Italian Grandma Makes Roasted Leg of Lamb
ROASTED LEG OF LAMB
8 pounds leg of lamb
¼ - ½ cup Lemon Juice (juice from one fresh lemon)
¼ cup Olive Oil
Salt (use ½ teaspoon per pound of meat)
Black pepper (use ¼ teaspoon per pound of meat)
2-3 tablespoons dry oregano
5 garlic cloves cut in half or quarters to make slivers
¼ - ½ cup fresh rosemary leaves
3 Carrots
3 large Celery Ribs
2 large Onions, quartered
5 cloves Garlic
3 Bay Leaves
1 cup Water
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
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Julia Child's Leg of Lamb Intimidated the Hell Out of Me
This is Julia Child's Roast Leg of Lamb recipe from Mastering the Art of French Cooking Volume 1.
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Perfect Slow-Roasted Lamb Shanks with Cannellini Beans | Cook with Curtis Stone | Coles
Your family will fall in love with this hearty, warming Slow-roasted lamb shanks served on a bed of cannellini beans. It's the perfect dinner to serve all winter long. Full recipe Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist
Slow-Roasted Lamb Shanks with Cannellini Beans
Serves 4 Prep 20 mins (+ resting time) Cooking 3 hours 5 mins
4 Coles Australian Lamb Shanks, French trimmed
1 tbs extra virgin olive oil
1 small brown onion, finely chopped
2 medium carrots, coarsely chopped
6 garlic cloves, crushed
4 thyme sprigs
1 tbs tomato paste
3/4 cup (185ml) dry white wine
2 cups (500ml) salt-reduced chicken stock
400g can cannellini beans, rinsed, drained
1 tsp thyme leaves
1 cup watercress sprigs
1/2 lemon, zested
Extra virgin olive oil, extra, to drizzle
1. Preheat oven to 150°C (130°C fan-forced). Pat the lamb dry with paper towel and season with salt and pepper. Add oil to a large heavy-based casserole pan and heat over medium-high heat. Add the lamb and cook, turning as needed, for 8-10 mins or until brown all over. Transfer lamb to a large plate.
2. Pour off all but 2 tsp fat in the pan. Reduce heat to medium and add the onion, carrots, garlic and thyme sprigs. Cook, stirring often, for 4 mins or until the vegetables brown slightly. Add the tomato paste and cook, stirring, for 2 mins or until the tomato paste deepens in colour and begins to stick to the base of the pan. Add the wine and stir, scraping the bottom of the pan. Add the stock, then return the lamb to the pan. Bring to a simmer.
3. Cover the pan and cook in the oven for 11/4 hours. Turn the lamb and cook, covered, for 1 hour. Uncover and cook for a further 20 mins or until lamb is tender. Transfer the lamb to a clean plate and loosely cover with foil. Set aside to rest.
4. Skim off any fat from the surface of the liquid in the pan. Remove and discard the thyme sprigs. Stir in the beans and thyme leaves and place the pan over medium heat. Cook, stirring occasionally, for 8-10 mins or until the beans are heated through. Season.
5. Spoon the bean mixture into a rimmed serving platter. Add the lamb and top with watercress and lemon zest. Drizzle with extra oil to serve.
Swap me: To make this dish without wine, swap it for extra salt-reduced chicken stock.
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How To Make Insanely Moist Slow Roast Lamb
You've never quite had a roast leg of lamb like this. It's super juicy and flavourful, and that's all thanks to my mother in laws secret recipe
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0:00 Technique overview
0:32 Choosing the right meat
1:09 Trimming meat for the best results
1:47 My mother in law's tenderizing marinade
3:06 Prepping the meat for the oven
4:02 Technique for Juicy roasting
5:36 The best roast vegetables of your life
7:10 Finishing up and plating
8:09 Dream come true for me and our cat
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Cook at 160c with fan for 4-6 hours until extremely tender.
Lamb Leg:
For a 2kg bone in lamb shoulder or leg
6-8 Cloves Garlic
1 Tsp Black Peppercorns
Nutmeg to grate
Marinade:
6-8 Large onions
4 Cloves Garlic
2 Tbsp Salt
1 Tbsp Black Peppercorns
2-3 Tbsp water
Vegetables:
500g Carrots
500g Mini potatoes or dice regular potatoes
500g Mini onions or shallots
1 Large Onion
100ml Deglazed lamb juices
1 Tsp Salt
1/4 Tsp Pepper
Greek Style Roast Leg of Lamb (Perfect for your Easter Table!!)
Printable Recipe:
Ingredients
1 leg of lamb, bone-in, about 7-8 pounds
10 or more garlic cloves, cut into slivers
2 onions, quartered
salt (about a half teaspoon per pound)
freshly ground black pepper
2 sprigs of fresh rosemary
1 cup of water
1/3 cup fresh lemon juice
1/4 cup olive oil
2 teaspoons dried crushed oregano,
Instructions
Preheat the oven to 350 °F, 180 °F.
Use a sharp knife to cut slits into the leg of lamb. Stick the garlic slivers into the slits.
Place the lamb in a large roasting pan.
Combine the lemon juice and olive oil together and pour it all over the lamb. Season the lamb on both sides with salt, pepper, and oregano.
Add the rosemarry sprigs and the onions to the pan. Pour the water into the pan.
Cover the lamb with a sheet of parchment paper and then tightly with aluminum foil.
Bake for 3-4 hours or until the meat is soft and almost falling off the bone.
Remove the foil and parchment and place the pan back into the oven and onto the middle rack. Turn the broiler element on and broil for 5-10 minutes or until the top is golden. Keep a close eye on it so that the lamb does not burn.
Serve with roasted lemony potatoes, tzatztki, and Mediterranean Rice pilaf. Enjoy and Kali Orexi!
Notes
Marinate the meat and insert the garlic cloves the day before serving. Keep it refrigerated and allow the meat to come to room temperature before roasting.
Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
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By: LowNotes
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