We’re back from Thanksgiving and the holidays are upon us. Whether you hosted Thanksgiving or were the guest who set the table, you probably ate turkey and you probably are okay with saying “until next November!” That’s why this week, we’re cooking lamb and we’re cooking chickpeas… at the same time…unsupervised… for 10 – 12 hours. Yes, gentle heat over a long period of time = phenomenal. The lamb is acidic, tangy, and pull aparty, and the chickpeas are spicy and brothy. They’re a match made in heaven, improved only by a side of bitter wilted greens (with anchovies, obviously) and some lemony greek yogurt. People are coming over, what do you do? Trust the process. Let the lamb do its thing, don’t open any lids, and show some patience. Good things come to those who wait (and get a full night’s sleep while their food cooks).
#lamb #chickpeas #nosupervision #alisonroman
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Recipe URL: https://anewsletter.alisoneroman.com/p/slow-cooked-lamb-video
VIDEO CHAPTERS:
00:15 Slow Cooked Lamb with Brothy Chickpeas
03:09 Thank you, Maker’s Mark!
04:30 Prep the lamb, potatoes, and herbs
10:52 Prep the chickpeas (throw in a bay leaf)!
13:50 10 easy hours later
13:55 Keep adding greens, keep wilting
17:24 Garlicky yogurt (nyum nyum)
18:55 So lamby, so delicious
20:45 Setting the table because people are coming over
CREDITS:
Director: Daniel Hurwitz (@dannyhurwitz)
DP: Sean Ryan
B-Cam: Erron Francis (@viewsfromtheattic)
Audio: Yves Albaret (@yvesarmand)
Editor: Rick Symonds
Food Assist: Rebecca Firkser
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49 Comments
No red nails today? Love your recipes ! Your shallot pasta kills!
I wish she showed the lamb so I could have a look before burying it in the pot. I think she just said lamb shoulder, untrimmed. She didn’t show if she did or not trim it. I’ve cooked leg of lamb, lamb shanks, ribs, chops…never a shoulder. I’ve seen them. They have a bone.
We want to meet max! Please!
It’s not a Alison Roman recipe if it doesn’t have at least 1/4 cup of olive oil! My olive oil budget has never been bigger……❤
To quote someone from the internet, there is a gaggle of recipes on the internet about lambs but this recipe, i will for sure make it and try it this holiday break!
one time my mom roasted two ducks for about 6 hours at a low temp from what I remember, and they cooked in their own fat somehow and became like confit. Am I crazy?
I’ll be making this AND twice, you pointed out how you’ll be serving this DELICIOUS food to friends later…your film crew must have been bummed!!!
would a dry brine be beneficial or am i overthinkging it?
Went to the grocery store for some lamb, and at the registers remembered that I don't eat meat.
I'm making your confit turkey for christmas but I'm doing a trial run this weekend, cannot wait!
I'm not a lamb eater but this recipe sounds incredible!!
In your book ‘Dining In’ on page 235 you suggest not braising a lamb shoulder ‘to hell’ – change of heart?
I never knew this was the reason wine is added to certain dishes! Thanks, I learned something usefull! 🙂 Greetings from Slovakia.
Alison! Could you do this to make ox tails? I could see it! Thanks for the video!
Oven Temp??
I did this with goat but only for 4 hours. I'll try a longer cook time. Love this!
What is meant by “posting a photo…like somebody’s mom.” Is it uncool to post photos of food we make? Are only professionals allowed to use Instagram for the food they cook?
Love this holiday meal❣️ Also loved your Thanksgiving meal. Made the greens beans and the apple fennel salad – they were hits👏🏼👏🏼👏🏼
i’m too anxious to leave the oven on while i’m sleeping omg
Alison you should try to make Greek Lamb Fricassee which is the lamb with the Greens together. Best spring time dish! It's all of your favorite things, Lamb, Dark Leafy Greens, sometimes celery, and tons of Dill! Lol. Go to Stamatis in Astoria they make really good Lamb Fricassee.
