My mother used to stuff the leg of lamb generously with garlic and parsley and serve it with mint jelly. Absolutely delicious and one of my favorite meals. Thanks mom and God bless.
I made this for my wife and I this Easter sunday, It was absolutely delicious. It was without a doubt the best tasting meal I've ever made, thank you so much for the vid!!!!!!!!!
Camera phone, shorts and t shirts and good quality home cooking. No major editing like his programme so it's easier to follow. He should do more camera phone episodes
Someone should create a show in which Gordon Ramsey goes to the home of someone chosen at random and has to prepare a meal with only the ingredients on hand.
+nickahousan I didn't say it should be easy. That's what would make it entertaining. Imagine having to work with just Lucky Charms, mayonnaise and pickles! ;-)
Love his style of cooking and when he said moroccan my heart skipped a beat, he really knows tasty authentic food. Husband is moroccan so I can admit their food is delicious.
I love the way you dive into your recipes with speed and confidence. I also enjoy the sound of children playing in the background, it really brings it all together which the common man can relate. Thank you.
Tried this recipe, came out absolutely stunning, it was such a treat. I had so much left over I froze it and it kept reasonably well, though to be honest it tasted no where near as good fresh. I'll be making this for christmas for the family.
Happy Easter! This is exactly the recipe I needed for two boneless lamb roasts I bought at random going that Gordon would have a video to school me on how to prepare it!
I’ve been making this dish for my family for the last 7 years now, amateur home cook. However it’s something everyone looks forward to now. Thanks for this recipe chef.
Cooking this meal for the 2nd time this week. The lime sauce on it really is the futs nuts, i.e. Welll impressed. Did turn the heat on the oven down though as it was turning black
This is my 3rd year making this recipe it is a showstopper every time !! Ignore all the Ramsey hate comments from the jealous and moronic. I DON'T CARE who makes this recipe you cannot argue with the results and if you don't like medium rare give it ten more minutes. Lamb is supposed to be served this way and the dissenters can go back to their McDonald's and shovel in another big mac.
Alex K It's Celsius. Unless otherwise specified Gordon cooks in Celsius (as do all other European chefs). And 300 F is too low of a temp to cook lamb at, it'll be raw.
Spetsop Conventional ovens (that's oven that the general public can buy) rarely go higher than 240. The only time you ever need to cook at 240 would be for Pizza's or possibly baked Alaska. I've personally never seen an over that had a 300 option. For one hour at 300 Celsius those cuts would certainly be black on the outside. 300 Fahrenheit is roughly 150-160 Celsius, which I must admit seems a little low for cuts of that size (but hey, I'm not a professional chef). It would certainly be pink, but not raw.
Don’t listen to critics. This guy knows his stuff 😉 . Just made this recipe for the first time today for Easter. Did everything exactly as shown. Realized that I forgot the turmeric- but the lamb turned out great anyway! Everyone at the table was raving about the juiciness and taste. Thank you, Mr. Ramsey, for yet another simple to make masterpiece.
Thank you Chef Ramsay! I have been trying to make up my mind as to what to serve for Easter and I'm going to 'tweak' you recipe (diet restrictions) and go for it! I will think kind and sweet thoughts of you when my family and I enjoy our Easter luncheon!
why do you all hate him soo much? I LOVE GORDON, HE IS A HONEST CHEFF WHO DOES NOT KNOW HOW TO BIT AROUND, I ADMIRE HIS GUTS, WHAT A NICE RECIPE GORDON :)
made the lamb with rosemary garlic and lime paste, wondered whether to make gravy, seen this and made the dressing with mustard and etc,,,, Smashing, served with roast tatties, carrots and broccoli too, ta gordon
the thing I am most amazed by is the cooking hack of slicing the ends of lemons off so that the seeds inthe center are not exposed. This way you don't have to cup your hand under the lemon to catch the seeds...
