Obi you beautiful bastard! Just made this for dinner and it was the most tender and fragrant lamb we've ever had. Permanent rotation at our house now. Thanks!
Just made your recipe, and it was out of this world. I used lamb shanks (3.3 lbs) and reduced the proportion of marinade. Instead of a roasting pan, I used a Dutch oven and put onions under the lamb. I removed the lamb after 2.5 hours in the oven, and the onions caramelized under the lamb. Setting the shanks aside, I used a wooden spoon to smash the onions/lamb drippings into a sauce. The resulting sauce was sweet from the caramelized onions and very rich and savory from the lamb drippings. I didn’t use the sauce to roast the vegetables, opting instead just to roast the veggies with salt, pepper, and olive oil. I used the sauce as a dip for the lamb and veggies, and it was delicious. If you make this recipe, be sure to put onions under your lamb. Thank you for the inspiration - keep up the videos!
Thank you for the comprehensive write up, it sure sounds delicious! Lamb shanks are a great alternative and of course a Dutch oven is a great way to cook this recipe. The onions is also a good idea, my mother in law does that sometimes with the legs and it is spectacular. Very glad you enjoyed this and I hope you try out a few more of these recipes!
I made this for my family and it was unbelievable. Definitely the best lamb I've ever cooked and it was so little work to do. I will for sure be making this many times in the future whenever there is a big celebration.
I've been linked to your channel a few times through reddit and I'm always impressed with the way you thoroughly explain the recipe and document the process from multiple angles. You've earned a new subscriber and I'm definitely making this dish ASAP. Thank you!
Thank you, I appreciate you checking the channel out. My goal is to document my culinary heritage as much as possible, so new cooks can find it easier to make. I hope you try some of the other dishes as well and that you enjoy the food!
I'm so blessed to have stumbled on your channel, man! I am a cooking enthusiast for Middle Eastern (especially Egyptian dishes), and your channel is a wealth of awesome, meticulous recipes! Keep on rocking brother!
I absolutely love your channel. I enjoy middle eastern cooking and you manage to create easy how-to steps that also the only channel that provides ingredients that are actually easy to find anywhere
You always impress me, Obi! During the intro, I thought to myself, "This will be fun to learn but I would never ever make it." By the end I was totally convinced and excited to give it a try!!
I LOVE your resourceful tips to adjust the recipe for the available tools one has. Few chefs do this. You're recipes are simple, straightforward and practical...and VERY GOOD. It is like a lesson on the method and not just a simple recipe with a lot of useless fluff talk. THANK YOU@!
Oh wow, three times is amazing. I love doing this just because the flavour is simply amazing! I've never had shuwa, but if it tastes like this then I'm sure I'd love it. Thanks for trying it. Send me some photos sometime!
Thank you, that's exactly what I hope to achieve. Some of the dishes are complex, but I try list all the details to make it easier and less intimidating. Hope you try some out and I wish you great success in them!
No problem at all, even the onion alone is great! My mother in law cooks the veg under the meat for the full time, but doing it this way gives you more control on the final doneness.
Thank you I did that yesterday and was delicious. I rarely cook (very occasionally), my wife was surprised that I managed to make such exciting meal. You explain it so well even the novis can follow.
I’m searching the internet for an interesting recipe for my leg of lamb and this one sounds delicious. I think I’m going to give it a go. Thanks for making it look so easy.
Looks great, roast lamb leg or shoulder is my go to dinner party dish but I normally make a classic French style with rosemary, anchovy and caper rub and browning the meat before instead of marinading. Will try this recipe once I can have guests round again!
For everyone who eats lamb for the first: the most important thing is, if the meat is fresh. If it is fresh, then lamb is the most tender, most delicious meat you can ever eat, but if it is not due to being defrosted like other types of meat or something, it will have a nasty, disgusting aroma that will leave you traumatized I swear.
Hi Obi, I tried a similar dish but I used a hell a lot of garlic and rosemary since in Guatemala goat is quite difficult to get but when is fresh the smell isn`t that strong but still you can smell it, This recipe sounds delicious, gonna give it a try once again.
