WEBVTT 00:02.500 --> 00:04.233 align:start position:10% line:84.67% size:72.5% Today's show is a celebration 00:04.366 --> 00:07.433 align:start position:22.5% line:79.33% size:57.5% of my favorite season-- the spring. 00:10.800 --> 00:12.433 align:start position:10% line:79.33% size:70% Announcer: "Julie Taboulie's Lebanese Kitchen" 00:12.566 --> 00:14.100 align:start position:20% line:84.67% size:55% is made possible by... 00:18.333 --> 00:20.366 align:start position:20% line:84.67% size:55% Man: ♪ Do your thing ♪ 00:20.500 --> 00:22.500 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 00:22.633 --> 00:25.166 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 00:25.300 --> 00:27.300 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 00:27.433 --> 00:29.566 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 00:29.700 --> 00:31.500 align:start position:10% line:84.67% size:75% [Middle Eastern music playing] 01:17.500 --> 01:20.866 align:start position:10% line:79.33% size:72.5% Spring is my favorite season, by leaps and bounds. 01:21.000 --> 01:23.900 align:start position:10% line:79.33% size:67.5% It's a full-of-life moment, and I just feel so fresh 01:24.033 --> 01:26.300 align:start position:32.5% line:79.33% size:37.5% and inspired by my surroundings. 01:26.433 --> 01:29.433 align:start position:12.5% line:79.33% size:77.5% It also brings me straight back to my childhood days, 01:29.566 --> 01:32.333 align:start position:20% line:79.33% size:62.5% when my mother would make special springtime dishes 01:32.466 --> 01:34.600 align:start position:20% line:84.67% size:60% to celebrate the season. 01:34.733 --> 01:38.200 align:start position:25% line:79.33% size:47.5% And what better way to celebrate the spring season 01:38.333 --> 01:40.233 align:start position:10% line:84.67% size:72.5% than by preparing and sharing 01:40.366 --> 01:42.700 align:start position:10% line:84.67% size:67.5% a special celebratory meal. 01:42.833 --> 01:46.100 align:start position:17.5% line:79.33% size:50% Today, we are making a crown roasted leg of lamb 01:46.233 --> 01:48.600 align:start position:20% line:79.33% size:42.5% that is marinated in garlic, olive oil, 01:48.733 --> 01:50.700 align:start position:10% line:84.67% size:70% and a bouquet of fresh herbs 01:50.833 --> 01:53.166 align:start position:10% line:79.33% size:67.5% that will wake you right up to the springtime, 01:53.300 --> 01:56.133 align:start position:20% line:79.33% size:45% along with some of my sensational side dishes 01:56.266 --> 01:58.633 align:start position:10% line:79.33% size:67.5% that I am perfectly pairing just for you. 01:58.766 --> 02:01.300 align:start position:10% line:84.67% size:72.5% First up is my freekeh pilaf, 02:01.433 --> 02:03.200 align:start position:20% line:84.67% size:62.5% a fire-roasted baby wheat 02:03.333 --> 02:05.066 align:start position:10% line:84.67% size:75% that is wholesome and healthy, 02:05.200 --> 02:07.800 align:start position:20% line:79.33% size:52.5% along with my steamed spring vegetables, 02:07.933 --> 02:10.200 align:start position:20% line:79.33% size:45% tossed in a creamy garlic butter sauce 02:10.333 --> 02:12.433 align:start position:20% line:79.33% size:60% that is simply delicious to delight in 02:12.566 --> 02:13.933 align:start position:20% line:84.67% size:55% for the spring season. 02:14.066 --> 02:16.833 align:start position:20% line:79.33% size:60% My springtime sensations are sure to be special 02:16.966 --> 02:19.233 align:start position:10% line:79.33% size:67.5% for your family and friends this season. 02:33.366 --> 02:36.533 align:start position:27.5% line:79.33% size:45% It's a sensational spring celebration today, 02:36.666 --> 02:39.533 align:start position:27.5% line:79.33% size:47.5% and what better way to celebrate the spring season, 02:39.666 --> 02:43.566 align:start position:10% line:79.33% size:70% which is my favorite season, than with a celebratory meal. 02:43.700 --> 02:45.300 align:start position:20% line:79.33% size:37.5% And today we're making one that is 02:45.433 --> 02:47.533 align:start position:12.5% line:84.67% size:77.5% very dear and near to my heart. 02:47.666 --> 02:50.300 align:start position:10% line:79.33% size:65% It's a meal that my mother would make often for us 02:50.433 --> 02:52.133 align:start position:10% line:84.67% size:72.5% as I was growing up as a kid, 02:52.266 --> 02:55.700 align:start position:22.5% line:79.33% size:55% and it all starts with a beautiful leg of lamb 02:55.833 --> 02:57.400 align:start position:10% line:84.67% size:70% that I have right before me. 02:57.533 --> 02:59.866 align:start position:10% line:10% size:80% We're gonna roast the lamb meat, and it's gonna just be 03:00.066 --> 03:03.266 align:start position:10% line:10% size:75% so delicious, and then we have some sensational side dishes 03:03.400 --> 03:06.166 align:start position:20% line:10% size:62.5% that I'm gonna be pairing this roasted crown 03:06.300 --> 03:07.933 align:start position:20% line:10% size:62.5% leg of lamb with as well. 03:08.066 --> 03:10.000 align:start position:10% line:10% size:57.5% So the first thing that we're gonna get started on 03:10.133 --> 03:12.600 align:start position:22.5% line:10% size:52.5% is our lamb meat that I have right before me, 03:12.733 --> 03:15.000 align:start position:20% line:10% size:52.5% and before we sort of get to the marinade 03:15.133 --> 03:18.100 align:start position:10% line:10% size:67.5% that we're gonna do for the lamb, we are going to prepare 03:18.233 --> 03:19.600 align:start position:30% line:84.67% size:42.5% our roasting pan. 03:19.733 --> 03:22.133 align:start position:20% line:79.33% size:52.5% Whenever I'm roasting any sort of meat, 03:22.266 --> 03:24.366 align:start position:20% line:79.33% size:45% whether it be lamb or my Cornish hens 03:24.500 --> 03:27.166 align:start position:20% line:79.33% size:62.5% that I know that you guys all love as well, um, 03:27.300 --> 03:30.400 align:start position:10% line:79.33% size:67.5% or turkey, really anything, I always like to do 03:30.533 --> 03:36.300 align:start position:10% line:79.33% size:75% a nice sort of aromatic bed of onions and shallots and herbs. 