How to Make the Best Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust
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- Опубликовано: 23 авг 2024
- Hosts Bridget Lancaster and Julia Collin Davison unlock the secrets to making the best Roast Boneless Leg of Lamb with Garlic, Herb, and Bread Crumb Crust.
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mom got me hooked on lamb early and i raised my kids who both love lamb, we probably make lamb 20 times a year
I made this roast and it exceeded my wildest expectations. I was literally dumbfounded by the outcome - the appearance, the taste, the reaction of all the guests at my Easter dinner table. One of the most practical aspects of the video instructions, which I really appreciated, was rolling the lamb up into an elongated loaf. This resulted in my being able to cut the roast into 16 nearly uniform round slices.
I'm usually not a big fan of test kitchen but this is by far the best leg of lamb recipe on you tube. Thanks
This is why I love these ladies, You are the Gems, yall are honest and true when we need you. Yes, I will sear my lamb Before entering the oven.
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Watching you guys for more than 15 years. Still keep doing amazing job in a good old fashion American way! Bravo guys!!!!!!!!!!
Lamb as a Sunday roast is a regular feast for us British!
god I love Bridgette. Her humor, her insight, her understanding of recipes. Really a wonderful person to watch.
I' have made this recipe twice and I love the flavor! The meat came out moist and the bread topping is perfectly crusty. It is now my favorite recipe! Thank you!
Everyone complains if I try to make lamb. This recipe was a hit! Whole family liked it.
Looks wonderful. I was looking for your recipe.
My favourite joint, stuffed with garlic , rosemary and mint. Delicious. Great recipe ladies...
Thank you very much for your short , clear instruction
The best part is the lamb sandwiches the next day with Dijon 😋
What is wrong with me. Why do I do this to myself? 😝 it’s 2am and this looks fantastic. Thank you!
Delicious! Thank you! It's the best recipe I've found for boneless leg of lamb!
OH MY HEAVENS!!! That was probably the MOST beautiful leg of lamb roast I've EVER seen!! I was trying to figure out how I was going to cook my roast, it was between oven roasting or using my Insta-Pot to pressure cook it. I do believe that America's Test Kitchen has won my vote!! I'm super excited to try this for tonight's dinner!! Thank you so much, ladies!! Bon apetite!!!
The best way to cook the boneless leg of lamb 👍
I love following you all. I am making lamb tonight! Perfect timing
Just made this. Delicious thank you so much. I found that the first oven period post browning in the skillet was perfect at 25 mins, followed by the second cook with herb crumble at 10 mins. Made for perfect medium rare and medium at the outer edges. Really lovely recipe. Thank you.
Looks amazing. Can't believe you only have roast lamb once a year. I'm Australian and we eat WAYYYY more roast lamb than you guys do. Aussies love their roast lamb!
I should move to Australia, for SURE!! LOL
Actually, this is the way I cook the rack for decades. I never attempted to make the leg because of the gaminess but think I'll give it a try. Thanks
Very helpful. Thanks!
looks great must taste super
Great work ladies. I love this channel.
My favorite meat! I LOVE the gamey flavor!Just simple salt and pepper. I wish I could afford to eat it but once a yr.
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This recipe is a masterpiece. Really enjoyed the results.
Mille Grazie! Buona Pasqua💖✝️
Tiger, lions, and other raw meat lovers would loove this recipe!
I was just thinking that same thing. Put a bandage on that and it would be out grazing in the pasture tomorrow!
Thank you for this recipe.
I think it still needs garlic: lots o' garlic.
i think you ladies are just fab - keep posting please
45-minutes at 375 in total for that hunk of meat? Wow. I thought it took hours. The pounding must be key. Well done.
I am a lamb girl and might have to try this. I usually marinade my lamb in EVOO, red wine, herbs Provençal, garlic, a little Dijon. My friends love to come over for lamb roast! That looks very yummy!
Julia’s face before she realized Bridgette was joking. 😂
That was too darned cute!!
I don't care for lamb too much, but I'd make this.
Looks amazing! curious if it would work just as well if after searing I put it in a sous vide and then took it out for the last to put the bread crumbs on and finish it off in the oven?
5:36 Why can't I get my meat this uniformly browned? I use a ss pan and olive oil as recommended. I'm trying this for Easter! Looks amazing!
I would love to do these type of family style big red meat roasts but everyone I know to damn squeamish about seeing pink 🤦🏽♀️. I think i would do a mini one just for me.
I make roast lamb about once a month, with potatoes roasted in goose fat.
Need to add some fresh minced garlic too
Love this recipe ! 👍🏻
OMG. Lamb is my favorite cooked Rare but I can do medium rare like you have here. I just can't afford it most of the time. If I could afford lamb is eat it every damn day. I love beef bison(when I can afford just a pound of bison) goat venison but lamb is my absolute favorite meat!!!
