roast rack of lamb with crushed potatoes
Preheat the oven to 190°C/375°F/gas 5. Boil the potatoes until tender and squeeze the pips from the...
Read more
Preheat the oven to 190°C/375°F/gas 5. Boil the potatoes until tender and squeeze the pips from the...
Read more










Can i do this with an extra hour in the oven, instead of BBQ-ing? Only I'm in Lancashire, the temperature is below freezing, and if you think I'm getting the barbeque out in this weather, you can stick your hot pot up yer....... xx
Not sure what Robert's problem is but I find Meat Flies delicious. Best not to eat the eggs though as it endangers their reproduction. Yes, they are a delicacy, but only eat between July and October after most have already spawned.
But seriously, Robert, the production time for a 50 minute television show is 100 X that...that's why they have what's called "behind the scenes". Do you think that the onions just chopped themselves too...cuz I didn't see him do it.
BTW Jamie...this is an amazing recipe...am doing it again tomorrow (hence why I'm here again).
Hi there
Are having visitors for midsummers and are making leg of lamb. We have a "Weber" BBQ (the most common BBQ in DK). It is a round BBQ with a lid and ventilation you can turn up or down - is that what you call a "cool BBQ"? I will use only the BBQ, putting the lamb in the cooking tray for the first hour, but is 1½ hour enough? I was expecting to use 2-2½ hours.
That is the best...tks I just make it and love it....Eduardo Souza from Brazil
oh, and garnish with fresh coriander and a twist of lime, feel free to add a couple tsps lime juice to sauce too!
xx
Hi Jamie, recipe looks amazing, yet to try it.
It was my partner's birthday the other day and Thai food was the theme,
I made a Thai green curry, based on a recipe given to me from a friend of mine who lived in Fuerteventura, Canary islands. I used to frequent his restaurant very often due to this yummy curry.
Here's the recipe...slightly different I know, but amazing!
700g - 1kg Chicken fillets
Thai green paste
1 onion (finely chopped)
1 red pepper (finely chopped)
1 green pepper (finely chopped)
thumb sized piece of ginger (grated)
2 garlic cloves (crushed)
Cup fresh coriander (ripped)
Cup fresh basil (optional)
1 stick lemon grass (finely chopped)
4/5 kaffir lime leaves
1 carrot, (grated)
2 tins coconut milk
Juice of 1 mango
dessert spoon sugar
Add splash of oil to pan & tblsp green curry paste,
Add ginger, lemon grass and garlic and fry for 30 secs on medium heat.
Add onion, peppers and carrot and fry on high heat for a further 1 min, mixing into paste well, Add coconut milk (both tins) lime leaves, mango juice and a splash of water, boil. Once boiled, reduce temperature and simmer on a low heat,
Add sugar and a pinch of salt.
Cook for 10 mins on low heat, check the taste,
then add fresh coriander (and basil if used)
Add uncooked chicken (small chunks) and cook in the sauce for approx 1/2 hour until chicken is cooked through and tender.
Add another splash of water before serving if the sauce is a little thick (it should be perfect)
et voila!
Serve with Jasmine rice mounds
ENJOY...it's delicious!
Comment please!
xx
love the sound of this dish, but can i finish off in the ovven or under the grill maybe?
Cooking tomorrow :)
I´m looking for a recipe of Jamie that I can´t find. I saw it on tv. It was lamb with rosemary, a very simple one.... Have anyone of you seen it?
Greetings from Spain
HELP, Jamie:
I want to do this on Christmas eve (it looks mouthwatering) but just a few questions: do you remove fat of the lamb before marinating and cooking or you keep it all as is? Also, if I don´t want to BBQ later can I cut it in slices (after cooking for one hour) when cooled and then grill it in the oven? LAst question is that do you roll the lamb or just put it flat in the roasting tray?