03:36.433 --> 03:39.300 align:start position:10% line:79.33% size:57.5% It really kind of makes all the difference, I feel, 03:39.433 --> 03:42.166 align:start position:20% line:79.33% size:52.5% when you are roasting all your meat. 03:42.300 --> 03:44.166 align:start position:10% line:79.33% size:70% It adds a really nice flavor that sort of 03:44.300 --> 03:47.000 align:start position:22.5% line:79.33% size:47.5% seeps into the meat as you're slowly roasting it. 03:48.300 --> 03:53.733 align:start position:10% line:79.33% size:72.5% So this meal really signifies the springtime to me, 03:53.866 --> 03:57.566 align:start position:25% line:79.33% size:47.5% and the end of Lent and the celebration of Easter. 03:57.700 --> 04:02.066 align:start position:10% line:79.33% size:70% Uh, I remember my mom and my Uncle Dominic, ah, at Eastertime 04:02.200 --> 04:04.700 align:start position:10% line:84.67% size:70% always having a leg of lamb, 04:04.833 --> 04:09.000 align:start position:10% line:79.33% size:67.5% and them sort of, you know, kind of carving it up 04:09.133 --> 04:12.733 align:start position:20% line:79.33% size:60% and preparing it for us, and it was just 04:12.866 --> 04:14.866 align:start position:20% line:84.67% size:62.5% such a special, ah, meal. 04:15.000 --> 04:18.133 align:start position:10% line:79.33% size:72.5% We knew it was a special meal when we saw the leg of lamb, 04:18.266 --> 04:21.233 align:start position:35% line:79.33% size:25% and it was a special time of year 04:21.366 --> 04:23.000 align:start position:10% line:84.67% size:70% to celebrate with everybody. 04:23.133 --> 04:27.366 align:start position:20% line:79.33% size:52.5% And we are also going to lay some fresh herbs, 04:27.500 --> 04:28.833 align:start position:12.5% line:84.67% size:77.5% and I just love the springtime. 04:28.966 --> 04:32.566 align:start position:10% line:79.33% size:67.5% I cannot wait when I see in Mama's gardens and grounds 04:32.700 --> 04:34.466 align:start position:22.5% line:79.33% size:57.5% all of our spring herbs just popping up. 04:34.600 --> 04:36.200 align:start position:30% line:79.33% size:40% I literally just run out the door, 04:36.333 --> 04:38.400 align:start position:22.5% line:79.33% size:47.5% and I start picking all of the fresh herbs, 04:38.533 --> 04:40.333 align:start position:22.5% line:79.33% size:57.5% and I just start making all sorts of different 04:40.466 --> 04:42.100 align:start position:30% line:84.67% size:42.5% dishes with them. 04:42.233 --> 04:44.633 align:start position:20% line:79.33% size:40% And also why I'm doing this is because 04:44.766 --> 04:47.200 align:start position:22.5% line:79.33% size:57.5% we're gonna be creating a sort of au jus, 04:47.333 --> 04:50.633 align:start position:10% line:79.33% size:67.5% a natural sort of pan stock that we're gonna achieve 04:50.766 --> 04:52.400 align:start position:20% line:79.33% size:32.5% when we start to roast our lamb. 04:52.533 --> 04:54.333 align:start position:12.5% line:79.33% size:77.5% So you can use that, and that's what we're gonna do. 04:54.466 --> 04:57.100 align:start position:10% line:79.33% size:67.5% We're gonna use the natural pan juices for an au jus, 04:57.233 --> 04:59.800 align:start position:10% line:79.33% size:62.5% or you can also turn them into a gravy if you like, too. 04:59.933 --> 05:03.600 align:start position:30% line:79.33% size:42.5% OK, so now I have some hot water right over here. 05:03.733 --> 05:07.400 align:start position:20% line:79.33% size:47.5% We're just going to pour some hot water 05:07.533 --> 05:11.633 align:start position:32.5% line:79.33% size:25% right over the onions and herbs. 05:11.766 --> 05:13.766 align:start position:20% line:79.33% size:60% It's about, I would say, 3 cups. 05:13.900 --> 05:16.233 align:start position:10% line:79.33% size:62.5% Just want to make sure to submerge them a little bit. 05:16.366 --> 05:18.266 align:start position:27.5% line:79.33% size:47.5% And then throughout the roasting, if you need to add 05:18.400 --> 05:21.300 align:start position:10% line:79.33% size:70% a little bit more hot water, then you can do that, too, 05:21.433 --> 05:24.166 align:start position:20% line:84.67% size:55% as you baste the lamb. 05:24.300 --> 05:27.533 align:start position:10% line:79.33% size:65% You want to make sure that you keep enough liquid in there 05:27.666 --> 05:30.300 align:start position:20% line:79.33% size:45% so that it doesn't get dried out. 05:30.433 --> 05:32.833 align:start position:10% line:84.67% size:67.5% And then just some sea salt 05:32.966 --> 05:36.933 align:start position:20% line:79.33% size:35% and some fresh ground pepper, too. 05:37.066 --> 05:38.766 align:start position:30% line:79.33% size:35% Beautiful. OK. So now we're gonna get 05:38.900 --> 