(sizzling noise)
- Ohh.
(fanfare music)
(popping sounds)
So basically I was going to film
the whole video with the lens cap off.
Oh, no I wasn't.
Wow, did that do something crazy to the camera?
It should adjust in a minute.
Hello, random fact for you,
I normally keep my lens cap in my pocket
when I make videos and sometimes I go out walking the dogs
and I find it at like ten at night.
And I go, that's not a poo bag.
Today is the fourth video in our roast dinner playlist.
We've done the roast beef.
We've done the roast chicken and we've done the roast pork.
Today is actually my personal favourite.
I say personal because I put this pole on my Twitter
and chicken is the winner winner chicken dinner.
Right there.
Probably actually because you can get so much out of it.
It is the cheapest.
You can just do so much with it.
But lamb is my personal favourite.
The combination of lamb and mint sauce.
Muah.
So today we're doing a roast lamb leg
with a gravy with a bit of wine in it, a bit naughty,
homemade mint sauce, some minty peas as a bonus,
and a really simple puree to shove all inside of ya.
I think you're gonna love it.
Well, I hope you're gonna love it.
(squeaking sound)
This is a leg of lamb.
It's got a bone still in it.
I like to cook lamb with a bone still in.
You can actually get a leg of lamb or shoulder
without the bones and stuff like that in it.
So it's already prepared.
You can get a joint, which is very similar to the porks,
where you just slice it and it's nice and round and easy.
So many different ways.
But whatever you do, room temperature for about 20 minutes.
(clunking sound)
Whoops.
We're gonna go for our trusty old roasting tin
with nice deep walls
so that we can catch the juices for a gravy.
All right, so here is the lamb leg.
I've just given it a wash and I've given it a pet.
EastEnders pun.
Randomly, one of my friends,
was in EastEnders over Christmas.
They killed him off.
His name way Ray.
The Irish guy.
Any British people watch it?
I know him.
I had dinner with him the other day.
Cool, huh?
Lost track there.
This is 1.8 kilos.
And just like the beef, the chicken, and the pork,
we have a table right here that I'm following
because of course you don't have to do lamb well done.
It's completely up to you.
Just use that chart to your liking
and you'll be fine.
So T-rex arm style, you season it any way
or you can run herbs
and all different kinds of flavours in it.
If you're smoking it, barbecuing it as well.
Oh my goodness.
But I was gonna go with salt and pepper,
but I'm just thinking, I think I'll show you,
maybe putting some herbs in it.
You can do garlic and stuff as well.
(lips smack together)
Yeah, let's do that.
That's just some vegetable oil.
And I'm gonna get a brush.
Some flaked salt.
Da da da da der
Some pepper.
Deep down in the jungle, we find some rosemary.
With a sharp knife, I'm just making some incisions.
And I'm just gonna stick the rosemary into it.
Just like that.
(casual music)
There we go.
It doesn't have to be anything too crazy
and then of course, I'm just gonna stick a little bit
of rosemary in the pan.
Boom.
Like that.
Because it will just flavour it.
This will really flavour the meat.
And that is ready.
Oven.
- [Automated Voice] I don't know
London Railway Station's height.
What?
I don't want the height of a railway station.
Oven to 200 C fan.
Again, just like the beef, chicken, and pork,
the oven is going hotter first, in order
to help sear that meat and then we'll lower it down.
Now some of you guys have been messaging me going
hey, I like to actually sear my meat
in the pan first of all, then put it in the oven.
Of course, of course you can do that.
I'm not you.
Just one other thing whilst the oven finishes to warm.
That rosemary is gonna really infuse the gravy.
So we'll add some onion.
The onion's actually gonna come from this pack.
A lot of supermarkets sell these budget bundles.
This was like a pound.
So we're gonna use the rest of it to make
a really cool puree thing at the end.
But the onion, we're chopping that for the gravy.
I really feel like in the last few weeks
we've turniped the food puns.
(chopping noise)
(vegetables clunking)
Take a good look at this 'cause
it won't look like this in a little while.
Well if it does, I've done something wrong.
Where's my middle shelf?
And that's gonna sear, as I said.
♪ I sear it in my fingers. ♪
So the cool thing about this lamb,
it does take quite awhile.
So the rest of the stuff we're doing, is very basic.
So you can just kind of sit in the sun, like Hue.
All right, (beeping) let's get you lowered.
(beeping)
Drop it down by 40 degrees.
Ha ha.
90 minutes I'm giving it.
Okay, so this recipe is on a budget.
It's very appealing and we're gonna get
to the root of the problem with our veg.
(chopping noise)
So peel a carrot like that and then, (chopping noise)
just chop it rough because we're gonna boil it.
