@food Wishes, your link to the printable version "For the fully formatted, printable, written recipe" is pointed at your recent egg roll recipe not the barbacoa lamb
OMG, that looks incredible! I just cringe on looking at the price tag on a leg of lamb… Last time I looked it was out of my budget range. Note: link was for Easter Egg Roll
You had me nervous with the long pause after the first "around the outside"... Thought you weren't going to finish it for a min and i was starting to get antsy
"some say, spread the juices more evenly"... I can "say", having sliced my fair share of roasts too early, and flunked the whole thing miserably, that keeping the meat at rest, under foil, for 15 minutes, is THE game-changer, if you don't want almost raw meat, under the overcooked first inch 😢! The rub sounds a bit of a bomb, but the 2- day brining in the fridge is still a great idea !!! Thanks for your relentless support to cooking Real Food, Chef John, and happy Easter holiday !
I remember admiring your large stainless bowl... and in a thrift shop I found one. I love it. I love how much room I have to mix the ingredients. I always thank you when I use it. Get another big bowl, Chef John. you deserve it!!!
I've done something similar to this several times for Easter, but I marinated the lamb in olive oil and Balsamic vinegar with a tiny bit of brown sugar, and rubbed it with salt, pepper, and rosemary. The results were a lot like the results in this video. But now I want to try it with the Central-American flavors.
@@shaunhall284 hahaha!! Weak little dude. If that's the best you got then you're a sad little person. Look how easy you got reduced to making weak little insults. You're a weak little person.. hahaha!!!
Even though I am not religious, Easter remains one of my favorite holidays. The colors. Spring is neigh. Lots of candy! My mom always had two meats on offer for major holidays. “Two meats are a feast,” she’s say. Easter lunch was leg of lamb and a ham. (Yes, we were Episcopalian.) This recipe sounds spectacular. And, inexplicably, I may even forego my beloved mint jelly.
Yeah spring! Spring is starting early in Ohio this year. Made red wine braised leg of lamb with carrots, peas, and fresh mint last weekend. Amazing! Lamb is such a great meat.
@@shaunhall284 you're literally going to every single person's comment telling them to refer to your main comment. That would lead me (and probably most others) to believe that you feel like your opinion is more important than ours. Does that not kinda make sense? Do you see anyone else doing that?? How do you know who cooks what? How do you have some special gift to see who's lying or telling the truth in these comments? I've made several of chef John's recipes. Him and vincenzo's plate has drastically changed and shaped my culinary skills and understanding. Who are you to decide who's learned something from this man? I bet you can't even cook. I would bet anything on it that you have zero skills of any kind. No one with any true talents would act this way in a public forum. You have issues and your points are invalid. You're not thinking clearly..
This video showing up in my feed is a sign. Im going to San Diego this week and a place I want to go has barbacoa lamb fries. Clearly need these in my life
When you say "chilli powder" is that ground up chilli peppers, or a spice mix that one might use for the dish called 'chilli'? I'm from Australia where I'd normally assume the former, but I gather that for US authors it is usually the latter.
I tried to print this recipe, but the link goes to Chef John’s Easter Eggroll Recipe.I did find the Barbacoa lamb roast recipe on the website, but I’m still having issues printing it out. Not sure if it’s me or the link is bad.
For anyone else, apparently "Ray Davies" is a singer for a band name of "the Kinks." He is recognised by some today as "the god father of brit pop." Oh and as Jon said, he was shot in N'ola
@@ajchapeliere it's just a sad, lonely person that is *desperate* for any type of attention. 100+ comments all from the last couple videos shows the desperation. Imagine how much time it takes to respond to every comment. It's beyond pathetic.
Only two in my family will eat lamb. Absolutely going to make this scaled for a much smaller piece of lamb just for the third day sandwiches from the leftovers. If there are any.
Does anyone know if Chef John uses American Chilli Powder in this and other recipes, or the more common ground chilli powder, which of course if very much hotter.
hey chef john..i was asking several years ago on the one pot rice pudding if i can double the recipe..not sure if you even look at old questions on a older recipe.so I thought I would re ask here.thanks
Chef John you always “Give the people what they want” Just be careful, paranoia may destroy ya! Here it goes again!!! Sorry that was the little yellow man in my head typing that 😂
mouth watering !!! Yay to the around the outside, around the outside. And, I know it's lamb but at the very beginning of the video I thought it looked like ham. But wish it was the reverse then I could say, I know it's ham but it looks like lamb..rhymes better, haha. Putting sliced onion in water as a rinse is something I learned in Colombia from a basic, newbie cook but maybe all cooks in Colombia are pro? :) !