05:41.066 align:start position:30% line:84.67% size:42.5% our rack back on. 05:41.200 --> 05:43.266 align:start position:20% line:79.33% size:52.5% Can see how beautiful this looks, 05:43.400 --> 05:45.000 align:start position:20% line:84.67% size:52.5% and it's ready to go. 05:45.133 --> 05:47.766 align:start position:10% line:79.33% size:65% OK, so now we're gonna get to our leg of lamb meat 05:47.900 --> 05:50.066 align:start position:30% line:84.67% size:42.5% that I have here. 05:50.200 --> 05:52.633 align:start position:10% line:84.67% size:70% Can see how beautiful it is. 05:52.766 --> 05:54.500 align:start position:20% line:84.67% size:52.5% And we're gonna start 05:54.633 --> 05:57.366 align:start position:20% line:79.33% size:45% by actually making our marinade first, 05:57.500 --> 06:00.333 align:start position:20% line:79.33% size:60% so we're gonna grab some fresh flat-leaf parsley 06:00.466 --> 06:02.433 align:start position:20% line:84.67% size:47.5% and also some mint. 06:02.566 --> 06:05.766 align:start position:10% line:79.33% size:65% All of the same herbs that we used in the roasting rack. 06:05.900 --> 06:07.700 align:start position:20% line:84.67% size:52.5% And also some chives. 06:10.033 --> 06:11.900 align:start position:10% line:84.67% size:72.5% I'm gonna chop these up first 06:12.033 --> 06:13.600 align:start position:20% line:84.67% size:62.5% and get them in our bowl. 06:18.700 --> 06:21.533 align:start position:20% line:79.33% size:55% And now we're going to season this with some sea salt 06:21.666 --> 06:23.166 align:start position:20% line:84.67% size:55% and some black pepper. 06:25.933 --> 06:28.900 align:start position:10% line:79.33% size:75% I'm doing about one tablespoon because we have, ah, 06:29.033 --> 06:31.433 align:start position:12.5% line:84.67% size:77.5% this nice, big leg of lamb meat 06:31.566 --> 06:34.466 align:start position:20% line:79.33% size:62.5% and this is our marinade, so we want to make sure 06:34.600 --> 06:36.300 align:start position:20% line:84.67% size:62.5% to really season it well. 06:36.433 --> 06:40.666 align:start position:25% line:79.33% size:52.5% And also a tablespoon of freshly ground black pepper. 06:40.800 --> 06:43.400 align:start position:10% line:84.67% size:67.5% And now for some olive oil. 06:45.266 --> 06:46.366 align:start position:30% line:84.67% size:40% That looks good. 06:47.600 --> 06:48.966 align:start position:20% line:84.67% size:60% It's about a half a cup. 06:50.466 --> 06:53.833 align:start position:22.5% line:79.33% size:57.5% Beautiful. Coming along lovely for us now. 06:53.966 --> 06:57.466 align:start position:10% line:79.33% size:67.5% OK, so now we're just gonna set this aside momentarily. 06:57.600 --> 06:59.633 align:start position:20% line:79.33% size:50% We're going to bring our lamb meat 06:59.766 --> 07:01.433 align:start position:20% line:79.33% size:42.5% front and center, just where it belongs. 07:01.566 --> 07:05.400 align:start position:27.5% line:79.33% size:45% Ha ha! I have some garlic cloves, ah, that I peeled 07:05.533 --> 07:08.200 align:start position:10% line:79.33% size:67.5% and they are looking lovely right there for us, 07:08.333 --> 07:11.166 align:start position:10% line:79.33% size:57.5% so now we're gonna take a sharp, small paring knife, 07:11.300 --> 07:13.066 align:start position:20% line:79.33% size:57.5% and what we're gonna do is we're gonna make slits 07:13.200 --> 07:16.066 align:start position:20% line:79.33% size:47.5% about one inch deep into the lamb meat. 07:18.300 --> 07:21.066 align:start position:27.5% line:79.33% size:32.5% Just like so. Gonna make the slits going 07:21.200 --> 07:24.433 align:start position:20% line:79.33% size:52.5% throughout the entire top surface 07:24.566 --> 07:27.666 align:start position:30% line:79.33% size:42.5% and along some of the sides, too. 07:27.800 --> 07:31.400 align:start position:22.5% line:79.33% size:57.5% Just sort of a Taboulie tip and trick 07:31.533 --> 07:34.733 align:start position:20% line:79.33% size:52.5% with infusing lots of flavor into the lamb. 07:34.866 --> 07:37.966 align:start position:17.5% line:79.33% size:55% OK, so now we're gonna just take our garlic cloves. 07:38.100 --> 07:40.200 align:start position:10% line:79.33% size:67.5% If some of them are bigger, you can just sort of 07:40.333 --> 07:43.333 align:start position:10% line:79.33% size:72.5% slice them up in half so that they can fit in your slits. 07:49.866 --> 07:52.566 align:start position:30% line:79.33% size:42.5% And now it's time for our marinade. 07:52.700 --> 07:55.300 align:start position:10% line:79.33% size:65% We're just gonna pour this all over our lamb. 08:00.733 --> 08:03.400 align:start position:30% line:79.33% size:37.5% Just like that. Look how beautiful that looks. 08:05.633 --> 08:07.466 align:start position:20% line:79.33% size:40% OK, so now we're simply going to use 08:07.600 --> 08:09.766 align:start position:10% line:84.67% size:70% our clean hands that we have 08:09.900 --> 08:14.333 align:start position:22.5% line:79.33% size:57.5% and rub the fresh herbs and the oil 08:14.466 --> 08:18.800 align:start position:20% line:79.33% size:55% all into our beautiful leg of lamb that we have. 08:18.933 --> 08:20.733 align:start position:10% line:79.33% size:65% And I have it on the bone, but you can also 08:20.866 --> 08:22.733 align:start position:20% line:84.67% size:52.5% get it boneless, too. 08:22.866 --> 08:24.666 align:start position:30% line:79.33% size:35% OK, so now I'm going to marinate this 08:24.800 --> 08:26.500 align:start position:10% line:84.67% size:75% overnight in the refrigerator. 