How to Make Perfect Roast Lamb (with Potato Dauphinoise Recipe) The British Roast Series

[@maggielandow2686]

Lamb is incredibly expensive in US. I used to make leg of jamb for Christmas when my Aussie husband was alive. This sounds absolutely wonderful.

[@AuntieLiz]

Lamb is becoming so expensive everywhere, I was shocked at the cost of this leg of lamb; but Ive just had 4 meals from it for a family of 4! Its such a treat.

[@paulwagner688]

I can get it for $6.99 a pound. On sale a dollar less. It's less expensive than steaks now.

[@AuntieLiz]

Whoa lucky. Here its crazy we have the best lamb rivalled in the world but its so expensive per kg.

[@jeffc4757]

Heh, I always stock up day after Christmas and New Years, freezes well, and often goes on sale half off.

[@kodoklengket]

@@AuntieLizHi Liz, if I were to use goat, would it just as good? Or it might be too gamey? Thanks.

[@Walboro]

Always a top tier day when an Aunty Liz video drops. 😍 right, so slow cook for 4 and a half hours...... 😏

[@AuntieLiz]

You know it!

[@GringoLoco1]

That looks sooooooo good! Loved the double entendres as well 😉

[@brianpage1886]

I made this lamb recipe on Sunday. Brilliant. I usually avoid leg and opt for shoulder because the leg can easily dry out. This method gives you perfect lamb! I strained the juices that were trapped in the foil and got a very small amount of fat. I like your really simple way of dealing with the garlic and rosemary. Barding just takes too much time and at the end of the day does not really add anything above your method. The family out voted me and wanted traditional roast potatoes. Not to be undaunted I made the dauphinoise last night. Jacques Pepin describes his grandmothers dauphinoise in his book and it does have cheese on top for colour. Thank you very much!

[@joseparedes7473]

Excellent episode, Auntie Liz

[@RajinderKumar-lg4xz]

I’m using this always need a good lamb recipe ❤

[@AuntieLiz]

It's so good!

[@markross4730]

I could practically taste this as I was watching you cook it. Will definitely make for Easter dinner. Thank you!

[@AuntieLiz]

Wonderful!

[@DonCairns-lh4ps]

Looks brilliant. Love all your ingredients The Dauphine potatoes look the part. Plus the home made Mint Sauce.thank for the Lamb Menu.will follow your recipe and give it a go this weekend 👍👍

[@AuntieLiz]

Hope you enjoy

[@DonCairns-lh4ps]

@@AuntieLiz Thank you for the reply ( Have a lovely Day. Liz.)

[@padders1068]

Liz, that looks amazingly delicious! Great recipe and as ever the fun double Ent endures as well. What time can I pop over to try it 🤣🤣🤣😋❤

[@andrewchai8565]

Sarawak peppers! This lady knows her stuff. ❤️

[@grzegorzjankowski5347]

She is a Michelin Star CHEF so no doubt about it!

[@naheed03]

Looks scrumptious xxx i visited mei mei on saturday and that nasi lemak was incredible. ❤ the chicken was so crispy and the samble was not too spicey but packed a punch with dried anchovies and peanuts.

[@AuntieLiz]

Thank you for sharing, glad you enjoyed 🙏🏻

[@FU2Max]

This is the proper way to roast lamb, thanks auntie Liz.. Slow and for a long time until the meat falls apart. I dont know what it is, but seems lately some chefs are insisting that it should be pink in the middle, like roast beef!!!

[@ryulee458]

OMG that looks so darn good auntie Liz yum 😋

[@AuntieLiz]

Thank you 😋

[@patrickbarrett3898]

Wow.... Loved every second of this...Instant subscribe

[@julioenergy]

Marvelous!

[@jimscullion7466]

p.s have made dauphinoise before many times and they are just heaven.......try with a really good steak! (And I love my chips!) Potatoes are THE most under rated vegetable on the planet!

[@christophgraf63]

I love this gratin daupinois too. the only thing i do differently is that i put the potatoes into the hot milk/ cream mix, let them cool a bit and then arrange them. And if the potatoes are top quality i sometimes do not put garlic. Thanks for all your recipies 😊

[@AuntieLiz]

lovely tip to quicken the cook time of the potatoes. I just worry some might overcook them and then be mad at me for dealing with hot mushy spuds.

[@stevenyap6481]

Nice recipe, looks delicious....keep it coming 😊

[@AuntieLiz]

Thank you so much 👍

[@Astrobrewster]

Nice. I used to do something similar with my young boys, but with onions, lemon and celery. We’d cook the lamb in a covered roasting pan and seal it with a flour and water paste. At the end they loved breaking the seal and dipping the flour chips into the sauce.

