My Chef’s Guide To Christmas Dinner
Christmas Dinner doesn’t need to be as stressful as we seem to make it year after year. Follow my guide to ease your hosting stress and enjoy more time with your family and friends.
Our feast will consist of a delicious garlic & rosemary roast leg of lamb with mint sauce, which is a great cut of meat for your Christmas dinner. Roasted legs of lamb need minimal prep which can be completed the day before so that you can minimise your to-do list on Chrissy day and simply turn the oven on, heat it up and put it in. Accompanying our lamb are my favourite sides of wagyu fat roast potatoes, roast shallot & sherry vinegar gravy, roasted root vegetables with hot honey, pumpkin seeds & sage and lastly, peas & burrata salad.
Thanks to @Australianlamb for sponsoring today’s video.
MY PRODUCTS:
MY COOKBOOK:
RECIPES:
Garlic & Rosemary Roast Lamb with Mint Sauce –
Roast Shallot & Sherry Vinegar Gravy –
Wagyu Fat Roast Potatoes –
Roasted Root Vegetables Salad –
Peas & Burrata Salad –
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Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
TIMESTAMPS:
00:00 Intro
00:22 Gravy
08:34 Veg Prep
13:08 Lamb Prep
17:28 Lamb Cooking
18:40 Roasted Root Veg Salad
20:46 Wagyu Fat Potatoes
24:02 Mint Sauce
27:10 Peas & Burrata Salad
29:40 Carving Lamb
source
Veg in the fridge overnight? Is that needed? I've only every just left them in cold water overnight – not once have I put pre-prepared Christmas eve veggies in the fridge.
As always though Sir – bloody great video.
Excellent, as always.
Thanks Andy.
What potatoes do you recommend in Australia for roast potatoes?
Maaaate! Can I come to yours for dinner? I'll bring the wine…
Gravy done today
Job for tomorrow is the ham, plan to serve cold.
Andy, I’m doing Christmas for the first time! At 61! You are my knight in shining armour. My dad was a butcher and he was always in charge of the lamb and the mint sauce. He would have appreciated your expertise. My only argument was with the potatoes. We always had Oamaru new potatoes and heaps of them so we could have them fried in butter on Boxing Day. My warm thoughts to “Babe”, Mitch and of course yourself at this great time of the year from Dunedin. Happy happy Christmas!!!🎄
Andy, I’m doing Christmas for the first time! At 61! You are my knight in shining armour. My dad was a butcher and he was always in charge of the lamb and the mint sauce. He would have appreciated your expertise. My only argument was with the potatoes. We always had Oamaru new potatoes and heaps of them so we could have them fried in butter on Boxing Day. My warm thoughts to “Babe”, Mitch and of course yourself at this great time of the year from Dunedin. Happy happy Christmas!!!🎄
Andy’ short hair makes him actually look like a kiwi
This looks great but for most of us in North America, the meat segment is entirely not achievable. We simply don't have butchers anymore. We have malls and supermarkets. If we do find a butcher in the innercity areas, their prices are only within reach of the wealthy.
I so want to eat that!
Cheers Andy, Merry Christmas from Maui!
First video I’ve seen where the roasties don’t look pale as f***. I love you Andy.
My new favourite channel! Great work you two (3 with mutley).
Tried a couple of recipes and they tasted fab.
Wait you're from NZ??? I take that as a win for us Kiwis haha
… also I should have picked up on the accent sooner…
Instead of salting my lamb heavily I stuff bits of anchovy in with the garlic and rosemary.
C'mon Andy. That's only enough gravy for two people.
My Favourite no nonsense, no frills chef – Andy Cooks. Lovely meal once again Andy thanks. Have a fab Xmas with your family 🎉
Brilliant! Luv Lamb. All the best to you and yours from the UK!
@ZhakyAdit❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Received my book today and visited our local butcher and bought a ton of different meats. Bulk scotch fillet as well. Now to learn how to cut it all up!
Andy, have you ever attempted to cook corn starch with butter to make a roux? similar to how you would heat plain flour with butter for traditional roux. I just wanna know what happens, I've never tried it before but maybe I will one day.
9:19 That' s 90 degrees?
Why are you allways using Olive-Oil? Is there a benefit against Rapeseed or Peanut Oils? Would be supercool to have a video which shows the difference between the tons of oils and fats that exist.
I really love your content, editing, creativity and quality keep it up like this. ❤
Your into reminded me that 73% of statistics are made up on the spot.
I know it's "food safe" ink but I wish they didn't stamp meat.
Honestly, you lost me at the start… "minimise the time spent in the kitchen on christmas day and maximise the time you get tonspend with your … family" avoiding the bloody family is the whole point 🤣
What's your opinion on best gravy to go with a turkey roll (scottish wife and inlaws, frozen turkey roll non negotiable)
I'll just have a huge bowl of those roasties with maybe some gravy an I'd be a very happy man.
A little bicarb soda and water is all you need to get beetroot stains out of your board and hands. No scrubbing required, it just rinses straight out.
Excellent video.
What’s the cook top/hob you’re using please
Looks amazing
Brilliant! (Was hoping the lamb was gonna be cooked outside over the fire!)
Cannot express enough how much I appreciate the professional, happy, & straightforward direction ❤ Inspired. Thank you, Chef!
Happy Christmas 🎉
Infamous?! 😮