I made it yesterday for my mum to carry it across the English channel back to Begium after her visit us during Christmas. She will be back to her home quite late so she doesn't need to worries about dinner for her husband. By quickly looking to this video, I didn't followed the all ingredients reciepe religiously as the idea came up few hour before she was leaving but did followed the main guideline. I hadn't got all what Gordon has so I need to be bit creative and implement what are really available in our kitchen. I marinated the lamb with cayan pepper, cinemon powder, black pepper, sea salt. I stead of using fenel seeds used cumin seeds, and corider seeds and used fresh rosmary sticking in the lamb. While tossing in the hot pan, I used chopped onions and tomatoes to get the natural sweetness simmer in to the meat before putting it in the owen for 1 hour. Took it out and slice the meat for mum and myselve to taste. She said Wow! he ( her husbad) is going to like it. I got the kick of cayan pepper fist after the aromas of those Eastern spices on the meat. I called back to her she said he love it and told her you'd better ask and learn from your daughter how to cook this lamb.:) Big thank you for you Gordon.
absolutely delicious, juicy and tender. my lamb leg was 5 lbs so it sat in the oven at 325F for 2.5 hours for well done. This was my first time cooking lamb and i am blown away.
Chef! We used you recipe on our first ever lamb meal and it was killer! We used rosemary instead of thyme and roasted in a covered magna-lite roaster. After letting it rest for an hour it was terrific!! Thank you!
Lamb is best either as medium rare steak or cooked a full three hours like a chuck pot roast. It is much more subtle and complex then beef but of a similar profile and mostly humanely raised unlike most meats.
Alek Dembo I absolutely agree. He went to the trouble of making an amazing trestle, with onions and flavourings, and then have all that cooking lamb dripping beautiful fat and juices into it... .. he could have then taken a good proportion of that onions and lamb fat and trestle mix, and whizzed it in a blender, and then passed it through a sieve. Then thickened it with some corn flour, and and a tiny bit of lamb gravy powder, and 200 ml of red wine for flavour and colour, add mint sauce, a tablespoon of demerara sugar, a tablespoon of white pepper, a good twist of black pepper, and finally cumin.. .. and you would have had an incredible lamb sauce to go with the lamb and potatoes. I would have also made up some other fresh garden vegetables, including some bright baby carrots to add some different colour and texture, some small sprigs of cauliflower, some petit pois. And on the side, perhaps a bit of salad and brioche - with Gordon's lime drizzle to go on the salad leaves and spring onions. Oh my, now that sounds like MY Sunday lunch..! Yum.
i have watched this video a hundred times over and it still amazes me...of course the cooking is brilliant bit the children and the ruckus in the background is what makes it in my opinion...love the holidays good on ya
Made this tonight and it was good... The lime sauce really brings the flavor together in the end..... I was so surprised it would be that good since the admix of cinnamon, cloves at first made me wonder about how this could come together..... I made another lamb recipe from this RUclips which was okay, BUT this Lamb recipe is way above the traditional recipes you encounter here, and it is definitely a taste bud pleaser and the flavor just stays on the palate to satisfy......
I'm sorry but the best cooks in the entire world mastering the art of cooking from Asian to African dishes would have to be Jamie Oliver, filthy frank and Big cook little cook.
You should somehow delete these horrible ugly comments. That said, this recipe brought out a VERY raw lamb. I had to go to a 425 oven for 15 minutes and then turned it down to 350 for 30 minutes (having cooked it for an hour at 300 per your recipe) total of 1 hour 45 minutes. Wonderful at the end.
A great chef on a "Rolls Royce" of ovens, the LA CORNUE. With that said, I love how Chef Ramsay teaches how to make this classic dish, its really easy to follow!
+bran diabo your reply makes no sense whatsoever. I said that it's closer to being raw than to being cooked, and that's why it's leaking juices. what the fuck does blood and proteins have to do with that?
adam1983ish ok then if u could walk into Ramsey's restaurants and u could walk back in the kitchen what would u tell him would u tell him that it looked bad and it wasn't tender looking at all or would u kiss is crumpet eating butt
I cooked this for my family today and it was delicious. The spices were sublime with the meat. And the vinaigrette was the perfect complement. I added to the vegetables...Yukon gold potatoes. And roasted them altogether. I served the vegetables and lamb with arugula salad lightly tossed with lemon and then accented with the lovely vinaigrette that chef suggested. It was delicious!!! We drank a Levendi cab from California to accompany. Happy happy! Thank you for sharing, chef Ramsay.