[@AuntieLiz]

Sounds amazing! Bet your boys love it

[@zainaelattar257]

Wonderful. Using the roasting self basting bag instead of foil or Just put first the baking paper then rap into the foil to avoid indeserable reaction from the foil and the 🔥 😊.

[@richg4011]

Have a frozen lamb shoulder I could try this on in the freezer right now. Iz frozen but I'll still give this recipe a try with it!! 🙂

[@AuntieLiz]

Make sure really well defrosted! And depending on the size; the shoulder will take less time as less meat volume to slow cook. But will be delicious !

[@Obsid_Ian]

This is just how I make mine but I must have minted peas to add colour, texture and flavour. Also redcurrant jelly goes great with lamb.

[@h.sinclair]

kickin tutorial Aunti Liz ❤🔥🔥lamb may be gettting so expensive but if you can get 2-4 meals out of it then, no problem!

[@AuntieLiz]

Definitely!!

[@robinford4037]

Looks fabulous. Strange how herbs are used in different countries. Cannot get fresh rosemary in the supermarkets or dedicated fruit and veg shops, here in france. Not sold in plant pots or fresh cut in sealed plastic bags. Only the dry stuff in little bottles. If you want rosemary tea in france? no problem. Lamb isn't that big here either 😕. But you can buy rosemary potted plants in the garden centres, and i am wondering if all rosemary plants can be used in cooking?

[@kristinbouveng7212]

You can use any R. officinalis for cooking, but upright kinds with broader leaves contain more aromatic oil.

[@Italonino]

Lamb is to Italians for Easter what Turkey is for Thanksgiving in North America. This is the superbo Easter dinner. I wonder if Auntie Liz has a lamb spezzatini recipe (lamb skewers).

[@AuntieLiz]

I sure dooo!

[@fjamato]

Love the channel Chef Liz! Just a note for us "colonials" across the pond...might want to mention Celsius for your temperatures. Guaranteed someone is setting their oven to 200F as your reading this 😂.

[@AuntieLiz]

Thanks for the tip! 🤣

[@jimscullion7466]

I am prepared to be shot down in flames but I think dauphinoise does have a cheese topped layer, normally Gruyere. Dauphine potatoes on the other hand are I think a mixture of mashed potatoes and choux pastry only and deep fried....never got round to trying them but they look amazing.....

[@almorgan9005]

Chef, as I watch tour KZbin vids feel very inspired to push myself to the limits. Terima Kasih,

[@AuntieLiz]

You can do it!

[@paulwagner688]

When you're layering the potatoes, do you salt them as you go?

[@AuntieLiz]

Yes you can! I seasoned the milk pretty well, but you can add per layer.

[@MrDanny644]

Great recipe, I want to try this for Mothers day. How long should I cook it for half a leg of lamb?

[@AuntieLiz]

Will depend which half as if its closer to the shank leg end, it will be a lot faster.

[@MrDanny644]

@@AuntieLiz I ended up getting a whole leg but I've cut it in half. Ill be using the end away from the bone, so the thicker end.

[@alohapoppet6107]

I'm cooking this now. I hope I get the same result from my Air fryer It's on rost and bake setting at 175 c

[@ulricdavis2696]

Very. Good Lamb ❤

[@VISOVNI]

5 hour oven jobs in this energy market feels like a dream from yesteryears.

[@PKDionysus]

Ugh, the noise I made when you tore into that lamb, Chef... only my fiancée usually elicits such sounds from me. 3:50 😏

[@AuntieLiz]

We all made that noise.

[@S_R231]

Nice bit of Australian Red there 👍🏻

[@AuntieLiz]

Always got an Aussie in the kitchen

[@TheKitty1952]

Yum

[@paulwagner688]

With the legs I get at the store, they still have the fat cap, especially because American lamb legs come with part of the shoulder. I'd do this unwrapped, and have the onion and shallot in a different pan. Still thinking about when and how to add the garlic, because you used almost a perfect amount of garlic with that lamb.

[@AuntieLiz]

If your doing it unwrapped maybe create some slits to add halved cloves into the leg/shoulder. But yes cook how you think best with your produce always!

[@homeboy510]

Yum, but it seems this would be a perfect for sous vide

[@AuntieLiz]

Can, but not everyone has a sous vide machine. Id use less herbs + garlic because when you vaccum meats w a marinade/flavouring it’s enhanced much more

[@Cleisthenes607]

It's positively medieval. I love it.

