How to Make Roast Leg of Lamb with Garlic Breadcrumb Crust and Lemon-Olive Oil Tart

Byamazingfoodstv


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.

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32 Comments

  1. 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!

  5. 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. 😉

  6. 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.

  13. 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!

  29. 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.

  31. 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.

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