Wow. This was by far the best meal I’ve ever served, and maybe the simplest. There were flavors and textures that were completely new to me. Absolutely gorgeous

Bay leaves ABSOLUTELY do something! I never imagined some people would disagree! They’re a very distinctive taste. Keep fighting the good fight, Alison.

@davidcho0828

7 ай бұрын

Damn did a bay leaf write this comment

@TamarLitvot

7 ай бұрын

And I'm with Alison on rosemary also. I've never liked it which makes me an outsider in some places.

@jeanniebrooks

7 ай бұрын

Rosemary is one of the most indispensable herbs in my house! I love it, especially with lamb.

@burlatsdemontaigne6147

7 ай бұрын

Don't listen to your butcher if he happens to be a man. Sexist, moi?

@arushigupta4235

6 ай бұрын

They don't add a taste. It is aroma.

All the feels for the shirt and hair ribbon. Much love during these overwhelming times.

@laurenperez7517

7 ай бұрын

came here for the shirt. Do we know where it’s from?

I love you Allison! Honest, down to earth and funny as hell ! Well done as always.

My wife and I love all your home movies! We just did this recipe and it is AMAZING!!!! We did it late last night and woke to the most delicious smells and even better taste. Our eyes rolled back with delight while eating jt. This is definitely going to be our go to dish for something easy and delicious and IF we want to share with others. Thank you for sharing and your easy to follow instructions. ❤❤❤

Thank you! We all need recipes like this for busy times in our lives, especially during the holidays. ❤️

@davidcho0828

7 ай бұрын

It's really good!

Perfect for Christmas!!🎄

One of my favourites in a long time

Your Thanksgiving recipes were amazing! I made the stock, gravy, turkey quarters and extra wings. All crazy delicious! 🤯

Lamb is my absolute favorite meat, and I've always roasted my leg of lamb relatively slowly for two or three hours in the in the oven, but this is the best! Thank you Alison!

Greek cooking is full of bitter and tangy flavors - no wonder you loved it.

This looks AMAZING!!!

Love it . will cook this, this weekend.

AHHHHHHH!!! YESSSSSSS!!!!! 3:02 "... celebrate yourself and the work that you've done, by doing a little less work". YES!

That philosophical moment was beautiful

@judyweinstock9972

7 ай бұрын

Totally.😊

Do I eat lamb? No. Did I still watch the whole video? Absolutely yes.

Love this holiday meal❣️ Also loved your Thanksgiving meal. Made the greens beans and the apple fennel salad - they were hits👏🏼👏🏼👏🏼

Made the lamb dish tonight....wanted to check it out as a possible Christmas dinner. It was sooooo tasty and good! Thank you, thank you for a recipe that will allow me to fully participate in the festivities rather than be stuck in the kitchen. (I'm getting a subscription to your blog as a Christmas gift!!)

I loved your story about the origins of the lamb! Sometimes the best things are simple and just take time. reminds me of my late-grandmother's Christmas pudding recipe and how I have the dried fruit steeping in rum on my kitchen bench top, getting all delicious, plump and rum-drunk-ready for cooking.

@user-jo9ro1bs2x

6 ай бұрын

تتتجكجج٠٠٠رؤؤ٠ل٠عجشضتنذ

These videos are great. And the drop-downs and humor just get better and better!

This IS a really nice vibe. Feels like a very loving and caring way to feed your family and wrap up the year. Re Thanksgiving...Turkey leg confit ONLY FROM NOW ON. All I could think while eating bad Turkey this year was...Alison was right.

also, okay science girl! i love the learning that’s always incorporated in your videos

this looks absolutely delicious. also i did make your stuffing for Thanksgiving and it was my favorite--my mom is used to pepperidge farm-based stuffing so i was nervous for her take but she loved it as well.

10/10 would watch an Alison Roman travel/eating show. omg... the virgo travel energy!!!

i trusted the process & was rewarded as promised ! haven’t been this satisfied with a meal since i cooked your thanksgiving recipes this year THANK YOU 🙏 ps served with a salsa verde that perfectly balanced the richness of this dish yum !

Looks delicious and we knew you would find a way to get those anchovies in! 😋🥰😋🥰😋🥰

@davidcho0828

7 ай бұрын

lmao

Can’t wait to make this!

