0:00:02 > 0:00:05Raymond Blanc is opening the doors of his kitchen for a journey of discovery.
0:00:05 > 0:00:10Cooking is about curiosity, and if I can inspire you to be curious,
0:00:10 > 0:00:12I'll be a very happy man.
0:00:12 > 0:00:16- Divulging the secrets of his simplest...- Perfectly cooked.
0:00:16 > 0:00:18..And most dazzling dishes.
0:00:18 > 0:00:20- Glorious food. - Be inspired by his passion.
0:00:20 > 0:00:25Food is so much more than cooking and eating. It's about, living, life!
0:00:25 > 0:00:28Share the secrets of his success.
0:00:28 > 0:00:32The wonderful thing having cooking secrets is the ability to share them with you.
0:00:35 > 0:00:38Tonight on Kitchen Secrets, Raymond reveals his passion for lamb.
0:00:38 > 0:00:43That flavour is a million times better than anything you've tasted before.
0:00:43 > 0:00:46Creating dishes which transform the cheapest cuts
0:00:46 > 0:00:50into those which complement the most expensive.
0:00:50 > 0:00:53From traditional lambs' liver given a delicious twist...
0:00:53 > 0:00:55Oh, what a lovely, lovely nose.
0:00:55 > 0:00:57We like that.
0:00:57 > 0:01:00..To an impressive rack of lamb.
0:01:02 > 0:01:05- This is one of my oldest recipes. - Raymond reveals how to get
0:01:05 > 0:01:08the most out of this single, special ingredient.
0:01:08 > 0:01:14All that I wanted to do was to show a dish celebrating this wonderful animal from nose to tail.
0:01:18 > 0:01:23In his Oxfordshire kitchen, Raymond's main ingredient for the day is being prepared.
0:01:23 > 0:01:28I would like first to introduce Dan, who has worked with me for five years and is a great butcher.
0:01:28 > 0:01:31He has the best skills, and he's got a lot of strength as well,
0:01:31 > 0:01:36which is very useful, OK, when it comes to breaking down a beast like that.
0:01:36 > 0:01:41What is wonderful at last - young chefs now are connecting with gastronomy.
0:01:41 > 0:01:43That means now we eat the whole of an animal.
0:01:43 > 0:01:45We are being far less wasteful.
0:01:46 > 0:01:50Under Raymond's watchful eye, the lamb is carefully broken down
0:01:50 > 0:01:53to the different cuts he'll be using.
0:01:54 > 0:01:56This shoulder, I'll keep it for later.
0:01:56 > 0:02:02Because I'm going to slow cook it for four hours at 150 degrees.
0:02:02 > 0:02:04Thank you very much for your help.
0:02:04 > 0:02:06Hey, it's not finished. Take that away.
0:02:15 > 0:02:19Raymond's first recipe takes often overlooked lamb's liver and
0:02:19 > 0:02:24transforms it into a mouth-watering treat - lamb's liver persillade.
0:02:25 > 0:02:32Succulent liver with crisp sauteed potatoes, sprinkled with a classic French seasoning.
0:02:34 > 0:02:38I'm sure you will all remember that horrible school liver, lumpy liver,
0:02:38 > 0:02:44thick and overcooked, crucified, murdered. We don't want that.
0:02:44 > 0:02:48We want to cook it quick, to create a beautiful golden crust outside
0:02:48 > 0:02:50to keep the inside very moist.
0:02:50 > 0:02:54So, the cutting is very important.
0:02:54 > 0:02:58- Voila...- Raymond cuts the liver into slices one centimetre thick.
0:02:58 > 0:03:03This will allow it to cook evenly, staying succulent and tender.
0:03:03 > 0:03:07What I have done here is a little secret.
0:03:07 > 0:03:11You actually soak it, OK, in half water, half milk,
0:03:11 > 0:03:14and about five big pinches of salt.
0:03:14 > 0:03:17By putting water, I'm cutting down the richness of the milk,
0:03:17 > 0:03:24OK, allowing the salt to permeate inside the liver and draw some of the blood.
0:03:24 > 0:03:29Extracting the blood will remove the bitterness and help sweeten the flavour.
0:03:29 > 0:03:32Next, he prepares the herb-packed persillade.
0:03:32 > 0:03:38Persillade has got a big place in the heart of every Frenchman.