[@russrua2937]

How did you slice your potatoes so thin ?

[@AuntieLiz]

Use a sharp knife or mandolin

[@benoit8381]

I might be wrong but I think you didnt' mention a crucial step. Aren't you supposed to let the meat rest for a while after such a long time cooking ?

[@jonathan9wood]

It looks pretty good but are you absolutely sure that it is completely perfect.

[@AuntieLiz]

Tasted perfect to me.

[@SDeluxe13]

I'm pretty sure I love you Auntie Liz

[@Al-vw8qt]

I like the kitchen. Can you do kitchen tour next time ?

[@AuntieLiz]

Will need to ask Peanut allergy guy

[@chrissafe3342]

Do it!

[@kevowski]

Sawwcey😉

[@AuntieLiz]

love a good fresh SAWCE

[@christianvalenzuela9528]

Shiny side in Aunty Helen....

[@AuntieLiz]

Whos Auntie Helen?

[@arcticfire232]

Beautiful dish And a gorgeous lady. Love you're vids

[@AuntieLiz]

Thank you so much

[@qendresabekolli]

M

[@joepiscapo7695]

Your show and I am new but I recommend telling people to plan ahead and salt these big cuts 2 to 3 days in advance, 4 if possible. I will shut up now foerver.

[@normski262]

Can't cook won't cook. my partner, said they would roast a lamb shoulder joint. she would not listen to me, she knew best, OK. she said on the way out of the house, could I keep an eye to the oven, ok i said. went to pull it out to check, she had only filled the entire roasting pan with water, full the fat melted into the water it was near to the brim. which meant, as soon as I removed it, I ended up with near half a ltr off fat and water mixed all over the floor and work top. I have never known anyone raost lamb near boiling it. for me it kills the rich taist. but she is is from an Eastern European pountry . they have No idea how to cook, none in my opinion. But of course we can't say that can we..

[@poleun9]

Supermarket leg of lamb, especially ones going for half price is very lean and disappointing

[@marcusserrao]

How do you kill someone humanely who doesn't want to due, doesn't have to die and begs for their life. And for what ? A 15 minute taste pleasure for someone's whole life. 6 months old these babies are sent to meet a frightening painful death. Please stop paying for animal abuse kzbin.info/www/bejne/gIHQfICEoLSBb8ksi=Z5I_T6qP7kJBle3J

[@patriciafinucane5773]

Always remember that Lambs are sentient beings with feelings and emotions and not food

[@AndyMorris-L666]

Then why are they made of meat !!?

[@cal79]

Trumpet

[@alohapoppet6107]

What worng with fat.Fat is flavor also animals fats are good for you' You should know this.

[@AuntieLiz]

Not disagreeing with your points at all

[@dcepalewis]

Leg of lamb has obviously been overcooked! It should be really pink on the inside and ooze red juice when cut. 90 mins tops at 180 Deg C I would suggest you are cooking Mutton not lamb.

[@AuntieLiz]

The whole point its slow-cooked not pink leg of lamb. Im trying to show theres different STYLES and techniques for cooking lamb. If you want to see a pink leg of lamb then il cook one!

[@naheed03]

Most of us aren't carnivores who like eating runny blood and mostly raw meat on a plate like you 😂

[@CrashBashL]

Eat less, exercise more.

[@AuntieLiz]

excellent statement to point out but if that was directed at me, I already work out 4 times a week, have calorie controlled diet, have 2 kids, 2 businesses and manage to produce complex videos to upload each week so I'm good.

[@CrashBashL]

@@AuntieLiz Did you just start working out 4x a week?

[@AuntieLiz]

haaa, I doubt you could keep up. Now jog on crash bandicoot

[@CrashBashL]

@@AuntieLiz I seriously doubt that you do 20.000 steps per day + 10km bicycle per day and 30km each 3th day. :)))) Anyway, one think I can promise you. Nutrition is everything. You will NOT lose weight doing only exercises. Went in an animal "diet" and lost 13kg in weeks....sitting my ass down with 0 exercise. Lose the sugar, carbs and specially vegetable oil (poison). Just eat animal based food .

[@AuntieLiz]

@@CrashBashL bruh as lizs husband speaking here, yes she does hit the weights 4x a week and is starting to lift more than me - deadlifts 100kg, squats 80kg and can bench 50kg, good for you lifting your feet onto pavement or cycling etc but don’t go around telling people to eat less as it’s reductive, insincere and you just sound like trying to pick a fight… Maybe that’s your intention I dunno 🤷🏻‍♂️