Hello lovely people of Food Tube greetings from Athens!
I am Akis and today I am going to show you a very delicious leg of lamb.
With an amazing rosemary marinade and the sweet honey glaze that is roast to perfection.
I will serve it with some mini baked potatoes.
It is ideal for a special holiday dinner or anytime you want to show your love for your family and friends
through a meal.
This recipe will serve 4 people as a main course, so lets get cooking.
I'm going to start by pre-heating my oven to 190 celcius set to fan.
Now I would like to show you how to de-bone a leg of lamb, it does not actually change the cooking time
but it is a skill that gives you the freedom to stuff or marinade from inside the leg and create different dishes.
It also makes your dish more sexy and easier to slice.
I have a 2 kilo leg of lamb.
Place it on the cutting board, skin side down.
The only thing you have to do is follow the bone with your knife.
I like to leave the bottom part of the leg bone because it looks sexier.
Insert your knife in the flesh right next to the bones and start making little cuts until the bone comes loose.
Break the leg bone apart at the joint, leaving the lower leg bone in place.
As you can see guys it is very easy.
Now lets carry on with the next step.
Place a sheet of parchment paper under the lamb and start to cut the thicker parts of the meat to help
spread it out.
Try to even it out as much as possible because it will be easier to roll.
Score the inside of the meat so all of this lovely marinade can seep in to all the scorings.
Cut some of the fat in to little pieces and place it in between the meat.
Let's prepare Akis special marinade for the lamb.
In my marinade, mixer here - add 50ml olive oil
A generous amount of rosemary leaves.
The rind from one lemon.
2 cloves of garlic
salt and pepper
Beat until all the ingredients are broken down and combined.
Pour all this lovely marinade over the inner side of the lamb.
Spread it all over the meat and push it in to the scores you made, so it can really get in there.
Now we have to roll it up and tie it.
I'm using the parchment paper to help me roll the lamb.
Tie it in 5 places.
Cut the ends of the strings
And roll it up
like a piece of candy.
And now wrap it aluminium foil
This way it will keep all the juices in the meat whilst it is cooking and it will become very tender and
mouthwateringly good.
We have to roast it for 2 and half hours.
My friends please remember all the time, when you are cooking meat inside the over, you have
to do it on a rack.
This way it helps the meat cook evenly.
The 2 and half hours have gone by and my leg of lamb is almost ready.
Now it's time to prepare the glaze, to make it more yummy.
In a saucepan add 50grams of honey.
50 grams of soft brown sugar.
and the rind of one lemon.
Turn on the heat and stir until the sugar melts completely.
You can add this glaze in any type of meat you want to roast or BBQ.
It gives the meat a nice colour, very nice caramalisation.
But be careful always add it at the end.
Ah look at that
I think it's ready
And it's time to take the meat out the oven.
Take a pair of scissors
and cut the top of the aluminium foil
Look at how tender and juicy it is
Pour the glaze all over the meat.
Place it back in the oven and wrap for caramelisation
Since we need 30 minutes until the glaze caramelised, we will prepare our baby potatoes.
I have already boiled 1k of baby potatoes for about 20 minutes.
Place them in a pan,
use a knife to make a criss-cross slit on the top.
Squeeze to break them open with your hands
Put a very small cube of butter
in the potatoes
and a bit of rosemary.
salt
and pepper
and carry on with the rest.
Alright bake them for 30 minutes
to give the lamb some company.
Our lamb and potatoes are ready.
Look at this golden colour.
and the lamb
look at this
look at the caramelisation of the meat
this lamb is the perfect lamb
I already prepared some broccoli
roasted
the perfect way.
Some tahini sauce.
You can find both of the recipes if you visit my YouTube channel Akis Kitchen
But now it is time to put them altogether in a platter.
Transfer the meat, look at this glaze, it smells heavenly.
Such a beautiful caramalised colour.
So juicy and tender at the same time.
Now it's time for me to taste
a bit of my creation.
Look at that I cannot even pick it up.
After that I have to admit I am a very good chef.
It's a full balanced meal because you have your protein from your lamb.
You have your carbs from the potatoes.
You have everything, what else do you want from a meal.
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Thank you for watching me, see you next time.
Bye bye bye