Honey Glazed Leg of Lamb Akis Petretzikis
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Date: 2020-05-11
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Comments and reviews: 10
Aleksandar
As a Greek chef, I tried this recipe and I must point out that despite the seasonings and methods, my lamb turned out to be incredibly dry. The reason why is that this chef wants you to cook lamb at 375F/190C for 2. 5 hours covered and then 0. 5 hours uncovered. 375F is way too high of a temperature to cook meat at if you want it falling off the bone, even if you wrap it. The heat, moist or dry is too hot and sucks out the water of the protein. To get his results (with meat falling apart, you must use low heat, 225F, for at least 3-4 hours. This chef misled me to waste a great lamb leg from New Zealand and is providing incorrect temperatures and times for cooking meat. Beware. As great as his recipe is, just go ahead and adjust it for 225F cooking time and go for 3. 5 hours covered. Good luck.
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As a Greek chef, I tried this recipe and I must point out that despite the seasonings and methods, my lamb turned out to be incredibly dry. The reason why is that this chef wants you to cook lamb at 375F/190C for 2. 5 hours covered and then 0. 5 hours uncovered. 375F is way too high of a temperature to cook meat at if you want it falling off the bone, even if you wrap it. The heat, moist or dry is too hot and sucks out the water of the protein. To get his results (with meat falling apart, you must use low heat, 225F, for at least 3-4 hours. This chef misled me to waste a great lamb leg from New Zealand and is providing incorrect temperatures and times for cooking meat. Beware. As great as his recipe is, just go ahead and adjust it for 225F cooking time and go for 3. 5 hours covered. Good luck.
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TassieEV1
This looked so delicious, so made it based on your video. Ugh! WAAAAY too long cooking time at 2. 5hrs based on what I heard in the video, I think it's more like 1. 5hrs. Very OVERCOOKED lamb and unfortunately my oven isn't fan forced but made up for that by turning up temp by 20C from 190 to 210. Potatoes I should have done after lamb as didn't really fit on a rack so put it on bottom of oven, talk about a BAD idea, burnt had to take everything out after 20min not 30min at finish though think lamb should really have been 1. 25hrs then another 30min for glaze & potatoes to a total of 1. 75hrs, 3hrs is too long for lamb well unless the temp is much lower even then. May have to feed what's left to dogs & chickens. At least my dessert pulled my meal out a lovely lime creme brulee.
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This looked so delicious, so made it based on your video. Ugh! WAAAAY too long cooking time at 2. 5hrs based on what I heard in the video, I think it's more like 1. 5hrs. Very OVERCOOKED lamb and unfortunately my oven isn't fan forced but made up for that by turning up temp by 20C from 190 to 210. Potatoes I should have done after lamb as didn't really fit on a rack so put it on bottom of oven, talk about a BAD idea, burnt had to take everything out after 20min not 30min at finish though think lamb should really have been 1. 25hrs then another 30min for glaze & potatoes to a total of 1. 75hrs, 3hrs is too long for lamb well unless the temp is much lower even then. May have to feed what's left to dogs & chickens. At least my dessert pulled my meal out a lovely lime creme brulee.
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Priyabrata
i'm an indian and like to cook. i am surprised to see almost all western meat/fish baking have same ingredients, olive oil/butter, lemon zest, rosemary, salt pepper. lamb roast, turkey roast, chicken roast, fish all same! how lame! even greeks? i have cooked chicken and fish like that and personally do not like the taste (too bland and finally all taste same, which being an indian and accustomed to spicy food is possibly ok. but why people are afraid to try other ingredients? sure, many indian foods are curry based too, but the diversity we have with indian food depending on the region is incredible.
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i'm an indian and like to cook. i am surprised to see almost all western meat/fish baking have same ingredients, olive oil/butter, lemon zest, rosemary, salt pepper. lamb roast, turkey roast, chicken roast, fish all same! how lame! even greeks? i have cooked chicken and fish like that and personally do not like the taste (too bland and finally all taste same, which being an indian and accustomed to spicy food is possibly ok. but why people are afraid to try other ingredients? sure, many indian foods are curry based too, but the diversity we have with indian food depending on the region is incredible.