08:26.633 --> 08:28.700 align:start position:27.5% line:79.33% size:45% If you're not able to marinate it overnight, 08:28.833 --> 08:30.966 align:start position:20% line:79.33% size:40% then marinate it for at least 6 hours. 08:34.933 --> 08:38.133 align:start position:10% line:79.33% size:70% Spring is my favorite season by leaps and bounds. 08:38.266 --> 08:40.133 align:start position:20% line:79.33% size:50% It's when everything comes alive again 08:40.266 --> 08:42.533 align:start position:20% line:79.33% size:52.5% and everything's just so fresh and new 08:42.666 --> 08:45.433 align:start position:20% line:79.33% size:50% and really inspiring all around me, 08:45.566 --> 08:48.400 align:start position:17.5% line:79.33% size:65% and it also makes me think of my childhood days, 08:48.533 --> 08:50.600 align:start position:20% line:79.33% size:62.5% when my mother and family would prepare 08:50.733 --> 08:54.133 align:start position:22.5% line:79.33% size:55% this beautiful roasted leg of lamb for Easter, 08:54.266 --> 08:57.466 align:start position:20% line:79.33% size:70% and I've sort of put a twist on the traditional recipe 08:57.600 --> 08:58.966 align:start position:20% line:79.33% size:55% that she would prepare by adding 08:59.100 --> 09:02.366 align:start position:17.5% line:79.33% size:50% lots of fresh garlic and my fresh herb marinade 09:02.500 --> 09:05.733 align:start position:10% line:79.33% size:72.5% and all of my spring-inspired side dishes, too, 09:05.866 --> 09:08.466 align:start position:10% line:79.33% size:67.5% and I'm so happy that I can share them with all of you. 09:12.433 --> 09:16.566 align:start position:10% line:79.33% size:62.5% So I have our leg of lamb that I marinated overnight. 09:16.700 --> 09:18.900 align:start position:20% line:79.33% size:45% Gonna let you guys look at this. 09:19.033 --> 09:20.733 align:start position:22.5% line:79.33% size:42.5% I covered it with plastic wrap, too, 09:20.866 --> 09:22.333 align:start position:10% line:84.67% size:70% which is always a good idea. 09:22.466 --> 09:25.100 align:start position:10% line:84.67% size:75% Look how beautiful that looks. 09:25.233 --> 09:27.166 align:start position:10% line:84.67% size:70% It's gonna be just delicious 09:27.300 --> 09:29.533 align:start position:20% line:79.33% size:47.5% for our celebratory spring meal today. 09:29.666 --> 09:31.800 align:start position:32.5% line:79.33% size:37.5% So now I'm just gonna lift it up 09:31.933 --> 09:35.533 align:start position:10% line:79.33% size:70% and we are going to place it right sort of on an angle, 09:35.666 --> 09:37.166 align:start position:10% line:84.67% size:67.5% because it's pretty big, so 09:37.300 --> 09:38.633 align:start position:10% line:84.67% size:67.5% I want it to be able to fit 09:38.766 --> 09:41.100 align:start position:10% line:84.67% size:65% right into our rack there. 09:41.233 --> 09:43.366 align:start position:20% line:79.33% size:47.5% And we are going to get it in our oven. 09:43.500 --> 09:46.400 align:start position:20% line:79.33% size:47.5% I have it preheated at 450 degrees. 09:46.533 --> 09:48.333 align:start position:20% line:79.33% size:50% It's gonna roast for the first 30 minutes 09:48.466 --> 09:51.100 align:start position:25% line:79.33% size:37.5% at 450 degrees, and then after 30 minutes, 09:51.233 --> 09:53.700 align:start position:20% line:79.33% size:62.5% we're gonna turn our heat to 350 degrees, 09:53.833 --> 09:56.500 align:start position:25% line:79.33% size:50% and it's gonna roast for another two to 2 1/2 hours, 09:56.633 --> 09:58.200 align:start position:30% line:79.33% size:40% and we are going to be basting it 09:58.333 --> 10:01.233 align:start position:10% line:79.33% size:67.5% with all of those delicious pan juices periodically. 10:26.033 --> 10:29.033 align:start position:10% line:79.33% size:55% We are starting on our first side dish of the day 10:29.166 --> 10:31.400 align:start position:32.5% line:79.33% size:35% to go with our celebratory spring meal, 10:31.533 --> 10:33.200 align:start position:30% line:79.33% size:40% or anytime meal, for that matter, 10:33.333 --> 10:35.366 align:start position:10% line:84.67% size:72.5% because it is so sensational, 10:35.500 --> 10:39.900 align:start position:10% line:79.33% size:77.5% and it is our freekeh, and it's our fire-roasted baby wheat, 10:40.033 --> 10:41.700 align:start position:10% line:84.67% size:75% and you can see how beautiful, 10:41.833 --> 10:45.433 align:start position:20% line:79.33% size:52.5% the light-brown color that the baby wheat has, 10:45.566 --> 10:47.400 align:start position:22.5% line:79.33% size:57.5% and it's gonna make for a delicious side dish, 10:47.533 --> 10:49.200 align:start position:20% line:84.67% size:62.5% especially with our lamb. 10:49.333 --> 10:51.033 align:start position:10% line:79.33% size:72.5% So what you want to do first, we're gonna rinse it 10:51.166 --> 10:52.500 align:start position:30% line:84.67% size:42.5% under cold water. 10:54.733 --> 10:58.400 align:start position:22.5% line:79.33% size:55% Just want to make sure to rinse it really well 10:58.533 --> 11:02.266 align:start position:20% line:79.33% size:60% and then any small skins that rise to the surface 11:02.400 --> 11:04.133 align:start position:30% line:84.67% size:40% you can discard. 