I love your videos my friend. I just subscribed. Perhaps one day, I'd like to meet you. My Egyptian uncle introduced me to the wonderful world of middle eastern cuisine. Thank you for posting this.
I made this for new year and highly recommend! It's every bit as delicious as it looks plus it's pretty easy to make. Are you supposed to leave the lamb tightly wrapped the whole time? When I went to deglaze the roasting pan at the 2 hour mark there was a lot of liquid broth instead of browned bits at the bottom. The veggies turned out great but any tips?
Thank you for making it, I'd love to see photos if you took any! Yes it's left wrapped tightly until about 15-30m before you are going to remove it, that way the moisture is retained in the lamb. Sometimes there will be drippings and sometimes there will be broth, I think it just depends on how tight the foil was and your oven pan. You clearly did a very good job wrapping it! Thank you for trusting me with your new year's dinner!
Definitely will try this one, but subbed with mutton/goat (they said its more gamey than NZ/EU lamb, but i dunno the lamb taste in egypt). Btw according to guga food experiment, its the onion juice that tenderize the meat
I am making lamb shoulder today. But unfortunately don't have time for 12 hour marinate. But I will be doing the veggies the way you showed with the gravy.
I made this over the weekend, and the greatest surprise was the onion marinade. I can't exactly put my finger on it, but it did something that other marinades don't do. Maybe it tweaks a bit the aromas (sulfur compounds against lamb smell?), maybe it gives some sugars, but I'll be trying this kind of marinade again. I cooked the shoulder (I had a shoulder + the neck) on the barbecue instead of the oven, so I got on top of it some lovely smokey smell. Didn't have time to bring it to full "pulled pork" softness, but it turned out juicy, tender, and tasty.
in the video he removed the onion marinade and cooked the lamb without it but do you have any tips on what to do with the leftover onion marinade?? surely it is useable
I see the minimum marinade time a lot, is there a maximum marinade time? I don't mind marinading for along time but want to know when it's overkill. Thanks, I can't wait to try your recipes! (Also love your Reddit posts including the history of the dish as well!)
With most marinades there really isn't a maximum and that's because within about 12 hours any sort of chemical reaction or exchange of salt/liquids would have come to equilibrium. I don't think 12 from 24 hours will make a difference, the only thing stopping you from doing that is the freshness of the meat.
You can of course use a smoker, but I feel the smoke flavor might overpower the flavor of the lamb here. I'd recommend trying it out in the oven first then maybe consider using a smoker the next time around.
Looks amazing! If you're taking requests or looking for ideas: Would love to see you take on "Kafta bi-siniyyeh", "Fassoulia", and homemade Za'atar Mana'eesh! :)
Thank you, I recently did a Bazella video, which is pretty much the same recipe for Fassoulia. I'll definitely look into the others soon! Thanks for the suggestions
Question: Is the tenderness a result mostly of the long cooking time or being marinated? (or both)?. I do a leg of lamb similarly but only marinate for about an hour, start to cook with the marinade on it, them 'rinse' it off with basting.
Both, the onions contain an enzyme which helps soften the protein fibers. The long cooking time then denatures them and softens the meat further. This technique can really be adjusted for any spices, the onion just makes a great marinade base. Try it with chicken first if you want, I do this for the chicken and potato casserole (video was a few weeks back).
@@MiddleEats thanks...I knew certain fruits (i.e papaya) tenderized meat, but was unaware that onions did the same thing. That would explain the change in color after marinading. as the proteins are starting to denature.
Probably equally as delicious. My one question would be if the rendered lamb fat would make it taste gamier than usual. There's only one way to find out I guess!
Can I cook the vegetables under the lamb at 2 hour mark? Also, I know this is middle eastern lamb but will this give similar texture and taste to 12 hour roasted lamb? Considering the marination here is for 12 hours?
