Hi everyone and welcome to Nicko's Kitchen once again.
Today we're going to be making a really healthy dinner party dish.
We're going to make a Rosemary Scented Lamb.
Alrighty guys so we're going to be making this absolutely beautiful,
beautiful lamb rosemary dish.
It is fantastic and it's so easy!
Best of all, it's really, really healthy.
So, this is what you're going to need.
Of course, you're going to need some lamb.
Now, I've got some lamb chops just like that, OK.
And make sure you go to the butcher to get your lamb
because he can tell you where it's from.
And this is some beautiful local lamb just down the road from me.
And it is fantastic; the quality is so much better.
You're going to need some garlic.
You're going to need some rosemary, and of course,
rosemary and lamb are one of those matches made in heaven.
You're going to need some baby spinach.
You're going to need some mint; some fresh mint.
And you're going to need some peas; just some garden green peas.
Now, of course, we're going to be marinating our lamb,
and we'll get to that shortly.
But, you're going to need as well, you're going to need some red wine.
And this particular wine is just three hours away from the
beautiful Margaret River region.
That's a tongue twister.
OK, enough of that guys, so, let's get started!
Alright guys, just peel your garlic and then just give it a quick chop.
Right, so with the rosemary what we want to do OK,
we don't want the stalk to be on there.
We actually do want the leaves.
So, just at the top just pull all the way down just like that.
Straight down the sprig and then you're left with all these.
You don't have to worry about the knife.
OK, so what we want to do is to grab just a Pyrex dish like that
because we're going to be marinating our lamb.
So, first thing, is grab some rosemary
and just sprinkle it in the bottom of the pan.
And again, do the same just with a few pieces of garlic.
Alright, so then pop your lamb straight onto that rosemary.
And again, some more rosemary on the top.
Some more garlic on the top.
And then, the best of all, our beautiful Margaret River wine.
And you can use any red wine if you wanted to.
Just on the sides, just pour it straight in.
Just go around the sides, ok.
Just until, we don't want it fully covered, just submerged there.
That's it, just submerged, and we've got everything covered.
Absolutely beautiful!
It smells dead sexy!
Also, just quickly, we want to season
just with a little bit of salt over the top.
And some pepper.
Alrighty, guys, so now that goes into the fridge.
Cover it up with some cling film and it goes into the fridge.
Try and put it in the fridge for at least three hours,
but it's best over night, trust me it is best over night.
But at least three hours if you can.
If you can't, at least maybe half an hour
at the maximum if you're rushing for dinner.
But I'm going to put it in here for three hours and we'll cover it up.
Now, half way between the three hours, so the one and one half hour mark,
just come in and turn those pieces over.
Ok, just turn them over.
And this is going to be one hell of a dish.
We'll see it when it comes out.
So that's what it was supposed to look like guys.
So, I apologize for the light outtage.
But, it's a hell of a storm.