Hosts Bridget Lancaster and Julia Collin Davison unlock the secrets to making the best Roast Boneless Leg of Lamb with Garlic, Herb, and Bread-Crumb Crust. Equipment expert Adam Ried reveals his top pick for traditional 12-inch skillet, and test cook Erin McMurrer makes Bridget a showstopping Lemon-Olive Oil Tart.
Get the recipe for Roast Boneless Leg of Lamb with Garlic, Herb, and Bread-Crumb Crust:
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My wife has developed milk and gluten intolerance. She used to love lemon tart, which I made periodically. But the flour and butter have put it on the "no-go" list. I'm going to try this with gluten-free all-purpose flour and I think it will work. The lemon curd with olive oil was a revelation. Thanks!
The only time I've had lamb, it was with mint.
I've never even seen lamb in my local stores! Pork, beef, chicken and turkey. Maybe some whitefish, but not even salmon! I don't think the customers have the taste for those!
This lemon tart had my mouth watering … I could almost taste the tartness of the lemon 🍋
Firstly, let me say that I very much enjoy watching ATK and have learned much from the videos. I also bought the cookbook, which is fantastic. Having said that, I was somewhat skeptical about watching Americans cook lamb, as they have zero experience of lamb and practically no understanding of roasting meats. Unfortunately, I watched mistake after mistake in this video.
Lamb is a beautifully delicate meat with a subtle, delicious flavour which is totally destroyed by adding strong flavours to it. English, Welsh or even some Australian (but certainly not New Zealand) lamb is superb and not at all ‘gamey’. I think Brigitte is confusing lamb with mutton, which is quite gamey. Seasoned only with salt and pepper, seared (as in the video) and then roasted low and slow until medium rare, a good lamb roast only needs a thin gravy (which also doesn’t seem to exist in American cooking) to make the best roast lamb ever.
We recently invited some Amercians over for a Roast Lamb Sunday lunch with all the trimmings. They told us in advance that they were not keen on lamb. However, to a person, they all ate heartily (including seconds) and said how delicious the lamb was. They told us that when they had had lamb before they had not enjoyed it. Of course, it had been ruined by garlic and herbs, as per this video. If you really want to know how to roast meats, then seek out British chefs, not American or French ones. 😉
I really really hate the all clad handle it's not ergonomic and it hurts , makes handling a heavy pot uncomfortable and awkward to maneuver. how they liked that turd is beyond me. also their smaller pans are unbalanced with that handle, they literally tip over on the stove.
I love my all clad 12” pan
I’ve only eaten lamb once, it was at a Passover dinner.. it was amazing
Where is the POC in any of the ATK YouTube channel? It gives me Bon Appetite vibes but worse!
"ain't nutt'n like mutton".. (I'm not a fan..) but, that lemon olive oil tart seems intriguing..
That animated lemon flavor cutaway is the best science class I’ve ever attended.
Thank you for the limony tart receipe, for the very nice trick of dividing the crust in 4 to put on the mold… easy and perfect!
Both the lamb and olive oil/lemon dishes are commonly served in Greece. The trial-and-error tests you experience help me to appreciate the quality recipe you ultimately share. I always prefer to use your recipes over any that are posted on social media. I wish your company lifelong continued excellence and success!
Yummy!
Once you know the “ taking the temperature” scenes are all fake, you will just watch tor that moment. This time it was so obvious lol
Hello!!
Erin is AWESOME!
I have 2 market lambs in my freezer. Appreciate this recipe! Keep the lamb recipes coming.
That lemon and olive oil tart really left me hungry and I wanted it so bad. The roasted leg of lamb looked great also and also had me hungry and I have to try making both and see how they turn out.
I really, really wanted her to say “this tart, and this lemon dessert.”
“Elasticated”? I learned a new word today🥴
I miss lamb. As kids we ate lamb at least once a week, but hardly anyone makes it now.
That is a damn good looking boneless leg of lamb…and it’s super easy. 👍 Even though it’s flavorful I usually like a horseradish sauce on the side.
The best "ode to the rack" is that shirt.
persaillade? you forgot the grain mustard and no cheese!
Did anyone notice that the insertion of the thermometer in the lamb was actually a clip played on reverse?
I have been a professional chef for over 20 years and I always learn something new here. Thanks for breaking down the science ladies. 👍
I'll always Love this group of people ❤️
We have an fairly extensive live of All Clad cookware. Let me give you this warning: Don't ever buy their nonstick pans. They fail and All Clad does not stand behind them. It is a well know problem among owners of the cookware.
I know my videos will never be as good as yours but I’m so grateful to have America’s test kitchen to look up to.❤️ thank you for inspiring me all these years! ☺️
Hard to beat the All-Clad products. I purchased an entire set because of ATK recommendations for their product. In fact I've purchased many ATK recommended products and am yet to be disappointed.
I've been following you guys ever since you first started. Both recipes I'm dying to make.