0:03:38 > 0:03:43Raymond chops the main ingredient, parsley, then adds chervil, tarragon and sage.
0:03:45 > 0:03:48- Beautiful.- Before adding two crushed garlic cloves
0:03:48 > 0:03:53and a whole shallot to give the persillade a gentle kick.
0:03:53 > 0:03:55So we have our persillade here.
0:03:55 > 0:03:58- Adam, please. - Do you want me to take it away?
0:03:58 > 0:04:00- Of course. No, it's OK.- Yeah.
0:04:00 > 0:04:03Your services are not required, Monsieur Adam.
0:04:07 > 0:04:11I'm very lucky, he's the best tempered chef I have.
0:04:11 > 0:04:12No mutiny.
0:04:14 > 0:04:19Next, Raymond sautees par-boiled potatoes in sizzling rapeseed oil.
0:04:22 > 0:04:25Our potatoes are nicely caramelised.
0:04:25 > 0:04:29A tiny dash of butter, just to give a bit of unctuousity.
0:04:29 > 0:04:32Voila. And they are ready.
0:04:32 > 0:04:34So now, you lower it down.
0:04:34 > 0:04:37He lightly browns butter to create beurre noisette,
0:04:37 > 0:04:40which will add a subtle nutty flavour to the liver.
0:04:40 > 0:04:43So two little slices or slivers
0:04:43 > 0:04:45of liver like that.
0:04:47 > 0:04:49Oh, what a lovely, lovely nose.
0:04:49 > 0:04:52Wonderful nose. We like that.
0:04:52 > 0:04:54Don't season your liver in advance.
0:04:54 > 0:04:59Often the salt withdraws the moisture then you have a pool of water into your pan.
0:04:59 > 0:05:01OK, so season it now.
0:05:04 > 0:05:06That will take only two minutes.
0:05:06 > 0:05:10They are now nicely coloured. You can see it, the difference in colour.
0:05:10 > 0:05:12What's happening here is amazing.
0:05:12 > 0:05:16The juices are leaking out and solidifying themselves at the bottom of the pan.
0:05:16 > 0:05:19By adding water, they will merge together
0:05:19 > 0:05:20into a marvellous little jus,
0:05:20 > 0:05:24then that's when I add my persillade to both my potato...
0:05:27 > 0:05:28..and to my liver.
0:05:28 > 0:05:31A little bit on my liver. Tres bien.
0:05:31 > 0:05:33Voila.
0:05:33 > 0:05:35And I put my water.
0:05:37 > 0:05:42Et voila. And you create a wonderful emulsion here, and you are ready to serve.
0:05:42 > 0:05:44So delicious, so simple.
0:05:48 > 0:05:51Ah, that is a home sweet home.
0:06:02 > 0:06:06- Adam?- Oui, chef?- Can you come and join me to have a liver treat?
0:06:06 > 0:06:09- OK, lamb's liver.- Lovely.
0:06:09 > 0:06:13With sautee potatoes which I used to have in my home, and I know, because you've been to my home.
0:06:13 > 0:06:17- Mm. Yes.- when Maman Blanc cooked for you, you didn't like her snails.
0:06:17 > 0:06:18They weren't English snails.
0:06:20 > 0:06:23OK. But I hope you like the liver, OK?
0:06:30 > 0:06:34It's better than the school dinners we used to get.
0:06:34 > 0:06:36I bloody hope so!
0:06:36 > 0:06:39That was the last time I tried liver, was at school.
0:06:39 > 0:06:42It's nice with the garlic in there.
0:06:42 > 0:06:46Ah, yes. What is missing is the escargots, Adam, huh?
0:06:46 > 0:06:47Maybe later.
0:06:50 > 0:06:53For Raymond, good quality lamb, bursting with flavour,
0:06:53 > 0:06:56begins with good quality farming.
0:06:56 > 0:07:01He's come to Hampshire to visit one of the country's only organic and biodynamic farms.
0:07:01 > 0:07:06It's run by Raymond's friend, Ex-Formula One champion Jody Scheckter.
0:07:12 > 0:07:15Thank you for the drive, but never again, OK? Next time, I drive you.
0:07:15 > 0:07:17You cook, I'll do the driving.