11:04.266 --> 11:08.100 align:start position:20% line:79.33% size:60% I'm just transferring it into my other 11:08.233 --> 11:10.633 align:start position:30% line:79.33% size:40% clean glass bowl that I have here. 11:10.766 --> 11:11.933 align:start position:30% line:79.33% size:42.5% OK, and now we're gonna get started 11:12.066 --> 11:14.500 align:start position:20% line:79.33% size:32.5% on making our freekeh side dish. 11:14.633 --> 11:17.266 align:start position:22.5% line:79.33% size:57.5% So now that our freekeh is nice and rinsed, 11:17.400 --> 11:19.700 align:start position:30% line:79.33% size:42.5% we're gonna start with our onion. 11:19.833 --> 11:21.700 align:start position:20% line:79.33% size:55% I have a Vidalia onion and I have a shallot, 11:21.833 --> 11:24.700 align:start position:30% line:79.33% size:37.5% and we're gonna finely mince these up, 11:24.833 --> 11:27.800 align:start position:20% line:79.33% size:40% and we are going to basically infuse 11:27.933 --> 11:30.933 align:start position:10% line:79.33% size:70% our fire-roasted baby wheat, our freekeh. 11:31.066 --> 11:34.800 align:start position:20% line:79.33% size:47.5% It's f-r-e-e-k-e-h. Ha ha ha! 11:34.933 --> 11:37.200 align:start position:40% line:79.33% size:20% And it's a Middle Eastern grain, 11:37.333 --> 11:39.366 align:start position:42.5% line:79.33% size:17.5% it's an ancient grain, actually, 11:39.500 --> 11:43.000 align:start position:22.5% line:79.33% size:57.5% and it's sort of become a supergrain nowadays 11:43.133 --> 11:45.800 align:start position:27.5% line:79.33% size:45% along with so many other grains that really 11:45.933 --> 11:47.866 align:start position:20% line:79.33% size:62.5% stem from the Middle East and Lebanon. 11:53.333 --> 11:56.066 align:start position:20% line:79.33% size:62.5% But now it's time to make our freekeh side dish. 11:56.200 --> 11:58.900 align:start position:10% line:79.33% size:65% I'm gonna start with about 1/3 of a cup of olive oil 11:59.033 --> 12:02.966 align:start position:30% line:79.33% size:42.5% in our stock pot, just like that, 12:03.100 --> 12:05.400 align:start position:10% line:84.67% size:65% and we are going to add in 12:05.533 --> 12:10.266 align:start position:20% line:79.33% size:50% our shallots and our onions as well. 12:10.400 --> 12:12.300 align:start position:32.5% line:84.67% size:37.5% Just like this. 12:12.433 --> 12:14.300 align:start position:12.5% line:84.67% size:77.5% OK, so I have our heat on high. 12:14.433 --> 12:16.666 align:start position:20% line:79.33% size:55% I'm just gonna sort of coat them in the oil. 12:18.400 --> 12:21.300 align:start position:10% line:79.33% size:67.5% And we're also gonna season with some sea salt. 12:22.766 --> 12:24.200 align:start position:20% line:84.67% size:47.5% About one teaspoon. 12:27.600 --> 12:29.933 align:start position:10% line:79.33% size:62.5% Just like that, and we're just gonna let these kind of 12:30.066 --> 12:31.666 align:start position:10% line:84.67% size:75% turn translucent a little bit. 12:31.800 --> 12:33.633 align:start position:20% line:79.33% size:55% We're not really gonna caramelize them. 12:33.766 --> 12:35.900 align:start position:20% line:79.33% size:52.5% Just sort of a little light in color. 12:39.333 --> 12:42.433 align:start position:30% line:79.33% size:42.5% OK, so our onions are nice and translucent, 12:42.566 --> 12:44.433 align:start position:10% line:84.67% size:75% and I'm gonna get our freekeh, 12:44.566 --> 12:47.333 align:start position:10% line:84.67% size:70% our fire-roasted baby wheat, 12:47.466 --> 12:48.633 align:start position:32.5% line:84.67% size:37.5% right in there. 12:51.000 --> 12:53.100 align:start position:12.5% line:84.67% size:77.5% OK, so now we are just going to 12:53.233 --> 12:56.700 align:start position:22.5% line:79.33% size:52.5% toss the freekeh with the onions and shallots 12:56.833 --> 12:58.433 align:start position:20% line:84.67% size:50% in that oil as well. 12:58.566 --> 13:01.833 align:start position:20% line:79.33% size:50% We want to make sure to evenly coat them. 13:01.966 --> 13:03.566 align:start position:30% line:84.67% size:35% Beautiful. OK. 13:03.700 --> 13:06.566 align:start position:20% line:79.33% size:55% So now we're gonna add our stock to this. 13:06.700 --> 13:09.133 align:start position:10% line:84.67% size:72.5% I'm gonna add 3 cups of water 13:09.266 --> 13:13.000 align:start position:10% line:79.33% size:80% that I have measured out already just like that. 13:13.133 --> 13:15.466 align:start position:32.5% line:79.33% size:37.5% And I have this nice lamb stock, 13:15.600 --> 13:18.400 align:start position:20% line:79.33% size:60% it's a nice savory stock that I prepared earlier, 13:18.533 --> 13:23.033 align:start position:10% line:79.33% size:55% and I'm going to ladle some of the stock right in. 13:23.166 --> 13:28.800 align:start position:10% line:79.33% size:67.5% We're gonna do about 3 cups of our lamb stock as well. 13:28.933 --> 13:31.766 align:start position:10% line:79.33% size:57.5% OK, so we're just going to place our lid on our pot, 13:31.900 --> 13:33.666 align:start position:30% line:79.33% size:40% we're gonna turn our heat to high, 13:33.800 --> 13:35.966 align:start position:22.5% line:79.33% size:52.5% and we're gonna bring our freekeh to a boil, 13:36.100 --> 13:38.966 align:start position:10% line:79.33% size:80% and then once it starts to boil, we're gonna turn our heat to low 13:39.100 --> 13:40.600 align:start position:20% line:79.33% size:55% and