Pls answer before 24th!!!!!
is that the best u can dooooo
that's great dish. Thank you Jamie very much
Thanks Jamie, we're in NZ and were planning another leg of lamb that I hope I can do on the BBQ, so will try this out, weather permitting... seems to have cooled down here the last 2 Xmases on the day itself! Christmas in the sun, bring it on... cheers G
Good absolutely great! think I'm gonna give it a try as a "different" sort of xmas dish. Any suggestions on what to serve with it? Sticking to the Thai theme as much as possible?
hi jamie i love ur new game i think its wicked hope u bring out another one when i am older i wnt to be a chef just like u
Thankyou Jamie Oliver for you great cook advise.
This one I make for my gf Sabrina yesterday night. Very like. Number one lamb in mouth number two Alfredo penis.
I am make more every day now!
http://www.google.com/search?ie=UTF-8&oe=UTF-8&sourceid=navclient&gfns=1&q=kaffir+lime+leaves
Please take a look and visit the above link. This has nothing to do with racism. this is the name of a lime. Do we now stop referring to grapes in terms of color ie - white, or black? For goodness sake this is a food forum. Get real.
ive cooked this twice one for dates and once for crew and its absolutely bullshit!
it might even be one of the best things to come off my bb..epic!
I like the look of this but I don't like picey!! Just keep swumming, just keep swumming!!
Hey, Somebody else has asked this one but couldn't see an answer ........ what vegetables, salad and type of bread could you do with the grren thai dish??? Also what starter would you suggest? The easiest it can be less effort more du vin blanche xxxxxxxx
dal: Cassie is right. Kaffir is a variety of lime (Citrus x hystrix) Kaffir lime is the common name, not something that Jamie, or anyone else has made up...The leaves are fragrant and often used for cooking. If it was to be censored then how would we be able to know to add it to a recipe? It is just a plant/ingredient...
last week on the foodnetwork Jamie had a recipe for BBQ sauce consisting of fresh herbs and orange peel . I would love to get this recipe again .anyone help?
Last year Sainsburys stocked your spicey rubs for meat.
This year they do not seem to be doing them.
Do you still make them or is it discontinued?
We were very addictied to the one for chicken.
cassie- I was not refering to the origin but the name given. I was also addressing JO or the owners of this forum not some racist lurker that felt compelled to comment. It was a simple request to the powers that be, something seemingly insignificant to many ignorant food lovers but deeply emotional to others. (Apologies to everyone else who has patience and understanding)
if you fancy butterflying the leg of lamb on your own, have a look at the excellent "how to" video:
http://tv.jubii.co.uk/video/iLyROoaftY3I.html
I did this recipe yesterday and it was fantastic. The only trouble I had was all the fat came out in the oven into the roasting tray. I was was unable to make the sauce so had to make it separately. Any ideas on what I did wrong?
Dal - kaffir lime refers to the tree the leaves come from, nothing more. It's from Indonensia - nothing to do with SA. Get over it. It's all about the food.
Can someone tell Jamie O that "Kaffir" is an extremely racist term that was used in apartheid South Africa. Nelson Mandela would be very disappointed to learn that JO has missed this one! Please find another term for the lime leaves. Otherwise FANTASTIC marinade.
What do you serve this lamb dish with?
Jamie thanks for making good food easy. I am an absolute twat in the kitchen, but thanks to you, friends can eat with confidence. you think I am joking. here's an idea ask the public to send in their worst recipes, and have a progam called Jamie will fix it. How's about that then. Keep on inspiring us idiots like me that food can taste great.
i havent tryed it yet but it looks and sounds absolutly superb
All of Jamie's recipes are mouthwatering, he makes them look so easy, certainly inspires my hubby to cook more. Can't be bad. Keep up the fantastic work Jamie.
Whats up with the ads ^ ?
Anyways, I reckon its a bit phoney cooking lamb in the oven and taking it out an BBQ for the last coupla minutes and calling it a BBQ - its like in a 7km cross country, when you're hidden by the trees and bushes, you walk, but when there's no trees and everyone can see you, you start running again to make people think you ran the whole way.