I haven't tried it myself, however a lot of countries in the Arabian gulf use pressure cookers when cooking lamb. It's a technique that most closely relates madfoon "buried" cooking, where food is cooked in a hot coal lined pit, that is buried in sand.
Just cooked a little too long. Should have turned it off 1.5 hrs before. And let finish cooking in the stove with residual heat. Needs to have a touch of pink in the center.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Obi you beautiful bastard! Just made this for dinner and it was the most tender and fragrant lamb we've ever had. Permanent rotation at our house now. Thanks!
Just made your recipe, and it was out of this world.
I used lamb shanks (3.3 lbs) and reduced the proportion of marinade. Instead of a roasting pan, I used a Dutch oven and put onions under the lamb.
I removed the lamb after 2.5 hours in the oven, and the onions caramelized under the lamb. Setting the shanks aside, I used a wooden spoon to smash the onions/lamb drippings into a sauce. The resulting sauce was sweet from the caramelized onions and very rich and savory from the lamb drippings.
I didn’t use the sauce to roast the vegetables, opting instead just to roast the veggies with salt, pepper, and olive oil. I used the sauce as a dip for the lamb and veggies, and it was delicious.
If you make this recipe, be sure to put onions under your lamb. Thank you for the inspiration - keep up the videos!
Thank you for the comprehensive write up, it sure sounds delicious! Lamb shanks are a great alternative and of course a Dutch oven is a great way to cook this recipe. The onions is also a good idea, my mother in law does that sometimes with the legs and it is spectacular.
Very glad you enjoyed this and I hope you try out a few more of these recipes!
I made this for my family and it was unbelievable. Definitely the best lamb I've ever cooked and it was so little work to do. I will for sure be making this many times in the future whenever there is a big celebration.
made this for xmas last year. back to do it again. it's a perfect dish for special occasions.
Gracias por compartir esta deliciosa receta me gusta aprender de su gastronomia .
I've been linked to your channel a few times through reddit and I'm always impressed with the way you thoroughly explain the recipe and document the process from multiple angles. You've earned a new subscriber and I'm definitely making this dish ASAP. Thank you!
Thank you, I appreciate you checking the channel out. My goal is to document my culinary heritage as much as possible, so new cooks can find it easier to make. I hope you try some of the other dishes as well and that you enjoy the food!
I'm so blessed to have stumbled on your channel, man! I am a cooking enthusiast for Middle Eastern (especially Egyptian dishes), and your channel is a wealth of awesome, meticulous recipes! Keep on rocking brother!
Thanks Osamah! Likewise I'm a cooking enthusiast, and I want to share all the great recipes that we develop with everyone. Hope you try some!
I absolutely love your channel. I enjoy middle eastern cooking and you manage to create easy how-to steps that also the only channel that provides ingredients that are actually easy to find anywhere
You always impress me, Obi! During the intro, I thought to myself, "This will be fun to learn but I would never ever make it." By the end I was totally convinced and excited to give it a try!!
Thank you, I really appreciate it. I'm sure you'll do great and it will come out perfectly!
I LOVE your resourceful tips to adjust the recipe for the available tools one has. Few chefs do this. You're recipes are simple, straightforward and practical...and VERY GOOD. It is like a lesson on the method and not just a simple recipe with a lot of useless fluff talk. THANK YOU@!
No problem, glad you find it useful
Fantastic recipe - we did it three times and it was always awesome. Excellent and simple recipe. I come out very similar to shuwa from Oman.
Oh wow, three times is amazing. I love doing this just because the flavour is simply amazing! I've never had shuwa, but if it tastes like this then I'm sure I'd love it. Thanks for trying it. Send me some photos sometime!
New subscriber letting you know that I’m excited to learn from your specialty. You are very thorough which helps a newbie like me.
Thank you, that's exactly what I hope to achieve. Some of the dishes are complex, but I try list all the details to make it easier and less intimidating. Hope you try some out and I wish you great success in them!
I'm excited to try out the blitzed onion/stock technology on some veg. Thanks for all your hard work Obi.
