Tender & flavorful Middle Eastern leg of lamb - A celebration specialty dish

[@syedr94]

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!

[@guywithsocks]

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!

[@MiddleEats]

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!

[@tvvistedstitches5470]

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!!

[@MiddleEats]

Thank you, I really appreciate it. I'm sure you'll do great and it will come out perfectly!

[@GreatFlamingEyebrows_]

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.

[@GreatFlamingEyebrows_]

made this for xmas last year. back to do it again. it's a perfect dish for special occasions.

[@barbiekenedy1875]

Gracias por compartir esta deliciosa receta me gusta aprender de su gastronomia .

[@kalkidanantonios6318]

I had this a few hours back today. Sir you made my 2024 Christmas bright.

[@curtisdavidwilliams]

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!

[@MiddleEats]

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!

[@alexk3177]

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

[@osamsal]

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!

[@MiddleEats]

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!

[@derekmizak]

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.

[@MiddleEats]

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!

[@bparrish517]

New subscriber letting you know that I’m excited to learn from your specialty. You are very thorough which helps a newbie like me.

[@MiddleEats]

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!

[@paleologue]

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@!

[@MiddleEats]

No problem, glad you find it useful

[@MipsKud]

I'm excited to try out the blitzed onion/stock technology on some veg. Thanks for all your hard work Obi.

[@MiddleEats]

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.

[@margaretkubiak3479]

This sounds so lovely. I will try it this Christmas. Thanks

[@dotacow22]

So glad i found you from Reddit Your videos are wonderful

[@MiddleEats]

Thank you!

[@herrsonntag5629]

This looks absolutely gorgeous!!!! I will try it myself; Thanks a lot for! :)

[@hzeitoun1173]

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.

[@braukorpshomebrew6039]

I plan on making this recipe for Thanksgiving here in the United States. Looking forward to enjoying this with my family. Thank you!

[@cynthiabrown9596]

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.

[@shazianoor2198]

Ma sha Allah too delecious

[@emmamiller9437]

I found your recipes on Reddit and came here to support you as thanks. Wonderful recipes!

[@MiddleEats]

Thank you, I really appreciate it. Hope you try some of them out!

[@simeonghobrial2868]

For the record, you cook better than my own Egyptian family!

[@MiddleEats]

Haha well, it's your time to shine then. Just don't tell them where you got the recipes.

[@k_m_m23]

I have never eaten lamb before, this looks really good!

[@MiddleEats]

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).

[@SM-zl4zd]

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.

[@Veviano]

Amazing video as always

[@MiddleEats]

Thank you!

[@Rums10]

This looks absolutely delicious

[@MiddleEats]

Thank you, it really is

[@GeNiaaz]

I made this with your pita and the 2 sauces. Highly recommend!!!!!

[@clocksturnclockwise]

Wow, this looks amazing, cheers Obi!

[@MiddleEats]

Thank you, hope you give it a try!

[@cozzrock9231]

Delightful my friend!!! Please keep them coming! Could you show us a recipe for duck next?

[@MiddleEats]

Thank you. I'll add it to my to do list. Thanks for the suggestion.

[@cozzrock9231]

@@MiddleEats Wow what an honor! Thank you for putting out great content like this! Cheers

[@ladywithasword4587]

My family loves lamb, I hope to make this for Christmas! Love your channel.

[@MiddleEats]

Amazing, I hope it turns out lovely! Thank you!

[@Veviano]

Keep up the amazing work obi

[@MiddleEats]

Thank you KING

[@Maplenr]

New sub here, my goodness does that look exceptional. Can't wait to work my way through your back catalogue!

[@MiddleEats]

Thank you, do let me know how you find the dishes

[@anderssimonsen7044]

I'm impressed, I will try this for sure

[@A_T216]

I'm so excited to cook this for my loved ones! It looks fantastic

[@MM-lr5hv]

Using meat juice to roast potatoes is completely new . It will be exciting. Thanks

[@kholoud8872]

Thank you-- amazing recipie. ❤

[@kanscopeichel491]

10sec in and I’m sold..... and a little hungry

[@MiddleEats]

Thanks and sorry! Hope you try this out!

[@MrGreglatter]

Brilliant! Will try it.

[@JimmyMcCaw]

Awesome excited to cook this tomorrow

[@MiddleEats]

Amazing, send me some photos on Instagram!

[@JimmyMcCaw]

@@MiddleEats Didn't get an photo, but was very happy with how it turned out. Thanks man :)

[@MiddleEats]

No problem, glad to hear you liked it. It's definitely one of my favourite foods!

[@minaweight3719]

You are a star Obi!!

[@witnessthefitness5462]

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!

[@MiddleEats]

Thank you, that sounds really interesting. I've had rare lamb before and it was nice, but I much prefer the slow cooked roasts.

[@hkalsa7200]

Gorgeous! I really enjoyed your techniques here. Very helpful, thank you for such a delicious looking lamb dish ❤️😍

[@MiddleEats]

Thank you, I hope you give this one a try!

[@hamder]

"A milkshake you wouldn't want to drink"... I'm gonna start using that.

[@MiddleEats]

Haha, well it looked delicious, but stunk to high hell

[@melissa564]

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.

[@freak8385]

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.

[@qwertyuio555]

Beautiful! K.

[@sam_mathai]

I really want to try this!

[@michelhv]

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.

[@hyperlink27]

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

[@HelpPMB]

Amazing recipe as always! And I can tell you've been working on your voiceover pacing, great job dude :)

[@MiddleEats]

Thank you, I was also extremely tired when recording this 🤣🤣

[@dimasakbar7668]

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

[@banmate6]

Another fantastic lamb recipe!

