We're going to do a
beautiful roast lamb, easy gravy. We're going to an amazing Italian version of a
kind of mint sauce that you're gonna
absolutely love. So first things first, got a leg of lamb
from you butchers. If you love good food its all about
the leg. Now flavours, erm, rosemary
beautiful just pick off some little spruce. Rosemary and lamb
two peas in a pod. Really, really good. Three cloves of
garlic. Slice the garlic like that. Garlic there.
Rosemary there. And there's one more flavour
this absolutely going to divide you people but you've got to trust me.
Anchovies. Now some of you will be going oh I don't like anchovies. They smell fishy and all that
business
It's not there to be like a particular flavour. It's there to be a seasoning.
if you're clever about it you'll never ever taste it.
Slice up the anchovy into like little thin bits.
So there's your three flavours.
Then if you look at the leg of lamb here, can you see how it's gone kind of red here
and white here and that's basically where the separate little bits of meat
kinda join. So what I wanna do quite so of you know bravely is get the tip of this
knife here
and just stick it in and give a little twist up in between those little gaps
and then you stick your finger in and then get one
one little piece of anchovy, one little piece of rosemary
and one little fleck of garlic
What happens in this is, when the lamb cooks
the fat kind of starts to melt. That makes
the Rosemary fry and the anchovy completely disperses into sort of a
juice. And of course the garlic sauce thundering away
given a good old hum of flavour. You can even nick some of this anchovy oil
just put a little bit over the top and have a good old
slap around. Get yourself
some salt and a little pepper.
Look at that, beautiful leg of Lamb. Put your roasted meat
on top of the rack now. The hot air can kind of get all around the lamb
and roast the lamb quite evenly. What we can do is we can prepare for the most
incredible gravy.
Get two or three onions. Peal them
half them, slice them up,
as that lamb cooks, all the lovely sort of sticky goodness
comes out of it. And things like onions
when they roast or slowly cook they go
sweet and delicious and sort-of jammy and gorgeous.
So I'm gonna put all the leftover bits of garlic, anchovy, rosemary and all of that onions
I'm gonna put that
straight into the tray, cooking for an hour/ hour and a half
That is going to give us the preparation to make an incredible
and easy gravy. Look at that beautiful.
we've got all those lovely sweet caramelized onions and stuff
get rid of as much fat as you can you'll be left with about a tablespoon
in the tray. Looking good.
All we have to do to make this gold now is a heaped
tablespoon of flour. Going to whack it straight on a medium-high heat.
I'll break that frying with half a wine glass of red wine
give a little shake up, the wine will cook away.
You can see immediately that it will start to thicken. This is like the secret ingredient with any
dark meat.
A little bit of jam like this going in will just bring all those flavours together.
It's going to be really really good. I'm going to give it a little move around like this.
Pint of chicken stock and then you have a lovely
onion gravy. So I'm going to turn it down to a sort-of medium-low.
It will start ticking away. When it looks good it's ready to eat. You might just wanna
season it with salt and
pepper. Let's come back to this lamb here. You can actually pour out
any juice straight into the gravy. That will help give a flavour
and thicken it. So what I want to do for this lamb is make a really good sauce.
It's called Salsa Verde if you like mint source: this is another world.
I'm gonna use a little chopper, bunch of mint,
parsley, a little half clove of garlic,
one anchovy fillet, one little gherkin in there,
capers just a tiny little teaspoon
What I wanna do is just chop it up
You can see
in there it's nice and fine, nice and rustic. Im going to add about a tablespoon of good olive oil
a little teaspoon of mustard
a pinch of salt and pepper and a swig
of red wine vinegar about a teaspoon and a half.
And honestly, it turns, literally,
everything you put it on savory
into something beautiful. So Salsa Verde is done, the lamb is done,
I'm serving this beautiful dish with some smashed vegetables.
Swede and potatoes. Push that down like that to one side.
Bosh! My lovely roast lamb, like that. You've got a beautiful gravy.
A lovely new look at roast lamb, smashed veg
Salsa Verde, and a beautiful onion gravy. Gorgeous.
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Bye!