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Hiyam
Celebrated this extraordinary dish yesterday, it turned out to be so delicious and mouth watering, yammy: -) We added lemon juice instead of lemon zest to the marinade though, does it matter? That lamb leg you have isn't that easy to get in Switzerland as well, but got it finally. Your videos are great to watch Akis: -)
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Celebrated this extraordinary dish yesterday, it turned out to be so delicious and mouth watering, yammy: -) We added lemon juice instead of lemon zest to the marinade though, does it matter? That lamb leg you have isn't that easy to get in Switzerland as well, but got it finally. Your videos are great to watch Akis: -)
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Xavier
I have bet my confidence on Akis today, for guests that are used to lamb and they did like it. The most difficult was on synchronizing the meal timing, specially when preparing the glazing (it was when I was cooking my starters. I will do it again, I don't recall that I enjoyed lamb as in this recipe. Thanks a lot
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I have bet my confidence on Akis today, for guests that are used to lamb and they did like it. The most difficult was on synchronizing the meal timing, specially when preparing the glazing (it was when I was cooking my starters. I will do it again, I don't recall that I enjoyed lamb as in this recipe. Thanks a lot
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Miss
I LOVE LAMB! Akis, you remind me a lot of a Chef we have here in Canada - Chuck Hughes from Montreal. He is very passionate about his food, so much energy, and charisma up the yin-yang! You are an absolute pleasure to watch. Your recipes are perfect for all culinary levels of cooking - thanks for sharing! :D
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I LOVE LAMB! Akis, you remind me a lot of a Chef we have here in Canada - Chuck Hughes from Montreal. He is very passionate about his food, so much energy, and charisma up the yin-yang! You are an absolute pleasure to watch. Your recipes are perfect for all culinary levels of cooking - thanks for sharing! :D
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Guest
Way overcooked (190F) at 2 hours, cant imagine 3 hours. 5. 5 lb leg of lamb was way too overcooked at 2 hours. Recipe has potential, taste could be there, dont cook 3 hours at 375 F Convection. Maybe 1 to 1. 25 hours as 375. At the 2 hour mark this was practically jerky. Disappointing Easter dinner.
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Way overcooked (190F) at 2 hours, cant imagine 3 hours. 5. 5 lb leg of lamb was way too overcooked at 2 hours. Recipe has potential, taste could be there, dont cook 3 hours at 375 F Convection. Maybe 1 to 1. 25 hours as 375. At the 2 hour mark this was practically jerky. Disappointing Easter dinner.
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Marcela
Chef I made it! the smell in my kitchen was amazing and the meat came out very tender and very juicy BUT IT HAD NOT TASTE! this was very weird because the meat was swimming in the marinade juices! I think the marinate needs more lemon juice maybe.
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Chef I made it! the smell in my kitchen was amazing and the meat came out very tender and very juicy BUT IT HAD NOT TASTE! this was very weird because the meat was swimming in the marinade juices! I think the marinate needs more lemon juice maybe.
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Dimas
Look so delicious. thanks for the recipe. Anyway, so it's okay not to salt the outside of the lamb? Btw, i like that baby potato, it looks fancy enough for festivities (plus i can get the little cousins /nephews to do it for me: p)
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Look so delicious. thanks for the recipe. Anyway, so it's okay not to salt the outside of the lamb? Btw, i like that baby potato, it looks fancy enough for festivities (plus i can get the little cousins /nephews to do it for me: p)
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villan
finishing all those potatoes like that looks tedious, but the end result is very nice. I would recommend anyone doing this, mince up the rosemary, whip it with butter, and then using a piping bag to quickly add it to each potato.
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finishing all those potatoes like that looks tedious, but the end result is very nice. I would recommend anyone doing this, mince up the rosemary, whip it with butter, and then using a piping bag to quickly add it to each potato.
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