No problem at all, even the onion alone is great! My mother in law cooks the veg under the meat for the full time, but doing it this way gives you more control on the final doneness.
Thank you
I did that yesterday and was delicious. I rarely cook (very occasionally), my wife was surprised that I managed to make such exciting meal. You explain it so well even the novis can follow.
So glad i found you from Reddit
Your videos are wonderful
Thank you!
I plan on making this recipe for Thanksgiving here in the United States. Looking forward to enjoying this with my family. Thank you!
I’m searching the internet for an interesting recipe for my leg of lamb and this one sounds delicious. I think I’m going to give it a go. Thanks for making it look so easy.
Delightful my friend!!! Please keep them coming! Could you show us a recipe for duck next?
Thank you. I'll add it to my to do list. Thanks for the suggestion.
@@MiddleEats Wow what an honor! Thank you for putting out great content like this! Cheers
For the record, you cook better than my own Egyptian family!
Haha well, it's your time to shine then. Just don't tell them where you got the recipes.
This sounds so lovely. I will try it this Christmas. Thanks
Looks great, roast lamb leg or shoulder is my go to dinner party dish but I normally make a classic French style with rosemary, anchovy and caper rub and browning the meat before instead of marinading. Will try this recipe once I can have guests round again!
Thank you, that sounds really interesting. I've had rare lamb before and it was nice, but I much prefer the slow cooked roasts.
I have never eaten lamb before, this looks really good!
Oh you should, it is absolutely delicious. It's closest to goat in terms of flavor, and a bit similar to Venison (albeit fattier and less gamey).
For everyone who eats lamb for the first: the most important thing is, if the meat is fresh. If it is fresh, then lamb is the most tender, most delicious meat you can ever eat, but if it is not due to being defrosted like other types of meat or something, it will have a nasty, disgusting aroma that will leave you traumatized I swear.
This looks absolutely gorgeous!!!! I will try it myself; Thanks a lot for! :)
I found your recipes on Reddit and came here to support you as thanks. Wonderful recipes!
Thank you, I really appreciate it. Hope you try some of them out!
Using meat juice to roast potatoes is completely new . It will be exciting. Thanks
My family loves lamb, I hope to make this for Christmas! Love your channel.
Amazing, I hope it turns out lovely! Thank you!
New sub here, my goodness does that look exceptional. Can't wait to work my way through your back catalogue!
Thank you, do let me know how you find the dishes
Keep up the amazing work obi
Thank you KING
Wow, this looks amazing, cheers Obi!
Thank you, hope you give it a try!
10sec in and I’m sold..... and a little hungry
Thanks and sorry! Hope you try this out!
Amazing video as always
Thank you!
I made this with your pita and the 2 sauces. Highly recommend!!!!!
I'm so excited to cook this for my loved ones! It looks fantastic
This looks wonderful. I am going to use your recipe and cook a lamb shoulder right away. Just found your channel and am so enjoying it.
Amazing recipe as always! And I can tell you've been working on your voiceover pacing, great job dude :)
Thank you, I was also extremely tired when recording this 🤣🤣
Could you suggest accompaniments for this gorgeous dish please? Apart from the baked veggies , anything else?
Gorgeous! I really enjoyed your techniques here. Very helpful, thank you for such a delicious looking lamb dish ❤️😍
Thank you, I hope you give this one a try!
This looks absolutely delicious
Thank you, it really is
Hi Obi, I tried a similar dish but I used a hell a lot of garlic and rosemary since in Guatemala goat is quite difficult to get but when is fresh the smell isn`t that strong but still you can smell it, This recipe sounds delicious, gonna give it a try once again.
"A milkshake you wouldn't want to drink"... I'm gonna start using that.
Haha, well it looked delicious, but stunk to high hell
I love your videos my friend. I just subscribed. Perhaps one day, I'd like to meet you. My Egyptian uncle introduced me to the wonderful world of middle eastern cuisine. Thank you for posting this.