Watching this delicious meal easter Sunday morning and then not having all the ingredients,all I bought is a leg of lamb,but it looks fab. Guess I will have to search onwards for more methods or recipes, but well done Gordon,and the lady helping.
I made this today for Christmas dinner...came out perfectly as a delicate lamb! Thank you Gordon..wish I could post a photo of the yumminess! Boneless leg of Lamb should be served JUST Like This if you appreciate this cut of beauty!
I love gordon ramsay. Its funny you can hear his kids laughing and playing In the background. Just a regular guy with incredible talent who knows how to capitalize on opportunity.
This was such an amazingly easy recipe to pull off, and Chef Ramsey's directions were very easy. I didn't debone my piece, requiring about an extra 30 minutes. BTW, I found 10 minutes of carry over from 125 F took it to almost 145F, which is more medium than the medium rare I was looking for. My wife, who does our shopping and watches prices didn't hesitate after she saw it was grass fed NZ, and after having it, she's a fan now. I highly recommend pairing it with some fresh green veggies (pea pods & asparagus for us), but we eat mostly Paleo. It will help you from eating it all in a sitting or two!
Hello! I'm about to give a try tomorrow:-) can you tell me pls what kind of seasoning dis you use? Unfortunately I didn't understand what he said in the begining. 🙏
Хобби
now you know how your dog feels when you are sitting on your kitchen table having dinner, just by watching that video
My mother used to stuff the leg of lamb generously with garlic and parsley and serve it with mint jelly. Absolutely delicious and one of my favorite meals. Thanks mom and God bless.
I made this for my wife and I this Easter sunday, It was absolutely delicious. It was without a doubt the best tasting meal I've ever made, thank you so much for the vid!!!!!!!!!
A Spica is that 300'c?
Yeah Gordon uses celsius. Funny thing is many ovens do not go that high :D
A Spica welcome gay beta
There is no way in the world it’s in C
Just check any recipe for a leg of lamb and compare
There’s no way it’s 300 degrees Celsius that’s literally 572 degrees Fahrenheit. No oven can get that high. It’s definitely Fahrenheit
My favourite Chef by a huge margin. Every single one of Gordon's recipes (bar none) that I have cooked has been amazing.
Camera phone, shorts and t shirts and good quality home cooking. No major editing like his programme so it's easier to follow. He should do more camera phone episodes
I agree.. love the flip flops
Except I get seasick watching it. Hold the camera steadier!
life pre-molecule happy cameraman was sweet!
I thought the kids fighting in the background was a realistic touch I felt like we were invited to his home for easter
Agreed!
mmm... mmmmm..... MMMM
😂😂😂😂😂
Pala
I ta芁月傳 Leonhardt
I was wondering if I was the only one who was put off by that.
Someone should create a show in which Gordon Ramsey goes to the home of someone chosen at random and has to prepare a meal with only the ingredients on hand.
+Leo August It's hard to prepare a meal out of only condiments
+nickahousan I didn't say it should be easy. That's what would make it entertaining. Imagine having to work with just Lucky Charms, mayonnaise and pickles! ;-)
He forgot the veggies that were roasting under the lamb with drizzled honey!
Now thats a show i would watch.
Fucking great idea actually, pitch it to food network!
I just made this and all I can say is that Gordon Ramsay is on another plane of existence
did it come out good or bad?
He’s a culinary genius. Makes it seem so effortless.
This is on our family dinner menu tonight! We thoroughly enjoyed your spicy baked beans on potato cakes last week. Thank you Gordon 😀
Love his style of cooking and when he said moroccan my heart skipped a beat, he really knows tasty authentic food. Husband is moroccan so I can admit their food is delicious.
I love the way you dive into your recipes with speed and confidence. I also enjoy the sound of children playing in the background, it really brings it all together which the common man can relate. Thank you.