It's gonna get all soft and (makes horse whinny sound).
But all in all, this vegetable altogether,
is one kilo of vegetables.
So you wanna aim for that.
A mix of anything, but just carrots and parsnips will work,
normally well, but I was like, oh my gosh, it's a turnip.
And turnips make me feel like back to my roots.
I'm from the west country.
I like I like my turnip
round here in the west country near Bristol, turnip.
My lover gert lush.
(chopping noises)
You just wanna make it so they're roughly even sizes
so this big bit at the end,
obviously, we'll get rid of that,
but that bit there, we're gonna wanna halve that.
(chopping noise)
And the turnip, I don't even know what I'd do with this
so I'm just gonna (vegetables fall to the ground).
Now seriously again with the turnip,
look, you just peel it and you don't get any on the floor.
Like that.
There we go, lots of vegetables there.
One thing I'm not really doing is just focusing on generic
how to cook your side vegetables.
Like runner beans and stuff like that.
Because if you look at the packaging,
it just tells you that and generally
you just shove it in (ding).
This is some almost boiling water
that's been slightly salted.
Just a little pinch.
Aw.
Woo.
Veg is going in.
And we're gonna boil this on a low simmer.
So I'm gonna turn the heat down a little bit.
I had that on high.
Just gonna soften it.
So it's gonna take about 20, 25 minutes.
It's all gonna get blended up.
Then, we're gonna ram it with flavour.
As my nan used to say, butter makes anything taste good.
That's our theory.
Just had a little bit of a thought.
I've had a brainwave.
So like when we make the gravy.
Obviously we add a stock in there,
but we're making a sort of stock anyway, a natural stock,
but we'll still stick a stock cube in.
Did I stock too much?
A stick stock of this.
What I mean is we'll still take
the stock cube with the water,
but the water will come from our veg
where we're making a natural stock.
This is amazing.
I'm getting way too excited about a roast.
But the lamb is smelling, oh.
In this pan, is sugar, white wine vinegar,
water, and some fresh mint leaves.
(sniffing sound)
That is all you need to make your own homemade mint sauce.
I've taken those things out of the pan for now,
but it's being cooked in here.
But this is fresh mint.
(sniffing sound)
It smells so good.
Actually, as a side note,
if you have never grown fresh mint,
even if you are the worst gardener in the world,
it will just grow like crazy.
It will take over your life.
So all I'm gonna do is just pick
the mint leaves off of the stalk.
Discard those.
We just want the good stuff.
(pretend chopping noise)
So that is a nice amount of mint.
In fact, I'm gonna take a little pinch of that.
There's that word again.
Ouch.
From the peas, all right.
So mint sauce is a lot like a relationship,
it's what you put into it.
You can tweak it.
Oh please, oh please, I can make it work.
I can be better.
The mint's going in there, all right.
We're gonna get one, two, three tablespoons of water.
All right.
So one, two tablespoons of caster sugar.
For now, one tablespoon of white wine vinegar.
The cool thing with this, of course,
is that we can sit it on here,
so this is medium (sings a short tune).
We can sit it on here, mix it together,
and we leave it to infuse, 'cause it's such
a small amount of water,
it'll come to a boil rather quickly indeed.
And we just wanna sort of let the mint wilt
for like a couple of minutes and that is it.
So it's all about just warming it up.
I'll show you in a second.
I was thinking to myself,
the only thing I don't like about mint sauce
is when you have it and then you get it all in your teeth
and you're like, hi, and you know that?
I'm the sort of person, if I see someone
with something in their teeth,
I will tell them.
I don't know. It that a thing?
I need to.
It's like, ah.
Just leave this for a couple of minutes
to wilt that all down and let them flavours mingle.
And that is it.
So here we go.
We're just spooning it out there.
And there's teeny bit of fluid still in there,
but that's fine because you want it to sit,
and almost like tea.
Treat it like tea leaves.
You want it to infuse that fluid in there.
Sit it for about at least half an hour.
And obviously if you're making more,
obviously, this isn't a massive amount.
But just scale up the sugar and the vinegar.
Oh, that is beautiful.
Oh.
Things are so much better homemade, aren't they?
Convenience versus taste maybe?
Just to be completely honest,
I just doubled that amount,
because later when I take the thumbnail picture,
I gonna be doing it and posing with all the foods
and I'm gonna be like, where's the lamb sauce?
Like that Gordon Ramsay gif.
You know?
So our veg is done and I need the colander,
but I (laughs), for the life of me,
don't know where it is.
Mrs. Barry made a devastatingly nice soup last night.
I don't if you guys ever remember pot noodles.
