think its first time i see someone on yt making rice with vermicelli and thought only we did it like that with sliced roasted almonds too with our med background,, and the pine nuts for sure,,nice job with everything
So this ended up being one of the best pieces of meat I’ve ever cooked. Period. Everyone loved it. The only change I made was oven temp. I boosted it to 400 instead of 500 since it was directly under the heating element. This still gave it a nice sear but didn’t over do it.
If I’m doing this in the oven, should I take it out when cranking to 500°? It’ll be right under the heating element. I guess I’m worried about it getting too dark/burning. Looking forward to trying this!
You made me sooo hungry OMG I am so glad I just finished my Leg of lamb Flavor Flavor Flavor I could almost taste it. Thank you for this recipe and the rice recipe 😊❤❤
The production of this video is so good and I guess it has to be as this recipe is insanely delicious. I never thought lamb could be elevated to this level. Pleasant to watch though I’ll have to be satisfied eating with eyes 👀 for the time being
Im from an area where mutton is king. As for me I can't stand the taste of gamie mutton. So does those flavors mask the natural taste of the mutton? If so I'll try this.
Chef i really appreciate the quality content you punch out every week for us. But in the last few videos you started to use a lot of cuts with "shallow depth of field" that are harsh for the eyes, specialy when using multiple cuts in a row. For the recipes, they are on point and very tasty, the ones i try to recreate.
@@ChefBillyParisi 2:45 for instance when chopping up the herbs. Or in other videos when you season the meat ecc. Usualy when you bring us close by with a nice artistic close up shot, but my guess is that you have an aperture wide open (maybe new camera gear?) and the depth of field is super small or narrow.
Went back to check and for instance you can see it in the pork chops video, where you show us the meat, fat cap and how the seasoing is done. Scene after scene a fully open aperature is used and only a small piece of meat is in focus, while the rest of the video is blurred out. Really hurts the eyes
Hmmm. I actually don’t see a problem with that shot at all. My f-stop usually hangs around 4.0. It’s far enough away where the boca isn’t overly noticeable. This is the same way I’ve shot all my videos for years.
That’s going to completely depend on the label and vintage. There are plenty of medium tannin cabs out there. Cabernet sauvignon is definitely the most common red wine used for cooking in most fine dining restaurants
THis sounds superior to the oven, yes... But I cannot legally own a smoker at my current residence lol sooo unfortunately I am stuck in the oven. But when I do move to a place that allows a smoker, I will def try this out! Thanks for posting! Liked and subscribed!
The flavors were excellent. After baking and searing, when I removed the netting (great tip by the way to reuse that) mine unrolled. Something told me to cover it when I put it in the fridge but I checked and sure enough, you did not. Well I guess my big old refrigerator was no match for your nice little drawer with perfect humidity. Mine got dried out some around the edges and I think thats what kept it from sticking together in a roll. Oh it sill looks like its in a roll. But I have to hold it together when I slice. But like I said, flavors are great. Maybe for those without your fancy drawer fridge, the roast should be covered while it sits.
Soak some wood chips/pellets in water for 30-45 minutes. Make a small tin foil packet. Drain the water from the chips/pellets and add to the foil packet. Poke holes in the foil packet. Bung on the barbecue and cover with the lid….
Worst lamb recipe I HAVE EVER MADE and I’ve been making them off and on for the better part of 40 years. No flavor whatsoever, which was really disappointing given all the prep that went into this. Chef Billy - stick to boiling eggs. Even though they have gone up in price, they are not nearly as expensive as a leg of lamb.
... how to ruin a leg of lamb! ... did the butcher bone it with his eyes shut? ... if you must bone the leg, it should be tunnel boned and the cavity stuffed with a parsley and thyme stuffing ...
Just discovered your channel. Love your style and the elegant way you present your dishes. Thank you.
Thanks for watching!
I'm a sous chef in Las Vegas. Chef Billy has better fundamentals than most all celebrate chefs on t.v.
