Leg of lamb with challah stuffing and orange sauce
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- Опубликовано: 15 ноя 2023
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**RECIPE, SERVES ABOUT 8**
1 5-6 lb leg of lamb
2 big loaves of bread (I like Challah), about 2 lb of fresh bread total
1 stick (8 oz, 113g) butter
2-3 32 oz (946mL) cartons of stock
2 onions
1 bunch celery
1 lb carrots
1 lemon
2 oranges
2 eggs
1 finger of ginger
a few cloves of garlic
salad greens (I used two big pre-washed bags)
cornstarch
dry sage
dry thyme
1 cinnamon stick
a few cloves
soy sauce
vinegar
molasses or other sweetener
salt
pepper
oil
Cut one onion, all the celery (reserve the leaves for the salad) and carrots into small pieces and get them frying in the butter, ideally in the roasting tray where you'll be cooking the stuffing. Cut the bread into chunks for the stuffing, leave them out to harden overnight and/or toast them slightly.
Combine the bread, softened vegetables and eggs with seasoning to taste (I like a lot of sage and thyme, the zest from the lemon, salt and pepper) and enough stock to make the bread wet but not soaking. The wetter the bread at this stage, the more solid and casserole-like the stuffing will be at the end.
Coat the leg of lamb in salt, pepper and olive oil and brown the outside with high heat - I used by gas grill on maximum, but you could do it in your oven on max. When brown, transfer the lamb on top of the stuffing and roast that entire rig at low heat, approx. 250ºF/120ºC, until done to your liking. I pulled mine at 130ºF/54ºC, about medium, and it took about 45 minutes.
To make the sauce, roughly chop and/or crush the garlic and ginger (don't bother peeling) and put in a pan, along with the other onion roughly chopped. Zest and juice the oranges into the pan. Drop in the cinnamon and cloves, pour in a carton of stock, bring to a boil and cook until it's reduced by about half. Strain and discard the solids. Thicken with cornstarch slurry, taste and flavor with soy sauce, molasses, vinegar, seasoning to taste.
Dress the salad greens with the juice from the lemon, olive oil and seasoning.
When the lamb is done, transfer it somewhere to rest. Smooth out the top of the stuffing, and if it seems too wet, cook it some more. Shortly before serving, brown the top under the broiler/grill.
Carve, sauce, serve, etc. 
Хобби
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Adam we need a video on “christmas oranges” and the history and that. In my neck of the woods (Northwestern Ontario, Canada) mandarin oranges are a staple come the holidays and had no idea it wasn’t a modern western tradition until you implied that viewers may not know what it means. i did some research myself but would be nice to know a bit more and to share with others.
no problem
5:28 Definitive proof Adam Ragusea has been replaced by an AI cyborg! The real Adam Ragusea wud nvr say this sentence without remindin us that Brits call it a grill!
Hello Adam. I liked this video. Thanks.
If someone wants a cranberry sauce to go with lamb, I have a friend with a cranberry farm who served this one with lamb. You take about a pound of cranberries, put it in a saucepan and add a 50/50 mix of Sauvignon Blanc and maple syrup. You want it to be a little lower than the top of the cranberries. Cook down to desired thickness. You can mash the cranberries if you prefer that texture.
This goes great with lamb, beef, or darker meats in general. Or if you want grownup cranberry sauce without the holiday vibe.
wouldn't the alcohol boil out though? How can it be a "grownup cranberry sauce"?
@@isaacn4487you'll still have a minimum of like 5% alcohol because of the interaction of alcohol and water you wouldn't be able to have all of it boil out without also boiling out all the water at the same time. Same reason as why you can't get alcohol distilled to 100% ethanol
The canned jelly is better though
@@Tinil0probably depends on what you are used to.
sounds delicious!
This feels like an OG Ragusea video! I feel like this style is a perfect fit for a holiday ep
5:28 If this were an OG Ragusea vid he wudve reminded us what Brits call a broiler
Lamb is considered a fall/winter ingredient in Norway at least. The lambs are slaughtered around October so we eat it fresh then. Later in winter we eat the preserved salted/smoked lamb. Our national dish is a fall classic called fårikål (Mutton in cabbage directly translated), and my favorite Christmas dinner is salted (and sometimes smoked) lamb ribs. You should try your hands on fårikål. It is a very humble dish of only a handful of cheap ingredients that come together to make something really delicious.
Yeah, lambs are born in the spring. They're typically not slaughtered then, so the fact we eat lamb at Easter (in the UK at least) is strange because it isn't in season then.
