Slow Cooked Braised Stuffed Lamb Breast - Gordon Ramsay
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Date: 2019-05-31
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Comments and reviews: 9
DisLichii
Im anxious to try this out for myself sounds like it goes well with couscous. But as someone who doesnt like anchovies, does anyone have an idea for a replacement? i dont particularly relate to fish, and i suppose just taking the anchovies out of the recipe could be done, but then it wouldnt really be a stuffed lamb breast - just seasoned. perhaps bacon strips? or would that be too fat considering the lambs fat?
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Im anxious to try this out for myself sounds like it goes well with couscous. But as someone who doesnt like anchovies, does anyone have an idea for a replacement? i dont particularly relate to fish, and i suppose just taking the anchovies out of the recipe could be done, but then it wouldnt really be a stuffed lamb breast - just seasoned. perhaps bacon strips? or would that be too fat considering the lambs fat?
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Tyto Alba
3: 27 thank you, I forgot about it So when my guests arrived, I realised that all my -roast- braised lamb was ruined. Luckily I live closely to a fast-food-restaurant, so I disguised some hamburgers as my own cooking. Sure, it took some time to convince my guests that they misheard braised hams for braised lambs, but the evening turned out to be unforgettable eventually
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3: 27 thank you, I forgot about it So when my guests arrived, I realised that all my -roast- braised lamb was ruined. Luckily I live closely to a fast-food-restaurant, so I disguised some hamburgers as my own cooking. Sure, it took some time to convince my guests that they misheard braised hams for braised lambs, but the evening turned out to be unforgettable eventually
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ABDEL-FATTAH MAGHARI
thanks for your efforts, but forgive me most of your videos about meat is not enough cooked when you fry the meat you should wait for a period of time about 10 to 15 minutes if you afraid to burn it you should drope the flame then you need more time then 15 minutes this is my note i hope to don, t misunderstanding this is not disrespect from me Take care
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thanks for your efforts, but forgive me most of your videos about meat is not enough cooked when you fry the meat you should wait for a period of time about 10 to 15 minutes if you afraid to burn it you should drope the flame then you need more time then 15 minutes this is my note i hope to don, t misunderstanding this is not disrespect from me Take care
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Fritz
I followed Mr. Ramsays recipe exactly as described & it came out perfect Literally I NAILED IT The only thing I did NOT do, was debone the lamb, I find that the bone contributes to the flavor some more. Just a personal thing. Nonetheless, thank you soooo kindly Chef Ramsay, prior to watching this video, I was a little stumped on how to go about this dish & meat.
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I followed Mr. Ramsays recipe exactly as described & it came out perfect Literally I NAILED IT The only thing I did NOT do, was debone the lamb, I find that the bone contributes to the flavor some more. Just a personal thing. Nonetheless, thank you soooo kindly Chef Ramsay, prior to watching this video, I was a little stumped on how to go about this dish & meat.
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Reality Shaker
I done this recipe, took the bones out, when the meat was flat and I seasoned I then spread sage&onionstuffing all over it before I rolled it. I made the stuffing with only about 2/3 of the water recommended I also added the meat of 4 sausages. Once cooked the thirstystuffing absorbed the juices from the lamb, tomato and wine it was well nice
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I done this recipe, took the bones out, when the meat was flat and I seasoned I then spread sage&onionstuffing all over it before I rolled it. I made the stuffing with only about 2/3 of the water recommended I also added the meat of 4 sausages. Once cooked the thirstystuffing absorbed the juices from the lamb, tomato and wine it was well nice
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Wherfus
One of my favorite things about Gordon is that he has so much money, but hes not afraid to use cheap cuts, and sees the potential in them. Also, a lot of his dishes, like this one, take into account that you dont even have to prep the whole dish before you cook it. Some can be done the night before.
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One of my favorite things about Gordon is that he has so much money, but hes not afraid to use cheap cuts, and sees the potential in them. Also, a lot of his dishes, like this one, take into account that you dont even have to prep the whole dish before you cook it. Some can be done the night before.
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al145
Even cheap lamb is expensive as hell here in the US. Some kind of shenanigans, the majority of the lamb we get here is imported, Ill be damned if I can think of more than 2 different brands of lamb that arent from NZ.
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Even cheap lamb is expensive as hell here in the US. Some kind of shenanigans, the majority of the lamb we get here is imported, Ill be damned if I can think of more than 2 different brands of lamb that arent from NZ.
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Stop Living At Me
You start out by seasoning but you never say what D: The white stuff looks like coconut and the black stuff looks like pepper. That CANNOT be right. I can only assume salt and pepper.
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You start out by seasoning but you never say what D: The white stuff looks like coconut and the black stuff looks like pepper. That CANNOT be right. I can only assume salt and pepper.
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phosphorescent_phantom '
aight everyones talkin bout the camera work, and the foodbut what i wanna know is what the hell is this soundtrack cause its lowkey bumpin dude
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aight everyones talkin bout the camera work, and the foodbut what i wanna know is what the hell is this soundtrack cause its lowkey bumpin dude
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