They did a pot mash, a curry version,
she basically made that out of soup.
It was insane.
It's one of those things you make, and you be like,
I'll try and do it again and it never taste the same.
Can't find the colander so we'll just drain it out.
Just check that your vegetables are softened.
Okay, just stick a fork in there.
Stick a fork in me, I'm done.
But you can see the colour of that water.
It's not water.
It's a funky stock, which we'll use for the gravy.
We'll leave teeny bit of moisture in there, okay.
Getting a carrot out of a bowl of really, really hot water.
There's a strawberry huller for that.
(laughs)
All right.
That one there.
Nice sturdy surface.
So any salt flakes or just normal salt.
Wah.
We'll get that in.
Pepper and a big old chunk of butter.
Now the heat will melt that through.
Lovely, jovely, naughty.
Possibly a teeny bit too much,
but I'm channelling my inner nan.
She loved a bit of butter.
Yeah, my nan passed away, but she was an absolute legend.
So we're gonna squish this down.
You can use a food processor if you want as a sieve.
If it's too dry, you can add some more water,
some more cream, some milk if you want.
But I wanna kind of make it chunky.
Almost like a chunky puree.
Chuck some spices in as well if you want.
But yeah, we'll stick it over here.
Not sure if I'll warm it up or not towards the end.
I prefer it cold if I'm honest.
It doesn't matter.
All right.
Let's get rid of you.
Oh.
(laughs)
I just wanna keep looking at it.
Even these onions, they are nice.
You could serve those.
Really nice and charred, which is a place in Somerset.
Got me a carving fork.
I'm gonna stick it into the meat
Oh.
and use it to help, ahh.
Be careful.
Look at that colour and flavour rosemary.
Rosemary, oh what's happened to you.
I need help.
I need a work colleague.
I go a bit insane when I get excited about food.
Look at it though.
Huh.
Mrs. Barry said, make sure
you get some foil from the supermarket
'cause we're running low.
Forgot the foil, didn't I.
But I think we can have enough.
(foil crinkles)
(laughs)
She wasn't wrong.
(foil crinkles)
That'll do.
Just rest it loosely on top.
Leave it for 25 to 30 minutes.
Gravy and peas.
But are they peas?
Well, they're not peas.
I actually prefer.
(thudding sound)
Dropping an ice pack out of my freezer.
I actually prefer Petits Pois.
Now I'm not a, je ne sais pas...
(speaks jibberish)
S'il vous plaît.
Petits Pois actually means, little peas.
They're basically peas that aren't fully mature
so they're younger and they're sweeter, just like me.
All right, you recognise this pan?
Just cleaned it out.
It's still really got a minty smell.
(sniffing sound)
If you wanna do a really fun game as well
to annoy your wife,
you could just kind of a do a little booby trap,
like Home Alone, with the peas, with the opening.
Just kind of leave it like that,
just by the edge of the door,
so when they open it up, poof.
It's really good.
It keeps the marriage strong.
(frozen pea clunks in pan)
Eh.
So let's grab our mint from earlier, the bit we reserved.
A teeny bit, all right?
You don't need much.
We're gonna be naughty 'cause we're gonna use the stock
(water pouring) from the vegetables that we cooked.
Enough just to cover it.
And then a little dollop of butter.
Now we get it on a hob.
(pan clinks on burner)
We're just simmering it, just to cook it through.
All right, I don't know red wine, other than the song.
Uh, red, red, wine.
It just all tastes the same to me.
It tastes like Christmas.
Not a massive fan.
But this one has black currant flavours,
subtle oaks, and fine tannins
deliver a superbly balanced palate.
Ugh.
This is already warming up.
Look at that.
It's still hot from all of that roasting.
I learned this on the channel.
Can't remember the video now,
but flour, you actually have to cook it.
I never knew that.
So we've got the rosemary sprig in there, still as well,
the flavour all in that pan.
Goodness me, so just bring it up
to a thick paste with the flour.
Scrape up any bits here.
Feel like this is a first person shooter video game angle.
(laughs)
We'll now add in our stock.
(stock simmering)
We're gonna give about 150 mil of that.
You can make this as thick as you want folks.
Chuck some Bisto Gravy in it as well if you want
or even more flour to thicken it.
(clunking noise)
Oh gosh, what am I doing?
You'll notice I've taken the onions out
because I liked them so much.
I'm actually gonna serve them alongside it all.
So I'm just crumbling in a stock cube.
There we go.
(stirring sounds)
All right, this is good.
(wine pouring)
A bit of wine.
Oh, look at that.
I love that.
♪ Purple stain, purple stain ♪
One of the things to show you amongst the gravy sauna
is as the pan gets this hot, look,
look at how much we're cleaning it.