@@tomwood5896 that's interesting, I'm also from the UK but I don't consider lamb an Easter/springtime food - lamb (with mint) is definitely a winter (or late late autumn) dish in my mind.
Of course, with Donner kebabs being quite popular still, plenty of people eat lamb year-round!
@@tomwood5896 Yes I hadn't thought about that. For obvious reasons lamb is associated with Easter, so perhaps they were born earlier in the Middle East.
As an Aussie... Lamb lamb lamb lamb..... yum... spring lamb, but all year round really....
Adam cooking while attempting to film is about the same as me when i try to cook with 100% focus
respect for not editing out the mistake
Mistake is just after 5:28 when he forgets to remind us what Brits call a broiler /jk
Hear me out: stuffing thats wet and goopy like a sweet bread pudding is absolutely sublime- we do ours in a crockpot and I cannot get over how good it is!
Yeah, dry stuffing sucks. Also, it's good when it's compressed. People always say not to over stuff a turkey because it will expand, but I say MORE STUFFING. Fluffiness be damned!
My family does it in a pot for thanksgiving and it's good and a little moist but idk about hmgoopy
Kinda impressed at how you are able to display so many different variations of the cooking genre "Roast"
I just want to say thank you for the Cuban bean recipe. I'm not good at cooking so being able to make something like that was great! I bet this video will be as well.
Are you talking about a video from 4 years ago?
@@urielchami4556Yep, that’s the one
@@jordandelosreyes5656 I've been watching ragusea since what seems forever now. But I hadn't seen that video until you reccomended it. It's funny how different he is now, he is less.. controversial hahaha.In that video he stated as fact many things that I think are his opinion
Only a Cuban deals in absolutes
If you're not prepared to taste the raw stuffing to check for seasoning, you could just take a sample and cook it in the microwave.
What is raw in it though?
Eggs, if you add them.
only semi related to this specific recipe, but thank you for being the sole reason i started using or eating celery leaves instead of throwing them out !
"It'll be fine" ...lamb absolutely scorched black lol
Ah, my favorite Christmas carol "Mary had a little lamb"
"Mary had a little lamb" just reminds me of Colin Mochrie's infamous animal porn joke on "Whose Line is it Anyway".
I love how simple you kept the lamb!
Leg of lamb is now my go to where ever I need some kind of stew, roast, or even ground meat for a dish, given that beef has gotten so expensive. $5.00 per pound and its better for you than beef.
My wife makes the best Challah!
Thank you so much for some inspiration for the leftovers!
I'd use store-bought challah for something like this. Homemade challah deserves to become French Toast when it starts to go stale 😂
@@Pkronas a Jew, I approve this message.
@@adams3616לחיים, אח שלי. ❤
Why do you have leftovers when that Challah is the best? ;-)
@@dereinzigwahreRichi If you only saw the amount she makes, haha.
As someone who loves lamb with onions this looks like HEAVEN
Me: I need this thermometer.
Also me: *sees price* I'll stick with my wired thermometer...
Same reaction I had to Guga Foods' sponsorship from Chef IQ. I need a thermometer for meat cookery, sure. But I do not need a $100 thermometer! I'll stick with my $15-on-Amazon basic wired probe thermometer that has never done me wrong.
On the christmas oranges note: Oranges and clementines are the essential christmas fruits in Norway for some reason. It's also common and very old fashioned to put cloves on the orange peel and just let it sit. I have no idea why tho
Because it smells good lol
I had forgotten that but now that you mentioned it ive seen it done here in greece too
This comment brought back memories of my parents leaving a clove studded orange in my room at night whenever I was sick lol
They are in most northern countries. It's not that long ago that oranges were seasonal, exotic and expensive in northern climates, something people got as a special treat at Christmas.
@@minuteman4199 Exactly. Back in the day it was a really big deal to get an orange. And until the 1980s in the US, most orange juice sold was reconstituted from concentrate (including cans of frozen concentrated orange juice).
So made this recipe last night for my wife and I. So delicious and the gravy kills it!! 🤤🤤
This might just be my family’s Christmas meal. Thanks Adam!
"Thank you sheep and freezers" needs to be a t-shirt
Love love love challah. This looks fantastic!
This looks amazing.
I appreciate you and thank you for making content.
Awesome recipe. You made some very smart choices here.
I present my stepmom’s cranberry relish recipe, which would be lovely with this and makes a nice change from cranberry sauce.
1 package fresh cranberries
1 navel orange, quartered
1 cup white sugar
Run the orange and cranberries through a grinder, mix in the sugar. Let stand in fridge until it’s the temperature you like.
Too sweet bro for my preference as I like savory sauces with my meats
Never thought about using bread, I usually use potatoes with roasts. It will be fun to try!