0:07:17 > 0:07:20Jody rears a flock of around 800 sheep,
0:07:20 > 0:07:24made up of three different breeds.
0:07:24 > 0:07:30They're looked after by shepherd Nigel, who knows just how to select the perfect animal.
0:07:30 > 0:07:33- You feel them on the back, see, on the loin?- Yeah.
0:07:33 > 0:07:36And then over the rib, and you feel round the docks.
0:07:36 > 0:07:39- So you check up here as well, on that side?- The top of the tail.
0:07:39 > 0:07:43She likes it very much. She likes Frenchmen. You are ready, girl.
0:07:43 > 0:07:45In the saucepan, on the spit.
0:07:45 > 0:07:49Jody follows a biodynamic philosophy, believing all aspects
0:07:49 > 0:07:52of the farm are interconnected, from the special pasture,
0:07:52 > 0:07:54grown using a unique mix of grasses,
0:07:54 > 0:07:57to the rearing and slaughtering of the animals.
0:07:57 > 0:08:02We've looked at everything, so we start in the soil and we want to get the soil right because everything
0:08:02 > 0:08:05comes from the soil. Then we looked at the grasses.
0:08:05 > 0:08:07If you think a normal farm would have rye grass,
0:08:07 > 0:08:10we have 31 herbs and so you can see the mixture.
0:08:10 > 0:08:13But then how you slaughter the animal is very important.
0:08:13 > 0:08:16If you stress it - you can have the best lamb and the best grass
0:08:16 > 0:08:21and the best breed - if you stress it when you are in the abattoir, you will have bad meat.
0:08:21 > 0:08:24- So you have your own abattoir, on your own land?- Yeah.
0:08:25 > 0:08:29But it's quite incredible, the vitality and the health of these animals.
0:08:29 > 0:08:33It's always about quality, right from the setting down of the grass,
0:08:33 > 0:08:41selecting the breed, right up to slaughter, right up to the plate, and me, as a chef, believe me,
0:08:41 > 0:08:44I appreciate that, when I have a piece of meat, OK,
0:08:44 > 0:08:47which is beautifully reared, OK, and you know it.
0:08:54 > 0:08:59Raymond's next recipe marries a beautiful cut of lamb shoulder,
0:08:59 > 0:09:01slow-roasted with garlic and herbs,
0:09:01 > 0:09:07served with a creamy potato and turnip gratin, creating a melt-in-the-mouth meal.
0:09:11 > 0:09:17I've got a rather nice piece of shoulder here that my good friend Dan prepared for me.
0:09:17 > 0:09:19That's the cheapest part of the animal, OK?
0:09:19 > 0:09:21So the meat is quite tough, OK.
0:09:21 > 0:09:23And fatty as well.
0:09:23 > 0:09:25So now I'm going to prepare a rub.
0:09:25 > 0:09:27I've got some lovely herbs here.
0:09:27 > 0:09:31Be careful, the herbs are devilish sometimes.
0:09:31 > 0:09:33Rosemary is very, very strong.
0:09:33 > 0:09:35Just a little, OK?
0:09:35 > 0:09:37Three leaves of sage.
0:09:37 > 0:09:41A little bit of marjoram. That is even stronger, bitter sweet, lovely.
0:09:44 > 0:09:47So you mix that with your salt.
0:09:47 > 0:09:50A little bit of olive oil.
0:09:52 > 0:09:55And what you have to do is rub it.
0:09:56 > 0:09:59The shoulder will be cooked slowly for four hours,
0:09:59 > 0:10:02so Raymond coats each side with the oil and herbs
0:10:02 > 0:10:06to help the skin crisp up and infuse the meat with flavour.
0:10:06 > 0:10:09What I have asked my butcher to do is to chop some bones.
0:10:09 > 0:10:12It's a technique I developed many, many years ago.
0:10:12 > 0:10:17The lamb will sit beautifully on the brown bones, so the heat goes right the way through.
0:10:17 > 0:10:21I'm sure you've all experienced at home when you cook your shoulder
0:10:21 > 0:10:24of lamb and then it's all dry and almost burned underneath.
0:10:24 > 0:10:28That won't happen, because the heat will go right the way through and
0:10:28 > 0:10:31you'll be able, once you've cooked that meat, to eat it
0:10:31 > 0:10:32with a spoon, not a knife.