Tried this recipe, came out absolutely stunning, it was such a treat. I had so much left over I froze it and it kept reasonably well, though to be honest it tasted no where near as good fresh. I'll be making this for christmas for the family.
Love it Gordon. After few years. Following you I been learning a lot from you . A good dish for thanksgiving.
Made this for the first time this Easter--absolutely delicious!! Will be part of my Easter Dinner from now on. Everyone loved it!!
I couldn’t believe it but I was able to made this dish and did so in Easter. Thanks, Chef Ramsay! It was a glorious day !
Quick, easy to follow, and loved the fact I felt like I was at my family's house, with your beautiful wife and children in the background ❤, nice !!!
Happy Easter! This is exactly the recipe I needed for two boneless lamb roasts I bought at random going that Gordon would have a video to school me on how to prepare it!
Went looking for a recipe for a leg of lamb I was planning on making for Easter and found this straightaway - exactly what I needed!
Thank you CHEF, your food always tastes good.
I’ve been making this dish for my family for the last 7 years now, amateur home cook. However it’s something everyone looks forward to now. Thanks for this recipe chef.
Finally! A video without zooming all the way in at the food!
Congratulations, you’ve found the hidden Gordon video. Only the chosen are lead here
🤝
Cooked this today for the first time and what can I say!
Gordon u rock. It was really nice.
Cooking this meal for the 2nd time this week. The lime sauce on it really is the futs nuts, i.e. Welll impressed. Did turn the heat on the oven down though as it was turning black
nillyfrickers he said 300 degrees
This is my 3rd year making this recipe it is a showstopper every time !! Ignore all the Ramsey hate comments from the jealous and moronic. I DON'T CARE who makes this recipe you cannot argue with the results and if you don't like medium rare give it ten more minutes. Lamb is supposed to be served this way and the dissenters can go back to their McDonald's and shovel in another big mac.
What about garlic lamb needs garlic
do you know if the 300 degrees are Celcius or Farenheit?
Edouard P fahrenheit! with 300 degree celsius you will burn the lamb from the outside
Alex K It's Celsius. Unless otherwise specified Gordon cooks in Celsius (as do all other European chefs). And 300 F is too low of a temp to cook lamb at, it'll be raw.
Spetsop Conventional ovens (that's oven that the general public can buy) rarely go higher than 240. The only time you ever need to cook at 240 would be for Pizza's or possibly baked Alaska. I've personally never seen an over that had a 300 option. For one hour at 300 Celsius those cuts would certainly be black on the outside. 300 Fahrenheit is roughly 150-160 Celsius, which I must admit seems a little low for cuts of that size (but hey, I'm not a professional chef). It would certainly be pink, but not raw.
This is literally the most pleasant and calm I've ever seen Gordan
Don’t listen to critics. This guy knows his stuff 😉 . Just made this recipe for the first time today for Easter. Did everything exactly as shown. Realized that I forgot the turmeric- but the lamb turned out great anyway! Everyone at the table was raving about the juiciness and taste.
Thank you, Mr. Ramsey, for yet another simple to make masterpiece.
Gordon Ramsay in shorts is everything 😍
I love this guy
The man who always inspires me to push myself harder and better myself every day. Thank you Gordon 🙏
Thank you Chef Ramsay! I have been trying to make up my mind as to what to serve for Easter and I'm going to 'tweak' you recipe (diet restrictions) and go for it!
I will think kind and sweet thoughts of you when my family and I enjoy our Easter luncheon!
why do you all hate him soo much? I LOVE GORDON, HE IS A HONEST CHEFF WHO DOES NOT KNOW HOW TO BIT AROUND, I ADMIRE HIS GUTS, WHAT A NICE RECIPE GORDON :)
I love Gordon, he tells it like it is whether you like it or not,and I would rather hear the truth.
Patricia Treslove yes that's True, BTW, I love your surname.
+iranjackheelson Is sex the only thing you can think about
+iranjackheelson lame question! Also irrelevant.