It's beautiful, but then they all are, BUT I can't seem to find the Lamb Kebabs you made when you did the lamb show. it's just what to add after processing the lamb..please if someone could help..
it looks and tastes great!!!
That sounds realli realli nice. I cant wait to have a go at cooking that for meand a few mates for a friday night!! when i do ill let u know how it gets on . xx
I have been in hysterics reading the comment from Robert and then all the other comments written by others relating to his very insightful infomation about meat flies!!! Very funny!
nice recipe
still desperately seeking the roast chicken tray recipe from episode 7 of jamie at home. episode 7 is there but THE RECIPE IS NOT!HELP...
I come from Argentina, i soo Jamie four years ago in TV.
Today a found he by internet.
Im a fan yourn recepies are very interesting. Thank you for yours theaching
you are a influens to me because ur my faverit cook i love ur tv shows to
Light your barbie with "paper konts". My mum, who survived the 2nd world war in England, taught me how to roll up newspapers as fuel.
Lay down a good base, bit of air in between and then some serious knots. (My son was rolling paper knots when he was 3). I have NEVER used a chemical firelighter in my life and I've had "hungi's in the ground or just grilled some snags on the balcony. Depending on how you build the base, with discarded newspaper, you can light coal or huge, wet logs.
The chemicals are disgusting and trash the food. Van't you teach children how to light any fire with rolled up newspaper.
It doesn't take much longer and the food doesn't suffer. Contact me and I'll demonstrate.
I've converted hundrads.
very good i can not wait for the book im goin 2 get it singed bu him
What a great recipie what a great chef.love your site and tv shows.
Cooked this dish for Fathers day here in New Zealand. Stunning.
Thanks for your site, your podcasts, and your generosity in sharing your recipies and advice for free. Much appreciated.
Rhiannan Rumble, that recipe with the chicken thighs and pots is Jamie at Home the potatoes episode.If your in the UK the next episode is Onions where he makes a fantastic glish onion soup.
I like the look pf this lamb dish but what is the one with the 3 types of meat marinated with a bbq sauce and cooked in oven 1st then bbq'd
lol at Robert, that's awesome, this isnt done in real time, it's edited, if Jamie showed us every step taken to make the meal it would be a much longer pod cast...also who the hell washes meat? That sounds absolutely vile.
I would like to taste it immidiately! Looks very awsome!especially your green thai paste, I really want to get it.
this is just handsom cant wait for your new book to come out want that chicking ceaser salade you done on the richard judy show it looks blooming lovely
hi, i'm from Greece.I'm also a cook and the way Jamie cooks really inspires me.I njoy every recipe he makes.And please..what do you wait from him, to wash all ingrediends on air??Time, espesially on t.v.costs a lot off money
my girlfriend cooked your recipe for penne carbonara last night and thought i'd like to tell ya it was lush. well done!
Oh sorry, video answered that question :$
I know what butterflied lamb ribs are, but what is a butterflied leg of lamb?
Robert, you really need to chill. I'm sure that basic food hygene is followed despite it not being in a norml domestic setting.
Robert - it is a tv show, you do realize that don't you? It is not like you are seeing things in the exact sequence they occur in reali life. I am fairly sure that as a trained chef he would be well aware of food hygiene...
Every time I see Jamie he never washes the food he prepares yet people eat it. I find it disguisting God knows where the meat or vegetables have been before hand especially meat flies could have laid eggs on it!! I would never eat his food.
I dont have a comment about this recipe i am looking for one he did with chicken thighs potatoes and tomatoes, i am trying every avenue. But im sure this one tastes great too.)
with picture, it will be much better!
Gr8 dish! IF you can't find kaffir lime leaves then just use lime zest works really well and still gives you that citrusy flavour, hoep that helps!
I can't get kaffir lime leaves where I live. What would be an adequate substitution.