I think I get it. The instant pot wouldn’t work here. Lol. I have never worked with lamb for all of the reasons you listed. But I am now a believer. You make us all believers. Thanks, my dearest. ❤️

The best food is simple and cooked simply. I’ll be making this. New years 🎉

Love this! I made your crushed potato and leek gratin for Thanksgiving and everyone loved it - a perfectly creamy, neutral, savory side dish that goes well with gravy. thanks!

Love this entire menu for 16 adults + kiddos with two ovens going. If I was on a desert island I would only require chickpeas, olive oil, lemon and salt from the sea…. Nervous about reheating for evening dinner, but will do a dry run!

This sounds and looks SO yummy. CONGRATULATIONS on your marriage.

I never knew this was the reason wine is added to certain dishes! Thanks, I learned something usefull! :) Greetings from Slovakia.

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!

I did this with goat but only for 4 hours. I'll try a longer cook time. Love this!

Delicious quick and easy

I'm making this receipe this year! Thanks to Monica Mouse for recommending Alison channel!!

So excited to try this. Congratulations on the wedding (pictures were beautiful) and your store. So excited for all of your success!

Can confirm all the things. Many restaurants bake on ultra hot stones, lamb/goat with wine and potatoes and oregano (and salt pepper, but thats it) is called tsigariasto, and yes, it's cooked in an instant pot of some sort , called Hytra, it's sort of a stovetop pressure cooker, with valve and release of steam and all those things an instant pot would do) Depending on the village/area, you might find variations with thyme, rosemary, bay leaf etc

I am a huge fan of Alison's recipes. I get momentarily confused when the preheating step comes before the season-for-hours/days step, but I use my noggin and don't turn the oven on until the meat is seasoned.

I was expecting like she would say if that’s not you, get your it together. 😂😂😂

It looks very delicious and a great idea to make this for christmas dinner! Because of you I buy California Olive Ranch by the way!

I’m sooo happy you said something about the “banging” cooking videos. Was just telling my friends how over it I am🤣

The TikTok comment at the end has me. Thank you, ma'am, it needed to be said. You are appreciated and we concur.

It looks a lot like Peka. Peka is Croatian national dish. Happy to have a receipe for it!

YUM!

Oh yummmm. I'm doing brothy beans with grilled turkey sausages and feta cheese for dinner tonight! I love your brothy beans.

I made your dilly rolls and I made all the subs you said not to in your video, sorry (oat milk instead of whole, olive oil instead of butter) and even so they were absolutely phenomenal! I also made the dilly beans. Quite a dilly week we had.

Made this for xmas dinner and it was soooo delicious!! I saw a few comments saying the meat and chickpeas dried out and the recipe did not turn out well. Just wanted to comment my experience to confirm this recipe works as promised. I used a 6-lb bone-in lamb shoulder. No potatoes because I made pomme purée instead. Cooked 13 hours in dutch oven. Came out tender, juicy, amazing, no complaints. NOTE* make sure the lid is on all the way!!!! I thought the lid was completely closed but I checked one last time before going in the oven and it was slightly ajar!!!! It looked closed but wasn’t so maybe that’s what happened to the recipes gone wrong. Or maybe people are having an issue with dryness bc of the potatoes? Either using the wrong kind or too many? I took the chickpeas out at 12 hours and although they were tender and yummy, they were very slightly gummy. I added more liquid before serving and it was fine but I would take the chickpeas out at 10 hours. This recipe is pretty lamby. It could have been my particular cut but I would not cook this for people who are iffy on lamb. If your party likes lamb then this recipe is fantastic!

That is the best meal to make your amazing

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.

I really like hearing you talk

I think I just watched my new Christmas dinner……❤️💫🎄💫❤️

I’m making this for Christmas tonight! Fingers crossed I can do it justice - I have faith in your recipe 🥳

@Sheena3248

6 ай бұрын

Super easy. Made it last night. Turned out fabulous.