Patricia Treslove xx
made the lamb with rosemary garlic and lime paste, wondered whether to make gravy, seen this and made the dressing with mustard and etc,,,, Smashing, served with roast tatties, carrots and broccoli too, ta gordon
"happy Easter!" priceless :)
the thing I am most amazed by is the cooking hack of slicing the ends of lemons off so that the seeds inthe center are not exposed. This way you don't have to cup your hand under the lemon to catch the seeds...
That is one delicious cutting board!
This comment was 7 years ago and doesn't have the recognition it should
8 years old now lol I agree
Like a boss
Great to see that there is possible to cook ANYTHING without garlic!!!!
I made it yesterday for my mum to carry it across the English channel back to Begium after her visit us during Christmas. She will be back to her home quite late so she doesn't need to worries about dinner for her husband. By quickly looking to this video, I didn't followed the all ingredients reciepe religiously as the idea came up few hour before she was leaving but did followed the main guideline. I hadn't got all what Gordon has so I need to be bit creative and implement what are really available in our kitchen. I marinated the lamb with cayan pepper, cinemon powder, black pepper, sea salt. I stead of using fenel seeds used cumin seeds, and corider seeds and used fresh rosmary sticking in the lamb. While tossing in the hot pan, I used chopped onions and tomatoes to get the natural sweetness simmer in to the meat before putting it in the owen for 1 hour. Took it out and slice the meat for mum and myselve to taste. She said Wow! he ( her husbad) is going to like it. I got the kick of cayan pepper fist after the aromas of those Eastern spices on the meat. I called back to her she said he love it and told her you'd better ask and learn from your daughter how to cook this lamb.:)
Big thank you for you Gordon.
Nice one Gordon! Now get outside and give them kids a slapping!
+michael buchanan wtf dude??that's a sick thing to say!
he does it not me
+michael buchanan actually you thought of it so kinda makes you the sick one. Especially as I'm sure Gordon does not do that. smh
ok john snow
+michael buchanan no he doesn't. you on the other hand.
Love the sound of squealing children in the background.
You like to make kids squeal?
Don't be crude.
I have owned a beautiful bluefront amazon parrot and
i'm willing to bet that is some kind of parrot is what you are hearing in the background :)
I like my lamb a bit more rare, but to his credit he didn’t do that god awful mint jelly.
gvsteady or it could be his 4 children
absolutely delicious, juicy and tender. my lamb leg was 5 lbs so it sat in the oven at 325F for 2.5 hours for well done. This was my first time cooking lamb and i am blown away.
I was going to say l love my meat well done. No blood but still tender.
This must be Gordon's summer home. It's not the same kitchen he cooks out of. Great vid!
cooking with a Rolex on his hand. nice.
I work on my car with mine on....which is why the pearl is gone from my Submariner..lol
Chef! We used you recipe on our first ever lamb meal and it was killer! We used rosemary instead of thyme and roasted in a covered magna-lite roaster. After letting it rest for an hour it was terrific!! Thank you!
Thank you so much for making our Easter meal something special
. Traditional Roast with a Moroccan twist if i may.
Thanks again
This dude is one of the best out there no matter what .. Love you Gordon
Wow! I tried the recipe today and it turned out amazing (to say at least). Thanks Chef Gordon.
Some people dont know that the red thing they were calling blood is the nutrients of the meat -.- and its fucking rare not raw.
...or medium rare.
Lamb is best either as medium rare steak or cooked a full three hours like a chuck pot roast. It is much more subtle and complex then beef but of a similar profile and mostly humanely raised unlike most meats.
He didn't rest it long enough hense all that juice on the cutting board
It isnt blood, its called myoglobin.
this dudes cooking is awesome thanks for sharing your recipes
i' m subbed to his channel. this is my favorite video so far. good editing.
Without doubt, the best omelette I've ever made. Tasted great.
LOOKS YUM! Love that hes in flip flops.
He's wearing flip flops! I love it!!! I love Gordon Ramsay.
Must be awesome having him as a relitive and cooking your holiday meals!
But wheres the lamb sauce??!