0:10:32 > 0:10:37- Tres bien.- Lamb bones are inexpensive and available from most high street butchers.
0:10:37 > 0:10:39Raymond caramelises them.
0:10:39 > 0:10:43Browning the bones will create a sweet, rich jus for basting the meat during roasting.
0:10:43 > 0:10:45That will take about ten minutes.
0:10:45 > 0:10:49Again, take a timer. Timer, please, guys.
0:10:50 > 0:10:52- Hello?- Oui?
0:10:52 > 0:10:54Can you give me my...
0:10:54 > 0:10:56- Did you put it on? - Yeah.- OK, merci, OK.
0:10:57 > 0:10:59Another five more minutes...
0:11:04 > 0:11:09I've got a bit of garlic here, and all this has got the flavours, the smell,
0:11:09 > 0:11:14coming in that kitchen, OK, which is completely wholesome.
0:11:14 > 0:11:17To give a bit of acidity to my sauce, to my jus,
0:11:17 > 0:11:20I'm going to put a bit of white wine, OK, and I'm going to boil it first.
0:11:20 > 0:11:25He rapidly boils the wine to remove the harshness of the alcohol.
0:11:25 > 0:11:31I'm rounding up my wine, leaving just enough to give length of flavour to that jus here.
0:11:31 > 0:11:35He then adds water and a few herbs to infuse.
0:11:35 > 0:11:38We are ready now. I want to place my shoulder of lamb...
0:11:40 > 0:11:43My oven is heated at 230. Very high temperature.
0:11:43 > 0:11:45That's the first bit.
0:11:45 > 0:11:50Just for 20 minutes, and then after very slowly at 150 for four hours.
0:11:50 > 0:11:54Give it a good clean up here, guys, Adam, please. Merci.
0:11:56 > 0:11:59So what I'm going to do is a simple gratin of turnip and potatoes.
0:11:59 > 0:12:02They go so well together, especially with that lamb.
0:12:02 > 0:12:07That lamb is so delicious, a man's dish, a serious man's dish.
0:12:07 > 0:12:09I'm going to be in trouble.
0:12:09 > 0:12:12So let's get our turnips. I need about 500 grams.
0:12:12 > 0:12:14Those come from my garden, OK?
0:12:16 > 0:12:22How many potatoes? Three will do. A little bit of sage, or maybe thyme would be better.
0:12:22 > 0:12:24That's a silver thyme, that one.
0:12:24 > 0:12:27Actually, no. It's a lemon thyme.
0:12:27 > 0:12:29It would kill that dish completely.
0:12:29 > 0:12:32Could you give me a silver thyme, please? Thank you.
0:12:32 > 0:12:33OK. Completely different.
0:12:33 > 0:12:35Very lemony. It would kill that dish.
0:12:35 > 0:12:37So beware of your herbs. Get to know them.
0:12:37 > 0:12:44To create a rich, silky gratin, Raymond's using 500 millilitres of whipping cream.
0:12:44 > 0:12:47Its high fat content means it won't split when heated.
0:12:47 > 0:12:49He adds a sprig of thyme...
0:12:49 > 0:12:54That's all what you need. It's very strong here. Merci beaucoup.
0:12:54 > 0:12:56..And two cloves of garlic.
0:12:57 > 0:13:00You bring the cream to the boil,
0:13:00 > 0:13:03and turn it off. Let the garlic infuse into the cream.
0:13:06 > 0:13:08Beautiful colour.
0:13:09 > 0:13:11They're so fresh, they're so juicy.
0:13:11 > 0:13:15They're slippery in your hand.
0:13:15 > 0:13:17Adam, where are you?
0:13:17 > 0:13:18On my break.
0:13:19 > 0:13:23The turnips and potatoes are carefully peeled and thinly sliced
0:13:23 > 0:13:25to ensure they will cook evenly.
0:13:27 > 0:13:30- Such precision requires total concentration.- Oh!
0:13:34 > 0:13:36That's OK. We lost a tiny little bit.
0:13:36 > 0:13:40It's not a big kitchen drama, so far.
0:13:42 > 0:13:47Next, the herb-infused cream is poured over the vegetables.
0:13:47 > 0:13:51The gratin is then placed in the oven at 160 degrees for 70 minutes,
0:13:51 > 0:13:54while the lamb is briefly removed for basting.