Impressive Recipe... Well Done Chef John! Mint Jelly and Lamb is one of my all time favorite combinations. Not sure if Mint Jelly will go well with this Barbacoa recipe but this dish is a definite must try.
Sometimes I’ll just toss all the barbacoa stuff together in a ninja/blender with the canned chipotles in adobo to save time. I’ve done it the full “proper” way and honestly could not tell the difference 😂. Love when you show people that there’s always a super easy way to get super good results (and most people like me will never taste the difference!) 😂 You also gave me some ideas for leftover Corned Beef 😉
Great idea, but who in the ever-loving Christ can afford a leg of lamb nowadays. This isn't a protein that your average person is going to have access to, unless they're on EBT.
That is 100% true. If I asked someone how they injured their wrist and the answer was "Stabbing lamb", I would either not believe them or ask some vert leading questions.
I'm sorry to say that I over-cooked a leg of lamb last week, but the cats loved it. I will do this for Easter in a couple of weeks. Thank you for the inspired recipe.
I usually don’t comment, but I really appreciate your video quality. Last episode I realized you NEVER run sponsored sections, thank you.
Food Wishes 17 years on RUclips , amazing keep going !!!
@@shaunhall284 Dude, where even is this comment and what about cooking videos on RUclips has you so enraged??
Every comment, on every cooking site you dog on their recipes... all over the internet is a complaint. Do you need a hug?
@@shaunhall284
@@shaunhall284 Where's this "main comment" at here? I wanna see what you have to say..
@@hihowareyou6629 dont think he even has one lol
I feel so called out for not having lamb stock. 😭😂
Chef John brought back "around the outside, around the outside, around the outside" and I'm here for it!
i laughed soo hard when he said it! i was thinking the same exact thing! instantly went to the comments. hahaha love it!
Stabbed a Lamb is playing the Mercury Lounge this weekend.
"Woah black betty, stab a lamb!"
1:32 Legolamb is my favourite Lord of the Rings character.
*Lord of the Beans (Veggietales)
Lamb is delicious 😋
@food Wishes, your link to the printable version "For the fully formatted, printable, written recipe" is pointed at your recent egg roll recipe not the barbacoa lamb
That big pause at 4:45 made me worried he wouldn't say it the other two times
😄💫💫💫
It never ceases to get me.
That first "Around the outside..." with the pause, always has me thinking "Is he, or isn't he...."
Will do for Easter, thanks again Chef John!
I sincerely appreciate your sharing this recipe.
Nothing as tasty as lamb gravy a d lamb sandwiches. ❤
OMG, that looks incredible! I just cringe on looking at the price tag on a leg of lamb… Last time I looked it was out of my budget range. Note: link was for Easter Egg Roll
Looks delicious, Thank you John.
Happy Easter!
You had me nervous with the long pause after the first "around the outside"... Thought you weren't going to finish it for a min and i was starting to get antsy
Your "hand mixer" reference had me in stitches 😂😂😂😂 you Sir are a certified Hoot!
Small things amuse small minds
@@Legal_Sweetie333 so edgy
This looks awesome.
"some say, spread the juices more evenly"... I can "say", having sliced my fair share of roasts too early, and flunked the whole thing miserably, that keeping the meat at rest, under foil, for 15 minutes, is THE game-changer, if you don't want almost raw meat, under the overcooked first inch 😢! The rub sounds a bit of a bomb, but the 2- day brining in the fridge is still a great idea !!! Thanks for your relentless support to cooking Real Food, Chef John, and happy Easter holiday !
I remember admiring your large stainless bowl... and in a thrift shop I found one. I love it. I love how much room I have to mix the ingredients. I always thank you when I use it. Get another big bowl, Chef John. you deserve it!!!
Looks like someone got banned because I don't see any of their troll posts anymore
the link in the description is for Easter Egg Rolls
I've done something similar to this several times for Easter, but I marinated the lamb in olive oil and Balsamic vinegar with a tiny bit of brown sugar, and rubbed it with salt, pepper, and rosemary. The results were a lot like the results in this video. But now I want to try it with the Central-American flavors.
@@shaunhall284come on! Engage with me! I love narcissism and other aspds! Delusions are so fun to make fun of. so hit me up, bro.
@@shaunhall284 hahaha!! Weak little dude. If that's the best you got then you're a sad little person. Look how easy you got reduced to making weak little insults. You're a weak little person.. hahaha!!!
Bought my lamb. About to put on the marinade for a perfect lamb roast on Easter. Cannot wait!!!
I wonder how many metal bowls will be shipped to his house.