we're gonna let it slowly simmer 13:40.733 --> 13:42.733 align:start position:12.5% line:84.67% size:77.5% for about 45 minutes to an hour 13:42.866 --> 13:46.300 align:start position:10% line:10% size:72.5% because it takes a little bit longer to cook with this grain, 13:46.433 --> 13:49.533 align:start position:10% line:10% size:72.5% but it's perfect for our lamb because it's roasting away, 13:49.666 --> 13:52.400 align:start position:20% line:10% size:55% and it's been roasting for about 30 minutes, 13:52.533 --> 13:54.366 align:start position:27.5% line:79.33% size:40% so right now I'm going to turn our heat 13:54.500 --> 13:57.400 align:start position:30% line:79.33% size:37.5% from 450 to 350 and we're gonna let it 13:57.533 --> 13:59.500 align:start position:20% line:79.33% size:40% slowly roast for another two hours. 14:09.266 --> 14:11.266 align:start position:20% line:79.33% size:50% So I'm just checking on our freekeh, 14:11.400 --> 14:12.833 align:start position:10% line:84.67% size:67.5% and it's doing really well. 14:12.966 --> 14:15.033 align:start position:20% line:79.33% size:62.5% It's cooking beautifully, as you can see, 14:15.166 --> 14:18.700 align:start position:10% line:79.33% size:80% and we have enough of our liquid with our lamb stock 14:18.833 --> 14:21.266 align:start position:20% line:79.33% size:47.5% and also our water, so we are good to go. 14:21.400 --> 14:23.433 align:start position:20% line:79.33% size:45% I'm just gonna pop the lid back on 14:23.566 --> 14:27.066 align:start position:10% line:10% size:67.5% and we are gonna get making our other spectacular 14:27.200 --> 14:31.300 align:start position:10% line:10% size:75% spring side dish of the day to go with our celebratory meal, 14:31.433 --> 14:33.366 align:start position:30% line:10% size:30% which is our roasted leg of lamb, 14:33.500 --> 14:35.333 align:start position:10% line:84.67% size:75% in honor of the spring season. 14:35.466 --> 14:39.633 align:start position:10% line:79.33% size:67.5% OK, so I have our beautiful sugar snap peas right here. 14:39.766 --> 14:43.433 align:start position:10% line:79.33% size:70% I also have some thin, small green beans as well, 14:43.566 --> 14:47.000 align:start position:20% line:79.33% size:50% and I also have some gorgeous asparagus spears 14:47.133 --> 14:49.366 align:start position:20% line:79.33% size:55% and some baby carrots, as you guys can see. 14:49.500 --> 14:51.900 align:start position:22.5% line:79.33% size:45% I want to bring up my boiler onions first. 14:52.033 --> 14:55.100 align:start position:10% line:79.33% size:57.5% Let me just slide these over here for just a second. 14:55.233 --> 14:59.866 align:start position:10% line:79.33% size:75% And I have some beautiful, uh, golden yellow, red, and white. 15:00.066 --> 15:03.433 align:start position:17.5% line:79.33% size:57.5% And what we want to do, with a small onion like this, 15:03.566 --> 15:05.600 align:start position:10% line:84.67% size:67.5% they have really thin skin, 15:05.733 --> 15:09.766 align:start position:12.5% line:79.33% size:77.5% so it's really easy if you just sort of make, uh, an "X" mark, 15:09.900 --> 15:12.666 align:start position:30% line:79.33% size:40% right like that, and what we're gonna do 15:12.800 --> 15:15.100 align:start position:22.5% line:79.33% size:57.5% is we're gonna get them into the bottom pot 15:15.233 --> 15:16.766 align:start position:20% line:84.67% size:52.5% of our boiling water. 15:16.900 --> 15:19.333 align:start position:20% line:79.33% size:55% OK, so now we're gonna get to our baby carrots. 15:19.466 --> 15:20.833 align:start position:20% line:84.67% size:52.5% Back to baby carrots. 15:20.966 --> 15:23.900 align:start position:30% line:79.33% size:42.5% So I'm just gonna simply chop off 15:24.033 --> 15:26.666 align:start position:22.5% line:84.67% size:57.5% the stems that we have. 15:26.800 --> 15:28.666 align:start position:20% line:79.33% size:45% And now we're just going to peel them. 15:30.833 --> 15:33.500 align:start position:32.5% line:79.33% size:35% OK, beautiful. So before we get these steaming, 15:33.633 --> 15:35.333 align:start position:12.5% line:84.67% size:77.5% we're gonna get our onions out. 15:35.466 --> 15:38.066 align:start position:22.5% line:79.33% size:50% We're gonna get them into our cold ice water 15:38.200 --> 15:40.766 align:start position:27.5% line:79.33% size:45% so that way we can stop the cooking process. 15:40.900 --> 15:45.300 align:start position:17.5% line:79.33% size:52.5% OK. We're gonna place our carrots in the steamer. 15:47.066 --> 15:49.666 align:start position:10% line:79.33% size:70% OK, so now we're gonna start on our asparagus spears 15:49.800 --> 15:52.600 align:start position:10% line:79.33% size:70% because we want to get those involved with our baby carrots 15:52.733 --> 15:56.200 align:start position:10% line:79.33% size:65% because they're gonna take the longest to cook. 15:56.333 --> 16:00.500 align:start position:20% line:79.33% size:57.5% And now we're gonna get our sugar snap peas, too. 16:00.633 --> 16:02.666 align:start position:20% line:84.67% size:60% One of my favorite peas. 16:02.800 --> 16:04.233 align:start position:10% line:79.33% size:67.5% I love the little sweetness that they have 16:04.366 --> 16:06.666 align:start position:10% line:84.67% size:80% and the crunch, especially, too. 16:06.800 --> 16:09.033 align:start position:10% line:84.67% size:75% Just layer those right on top. 16:09.166 --> 16:12.500 align:start position:10% line:79.33% size:62.5% And last but not least is our small, thin green beans, 16:12.633 --> 16:15.866 align:start position:10% line:74% size:65% and those are going on top because they're nice and thin and tender. 