We're getting rid of all of that gobbins
and all that flavour from roasting the lamb
and it's in here, the flavour.
All right, here we go, through a sieve.
Oh, lovely.
(gravy dripping)
You see that rosemary going, please,
please let me stay with my friends.
With any of the gravies we've made,
as it sort of settles like this,
you might find a thin layer of fat.
There's actually a gadget for that,
which I don't have.
Actually, I do have it upstairs.
(head slapping sound)
I'll show you it another time.
But for those of you who don't have the gadget,
you can just grab a teaspoon,
and it'll just sit on the top layer,
you can just life it off, and that'll be that.
So here we go, our root veg medley,
the mint sauce, the mint peas,
you can add some more butter on it if you wish.
It's good enough.
The onion that was roasted in with the lamb.
I just think that's too good to leave as it is.
We've got the lamb gravy.
And of course, our lamb.
(foil crinkling)
So that's rested nicely.
Randomly, whilst you rest meat,
it does go up by five to 10 degrees.
That goes for all the ones we've done.
And I didn't actually say that before.
And again, some of these juices that are coming out,
you can add it to the gravy if you wish.
But let's try it.
All right, so let's carve up this lamb.
I'm no expert at this, but what I've done in the past
is just started to slice straight through.
This is a very awkward angle for me.
So yours will look a lot better than mine.
(knife cutting lamb)
Just keep going through as much as you can
until you hit the bone.
All right.
That kind of gives you a flat edge to rest it on.
And I like to sort of
Cut down right into it.
See these big slices like that.
(knife cutting lamb)
And then that sort of allows you, (scraping noise) well hey,
to grab it by the bone and then slice down along it
and your slices will just come off like that.
Same with any of these other bits.
You just kind of work your way around the bone
and take off all these little strips of meat.
Get all of it.
See all that stuff there that's hiding away?
Get to that so you're left with
even with these little bits here.
Chuck it in a stir fry, any leftovers.
You really want it all off.
This is the most expensive joint.
So do make the most of it.
I'll get all the meat off that in a bit.
It'll just fall off.
But basically, all I'd do,
I'd cut until I'd hit the bone on the side
which gives me flat edge, turn it over,
down, down, down, across, and then just cut away any.
And you get a real nice mixture
and combination of different sizes.
So you get some real nice, little offcuts like that
real super moist meat,
but then you get some really decent slices too.
Just gonna be going down the same way anyway.
So it doesn't matter if you make a mistake.
So here we go now folks.
A nice big old medley of lamb.
Some of these slices got the outer edge on it.
Real flavour there.
Mint sauce, bear in mind,
we've got a little bit of mint on the peas.
It's quite subtle there,
but it just goes really well on the lamb.
You don't need too much.
Just a nice punch but my dad literally
used to put it on everything.
And then down straight from Daisy.
It's cooled down a little bit.
I need to warm it up, but it's coming out of a back.
Oh my gosh.
Okay, yes it is a creamer of gravy.
Don't forget you can mix up all the sides
I've used so far on this
and we're doing some other funky ones on the veggie one.
So just play around with it.
Oh.
That gravy is insane.
That wine, mmm.
The veg.
Oh, chunky, rustic, and buttery.
And really cheap as well.
How cool is that?
The onion?
(onion crunching)
Oh.
A caramelised bundle of joy.
(fork scraping against plate)
And let's grab a little piece of lamb.
Lamb is the most expensive meat, as far as I remember.
It's definitely not as cheap as chicken.
Cheap as chips.
(chewing sound)
Oh.
That is so delicate and soft and moist
and the tang of that mint, oh.
We've nailed this.
I don't think I've got any mint in there.
But I am so proud of you guys for giving these a go,
wherever you are in the world.
It is the most awesome thing to see.
I think I do have some mint there.
(spitting noise)
Please keep the pictures coming in on social media.
I'll retweet as many as I can.
I absolutely love showing you,
just a little bit of inspiring you to (speaks jibberish).
I don't know what I'm saying.
Awesomoe, huh?
Give it a go.
Check out the rest of the players.
Have a (mumbles)
Subscribe if you're not already and I'll see you next time.
(clicking sound)
♪ Check your level player. ♪
♪ No matter what your style ♪
♪ The kitchen's for me ♪
♪ (Mumbles) moustache, goatee ♪
♪ Maybe all three ♪
(drum music)
A couple of you asked me this.
What are these?
You keep seeing them in the videos from time to time.
These are apparently life bricks.
The kids are making them at school.
You just stuff plastic in there
and they're building things out of it.
I don't know, it's pretty cool.
Good for the environment, cha-ching.