Hi Alison, I love your videos! I also wanted to ask you if the flag on the fridge has something to do with Romania? 🤗💐
So no Yukon Golds where I live (miss them!!) — would any of the little waxy potatoes work just as well? I thought I'd heard that Yukon Golds were a mix of waxy and floury so I'm worried to throw more waxy ones in but is this wrong?
How many degrees is 'gentle heating'?
I've been lied to all my cooking life…? I thought adding salt to the beans cooking water scraps the texture, does 12 hours fix that?
What temperature did you set your oven to?
Do we think the alcohol content would be negligible once it's cooked for that long? Asking for a friend (aka me, a 16 week pregnant person who desperately needs to eat this)
It looks a lot like Peka. Peka is Croatian national dish. Happy to have a receipe for it!
Maybe I missed it, but can you also use leg of lamb in this dish?
I can't STAND the fake chefs on IG/TikTok who SLAM things LOL
Try chopping up the stems of the chard and using them, too!
I made the slow roasted turkey legs and the smashed potatoes gratin! I don't like turkey and it was amazing. Can't wait to use up the oil which I used for the gravy which was SO good. I really think the cooking vessel makes a difference for the gratin, but it was also really tasty.
"Don't listen to men" New merch, please.
The best food is simple and cooked simply. I’ll be making this. New years 🎉
Beautiful ring Alrom 🙂
Why is this the first time I found out Allison has a husband? Been here since the NYT days. Woah!! Love the recipe and will be making for my mom's birthday dinner.
The way Alison said “was he a man” legit made me feel just despised. Yeah nobody cares. Stfu. It’s funny. Delete this. Not reading replies. I know. Just gotta say it to have said it
As someone without an enameled dutch-oven, I plan to try this in either a crockpot or in my roasting pan. I think / hope it’ll still turn out fantastic 🙂
I just love you 😊
I really like hearing you talk
Yayyyy 🎉🎉🎉🎉🎉 so happy you are back at it. But, where is the funny editing in this episode? I miss it
It’s alway better when it’s cooked in a Le Creuset 😏
Can you sub the lamb for beef chuck?
0:23: 🍽️ Alison Roman prepares a holiday meal and reflects on her busy year.
3:19: 🎁 A personalized gift program for Maker's Mark bottles is highlighted in the video, showcasing the opportunity to create a special and festive gift for loved ones.
6:34: 🍷 The video discusses the unique way wine acidity helps maintain the structure of potatoes in a lamb and potato dish.
9:53: 🍲 The video demonstrates the process of preparing a dish with oregano and white wine, emphasizing the importance of patience and trust in the cooking process.
13:36: 🍽️ The video demonstrates how to prepare lamb with anchovy and sauteed greens, emphasizing the unique flavor combination and health benefits of the greens.
17:20: 🥘 A group of people discuss and decide on using yogurt for a dish, while also discussing other options for flavoring.
20:58: 🌶️ The video is about adding fermented chilies to Greek dinner and the impact of adding them after cooking.
Recapped using TammyAI
What is the temperature you're cooking this under for 10-12 hrs?
Can’t wait to make this!
This might be one of my fave vid of yours. You seem so genuinely inspired and it's infectious and endearing!!!
If I live in a decrepit BK apartment with a very … not so great oven and am afraid to burn my building down if I use it for 12 hours, could I use a slow cooker for this?
My wife neither likes lamb nor chickpeas but I watched because Alison. Duh.
I've paused immediatley after the intro to say: YES
Edit 1: Crying at the "cooking is amazing" part
Final edit- this was a very enjoyable video as well as such a heartfelt example of a really good cook loving and living the art of cooking.
Thank you Alison!!
Do I eat lamb? No. Did I still watch the whole video? Absolutely yes.
We were guests invited to Raleigh NC (roughly 1.3 hours away). Car breakdown and 5 hours spent waiting for AAA to not show up. Found another local towing firm. Not my best Thanksgiving, but I am hoping this leads to a better Christmas. Happy Holidays and Blessings on your wedding.