Alek Dembo I absolutely agree. He went to the trouble of making an amazing trestle, with onions and flavourings, and then have all that cooking lamb dripping beautiful fat and juices into it...
.. he could have then taken a good proportion of that onions and lamb fat and trestle mix, and whizzed it in a blender, and then passed it through a sieve. Then thickened it with some corn flour, and and a tiny bit of lamb gravy powder, and 200 ml of red wine for flavour and colour, add mint sauce, a tablespoon of demerara sugar, a tablespoon of white pepper, a good twist of black pepper, and finally cumin..
.. and you would have had an incredible lamb sauce to go with the lamb and potatoes.
I would have also made up some other fresh garden vegetables, including some bright baby carrots to add some different colour and texture, some small sprigs of cauliflower, some petit pois.
And on the side, perhaps a bit of salad and brioche - with Gordon's lime drizzle to go on the salad leaves and spring onions.
Oh my, now that sounds like MY Sunday lunch..!
Yum.
Clint Tapper Fuck off Clint.
Lol
@@RB747domme just here 6 months later to remind you to fuck off
@@nogingerfool1 in the spirit of Easter/Pascha, lets forgive Clint for being a twat.
I'll try this for Easter, but the video was a little disappointing ... he didn't call anybody a 'donkey' ... hahaha !
i have watched this video a hundred times over and it still amazes me...of course the cooking is brilliant bit the children and the ruckus in the background is what makes it in my opinion...love the holidays good on ya
Made it, loved it... impressed myself and my guests!
He is using Global knives!!!
you made me want to like lamb
I can just imagine how many guest he has over for the different holidays , me he wouldn’t be able to get me out his house
Made this tonight and it was good... The lime sauce really brings the flavor together in the end..... I was so surprised it would be that good since the admix of cinnamon, cloves at first made me wonder about how this could come together..... I made another lamb recipe from this RUclips which was okay, BUT this Lamb recipe is way above the traditional recipes you encounter here, and it is definitely a taste bud pleaser and the flavor just stays on the palate to satisfy......
did his kid record this on their phone?
+bjorn joseph Who cares ? Well, i guess you :))
So... How does one get an invite to Gordon Ramsay's Easter dinner?
David R Just ask him. Stranger things have happened
A Sunday big dinner rotation on this lamb. Amazing! Smells the whole house full of deliciousness! Great video!
This man is a true and honest chef
Gordon is the best cook in the world. without a doubt
And you're the most ignorant man in the world... without a doubt
more like Ferran Adrea, maybe Gordon is definitely one of the bests, and he is my favorite, there are better chefs out there
You completely ignore Gordon's mentor: Marco Pierre White.
bobby flay is better than him
I'm sorry but the best cooks in the entire world mastering the art of cooking from Asian to African dishes would have to be Jamie Oliver, filthy frank and Big cook little cook.
Gordon - FUCK OFF!!
So raw, I can still hear the lamb.
rubbish you speak
you dont know shit dog
chad pasalskyj Even if I was a dog, i wouldnt eat that raw.
try it dude, your missing out...
that was well under cooked and yes almost raw. Too much blood coming out of that for my liking
wow! I have always been impressed by chef Ramsey cooking.
Naughty Naughty Gordon. You didnt sear the Lamb! You reduced the heat of the pan and you braised it NAUGHTY GET OUT!! LOL
You should somehow delete these horrible ugly comments. That said, this recipe brought out a VERY raw lamb. I had to go to a 425 oven for 15 minutes and then turned it down to 350 for 30 minutes (having cooked it for an hour at 300 per your recipe) total of 1 hour 45 minutes. Wonderful at the end.
300 degrees celcius you spastic
I thought the same thing--but I figured he must be meaning centigrade, because Britain (alas) no longer uses Farenheit.
A great chef on a "Rolls Royce" of ovens, the LA CORNUE. With that said, I love how Chef Ramsay teaches how to make this classic dish, its really easy to follow!
To have a world class chef as a dad must be amazing.
yeah, and the amazed young'uns are staging a riot in the living room!