MMmmm. I love lamb! I love stuffing! Oh, and gravy! Gonna hafta do this in the oven (no fancy bbq) but worth a try.
What a perfect little recipe. It feels so nostalgic to me even though I've never eaten leg of Lamb before hahaha
This looks amazing i cant wait to try it
I could eat this once a week happily !
Lemon zest is so versatile it goes with everything. More the pity because most people just throw away the peel. I guess they just don't want to bother zesting it.
3:46 Love how it's censored here even though the logo was shown a minute into the video. Never change, corporations, never change.
Excellent!
Wow, if the reliability and longevity on that probe set live up to the specs, that's actually really tempting. It would be especially useful in a sous vide context.
thats a cool oil-can thingy! and the roast looks delicious
Honestly - impressive incorporation of a sponsor, good job!
Adam we need a video on “christmas oranges” and the history and that. In my neck of the woods (Northwestern Ontario, Canada) mandarin oranges are a staple come the holidays and had no idea it wasn’t a modern western tradition until you implied that viewers may not know what it means. i did some research myself but would be nice to know a bit more and to share with others.
LOVE lamb! Thanks for this🎉🎉🎉🎉🎉🎉
I'm jewish and never heard of this application for challah but now it sounds too good to ignore! Will be making some for Thanksgiving
This made me realize I'm still not that imaginative with cooking savory dishes. It would never have occurred to me to use oranges and cinnamon in a gravy.
I just did a lamb leg last week. Surely, I could do another. The holidays are about sharing -- just not my lamb. It's my damb lamn.
Its interesting how you did the stuffing. To me in England the stuffing i know is typically sausage meat, breadcrumbs, onions and herbs thats cooked in the oven.
Here in the US it's exactly how he did it. One thing he briefly mentioned is that no matter if we call it stuffing or dressing its referring to the same dish.
looks delicious
I already have my leg of lamb in the freezer for Christmas. I now know what I'm doing with it.
The sticker on the lemon peel was miraculously uninjured
adam casually talking about it being on fire.
Lamb (and Mutton to a slightly lesser extent) is my fave meat in the entire world! :D Appreciate this mate, cheers! :D
Been watching too much YTP. My brain automatically inserted "What brits would call a grill".
He has not forgotten the LAMB SAUCE
Was just watching your goose video. This is like the Thanksgiving sequal!
yum . thanks adam
Is there a reason you wouldn't do a similar top as a shepherd's pie where you intentionally rough the surface for extra crispy bits?
I like to make lamb on easter 😊
It's only New Zealand that can provide seasonal lambs to easter (spring!)
And NZ lamb is the best.
Lamb is the best 😊
As ever, another classy Ragusea video. Except. I've watched so many of his videos drooling over his high quality cooking utensils. But just realised - he uses a crappy plastic chopping board! And looking back he used the same one for the meat, bread and veg prep!
Surely there's an upmarket culinary brand that could sponsor him to showcase it's mahogany/teak/bamboo chopping board!
we're probably going to do Duck and Salmon, this Year. always doing the same thing is hella boring, indeed!
following whatever you catch a neat deal on can help shake up some variety while keeping costs in check. that's what i like to do.
@aragusea Hey Adam, a different way of pouring stock allows for a smoother liquid flow, preventing splashing. This is where the opening of the carton is further from your pot than the cardboard on the same side. I don't know if you understand what I described. Hope you find it useful.
same as windshield washer fluid!
The main thing controlling the liquid flow is the amount/access of air to replace the displaced liquid. If the opening is completely obscured by liquid until the pressure difference causes air to force its way through, that's what causes splashing.
Because this is simply a factor of what the opening spout on the carton is being used for, you can get the same amount and quality of liquid flow regardless of which side you use
Where your life hack helps out is with balance. When pouring from a full carton, the angle for the ideal pour is much more comfortable and maintainable spout-side-up. This has diminishing returns though as the carton begins to empty.
And, as I'm sure is the reason Adam hasn't taken up the hack, after a lifetime of just learning to pour spout-side-down, you just get used to the angle, and at that point there really is no benefit to switching.
Great tip for beginners or those without already-formed habits though.
Thanks for explaining; I enjoyed learning the reason behind it. Do you know if manufacturers intentionally place the spout in the corner for balance when pouring from a full carton? I have not seen a carton with a centre spout for a long while.
Hey Adam, long time fan, absolutely love your channel. Recipes have been heavy on the gluten lately… I don’t know how many of your viewers have celiac but just wanted to say howdy, at least one of us exists! Maybe some gf options soon? 🥺🥺❤️❤️
Perfect sponsor! I won't skip it this time...