I'm impressed, I will try this for sure
I made this for new year and highly recommend! It's every bit as delicious as it looks plus it's pretty easy to make. Are you supposed to leave the lamb tightly wrapped the whole time? When I went to deglaze the roasting pan at the 2 hour mark there was a lot of liquid broth instead of browned bits at the bottom. The veggies turned out great but any tips?
Thank you for making it, I'd love to see photos if you took any! Yes it's left wrapped tightly until about 15-30m before you are going to remove it, that way the moisture is retained in the lamb. Sometimes there will be drippings and sometimes there will be broth, I think it just depends on how tight the foil was and your oven pan. You clearly did a very good job wrapping it!
Thank you for trusting me with your new year's dinner!
Ma sha Allah too delecious
I’m so excited always to learn from your specialty your making my weekend perfect !!! much Love :)
Now this is epic.
Thanks
You are a star Obi!!
You the man, Obi. Loving your vids. Keep doing it.
Definitely will try this one, but subbed with mutton/goat (they said its more gamey than NZ/EU lamb, but i dunno the lamb taste in egypt).
Btw according to guga food experiment, its the onion juice that tenderize the meat
Awesome excited to cook this tomorrow
Amazing, send me some photos on Instagram!
@@MiddleEats Didn't get an photo, but was very happy with how it turned out. Thanks man :)
No problem, glad to hear you liked it. It's definitely one of my favourite foods!
Ma sha Allah akhi, I'm subscribing you keep up with those hearty recipes
Hello Obi I hope you are having a good day, thank you for the video
Thank you, much better now that I've slept. Nor sure if it came across how tired I was in that video.
I come from reddit obediee. Love this video. Thank you.
Thank you for checking it out, glad you enjoyed it!
I am making lamb shoulder today. But unfortunately don't have time for 12 hour marinate.
But I will be doing the veggies the way you showed with the gravy.
Hello,I did this today, it's sooooooooooo niceeee!! Thank you for the recipe. Keep it up🙏
Glad you liked it!!
Thank you-- amazing recipie. ❤
I made this over the weekend, and the greatest surprise was the onion marinade. I can't exactly put my finger on it, but it did something that other marinades don't do. Maybe it tweaks a bit the aromas (sulfur compounds against lamb smell?), maybe it gives some sugars, but I'll be trying this kind of marinade again. I cooked the shoulder (I had a shoulder + the neck) on the barbecue instead of the oven, so I got on top of it some lovely smokey smell. Didn't have time to bring it to full "pulled pork" softness, but it turned out juicy, tender, and tasty.
in the video he removed the onion marinade and cooked the lamb without it but do you have any tips on what to do with the leftover onion marinade?? surely it is useable
Hi im new i made this just how you did and it was so beautiful thankyou
Perfect. Shukran 🙏🏿
Another fantastic lamb recipe!
I see the minimum marinade time a lot, is there a maximum marinade time? I don't mind marinading for along time but want to know when it's overkill. Thanks, I can't wait to try your recipes! (Also love your Reddit posts including the history of the dish as well!)
With most marinades there really isn't a maximum and that's because within about 12 hours any sort of chemical reaction or exchange of salt/liquids would have come to equilibrium. I don't think 12 from 24 hours will make a difference, the only thing stopping you from doing that is the freshness of the meat.
Brilliant! Will try it.
I LOVE leg of lamb!
I really want to try this!
Your recipes r superb !!!
This looks amazing! Would you recommend using a smoker?
You can of course use a smoker, but I feel the smoke flavor might overpower the flavor of the lamb here. I'd recommend trying it out in the oven first then maybe consider using a smoker the next time around.
Looks amazing!
If you're taking requests or looking for ideas: Would love to see you take on "Kafta bi-siniyyeh", "Fassoulia", and homemade Za'atar Mana'eesh! :)
Thank you, I recently did a Bazella video, which is pretty much the same recipe for Fassoulia. I'll definitely look into the others soon! Thanks for the suggestions
@@MiddleEats oh that makes sense on the Fassoulia! Thanks, looking forward to it!
No problem, just substitute the peas and carrots for sliced green beans. It will turn out great!