[@papajahi8955]

You the man, Obi. Loving your vids. Keep doing it.

[@t.m.t3215]

Thanks

[@ashokpanda1636]

Your recipes r superb !!!

[@mariosrizk]

I’m so excited always to learn from your specialty your making my weekend perfect !!! much Love :)

[@AhmedAdly11]

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.

[@deanprobert36]

That looks incredible

[@Binti1801]

Hello,I did this today, it's sooooooooooo niceeee!! Thank you for the recipe. Keep it up🙏

[@MiddleEats]

Glad you liked it!!

[@sammygold4574]

Hi im new i made this just how you did and it was so beautiful thankyou

[@OblivionEight]

Hello Obi I hope you are having a good day, thank you for the video

[@MiddleEats]

Thank you, much better now that I've slept. Nor sure if it came across how tired I was in that video.

[@MrEmpireBuilder0000]

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.

[@GBERTS]

niiice! gonna try this marinade

[@MiddleEats]

Thanks, it really is a simple but effective marinade. It works well on tougher poultry too!

[@TunaStrata]

I come from reddit obediee. Love this video. Thank you.

[@MiddleEats]

Thank you for checking it out, glad you enjoyed it!

[@nilouferbativala7988]

Could you suggest accompaniments for this gorgeous dish please? Apart from the baked veggies , anything else?

[@toniam.2080]

I LOVE leg of lamb!

[@OumyNeferti]

Perfect. Shukran 🙏🏿

[@IbrahimKhalil-bt9yh]

Ma sha Allah akhi, I'm subscribing you keep up with those hearty recipes

[@BZY-bu9wr]

Now this is epic.

[@MiddleEats]

Thanks

[@spawnx3352]

You are awesome dude 👌

[@imadetheuniverse4fun]

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! :)

[@MiddleEats]

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

[@imadetheuniverse4fun]

@@MiddleEats oh that makes sense on the Fassoulia! Thanks, looking forward to it!

[@MiddleEats]

No problem, just substitute the peas and carrots for sliced green beans. It will turn out great!

[@nbenefiel]

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.

[@ared38]

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?

[@MiddleEats]

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!

[@christinalendrum-boontho2698]

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!)

[@MiddleEats]

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.

[@alphafish4756]

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?

[@linaa9660]

This looks delicious. How many people can one leg feed?

[@MiddleEats]

Depends if it's by itself. Just a lamb shoulder can feed 4-6 if there are other proteins then maybe 8

[@rezaroshan7185]

Can we add yoghurt to the marinate

[@stevetimko1461]

I wonder how this would taste if cooked sous vide and browned in the oven or with a torch.

[@MiddleEats]

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!

[@monasiam7068]

Hiya Obi! Thank you for the fab content :) Can I ask how this can be adapted for a slow cooker rather than oven?

[@monasiam7068]

Will it be as good?

[@travelingtango]

This looks amazing! Would you recommend using a smoker?

[@MiddleEats]

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.

[@scotterwin3831]

Do you have a restaurant or plan on starting one? I would love to visit if so.

[@MiddleEats]

No, maybe one day in the future. I'd probably start with private dining parties first.

[@scotterwin3831]

@@MiddleEats Love your videos either way. Im going to make this one this weekend. Thanks internet friend.

[@MiddleEats]

Cheers, do send me some photos. I'd love to see how it turns out

[@arushigupta4235]

How long do you preheat the oven for?

[@GeNiaaz]

How about putting the vegetables into the roasting tray instead?

[@MiddleEats]

Yes it's definitely possible and we do it sometimes, but they can get a bit overcooked.

[@sammygold4574]

Do you have an aubergine dish

[@sullyprudhomme]

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.

[@MiddleEats]

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).

[@sullyprudhomme]

@@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.

[@MiddleEats]

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.

[@sullyprudhomme]

@@MiddleEats well, I am going to try it YOUR way...and I appreciate that you have taken the time to respond.

[@MiddleEats]

No problem David, I'm sure you'll really like it, the meat turns out very tender and flavorful. Thanks for trying it out!

[@ThaRealChuckD]

😛 Hungry now...

[@MiddleEats]

Haha, I have plenty of leftovers

[@joanmcsweeney5547]

What temperature is the oven?

[@ChunksPlace]

Hey Obi, would the exact same method work indirect on a kettle BBQ?

[@kiamfightback347]

This looks like a fire recipe to adapt to a pressure cooker -> high heat crusting technique. Have you ever tried such a thing?

[@MiddleEats]

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.

[@Kweesh]

I rarely get to eat lamb since my wife doesn't like it. I'm going to make this and eat it myself

[@khaledneanea1830]

I’ll be sure to send you some photo’s as soon as it’s done انشاء الله.

[@MiddleEats]

Amazing, hope it turns out well!

[@khaledneanea1830]

@@MiddleEats انشاء الله 🤲🏼

[@FatPirate-uu9fh]

180C in a fan oven?

[@MiddleEats]

Yes 180c with fan.

[@jamieshows1564]

I wish lamb was more widespread in American grocery stores.

[@lafiweil7147]

1000 3afya!

[@MiddleEats]

Thank you!

[@shazianoor2198]

@zoondeab check there kashmiri Recepies too and enjoy them

[@jimena818]

Plz where is Um ali recipient

[@quantumlasagna4669]

that's a lotta onion

[@MiddleEats]

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!

[@matheusbatista603]

Onions are never enough

[@Bombastic786]

Onion liked this video

[@masanarikani]

レットホット地理

[@dr.mohiuddin9548]

Pls give English subtitle in capital letters

[@ReadingRights]

Monster