0:13:54 > 0:13:56Immediately, that smell.
0:13:56 > 0:13:58Yes, I'm happy. I'm very happy.
0:13:58 > 0:14:05Any excess fat is removed from the lamb juices before Raymond adds the wine and herb infusion.
0:14:05 > 0:14:08Finally, he turns the temperature down to 150 degrees.
0:14:08 > 0:14:14Voila. I think I'm going to do a couple of other things while my lamb is cooking nicely.
0:14:16 > 0:14:20Can you look after it? Thank you.
0:14:27 > 0:14:30After four hours of gentle cooking in the rich juices,
0:14:30 > 0:14:33the shoulder is ready to come out of the oven.
0:14:33 > 0:14:36And look, that is really the prize.
0:14:36 > 0:14:40Simply water, but it's the flavour.
0:14:40 > 0:14:45You don't need stock cubes. That flavour is a million times better than anything you've tasted before.
0:14:53 > 0:14:57- Very tender, very moist. - Does your mum cook you...?
0:14:57 > 0:15:00- Oh, just like being at home but better.- Really?
0:15:00 > 0:15:01Oh, even better. Wow!
0:15:01 > 0:15:07- Just don't tell my mum that.- No, I would not or I'll be in trouble, OK!
0:15:15 > 0:15:21- Voila. Make it really sharp so if I cut myself it's really a nice clean cut, OK?- OK, chef, yes.
0:15:21 > 0:15:23Get the lamb complete.
0:15:29 > 0:15:33Next, a recipe which uses one of the more expensive cuts of lamb
0:15:33 > 0:15:36to create an elegant dinner party dish.
0:15:36 > 0:15:42Lamb Provencal, a herb-encrusted rack of lamb, accompanied by a vibrant ratatouille.
0:15:42 > 0:15:44That's one of my oldest recipes.
0:15:44 > 0:15:48It goes back to my tiny little bistro when I started in Oxford,
0:15:48 > 0:15:51with red and white tablecloths and cheap prints of Paris on the wall.
0:15:54 > 0:15:58Oh, lovely, thank you, Adam. Nice sharp knife. My God, lovely.
0:16:00 > 0:16:05Most of this dish can be prepared in advance, making it perfect for entertaining.
0:16:05 > 0:16:11To begin, Raymond is French-trimming the lamb, by removing all the meat and fat from the ribs.
0:16:11 > 0:16:16So we've got the completely clean bones. It's a bit of work but it's quite fun
0:16:16 > 0:16:17if you have nothing else to do.
0:16:17 > 0:16:24He then scores the meat so the Provencal crust will stick to it, and ties up any loose ends.
0:16:24 > 0:16:27That's called a French trim, best end of lamb.
0:16:27 > 0:16:32It's really for a very special occasion, and that's how your butcher should prepare it for you.
0:16:32 > 0:16:36For the first stage of cooking, Raymond browns the seasoned meat in rapeseed oil.
0:16:36 > 0:16:39On the flesh side first.
0:16:39 > 0:16:43This caramelises the outside, creating a succulent, sweet flavour.
0:16:43 > 0:16:45I'm sure you remember
0:16:45 > 0:16:47those meats which are overcooked.
0:16:47 > 0:16:51They are all grey and dry outside, and the middle is red.
0:16:51 > 0:16:54We don't want that. We want just pink right the way through.
0:16:54 > 0:16:56That's why I'm applying gentle heat.
0:17:01 > 0:17:03Voila. We are ready.
0:17:03 > 0:17:08We've got a beautiful colour here, so now, on the top.
0:17:08 > 0:17:12During the second stage, the lamb is roasted at 190 degrees
0:17:12 > 0:17:17for 15 minutes, to cook it perfectly before the Provencal crust is added.
0:17:17 > 0:17:18Raymond prepares this next.
0:17:20 > 0:17:22Tres bien. Now we've got our crumbs.
0:17:22 > 0:17:25To the breadcrumbs he adds a selection of herbs, which must
0:17:25 > 0:17:31be completely dry before processing, so the mixture will stay loose and crumbly.
0:17:31 > 0:17:35- Hello, my little soeur, sister. Ca va?- Ca va. D'accord.
0:17:35 > 0:17:39OK. OK, t'arrives juste a bon temps.