2:34 Superintendent Chalmers moment.
I had lamb once, loved it. down side is that 2 pound roast was $60. Can't afford those prices. Great video though. I'll watch it again and dream about the taste !
Ahhh yas❤❤❤❤
Even when you're making stuff I don't like (I find lamb fat , and by extension because of it, lamb, really off putting) I still love watching you cook it. That looks absolutely delicious, and I know the people who enjoy lamb will love it
i think "a little lime zest, sounds weird, but it really brightens things up" is the new adam-ism
My Norwegen girlfriend finds it strange that we here in Denmark as with so many other parts of the world consider lamb a spring dish, when up north fall is lamb season and while it is in season, it's probably some of the cheapest meat you can get.
in Australia it's every time of the year. We are, after all, the country that "rode on the sheep's back" - made our money/economy on wool early on so we had a lot of sheep. That said lamb is way more expensive these days than it used to be so people tend to eat more pork and poultry than they used to. I'm now in Finland and I miss eating lamb as it's very expensive here and pretty much 100% imported from New Zealand.
In North America lamb is one of the more expensibe meats. It seems to just be rare for them to be raised for meat here though I don't fully know why. So when you do find it, it's from a specialty farm and costs more.
I'm from New Zealand and lamb is a big deal here. My favourite way to cook leg of lamb is to coat the leg with a little oil and then rub a good amount of salt on it. Then I stab lots and lots of holes all over the leg and stuff each hole with a quarter clove of garlic and a little sprig of rosemary.
That looks like challah from Publix. :) Which, to be clear, is a good thing. Tasty.
"Thank you sheep and freezers" is such a fantastic sendoff for this one. lol
adam where or what is that oil bottle you used for the lamb? My mother has been looking for something like that for a few years and has yet to find one. Can you give me name of the bottle or link to buy it?
05:28 What do the Brits call it, Adam? You can't just leave us hanging like this.
+
Does it mean I can use brioche as stuffing?
brioche wud work yes. Its high egginess helps the final texture and flavour of the rebaked bread
I once did a sausage stuffing - I'd never got why people did that until I did it he he
Some family did that a few years ago for Christmas, the result was fantastic. I think there were apples in there too or something? It was like a divine meatloaf. I actually ended up eating more of that than the turkey
Can this be done in those flimsy one-use roasting pans you can get in the supermarket? I don’t have a fancy big pan.
Wow man...
Had him on 0.75 speed, by accident i wondered why he sounded so annoyed with everything, it's hilarious
Funny how the first selling point of those probes is that they have Bluetooth 5.4 haha
🐑 you are welcome Adam
Hi Adam - I usually don't leave comments and hopefully this one comes across as thoughtful.
I have watched a lot of your content and I am not one of those fickle viewers with tini tiny attention spans....I watch your entire videos and quite a few of your podcasts too
Lately, and this has been happening for sometime now, your recipe videos lacks attention to details and comes across at best rushed and at worse just tacky and I know these videos aren't any of those things since I can see the effort you have put in but it's become very off putting so much so that it has forced me to right this comment.
I do this as I sincerely enjoy and appreciate your work, process and approach to food and want to keep enjoying it for a long time to come.
PS - some of this has also started to impact your podcasts, hopefully your interest isn't waning from all of this.
Adam, it's been a year since your last burger video. Pls do a tutorial on smash burger 🙏!
Mmmm i don’t really love lamb but my brother does
I'm curious: why is goat usually a springtime-exclusive meat?
Do you mean lamb? Since goats aren't mentioned in the video as all :)
I can answer your question, but here a quick trigger warning since its kinda gruesome when you actually think about it.
Lamb meat is mostly available in spring because they are juvenile/baby sheep, and spring is simply when sheep normally give brith to their young.
Fattening. Goats are foragers, and give birth in the Spring, when there's plenty of food. Same for sheep.
@@IamJustaSimpleManwhat’s with the trigger warning
@@throwaway9061 ?? I kinda explained why I put one there. Lamb=baby sheep. You might not mind, but since OP is most likely not aware of this (because, why should they ask otherwise), I wanted to make sure to not confront them with something upsetting without a fair warning :)
I love how he sounds completely unsure about what he's just said at the end of every sentence, as though he's asking a question lmao
I miss this style and subject matter of Adam's videos.
Challa challa!
I don't understand why ppl don't make that many lamb dishes on youtube, always beef or pork. never lamb, it's my first time seeing a top cooking youtuber from west making a lamb dish. really happy. it's such a great type of meat (my fav) and also pretty cheap compare to steaks but nobody makes dishes with it...
