Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
EMMY NOMINATED SERIES directed by and starring Steve Buscemi is back for a second season!!! Park Bench is a local's take on the special people, places, and spirit of New York City. Through unscripted moments with average New Yorkers and Steve's celeb friends, Buscemi takes viewers on a funny, first-hand journey/misadventure, told in his unique voice.
Journey to the Draft is an organic, unscripted, docu-series that follows three college football players, all with promising professional careers. These young men attend different schools across the country and play a variety of positions on the field, but at the end of the day they share one goal:to play in the NFL. The AOL docu-series follows players Leonard Williams, Kevin White and Marcus Peters.
Connected features the personal stories of six New Yorkers woven together into one of the most intimate series ever. This groundbreaking show changes the nature of storytelling by giving each character a camera to document their lives. The result is a unique format revealing as different as everyone appears to be, we are all universally Connected.
Wake up to your world in 2 minutes.
Jews and Money. Asian Drivers. Polish IQ. CPT… that's racist! But where do these stereotypes come from? Comedian Mike Epps explores the backstories of this humor and how history and fact often distorts into a snide – but sometimes funny – shorthand.
"INSPIRED" features celebrities, visionaries and some of the biggest newsmakers of our generation, recounting the stories behind their biggest, life-changing moments of inspiration.
In a compelling series of verite encounters, Win Win provides unique access into the minds and lives of the world’s most-celebrated entrepreneurs and athletes.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Comedy is hard, but teaching comedy to children is hilariously difficult. Kevin Nealon is giving the challenge to some world-famous comedians. As these young minds meet with comedy’s best, get ready to learn some valuable comedy lessons, and to laugh!
James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
Executive produced by Zoe Saldana (who will be the subject of one episode), a celebrity travels back to their hometown to pay tribute to the one person from their past (before they were famous) who helped change their life by giving them an over-the-top, heart-felt surprise.
Boneless leg of lamb on the grill, seasoned with an incredible mix of cumin, oregano, and mint. Sure to be a hit at your ...
next backyard bbq.
For more like this visit www.legourmet.tv Distributed by Tubemogul.
Tags:Mint Leg of Lamb Recipe,grilled lamb,legourmet.tv,Mint Leg of Lamb,charcoal,grill,lamb,lemon,mutton
Grab video code:
Hi, welcome to Le Gourmet TV. So today, we’ve got this really nice fresh Ontario locally grown leg of lamb. It’s bendy, boned and butterflied and we’re going to take it out, we’re going to grill it. But first, we’re going to make a little bit of a paste to put on it before we roll it back up. Pretty easy to do, so we’ve got some whole cumin seeds and some whole peppercorns. I’m just going to pour them into a mortar and pestle and you just want to break those down and crush them. Great! So once we’ve got those broken down, we’re just going to put in three cloves of garlic. So those go in and some Kosher salt. And you just keep grinding this into a paste. You could do this in a small food processor, but there’s something about grinding it in a mortar and pestle that gives you a different kind of texture and that textural difference leads to a flavor difference. Okay, so now we’ve put in some red pepper flakes and some oregano and we just want to splash in maybe a couple of tablespoons of olive oil. Work it just a little bit more. We want to put in a couple of tablespoons of lemon juice. It’s always best to squeeze it fresh and watch that you don’t get any seeds in. Here you go. That’s done, so we’ll move on to the lamb. Now, so this has been deboned and butterflied, not beautifully, I’m not an expert, but it’s been done. And don’t be afraid to do this at home yourself, it really isn’t that difficult and it doesn’t have to look beautiful. So what you want to do is—this is the inside where the bone was, so we’re going to flip it over first and rub a little bit of this on to the outside and I’ve also removed most of the excess fat from the outside just to help us when we’re grilling. You don’t want any flare ups. Flip it over and do basically the same on the inside. Rub this all and get it into all the nooks and crannies in between all the folds, don’t worry that I’m sticking my hand into the mortar and pestle. I’m not going to use it for anything else. Looking good! Okay, so now, what you want to do is I’ve got mint leaves and you just want to roll some of the mint leaves into the lamb. Not too many, you just kind of want a little bit of the flavor, but you don’t want the flavor to be overpowering and then you fold it back up. So, now, you’ve got to hold it together, so I’ve got some butcher twine and what you want to do is slip it under and tie this up fairly tight. You want to get it good and snug because the meat will shrink a little bit in the cooking process. And we’ll cut this off before we put it on the grill. If you’ve got someone to help you out with this part that would certainly make things a whole lot easier. Trim off any excess cord. Now, I’m going to wrap this in plastic wrap. I’m going to put it in the fridge for about an hour and a half to two hours and then we’re going to take it outside and put it on the grill. So put the lamb roast out of the fridge, about a half an hour ago, just to let it come up to room temperature. You don’t want to put a cold roast on a hot grill and in that half hour, I’ve prepared the German grill with the two-zone fire. Medium heat here, nothing over here and we’re going to cook the lamb roast over direct medium heat so about 350-375 degrees for the first ten to fifteen minutes, turning it constantly, watching it for flare-ups, keep the lid closed as much as you can, you really want to get a nice brown crust all over the roast. So we’re looking for an internal temperature of about 135 degrees Fahrenheit and we’ve reached that, so it’s time to pull this off. So we’re going to tint this with tin foil and let it sit for eight to ten minutes to rest. The temperature is going to rise that last five degrees to about 140 degrees Fahrenheit internally, which is a nice medium rare. This is going to be a really flavorful roast, nice and most, juicy, tender, absolutely fantastic! Fresh, locally grown Ontario lamb. You can’t beat it! Thanks for stopping by. Hope to see you again soon!