0:17:39 > 0:17:41Francoise - I've got two sisters...
0:17:41 > 0:17:43TRANSLATION:
0:17:43 > 0:17:46..Francoise is probably the worst cook at home.
0:17:46 > 0:17:48Oui, c'est vrai!
0:17:48 > 0:17:51No, no, she's a very bad cook, seriously bad cook, OK.
0:17:51 > 0:17:54Just, maybe, you can join me. Tu peux me joindre un petit peu, Fran-fran?
0:17:54 > 0:17:56- No problem.- OK.
0:17:56 > 0:18:02Raymond adds garlic, seasoning and just a dash of olive oil to keep the mixture's sandy texture.
0:18:03 > 0:18:06- Tres bien. Le pulse, the pulse.- Oui.
0:18:06 > 0:18:12- That's it.- You just want to make it moist, voila. Moist, like that.
0:18:12 > 0:18:13That smell. Tu sens ces parfums?
0:18:13 > 0:18:15Mmm.
0:18:15 > 0:18:18Oh, oui.
0:18:18 > 0:18:19OK.
0:18:22 > 0:18:26But the smell, the smell is really amazing.
0:18:26 > 0:18:29Raymond generously coats the lamb in Dijon mustard.
0:18:29 > 0:18:32That will act as a glue.
0:18:32 > 0:18:34And you press it.
0:18:40 > 0:18:42That will provide a beautiful crust.
0:18:42 > 0:18:44Voila.
0:18:46 > 0:18:48The lamb is done in three steps.
0:18:48 > 0:18:51The searing, the first cooking, he had 15 minutes.
0:18:51 > 0:18:54You put that and you brush your breadcrumbs,
0:18:54 > 0:18:57and then when your guests arrive you just need ten minutes' cooking.
0:18:57 > 0:19:00And that can be prepared maybe half a day in advance.
0:19:00 > 0:19:04This last ten minutes' cooking warms the meat through
0:19:04 > 0:19:07whilst keeping the herb crust's vibrant colour.
0:19:07 > 0:19:11To go with this dish, I'm going to do a very quick ratatouille.
0:19:11 > 0:19:17Not just any ratatouille, a quick one, and that will take you exactly...
0:19:17 > 0:19:22Well, it depends if you have an Adam in your kitchen to do all the courgettes and everything.
0:19:22 > 0:19:25Raymond is cooking a quick French classic, using a colourful range
0:19:25 > 0:19:30of garden vegetables with garlic, a pinch of herbs and a glug of oil.
0:19:30 > 0:19:36I am going to do it quite fast, actually, so I can keep some of the colours and textures as well.
0:19:36 > 0:19:42The simple, fresh flavours will perfectly complement this special lamb dish.
0:19:42 > 0:19:46After 20 minutes, the ratatouille is almost ready.
0:19:46 > 0:19:48Oh. Good?
0:19:50 > 0:19:52Mmm, excellent.
0:19:52 > 0:19:55And the herb-coated lamb can come out of the oven.
0:20:13 > 0:20:16Mmm.
0:20:16 > 0:20:18C'est tendre? Very tender, huh?
0:20:18 > 0:20:20TRANSLATION:
0:20:23 > 0:20:25Ah, d'un a dix?
0:20:29 > 0:20:30She gives me eight!
0:20:30 > 0:20:33Ah, huit. Voila, c'est ca.
0:20:36 > 0:20:38- Thank you very much.- Merci. OK.
0:20:42 > 0:20:46In Jody's summer house in Hampshire, Raymond has been invited to cook one
0:20:46 > 0:20:49of his special bio-dynamically reared lambs.
0:20:49 > 0:20:52I've got a very old memory of mine. I was seven years of age, OK?
0:20:52 > 0:20:55In my village there were some Arab people, OK, who were cooking
0:20:55 > 0:20:59a feast in the middle of the village a lamb, and it was harissa.
0:20:59 > 0:21:03And I tasted it, and my mouth was on fire, but the lamb was beautiful.
0:21:03 > 0:21:05- Yeah.- So I want to re-enact that.
0:21:05 > 0:21:08- We do half of the lamb?- We do half. - OK.- Half for you, half for me. Fine.
0:21:08 > 0:21:11He's a very hard man, you know!