I was going to say we need a G Fund page to get Chef John a new bowl. Teehee.
Lemon garlic Worcestershire sauce the best
you could lamb stock if you have it...but you don't .. cracked me up
Even though I am not religious, Easter remains one of my favorite holidays. The colors. Spring is neigh. Lots of candy! My mom always had two meats on offer for major holidays. “Two meats are a feast,” she’s say. Easter lunch was leg of lamb and a ham. (Yes, we were Episcopalian.) This recipe sounds spectacular. And, inexplicably, I may even forego my beloved mint jelly.
Flipping heck that looks delicious.
@@shaunhall284
The *world* DOESN'T care of your existence much, much less of your worthless opinion and poor taste..
I DO care about your existence. Ignore the online trolls. This does look very delicious.
The link takes you to the recipe for the Easter Egg Rolls.
@@LeesaDeAndreaYou can find it under the second All Recipes link under the Entrees tab
Hi Chef John will this rotisserie well.?...and for how long.?.thanks and GOD BLESS
@foodwishes you have wrong link there for the recipe.
Needed this four days ago. Found a small version of this lamb at the market. Did my regular roast but this looks so much better. Next time!
Yeah spring! Spring is starting early in Ohio this year. Made red wine braised leg of lamb with carrots, peas, and fresh mint last weekend. Amazing! Lamb is such a great meat.
@@shaunhall284 Shut up stupid. You are exactly what you loathe.
@@shaunhall284bro you're strange.. where is this "main comment" and how is it more important than any other person's comment?
@@shaunhall284 you're literally going to every single person's comment telling them to refer to your main comment. That would lead me (and probably most others) to believe that you feel like your opinion is more important than ours. Does that not kinda make sense? Do you see anyone else doing that?? How do you know who cooks what? How do you have some special gift to see who's lying or telling the truth in these comments? I've made several of chef John's recipes. Him and vincenzo's plate has drastically changed and shaped my culinary skills and understanding. Who are you to decide who's learned something from this man? I bet you can't even cook. I would bet anything on it that you have zero skills of any kind. No one with any true talents would act this way in a public forum. You have issues and your points are invalid. You're not thinking clearly..
@@shaunhall284 everyone is nobody and you're no exception. Nice emotional, irrational response.
What? No cayenne? Or did I miss it?🤣
OMG. Never watch these videos when the butchers are closed... Wonderful lamb, I will do this next weekend.
I actually have lamb stock in my freezer.
Are you 100% sure of that? Chef John might have emptied it out
it looked nice sliced with the veggies, but the taco is definitely the way to go!
This video showing up in my feed is a sign. Im going to San Diego this week and a place I want to go has barbacoa lamb fries. Clearly need these in my life
When you say "chilli powder" is that ground up chilli peppers, or a spice mix that one might use for the dish called 'chilli'?
I'm from Australia where I'd normally assume the former, but I gather that for US authors it is usually the latter.
Dear Chef John, I cooked this recipe and I absolutely loved it! Thank you!
I tried to print this recipe, but the link goes to Chef John’s Easter Eggroll Recipe.I did find the Barbacoa lamb roast recipe on the website, but I’m still having issues printing it out. Not sure if it’s me or the link is bad.
For anyone else, apparently "Ray Davies" is a singer for a band name of "the Kinks." He is recognised by some today as "the god father of brit pop." Oh and as Jon said, he was shot in N'ola
How long until the weirdo @Shaunhall284 starts responding to every comment?
They've already started...
He got me. But he didn’t “get” me.
@@riocaz LOL! What a pathetic little child. What time does the Jr High let kids out for the day?
Are they a fixture here? I certainly hope not, because they seem to think that being a bigot is acceptable behavior...
@@ajchapeliere it's just a sad, lonely person that is *desperate* for any type of attention. 100+ comments all from the last couple videos shows the desperation. Imagine how much time it takes to respond to every comment. It's beyond pathetic.
I can’t imagine that any of the rub flavor penetrates deeper than a quarter inch, leaving 80% of the lamb basically unseasoned?
Only two in my family will eat lamb. Absolutely going to make this scaled for a much smaller piece of lamb just for the third day sandwiches from the leftovers. If there are any.
Nothing like cooking that yummy looking lard on the day some peoples Lard "came back to life."
Does anyone know if Chef John uses American Chilli Powder in this and other recipes, or the more common ground chilli powder, which of course if very much hotter.
this is what i love about this channel, fame hasn't gone to your head to buy expensive luxury items for your channel like another large bowl 😅
hey chef john..i was asking several years ago on the one pot rice pudding if i can double the recipe..not sure if you even look at old questions on a older recipe.so I thought I would re ask here.thanks
Hey Chef Jonny!!! The link you gave for the recipe is for the Easter Egg Rolls< Thanx for both
I'm making this for Passover.