16:16.000 --> 16:19.466 align:start position:10% line:79.33% size:70% They're gonna take the least amount of time to cook. 16:19.600 --> 16:21.866 align:start position:32.5% line:79.33% size:37.5% Just like that. Beautiful. OK. 16:22.000 --> 16:23.700 align:start position:30% line:79.33% size:32.5% So we're just gonna pop our lid on 16:23.833 --> 16:26.100 align:start position:20% line:79.33% size:52.5% and we have a sort of steady simmer going, 16:26.233 --> 16:27.533 align:start position:20% line:79.33% size:50% and we're just gonna let them steam 16:27.666 --> 16:30.566 align:start position:10% line:79.33% size:62.5% until the carrots and the asparagus are cooked through, 16:30.700 --> 16:32.866 align:start position:10% line:79.33% size:70% and also the sugar snap peas and the green beans, 16:33.000 --> 16:35.400 align:start position:20% line:79.33% size:55% but we still want them to have a nice crunch 16:35.533 --> 16:37.266 align:start position:20% line:79.33% size:60% and sort of bite to them and maintain 16:37.400 --> 16:39.333 align:start position:20% line:79.33% size:40% their beautiful, vibrant green color 16:39.466 --> 16:41.066 align:start position:10% line:84.67% size:72.5% and orange color and texture. 16:41.200 --> 16:43.066 align:start position:10% line:84.67% size:65% OK, so now we just need to 16:43.200 --> 16:46.066 align:start position:30% line:79.33% size:40% remove the skins from our onions, 16:46.200 --> 16:47.466 align:start position:20% line:79.33% size:35% and then we're gonna get to making 16:47.600 --> 16:50.666 align:start position:10% line:79.33% size:75% our garlic and herb and butter pan sauce. 16:54.533 --> 16:56.400 align:start position:27.5% line:79.33% size:30% Lamb meat is really significant 16:56.533 --> 16:58.966 align:start position:10% line:79.33% size:75% in Lebanese and Middle Eastern cultures. 16:59.100 --> 17:00.800 align:start position:10% line:79.33% size:72.5% It's definitely the preferred and I would say 17:00.933 --> 17:04.866 align:start position:12.5% line:79.33% size:67.5% the top pick meat of choice that our culture cooks with, 17:05.000 --> 17:06.700 align:start position:20% line:79.33% size:47.5% and it's definitely the number-one type of meat 17:06.833 --> 17:09.200 align:start position:10% line:79.33% size:65% that I grew up also eating as a kid, 17:09.333 --> 17:12.033 align:start position:10% line:79.33% size:67.5% and I feel that our culture really has some delicious 17:12.166 --> 17:13.900 align:start position:10% line:84.67% size:67.5% preparations for lamb meat, 17:14.033 --> 17:17.033 align:start position:27.5% line:79.33% size:37.5% and the roasted leg of lamb meat on the bone 17:17.166 --> 17:20.000 align:start position:20% line:79.33% size:62.5% is definitely the sort of crown royal, I feel, 17:20.133 --> 17:22.200 align:start position:20% line:79.33% size:50% of lamb meat recipes that we have. 17:26.166 --> 17:29.466 align:start position:32.5% line:79.33% size:27.5% So now I am chopping up our herbs 17:29.600 --> 17:32.166 align:start position:20% line:79.33% size:62.5% for our garlic and butter and herb sauce 17:32.300 --> 17:35.466 align:start position:30% line:79.33% size:42.5% that's gonna coat our beautiful vegetables 17:35.600 --> 17:37.166 align:start position:10% line:84.67% size:67.5% and our onions that we have 17:37.300 --> 17:39.566 align:start position:20% line:79.33% size:50% just sort of waiting in the wings, 17:39.700 --> 17:41.733 align:start position:20% line:79.33% size:45% and I ready-minced our garlic. 17:41.866 --> 17:43.933 align:start position:20% line:84.67% size:62.5% I had 6 cloves of garlic. 17:44.066 --> 17:46.966 align:start position:20% line:79.33% size:55% And now I'm mincing up our chives. 17:47.100 --> 17:50.866 align:start position:10% line:79.33% size:72.5% Sticking with our fresh herb, spring herb theme, 17:51.000 --> 17:55.766 align:start position:10% line:79.33% size:77.5% all of the sort of same flavors that are in our roasted lamb. 17:55.900 --> 17:58.833 align:start position:20% line:79.33% size:62.5% And now I have some fresh flat-leaf parsley. 17:58.966 --> 18:02.100 align:start position:17.5% line:79.33% size:60% Feel like these are like my usual suspects--ha ha ha!-- 18:02.233 --> 18:04.600 align:start position:20% line:79.33% size:40% when it comes to cooking with herbs. 18:04.733 --> 18:06.666 align:start position:30% line:79.33% size:40% I'm always using fresh flat-leaf parsley 18:06.800 --> 18:08.466 align:start position:20% line:84.67% size:50% and fresh spearmint. 18:08.600 --> 18:10.266 align:start position:10% line:84.67% size:72.5% And speaking of my spearmint, 18:10.400 --> 18:13.000 align:start position:20% line:79.33% size:52.5% just gonna grab those right off the stem. 18:13.133 --> 18:14.566 align:start position:10% line:84.67% size:70% Just want to get the leaves. 18:18.133 --> 18:19.466 align:start position:30% line:79.33% size:25% Beautiful. All right. So, 18:19.600 --> 18:20.633 align:start position:20% line:79.33% size:37.5% the first thing that we're gonna do, 18:20.766 --> 18:22.766 align:start position:10% line:84.67% size:72.5% I have some clarified butter. 18:22.900 --> 18:25.433 align:start position:20% line:79.33% size:52.5% You can also just use unsalted butter. 