0:21:11 > 0:21:14Having put so much effort into rearing his animals,
0:21:14 > 0:21:18Jody believes in purity of flavour when it comes to cooking them.
0:21:18 > 0:21:21Spit-roasting will take three or four hours,
0:21:21 > 0:21:24so to keep the meat moist, it's crucial to keep it well hydrated...
0:21:26 > 0:21:30- Very good beer, thank you, sir. - ..With beer.- The lamb will love it.
0:21:30 > 0:21:35With the cooking started, Raymond can prepare his controversial spicy harissa paste.
0:21:35 > 0:21:37It's a serious spice experience.
0:21:37 > 0:21:39I don't know if Jody will like it or not.
0:21:39 > 0:21:41He may never forgive me.
0:21:41 > 0:21:43So my chillies, OK.
0:21:43 > 0:21:46This is a very mild variety, OK, so I thought of you.
0:21:49 > 0:21:53But that should be quite spicy, quite hot. Let's add some cumin.
0:21:53 > 0:21:55Oh, it's very fresh.
0:21:55 > 0:21:58And there's a...ah! Voila.
0:21:58 > 0:22:00Oh! The burn comes later.
0:22:00 > 0:22:03The taste comes first and the burn comes later.
0:22:03 > 0:22:06That's what we want. Top here.
0:22:06 > 0:22:09Let's give it to the lamb. I can smell it already.
0:22:09 > 0:22:11The feast is about to start.
0:22:11 > 0:22:16The meat is then basted with the harissa every 20 minutes until it's ready.
0:22:18 > 0:22:20- Oh, God, the smell is amazing. - Mmm, mmm.
0:22:23 > 0:22:26Mmm. That old, wonderful smell.
0:22:26 > 0:22:29It's got...dribbling, dribbling.
0:22:29 > 0:22:33- God, it smells so heavenly. - So are we going to try this?
0:22:33 > 0:22:36- Mm-hm.- Am I allowed to spit it out?
0:22:36 > 0:22:38Don't you dare.
0:22:40 > 0:22:41Well, that's nice.
0:22:41 > 0:22:45It turns out when it's cooked, quite mild, but you can make it as hot as you want to.
0:22:45 > 0:22:49- Just triple the amount of chilli you put in the paste...- Yeah.
0:22:49 > 0:22:51And then that would be seriously "hoomph".
0:22:51 > 0:22:58A slow-roast lamb will easily feed 20 people, so there's more than enough for everyone.
0:22:58 > 0:23:02- Oh!- Mmm!
0:23:13 > 0:23:16Raymond's final recipe brings together
0:23:16 > 0:23:22each cut of lamb on a single plate, all perfectly presented with an array of flavourful accompaniments,
0:23:22 > 0:23:27including braised caramelised shallots and a rich onion puree.
0:23:31 > 0:23:37All that I wanted to do is to show a dish celebrating this wonderful animal from nose to tail.
0:23:37 > 0:23:42And to accompany it, I've got a few little garnishes which are interesting.
0:23:42 > 0:23:45New techniques, new little secrets.
0:23:45 > 0:23:49And the first one, we are going to do our own sun-dried tomatoes.
0:23:49 > 0:23:53So you notice I don't take the core because the core is so tiny.
0:23:53 > 0:23:55We are at home, we are happy.
0:23:55 > 0:24:00No Michelin guide is going to turn up into my home. I hope not.
0:24:02 > 0:24:04No salt. Why?
0:24:04 > 0:24:09Because you don't need it. By drying it, you are concentrating the tomato flavour, so you don't need salt.
0:24:09 > 0:24:12So a little bit of olive oil.
0:24:12 > 0:24:13Oh, they are beautiful.
0:24:13 > 0:24:16We call them in France "la pomme d'amour".
0:24:16 > 0:24:23And of course, Italian romanticising even more than the French, call it the pomodoro.
0:24:23 > 0:24:26It's interesting. And what do the English call it?
0:24:26 > 0:24:29Tomato! Oh, quel dommage!
0:24:29 > 0:24:31What a missed opportunity.
0:24:31 > 0:24:35The tomatoes go into the oven at 100 degrees for two hours
0:24:35 > 0:24:39to concentrate their sweetness, while Raymond starts the shallots.
0:24:39 > 0:24:41Add a bit of olive oil.
