that way it keeps the meat
slicing it that way it keeps the meat tender right lovely slices and as you
tender right lovely slices and as you
tender right lovely slices and as you can see it’s um juicy it’s sort of
can see it’s um juicy it’s sort of
can see it’s um juicy it’s sort of medium just like that it’s nice I’m just
medium just like that it’s nice I’m just
medium just like that it’s nice I’m just going to show you how to plate one of
going to show you how to plate one of
going to show you how to plate one of them up gonna grab a lovely bit of this
them up gonna grab a lovely bit of this
them up gonna grab a lovely bit of this beautiful bracelet is now I like to give
beautiful bracelet is now I like to give
beautiful bracelet is now I like to give everyone the toe and swimming in
everyone the toe and swimming in
everyone the toe and swimming in beautiful pays and then look it up
beautiful pays and then look it up
beautiful pays and then look it up beautiful pink lamb loin I’m gonna put
beautiful pink lamb loin I’m gonna put
beautiful pink lamb loin I’m gonna put in there the star of the show and that
in there the star of the show and that
in there the star of the show and that lovely lovely salsa verde
lovely lovely salsa verde
lovely lovely salsa verde I’m gonna spoon it all over like that
I’m gonna spoon it all over like that
I’m gonna spoon it all over like that this opposed to go around and I just
this opposed to go around and I just
this opposed to go around and I just like to finish with a bit of extra
like to finish with a bit of extra
like to finish with a bit of extra virgin oil just drizzled over like that
virgin oil just drizzled over like that
virgin oil just drizzled over like that and there you go my posh nosh lamb salsa
and there you go my posh nosh lamb salsa
and there you go my posh nosh lamb salsa verde braised peas and lettuce
verde braised peas and lettuce
verde braised peas and lettuce that’s going to blow the girls socks off
that’s going to blow the girls socks off
that’s going to blow the girls socks off and a little time cooking in the kitchen
and a little time cooking in the kitchen
and a little time cooking in the kitchen so I can sit back drink glass wine and
so I can sit back drink glass wine and
so I can sit back drink glass wine and enjoy the night
”
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