@@dexteraguirre2814 Their ego gets in the way, they have to make you believe what they are doing is so special and precise that only them can do it... Marco on the other hand is confident and secure enough to give you these great tips to actually tailor the dish exactly to your taste
Marco is a big fan of cooking being a tool of self expression, he really believes a great chef will be able to show you a part of his or her self through cooking. and also it seems like he just wants to emphasize that recipes dont need to be so rigid, alter your cooking to your own taste.
Zach that’s who Marco tries to act like nowadays. The Michelin starred chef was a fierce perfectionist known for his precision. I’m glad he’s changed that and is trying to appeal to people at home. It’s like an artist whose grew out of being critically acclaimed to wanting to be for the people instead.
The ovens off though...the residual heat in the oven will have halved merely by opening the door. Therefore all he's doing is resting it in a warm oven.
Love how he pretends that the olive oil lid is hard to get off, like we all don't know he's been absolutely tanking it straight all day....but after all it's his choice.
I tried this yesterday and meat turned out very juicy, very tender. BUT I had to make a few adjustments (again, there's no real recipe, use it as a guide and don’t let it dictate to you): 1) Put carrots, onion, and tomato in the roasting tin. 2) Cover lamb with thyme but also sage 3) When roasting I covered loosely with tin foil 4) And here's the most important point I think, after 45 mins, my lamb was only 30 degrees internal temp!!! So be careful, I had to cook for 1:20h to achieve a safe internal temp of 62 degrees. Buy a thermometer like he suggests, they're super useful. 5) Dissolved the fond in the roasting tray with some red wine, water, and lamb stock cube to make a delicious sauce. It was really juicy, never had lamb like this before.
Don't know if you see this, but to let you know it'll turn out even juicier if you only bring the temp up to about 57, the residual heat as the lamb rests will definitely bring the centre up to at least 62 if you're worried (assuming it's resting in a warm dish)
I think the formula boils down to: olive oil and one bouillon cube crushed together; massage it in a big cut of meat; roast the meat; set meat aside; deglaze the pan; throw another cube or a stock pot in the deglazing to make the gravy; say your choice all the time
" There's no real recipe , all you need is a gallon of olive oil and a shed-load of Knorr Stock pots , you don't even need the Lamb if you don't want to use it " !!!!
He talks to the camera, silky smooth and calm. But you get the impression that if you worked in his kitchen, and you fucked something up, he could end you.
I substitute a very good lower sodium base for the Knorr, but same idea. It's a beautiful and easy way to infuse the roast with flavor, and get a medium rare roast from center to edge. Try it instead of just snarking on social media some time. Lamb is so expensive right now here in the U.S., I just got part of a leg instead, enough for 3.
True, butcher shops are a dying art. Its a sad reality of corporate America. I usually find them deboned and wrapped in net to keep it together while roasting. It usually comes from New Zealand.
Before time began, there was the Cube. We know not where it comes from, only that it holds the power to create worlds and fill them with flavour. That was how our race was born. For a time, we lived in harmony, but like all great power, some wanted it for good, others for evil. And so began the war - a war that ravaged our planet until it was consumed by death, and the Cube was lost to the far reaches of space. We scattered across the galaxy, hoping to find it and rebuild our home, searching every star, every world. And just when all hope seemed lost, message of a new discovery drew us to an unknown planet called... Earth. But we were already too late.
Looks and feels delicious. Bringing all Mothers to the table this Sunday. Hope mom will come down from heaven to accompany me while doing this very first Lamb Leg. We love Garlic and the herbs shown. Con la pastillita de Knorr hasta la abuela viene 🤤
Pretty close, as Bob Ross was once a ranking officer in the military. Bob spent his days yelling and screaming at people. Bob didn't enjoy that lifestyle, so he made a big change in his life. He knew, it was his choice!
@@itiswhatitis7027 If you Google (what is a medium to hot oven, you will find information on Wikipedia which says that a medium to hot oven is between 180 c and 190 c. This is correct for static ovens but for fan ovens it's normally 10 c lower. I find with this particular recipe that 170 - 180 c is a good medium to hot temp and a good temp for this lamb leg recipe.