This sounds like it would have a nice crunch on the outer layer
How long should it be cooked for medium to well done ?
Great job folks. Ok to go to 130 as a final temp?
Very very good
You guys are awesome! Much better without the tall guy. Two weeks ago you had this woman bake a ham from scratch. She used an oven bag and it looked amazing. Where can I find that show? Can you do an updated video of the amazing bone in ham?
Fantastic show! I no longer miss it.
Happy with results although my roast was not nicely butchered , ended up rolling two from one. The crumb coating recipe is a keeper,. Thank you! Also used an electric slicer for thin lunchmeat style cuts from leftovers.
Yummy
That's a good job
How would Sous Vide work fro the first half and with a finish in the oven?
It would probably work great. But you might still want to sear it in the pan after sous vide and before the oven to get that crust and color
Help! Can someone give me tips on sauce/ gravy to serve with this recipe ( does it need it even ) and can I roast beautiful carrots and mini-potatoes with the lamb? I thought rubbing them in juices of pan and then roast with the lamb...
I'm definitely going to roast some root veggies with mine!! Carrots, onions, perhaps some chunks of acorn squash? I'm not really sure in regards to the squash, but I do enjoy it normally!
Thank you for featuring recipes with meat. Some of us still eat it.
Wowwww I love this channel
Good explanation of removing fat which imparts gamey flavor because of low smoke point. But why leave on some fat?
FLAVOR!!!
Too rare for me...USDA internal temps for lamb; med-rare 145°, med 160°, well done 170°. For 4-7 # piece, USDA recommends an internal temp of at least 145°. To reach this temp, bake at 325° for 25-30 min per lb.
Fire!
I can't eat lamb because of the smell of lamb, but I want to try it. It looks delicious. 🥰
What you mean is, you can eat lamb but you're finding convenient excuses because America has a wrong preconceived notion about it
I like to marinade my lamb in some vinegar. I use that, a lot of garlic and onion and sometimes even some soy sauce!! AMAZING!!
@9:09 Thyme tested recipe... was that... a Dad joke?
Followed this recipe as this video stated. However, I got the med rare but the lamb was too tough to eat. Used a Costco 5.6 pound boneless lamb. Looked good but way too tough.
Awe ... what a bummer!
Had to stop at mention of crumb coating 😢
No mint jelly? That's my favorite part when eating lamb. Still looks AMAZING!
How would this recipe change if I were cooking 4 legs of lamb together?
I love lamb. No need for the breading... I’m sure its good tho
Ohhhhh Yeahhhhhh LOL
375
HELLO!!
Too rare!! More done for me!
Why don’t they wash the meat?
With what?
@@eg6199 H2O
Per USDA website, there is no need to wash lamb before cooking, as the cooking destroys any bacteria. Also, washing can create cross contamination.
gorgeous...but a little too rare for me
Some chuncky lovely's
Scamming to get my charge card number is a NO-NO
Don't suppose anyone knows if this would work without the cheese? I'm guessing the crust would all fall off huh
Beautifully done!!!?? Its been hacked to pieces. Lamb tastes gamie ? Not it doesn't and you never remove the fat from a leg of lamb, that's all the flavour.
I'm with YOU!! That's what I was saying out loud to myself during that portion of the video! LOL
@christinabennett4532 Americans cant cook lamb, its almost impossible to find lamb in the states.
YOu can see Lan Li? in the background in the "Test Kitchen" perfecting her recipe(s). Was this filmed before Covid? I don;'t see anyone social distancing.
🤣
But I like the gaminess
Sorry but I found the cook time at least 15 minutes shy of a serviceable doneness, I cooked two butterflied leg of lamb recipes for a crowd this Easter, yours and another that specified 1 1/2 to 1 3/4 hours at 350 degrees ( internal temp 135-140). People just didn’t like the extra chewy nature of the more rare meat that you recommend. It’s just not like prime rib.
Yes indeed - spot on! Lamb greatly benefits by adding a bit of extra cook to breakdown collagen because of all the connective tissue found especially in leg or shoulder sub primal i joints. Prime rib has quits a bit too but nowhere near lamb
It could also be the difference in the ovens. Perhaps your oven cooked at a bit of a lower temp than anticipated. Personally, I LOVE pink lamb!!
What is kosher salt?
Leave out the bread crumbs. Not necessary.
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This has gotten way better without kimball he was condescending
Agreed
Sacrilege cheese on lamb
Can't you make anything without garlic?
Of course if you don’t like garlic simply leave it out! The same is true with any recipe, dislikes, allergies you can simply omit,
You don’t like garlic? You god damn commie pinko!
@@tommym321 Da
@@D12662 hahaha
Why eat lamb over mutton?
Too lean, I want more fat;)
WHAT HAPPENED TO HER LIPS?
Why are you showing all these videos over? Don’t appreciate that.
Go make your own then