0:24:43 > 0:24:49They are braised whole with a few sprigs of thyme, some olive oil and enough water to cover.
0:24:49 > 0:24:52And then, I'm going to add a bit of black pepper.
0:24:52 > 0:24:53Where's the black pepper, Adam?
0:24:53 > 0:24:57- Whole black pepper.- Whole black pepper? Yes, chef, I'll get that.
0:24:57 > 0:25:03Yeah. When you have a long cooking, use a whole black or white pepper to give a very mild pepper flavour.
0:25:07 > 0:25:10Adam, vive la France, non? Don't feel like it today?
0:25:10 > 0:25:11HE LAUGHS
0:25:11 > 0:25:15Adam. It's time that you mellow down, mon petit.
0:25:15 > 0:25:18None of that nationalism.
0:25:18 > 0:25:22Next, Raymond blends colourful kalamata olives with olive oil
0:25:22 > 0:25:26and water, creating a striking vibrant olive puree.
0:25:29 > 0:25:33Look at that. So stunning.
0:25:33 > 0:25:36You will not get that colour if you use the normal black olives.
0:25:36 > 0:25:41So now, we are going to do the onion puree. I'm not crying.
0:25:41 > 0:25:45I've done so many onions in my life,
0:25:45 > 0:25:47they are onion-proof. True.
0:25:49 > 0:25:53Before they go in the pan, Raymond adds garlic cloves and sage to the onions.
0:25:53 > 0:25:58I realise, actually, my pan is a bit on the small size, OK?
0:25:58 > 0:26:02- That would cover it up and I would have a bit of a problem. Adam, please?- Yeah.
0:26:04 > 0:26:08- Are you trying for me to fail miserably?- No, chef. No.
0:26:08 > 0:26:14That looks a lot, but you'll be amazed. It will go "psshhh".
0:26:15 > 0:26:17"Sh...sh".
0:26:17 > 0:26:20About 200 grams of puree.
0:26:20 > 0:26:26The onions sweat gently for 30 minutes over a low heat until their volume has reduced by half.
0:26:31 > 0:26:35Next, after braising for 40 minutes, the shallots are sliced,
0:26:35 > 0:26:41before Raymond lightly colours them for one minute, to caramelise their edges.
0:26:41 > 0:26:48And of course, I use my sight, I use my nose, and I use my clock,
0:26:48 > 0:26:49my timer.
0:26:49 > 0:26:51Look how beautiful they are.
0:26:51 > 0:26:54So that can be prepared well in advance.
0:26:54 > 0:26:58Notice, I'm getting much more technical.
0:26:59 > 0:27:04The reduced onions and garlic are blended with 50 millilitres of olive oil until smooth and silky.
0:27:04 > 0:27:07It's then gently heated through.
0:27:07 > 0:27:12Now we are ready to bring together all of these elements onto one single dish.
0:27:12 > 0:27:19A brushing of the olive paste forms a base for the caramelised shallots and punchy sun-dried tomatoes.
0:27:19 > 0:27:23Then a warm layer of onion puree is spread underneath a sliver of slow-roasted shoulder...
0:27:23 > 0:27:25Voila.
0:27:25 > 0:27:31..A rib of herb-encrusted lamb, and the liver, straight from the pan.
0:27:37 > 0:27:39Oh, look at the colour of that jus.
0:27:54 > 0:27:56I would like to introduce Sam. He's very shy.
0:27:56 > 0:28:00He is a senior sous chef in my kitchen. OK, so shall we taste?
0:28:00 > 0:28:02Of course, chef.
0:28:04 > 0:28:05Very tender.
0:28:05 > 0:28:07Lovely flavour, huh?
0:28:07 > 0:28:08- Lovely flavours.- Mm-hm.
0:28:08 > 0:28:11- Very, very nice. - Aren't you in heaven?- I am.
0:28:11 > 0:28:13So one out of ten, how much?
0:28:13 > 0:28:18I reckon, all the components, very nice, definitely an eight and a half.
0:28:18 > 0:28:20Oh, it's above seven, is it?
0:28:20 > 0:28:22Even with liver.
0:28:24 > 0:28:27For recipe details, please go to:
0:28:45 > 0:28:48Subtitles by Red Bee Media Ltd
0:28:48 > 0:28:51E-mail subtitling@bbc.co.uk