@EmShenanigans

6 ай бұрын

Update: looking further into the recipe I realised it was for conventional ovens (mine is convection) so I put it in the oven for 6 hours on 220f and then turned it up to 275f for the remaining 6 hours. I was incredibly paranoid about it burning but it didn’t even come close! Well it went down an absolute treat, the lamb was super tender and the potatoes soaked up the acidity of the wine and other flavourings. Will definitely be making this again. 👍

Congratulations 👏🏾 🎉 I like you recommendation that how discover your channel the cheating tag. Keep up with the good work. Also love the tshirt it is on my wishlist

Congratulations 🥂

This looks absolutely divine! I really need to try this recipe. It is so effortless. It is one of my favorite meats as well. I was raised on venison, eating deer and moose. I prefer a stronger flavor when it comes to meat. So much better than beef!

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.

"Pig in a pashmina" sent me howling 🤣

perfect for shabbat dinner ;)

I'm hesitant about lamb always but this looks so damn good!

Beautiful ring Alrom :)

it looks and sounds amazing! what temperature is the oven going to be for the 12 hrs?

I am so making this for Christmas dinner. For Thanksgiving I made your Forever Roasted Squash, Spicy Green Beans, Cranberries & Honey, and Caramelized Maple Tart. All were a hit (although my husband was sad there was no pumpkin pie so I made him one days later using your "The Only Pie Crust." Another hit!

@kimberlyf4888

7 ай бұрын

I did the exact same (except for a different cranberry iteration)!

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.

Love

Dandelion is great for the liver! The liver is also responsible for clotting factor so yeah, it's good for the blood!

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.

do we think this would work the same/as well with a bone-in pork shoulder?

Yukons absolutely do not need peeled. Ergo, they’re my favorite potato :)

@davidcho0828

7 ай бұрын

Damn ok lazy bones

Thanks Alison, this looks really good! It looks like someone snuck into your kitchen overnight and took half of the lamb out of the pot. I guess that's just normal after cooking so long.

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 :)

@Teenmom.420

5 ай бұрын

Wondering same????

Lol it's the self-awareness in the end re: tiktok for me 😂

The presentation looks rustic but divine

Yayyyy 🎉🎉🎉🎉🎉 so happy you are back at it. But, where is the funny editing in this episode? I miss it

Alison I miss you :( Pls come back soon

Alison needs her own tv show, like carol burnett variety show with Max and a baby maybe? Omg. She is good

Thanks Alison! I made your confit turkey thighs and they came out great. Even my girlfriend, who is notoriously picky eater liked it. Granted she still hates you for introducing me to your shallot and anchovy recipe. :)

Oh yeah! Gotta get me some lamb.

Amazing! What temperature is the oven?

Yum in advance

I’ve listened to the podcast and I know that friend is none other than Helène Yoke (deserves an Emmy)

would a dry brine be beneficial or am i overthinkging it?

Looks amazing! Is there a joint of beef this would work with, as my Mrs doesn’t like lamb 🤦🏻

Literally could not agree more with the top of this video. I hate all the messy, slappy, tiktok cooking videos. Give me long form all day 🩵

How does this method in the oven differ from doing it in the slow cooker? Also, can I do this with other types of beans, like royal corona beans? And would adding carrots and celery be a good idea, or are they just going to be a mush?

Where are you? Looking for another fabulous video IT'S BEEN FOUR MONTHS!!!!!

This looks delicious! Q: If it cooks for 12 hours overnight, it will be ready in the morning. Do you recommend just popping it back in the oven before serving?

@frasersgirl4383

7 ай бұрын

Just put in oven at six am and then take a well deserved nap! ❤️💫❤️

@orjolabellovoda2624

6 ай бұрын

What ‘s the temperature she cooked the lamb ?

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!!

What’s a cool vegetable? Green cabbage! So underrated.

XO Alison

How did you find dandelion greens ?? We were looking all over NYC for thanksgiving (including Freshdirect) and nobody had them...

Makers mark my fav

I don’t have an oven. Could I slow cook this dish on a low flame?

Glorious. Kinda like you.

What temperature did you set your oven to?

was the oven temp mentioned? i would love to know what it is...thank you!

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?

I don’t think I’ve ever seen heard the set go so quiet when you were talking about being in Greece. I think you may have a subject for your next cookbook.

Alison saying “I love lamb” immediately made me envision Steve Carell in Anchorman…”I love lamp.”