I appreciate the kind encouraging words, thank you.
Beautiful... simply amazing!
I have a rotisserie rod accessory in my parents oven, brainstorming some Greek Easter ideas for the fam. Love the method!! Cheers!
I JUST made this for Easter, we are eating it NOW. Bravo Chef, Bravo!!!!
Thanks for giving it a shot!!
You mean for Ishtar. You must be Roman Catholic, worshiping pagan deities and all.
I got this lamb in the oven right now, and in 10 mins this house smells amazing already! Ur channel is so great!
Many thanks!
Great video, I eat lamb weekly here in New Zealand, hard to beat on the bone though. Great recipe
I eat mine over the ditch and agree on the bone is better mate.
think its first time i see someone on yt making rice with vermicelli and thought only we did it like that with sliced roasted almonds too with our med background,, and the pine nuts for sure,,nice job with everything
So this ended up being one of the best pieces of meat I’ve ever cooked. Period. Everyone loved it. The only change I made was oven temp. I boosted it to 400 instead of 500 since it was directly under the heating element. This still gave it a nice sear but didn’t over do it.
Appreciate you trying it! Many thanks!
If I’m doing this in the oven, should I take it out when cranking to 500°? It’ll be right under the heating element. I guess I’m worried about it getting too dark/burning. Looking forward to trying this!
I have never prepared lamb. This is going to be my first recipe and it is going to be fabulous with your instructions.
Unbelievable. I could actually make this. Great vid, as always
This looks to me like the greatest way to make a leg of lamb - WOW!
You made me sooo hungry OMG I am so glad I just finished my Leg of lamb Flavor Flavor Flavor I could almost taste it. Thank you for this recipe and the rice recipe 😊❤❤
I can't wait to make this one. Bravo!
I am watching this as my mouth is watering. Looks terrific and will definitely try it.
My family says I put both feet in this! Didn’t do the rice yet. Excellent recipe😊
nice!
Looks delicious! Any thoughts on how long a 6 lb leg of lamb would need to cook this way?
Chef, pretty sure this is my new leg of lamb recipe. Papoo would be proud, my Uncle Hal too.
Thank you! How many pounds was the lamb and about how long did the cooking take in total?
Cooking meat wrapped in elastic is safe ?
Wouldn’t tying with cotton twine be more safe ?
Yeah I’m not cooking it in plastic.
could the herb/olive oil mixture be used as a marinade and then grill the meat, say if doing kabobs?
Stupid question- why set the drippings in the freezer before returning to sauce ?
For a 5lb piece of lamb, how long will it roast at 225 until it reaches 100F internal? I'm guessing about 3 hours?
Thank you so much
Good timing, easy and delicious. ❤🙂
Can you do this in the oven?
All I can say is WOW
I don’t have a smoker but I like the recipe, can I just cook it in the oven with the same temps ? what do you suggest ?
Yes
Thank you!
Is it safe to use this type of net? I've noticed it's partially rubber.
Amazing. Thank you 👍
I didn’t even watch the whole video yet and omg daddy 😆
Hey Billy, did I notice you wearing a “I am second” bracelet on your old videos?
Thank you so much for sharing this video and it looks so delicious 😋 and I can just taste it!
cool shot at 6:50
Dang! At what temperature does a meat thermometer go from wired to wireless? 😀
Good catch, lol. About 30 minutes into it. My thermometer started crapping out and reading all crazy temperature so I grabbed my back up.
You also can grill slowly
The production of this video is so good and I guess it has to be as this recipe is insanely delicious. I never thought lamb could be elevated to this level. Pleasant to watch though I’ll have to be satisfied eating with eyes 👀 for the time being
No mint jelly? :)
Video has Ingredients for this recipe. Will dry this soon! Thanks
Im from an area where mutton is king. As for me I can't stand the taste of gamie mutton. So does those flavors mask the natural taste of the mutton? If so I'll try this.