That looks incredible
This looks delicious. How many people can one leg feed?
Depends if it's by itself. Just a lamb shoulder can feed 4-6 if there are other proteins then maybe 8
Do you have a restaurant or plan on starting one? I would love to visit if so.
No, maybe one day in the future. I'd probably start with private dining parties first.
@@MiddleEats Love your videos either way. Im going to make this one this weekend. Thanks internet friend.
Cheers, do send me some photos. I'd love to see how it turns out
niiice! gonna try this marinade
Thanks, it really is a simple but effective marinade. It works well on tougher poultry too!
Hiya Obi! Thank you for the fab content :)
Can I ask how this can be adapted for a slow cooker rather than oven?
Will it be as good?
Beautiful! K.
You are awesome dude 👌
Thanks
Question: Is the tenderness a result mostly of the long cooking time or being marinated? (or both)?. I do a leg of lamb similarly but only marinate for about an hour, start to cook with the marinade on it, them 'rinse' it off with basting.
Both, the onions contain an enzyme which helps soften the protein fibers. The long cooking time then denatures them and softens the meat further. This technique can really be adjusted for any spices, the onion just makes a great marinade base. Try it with chicken first if you want, I do this for the chicken and potato casserole (video was a few weeks back).
@@MiddleEats thanks...I knew certain fruits (i.e papaya) tenderized meat, but was unaware that onions did the same thing. That would explain the change in color after marinading. as the proteins are starting to denature.
Indeed, there's even a Japanese method of cooking steak where it gets marinated in onion. Supposed to be so tender you can cut it with a spoon.
@@MiddleEats well, I am going to try it YOUR way...and I appreciate that you have taken the time to respond.
No problem David, I'm sure you'll really like it, the meat turns out very tender and flavorful. Thanks for trying it out!
Hey Obi, would the exact same method work indirect on a kettle BBQ?
I wonder how this would taste if cooked sous vide and browned in the oven or with a torch.
Probably equally as delicious. My one question would be if the rendered lamb fat would make it taste gamier than usual. There's only one way to find out I guess!
Can I cook the vegetables under the lamb at 2 hour mark? Also, I know this is middle eastern lamb but will this give similar texture and taste to 12 hour roasted lamb? Considering the marination here is for 12 hours?
I like to use a leg of lamb that has been deboned and rolled. It’s easier to carve. I have ag had the me first met mg lamb shoulder.
Can we add yoghurt to the marinate
Do you have an aubergine dish
How about putting the vegetables into the roasting tray instead?
Yes it's definitely possible and we do it sometimes, but they can get a bit overcooked.
How long do you preheat the oven for?
I rarely get to eat lamb since my wife doesn't like it. I'm going to make this and eat it myself
😛 Hungry now...
Haha, I have plenty of leftovers
This looks like a fire recipe to adapt to a pressure cooker -> high heat crusting technique. Have you ever tried such a thing?
I haven't tried it myself, however a lot of countries in the Arabian gulf use pressure cookers when cooking lamb. It's a technique that most closely relates madfoon "buried" cooking, where food is cooked in a hot coal lined pit, that is buried in sand.
What temperature is the oven?
I wish lamb was more widespread in American grocery stores.
1000 3afya!
Thank you!
Plz where is Um ali recipient
180C in a fan oven?
Yes 180c with fan.
I’ll be sure to send you some photo’s as soon as it’s done انشاء الله.
Amazing, hope it turns out well!
@@MiddleEats انشاء الله 🤲🏼
@zoondeab check there kashmiri Recepies too and enjoy them
Monster
Onion liked this video
that's a lotta onion
It is, but it all gets left out. It imparts a flavor on the meat but it isn't an overpowering flavor at all. I promise it's good!
Onions are never enough
👍👍👍👍👍
Pls give English subtitle in capital letters
Just cooked a little too long. Should have turned it off 1.5 hrs before. And let finish cooking in the stove with residual heat. Needs to have a touch of pink in the center.
.5 hrs less cooking time.