I love lamb as well, but one possible reason why it's not so often shown on RUclips might be that the price and availability changes depending on where you live.
I'm from Germany, and while lamb isn't that hard to get here it's definitely not cheap, it's way more expensive than beef and even more than pork.
But I kinda would like to see more recipes online with lamb as well :)
@@IamJustaSimpleMan oh, here it's as cheap as chicken. Well, close to that. Usually 1-2 USD difference.
@@kamruzzamanuzzal3764 that's interesting, may I ask where you are from? :)
I'm as I said from Germany, more precisely southern Germany, and here the order cheapest to most expensive meat usually is chicken, pork, beef, lamb.
@@IamJustaSimpleMan in the US for a short time, my home country is Bangladesh. Interestingly, in Bangladesh, lamb is more expensive than beef. In the local market, all meats are sold based on weight rather than quality or grade. Regardless of whether the beef is prime grade, choice grade, or A5 grade, all have the same price, which is 6 USD per kg. On the other hand, lamb is priced at 10 USD per kg, and chicken is priced at 1.4 USD per kg in Bangladesh.
@@kamruzzamanuzzal3764 Thank you for sharing details, that was very interesting to read :) I'm very interested in learning about other cultures and countries and how they affect people and personal experiences, one of the reasons why I like watching Adam's channel.
Turn up the flame on the cool side? On the thermometer? Lol
cool
Never heard of challah bread before, does anyone know if that is that something which would be available in the UK or is that a US thing only? Also does anyone know of a suitable eggy bread replacement (which is what I'm assuming challah is) in the UK? Seriously thinking about making this instead of the usual this year.
It's a particularly Jewish (particularly Ashkenazi) thing, but it's common enough in the US (or at least the parts I've lived in, which have always had a reasonable Jewish population) that it's sold in grocery stores and Costco a lot of the time. In the UK, your best bet is probably heading to the closest area with a sizable Jewish population if it's not in mainstream stores like Tesco
If you can't find challah (which I recommend doing at some point, it's delicious), any dense, rich bread will probably work. Heck, most breads would work, but would have a bit of a different texture, so baguette at your own risk. If you want to use something like brioche, I'd suggest making sure it's very stale before using it. But otherwise, any butter-and-egg bread should do the trick.
It's definitely available in the UK in places with Jewish delis and the like :)
A boy at my primary school was half-Jewish (Jewish mother, Christian father) and his mother came in quite regularly with 6-12 loaves of challah to share with the class! Some people would have butter on it but I could never wait, I'd always just eat it _immediately._
It's so, so good. You have to try it if there's a place near you that sells it freshly baked! It's also easy enough to make at home, the recipe is quite simple. You might find the most time-consuming part to simply be plaiting the three strips of dough together to get the shape :)
you could try brioche
I'd recommend brioche. Sometimes Lidl has a brioche when they do france/belgium week. It's not a particularly amazing brioche but it's good for french toast and would probably work for this.
I found it interesting that you described vinegar as "brightening" the sauce. I wonder if there's a whole video in there, exploring cross-modal connections we make with food, and maybe exploring it cross-culturally. I think of the way a southeast Asian friend of mine described a particular type of food as "heaty", turns out that's a whole thing in East Asia.
That’s a thing in many traditional European cuisines as well, it has ties to the four humours idea. Dried food especially was said be “hot” or “heat-filled”. It’s not 100% exactly the same in application anymore of course, especially because it doesn’t come up much in contemporary western cooking, but the root idea is similar.
Based Challah Maxi
Should have used the meat thermometer add in the beginning. Would have saved you the lamb cap 😂
The goat! (The Lamb, maybe)
Question: why'd you blur the logo of your webber in the ad spot? you didn't early in the video
Might be part of the ad fine print that competing "cooking" related brands need to be removed to satisfy the contract? At least for the paid ad space.
❤❤
You need to check Chef Jean-Pierre about how to do zest a lemon. 😅
That stuffing got grilled like an American and like a Brit!
And yet this clear Adam Ragusea Duplicant forgot that the real Adam Ragusea always reminds us what Brits call a broiler
6:07 fin.
TOPIC REQUEST:
Hallo Mr. Ragusea,,
I was raised on a farm in Wales. We always hung game fowl for a week or more to age the meat before cooking it up. When I tell people here about this, they think we ate rotted meat. I know something changes tge meat but don't know if it's bacteria or more like the way barley is malted. Have you ever hung fowl? Does anyone in America do this? Can you tell us what's happening inside tge bird? It can't be rotted because it never smelled bad. Thank you. -- Molly J.