Nothing like a bit of raw lamb.
and all the blood of the lamb is not welldone cooked blood everywere at 6:14
That's not blood....read a book please.
no blood!!???? jajajajaajaja what is chef os trash!!!??
john maldonado www.todayifoundout.com/index.php/2010/04/the-red-juice-in-raw-red-meat-is-not-blood/
You don't want to cook your meat well-done. I mean are you fucking serious? Why would you ruin a perfectly fine meat like that?
john maldonado If you cook Lamb well-done, you should probably just eat something else.
Have to try this one!!! Thanks Gordon! My mouth has not stopped watering!!! Stunning!!
I just made this and it was delicious!!! Thank you!!!
Is that fucken lamb bleeding on the plate?? wtf???
no. that is proper
It's closer to raw than it is to being cooked, that's why.
+Gonken88 Its not blood lmfao
It's a protein which you need.
+bran diabo your reply makes no sense whatsoever. I said that it's closer to being raw than to being cooked, and that's why it's leaking juices. what the fuck does blood and proteins have to do with that?
+Gonken88 lmfao it was more like
Me informing original comment.
I just replied to yours.
That lamb looked like shit, not tender looking at all👎🏼
adam1983ish lol👍
adam1983ish ok then if u could walk into Ramsey's restaurants and u could walk back in the kitchen what would u tell him would u tell him that it looked bad and it wasn't tender looking at all or would u kiss is crumpet eating butt
adam1983ish because honestly I doubt that I would say what u just said
I cooked this for my family today and it was delicious. The spices were sublime with the meat. And the vinaigrette was the perfect complement. I added to the vegetables...Yukon gold potatoes. And roasted them altogether. I served the vegetables and lamb with arugula salad lightly tossed with lemon and then accented with the lovely vinaigrette that chef suggested. It was delicious!!! We drank a Levendi cab from California to accompany. Happy happy! Thank you for sharing, chef Ramsay.
I have next Friday free....can I come over for supper?
omg 8 years ago ......
Its amazing to watch Ramsay cook
Watching this delicious meal easter Sunday morning and then not having all the ingredients,all I bought is a leg of lamb,but it looks fab. Guess I will have to search onwards for more methods or recipes, but well done Gordon,and the lady helping.
I made this today for Christmas dinner...came out perfectly as a delicate lamb! Thank you Gordon..wish I could post a photo of the yumminess! Boneless leg of Lamb should be served JUST Like This if you appreciate this cut of beauty!
I love gordon ramsay. Its funny you can hear his kids laughing and playing In the background. Just a regular guy with incredible talent who knows how to capitalize on opportunity.
I'm just seeing this, great recipe... but I can do that in my sleep. What I like is the piece of hardware behind you!
the master at work...love him!
blows me away everytime!
Marvelous. Thanks so much for sharing this!
Straight to the point! I like this presentation.
This was such an amazingly easy recipe to pull off, and Chef Ramsey's directions were very easy. I didn't debone my piece, requiring about an extra 30 minutes. BTW, I found 10 minutes of carry over from 125 F took it to almost 145F, which is more medium than the medium rare I was looking for. My wife, who does our shopping and watches prices didn't hesitate after she saw it was grass fed NZ, and after having it, she's a fan now. I highly recommend pairing it with some fresh green veggies (pea pods & asparagus for us), but we eat mostly Paleo. It will help you from eating it all in a sitting or two!
Third time making this recipe! Family favorite. Thank you!!
Hello! I'm about to give a try tomorrow:-) can you tell me pls what kind of seasoning dis you use? Unfortunately I didn't understand what he said in the begining. 🙏
Looks awesome Gordy, love your work
I'm going to have to try this, it looks utterly delicious.
Seeing gordon cooking on his shorts and sandals is so endearing hahahahahaha
imagine being his cousin
every holiday getting beautiful foods perfectly prepared.
As usual, he's awesome. How could 1 person have possibly given this a thumbs down?
He makes it look so effortless
if he was served that sauce in kitchen nightmares, it'd look like the chef just blew his nose over the lamb...