Looks awesome. However, your recipe link is for your Easter egg rolls. :)
Would the marinating and cooking time be the same for a boneless lamb leg ? Could someone please respond ?
Yeah, I just hit the like button before I even watch 😂! I saw the word taco 🌮!
Whoops! The link in the description is for Easter Egg Rolls.
Thanks for the recipe (and all others)! Please correct the link to the written recipe.
I would use wine before I would use chicken stock with lamb.
I made this for Easter today 😅 omg amazing!! Thank you 😊
That's what it's all about!
Can you do this recipe with a Pork roast. not a big fan of lamb.
Chef John you always “Give the people what they want” Just be careful, paranoia may destroy ya! Here it goes again!!! Sorry that was the little yellow man in my head typing that 😂
@@shaunhall284just because I want to, I must point out that you are a fool. Shut up.
@shaunhall284 and who are you?
The link to the recipe is pointing to Easter egg recipe instead of barbacoa.
The link is for egg rolls, not for easter lamb. Just FYI
How did you know I didn’t have Lamb Stock?? 😅
Might try this with beef.
I saw the words Baboon Spiced but alas!
Mmm tasty 😋 thanks 🙏 👍❤❤
mouth watering !!! Yay to the around the outside, around the outside. And, I know it's lamb but at the very beginning of the video I thought it looked like ham. But wish it was the reverse then I could say, I know it's ham but it looks like lamb..rhymes better, haha. Putting sliced onion in water as a rinse is something I learned in Colombia from a basic, newbie cook but maybe all cooks in Colombia are pro? :) !
Should have done goat to freak people out. Yum yum.
+1 for the Ray Davies mention!!!!! You are a well respected chef about town!
Love the Eminem reference!
Impressive Recipe... Well Done Chef John! Mint Jelly and Lamb is one of my all time favorite combinations. Not sure if Mint Jelly will go well with this Barbacoa recipe but this dish is a definite must try.
Sometimes I’ll just toss all the barbacoa stuff together in a ninja/blender with the canned chipotles in adobo to save time. I’ve done it the full “proper” way and honestly could not tell the difference 😂. Love when you show people that there’s always a super easy way to get super good results (and most people like me will never taste the difference!) 😂 You also gave me some ideas for leftover Corned Beef 😉
Yum
"Stabbing lamb." Is that a euphemism?
Great idea, but who in the ever-loving Christ can afford a leg of lamb nowadays. This isn't a protein that your average person is going to have access to, unless they're on EBT.
I actually DO have lamb stock! Been keeping it in the freezer for something worthwhile-and this is it!!
Thanks as always, Chef John!
New Easter dinner. Excellent w watermelon, cuke, mint, feta salad. Looking forward to tacos tomorrow!
2 plating suggestions, and he shows eating all of the second one, juices dripping onto the plate!
[tummy grumbling]
"If you wanted, you could use lamb stock if you have it, but you don't."
Finally, a youtube chef that understands the common man.
oh my...salivating
That is 100% true.
If I asked someone how they injured their wrist and the answer was "Stabbing lamb", I would either not believe them or ask some vert leading questions.
Looks fantastic. However with all the slashing and stabbing and the silence of the lamb, I expected a Hannibal Lector reference.
My food wish:
Gyro soup. Not lemon. Not rice... GYRO soup!
Hi
I love lamb roasted with salt salt, pepper and garlic, but this spice marinade sounds yummy. I will definitely give this a try soon. :)
yuummmmmm
Lol link for recipe is the Easter egg rolls.
I'm sorry to say that I over-cooked a leg of lamb last week, but the cats loved it. I will do this for Easter in a couple of weeks. Thank you for the inspired recipe.
I wonder if this method can be used for deer 👌
I had to change my shirt after watching this video. Next time I'll put on a bib.
Oops, link takes you to egg rolls.🙁
I thought most Americans didn't like lamb lol, I love it, but it's super popular here
The link is to Easter Egg Rolls, not this recipe. I really want to make this. -Thanks
That looks glorious!!!!
And? @@shaunhall284
I'm disappointed! No cayenne?!? You wound me, Sir.
That lamb is perfection! It made me think of sliders with tzatziki and roasted onions.
"Water evaporates, but not flavor"
I enjoy your videos so much! Used to cook turkey your way, and everyone was loving it.
I get far too much joy from hearing "around the outside, around the outside" pop up in a video.