It’s the taste of the fat I cannot stand. I dissect as much as I can before I cook it. Very tedious but worth it.
Chef i really appreciate the quality content you punch out every week for us. But in the last few videos you started to use a lot of cuts with "shallow depth of field" that are harsh for the eyes, specialy when using multiple cuts in a row. For the recipes, they are on point and very tasty, the ones i try to recreate.
Can you give me some time codes of where these cuts are at so I can take a look?
@@ChefBillyParisi 2:45 for instance when chopping up the herbs. Or in other videos when you season the meat ecc. Usualy when you bring us close by with a nice artistic close up shot, but my guess is that you have an aperture wide open (maybe new camera gear?) and the depth of field is super small or narrow.
Went back to check and for instance you can see it in the pork chops video, where you show us the meat, fat cap and how the seasoing is done. Scene after scene a fully open aperature is used and only a small piece of meat is in focus, while the rest of the video is blurred out. Really hurts the eyes
Hmmm. I actually don’t see a problem with that shot at all. My f-stop usually hangs around 4.0. It’s far enough away where the boca isn’t overly noticeable. This is the same way I’ve shot all my videos for years.
Maybe i used a wrong example, the pork chops cuts are better imo. No hard feelings chef, will still gladly watch the next one 🤝
Looks delicious, but I would never recommend cooking with a Cab, just too high in tannins. Much better off using a lower tannin wine.
That’s going to completely depend on the label and vintage. There are plenty of medium tannin cabs out there. Cabernet sauvignon is definitely the most common red wine used for cooking in most fine dining restaurants
Interesting. I usually bake it
Except for the smoking part the rest is great as some of us have no smoking luxury.
THis sounds superior to the oven, yes... But I cannot legally own a smoker at my current residence lol sooo unfortunately I am stuck in the oven. But when I do move to a place that allows a smoker, I will def try this out! Thanks for posting! Liked and subscribed!
I know what I'm doing this weekend.
The flavors were excellent. After baking and searing, when I removed the netting (great tip by the way to reuse that) mine unrolled. Something told me to cover it when I put it in the fridge but I checked and sure enough, you did not. Well I guess my big old refrigerator was no match for your nice little drawer with perfect humidity. Mine got dried out some around the edges and I think thats what kept it from sticking together in a roll. Oh it sill looks like its in a roll. But I have to hold it together when I slice. But like I said, flavors are great. Maybe for those without your fancy drawer fridge, the roast should be covered while it sits.
looks amazing on video !
it could taste like crap though for all we know.
scratching my head about lemony rice and no lemon used..... lol.... played back and still sounded like lemon, is this a take on a lebanese rice dish?
Lebanese style rice
He said Lebanese
Not many people have a smoker so unfortunately it's for the select few
Use your oven
Obviously it's just that you headline it by saying. Forget the Oven.
But the headline is Forget the Oven
Soak some wood chips/pellets in water for 30-45 minutes. Make a small tin foil packet. Drain the water from the chips/pellets and add to the foil packet. Poke holes in the foil packet. Bung on the barbecue and cover with the lid….
Needs to rest for at LEAST half hour!!
Not with a reverse sear you don’t
0:05 even your knive go hard into that meat
This recipe is no good for me I don’t have a smoker!!
Time to get one...your missing out on real BBQ
Use your oven
Worst lamb recipe I HAVE EVER MADE and I’ve been making them off and on for the better part of 40 years. No flavor whatsoever, which was really disappointing given all the prep that went into this.
Chef Billy - stick to boiling eggs. Even though they have gone up in price, they are not nearly as expensive as a leg of lamb.
2nd comment
too much effort u got a long way to go does not look that good learn from the pro iam dissapointed in your effort
lol, ok
... how to ruin a leg of lamb! ... did the butcher bone it with his eyes shut? ... if you must bone the leg, it should be tunnel boned and the cavity stuffed with a parsley and thyme stuffing ...