18:25.566 --> 18:29.466 align:start position:20% line:79.33% size:50% And we're gonna turn our heat onto medium, 18:29.600 --> 18:32.366 align:start position:20% line:79.33% size:45% and then I'm gonna add in our garlic 18:32.500 --> 18:35.100 align:start position:10% line:84.67% size:67.5% and all of our fresh herbs. 18:36.633 --> 18:40.600 align:start position:12.5% line:79.33% size:77.5% And now we are going to salt it with some sea salt, 18:40.733 --> 18:42.500 align:start position:10% line:84.67% size:72.5% just about a half a teaspoon, 18:42.633 --> 18:46.600 align:start position:12.5% line:79.33% size:77.5% and I'm gonna reveal our--whoo! Ha ha! 18:46.733 --> 18:48.933 align:start position:10% line:84.67% size:70% Our steamed vegetables, too. 18:49.066 --> 18:50.900 align:start position:20% line:79.33% size:50% They look beautiful, so I'm gonna turn off 18:51.033 --> 18:53.200 align:start position:20% line:84.67% size:50% our heat immediately 18:53.333 --> 18:56.200 align:start position:10% line:79.33% size:55% and just kind of shake our pan a little bit here. 18:56.333 --> 18:58.500 align:start position:27.5% line:79.33% size:35% OK, so now our garlic butter and herb sauce 18:58.633 --> 19:02.500 align:start position:10% line:79.33% size:65% is sizzling away, so we're gonna get our onions in first. 19:02.633 --> 19:06.066 align:start position:20% line:79.33% size:42.5% Beautiful! I love composing this dish. 19:06.200 --> 19:08.833 align:start position:12.5% line:84.67% size:77.5% Just sort of toss them right in 19:08.966 --> 19:12.866 align:start position:10% line:79.33% size:75% that beautiful garlic and herb and butter sauce. 19:14.466 --> 19:21.966 align:start position:10% line:79.33% size:80% And now we are going to take out our green beans and our carrots. 19:22.100 --> 19:24.233 align:start position:22.5% line:79.33% size:57.5% Can see that beautiful, vibrant color. 19:24.366 --> 19:27.900 align:start position:20% line:79.33% size:62.5% We're just gonna get them right in right away. 19:28.033 --> 19:30.600 align:start position:20% line:79.33% size:47.5% I'm just gonna coat all of those vegetables. 19:30.733 --> 19:32.700 align:start position:20% line:84.67% size:52.5% So that looks lovely. 19:32.833 --> 19:34.633 align:start position:22.5% line:79.33% size:57.5% I'm actually just gonna turn our heat off now 19:34.766 --> 19:36.733 align:start position:27.5% line:79.33% size:37.5% and we're gonna check on our freekeh. 19:36.866 --> 19:39.733 align:start position:20% line:79.33% size:52.5% It's calling my name. Ha ha ha! 19:39.866 --> 19:43.066 align:start position:25% line:79.33% size:37.5% All right. Ooh! It looks beautiful as well. 19:43.200 --> 19:44.766 align:start position:10% line:79.33% size:72.5% Everything is coming together so lovely 19:44.900 --> 19:46.766 align:start position:12.5% line:84.67% size:77.5% for our celebratory meal today. 19:46.900 --> 19:48.566 align:start position:10% line:84.67% size:75% So I'm just gonna take a fork. 19:51.666 --> 19:55.900 align:start position:20% line:84.67% size:47.5% Mm. It's delicious. 19:56.033 --> 19:59.000 align:start position:20% line:79.33% size:52.5% It's cooked perfectly and I love the flavor 19:59.133 --> 20:01.500 align:start position:10% line:79.33% size:70% of that sort of fire-roasted baby wheat 20:01.633 --> 20:04.366 align:start position:10% line:79.33% size:72.5% with the onions and aromatics that we have in there. 20:04.500 --> 20:06.533 align:start position:30% line:79.33% size:42.5% So I'm just gonna turn this off. 20:06.666 --> 20:08.833 align:start position:10% line:84.67% size:75% I'm gonna put our lid back on. 20:08.966 --> 20:10.933 align:start position:20% line:79.33% size:62.5% Just gonna sort of let it rest for a little bit 20:11.066 --> 20:12.800 align:start position:20% line:79.33% size:52.5% before we fluff it up with our fork. 20:12.933 --> 20:15.500 align:start position:20% line:79.33% size:37.5% And speaking of things being ready, 20:15.633 --> 20:18.366 align:start position:20% line:79.33% size:50% I know that our lamb is just about ready, too, 20:18.500 --> 20:21.233 align:start position:20% line:79.33% size:45% so we are going to take it from the oven 20:21.366 --> 20:23.533 align:start position:20% line:79.33% size:47.5% and we are going to temperature-test it 20:23.666 --> 20:26.533 align:start position:10% line:79.33% size:70% and get our celebratory meal plated up. 20:30.033 --> 20:33.033 align:start position:10% line:79.33% size:65% I really love entertaining and preparing special meals 20:33.166 --> 20:36.433 align:start position:10% line:79.33% size:80% for holidays and kind of getting the whole family together 20:36.566 --> 20:38.266 align:start position:20% line:79.33% size:50% and around the table and in the kitchen. 20:38.400 --> 20:40.233 align:start position:20% line:79.33% size:40% I just love when everybody's around, 20:40.366 --> 20:43.433 align:start position:12.5% line:79.33% size:77.5% and I especially love preparing this meal for Eastertime, 20:43.566 --> 20:46.500 align:start position:10% line:79.33% size:80% but you can certainly prepare it for Christmas or New Year's 20:46.633 --> 20:48.633 align:start position:12.5% line:84.67% size:77.5% or any sort of special occasion 20:48.766 --> 20:50.333 align:start position:27.5% line:79.33% size:40% that you want to sort of show your love 20:50.466 --> 20:51.833 align:start position:10% line:84.67% size:67.5% to your family and friends. 20:55.100 --> 20:58.333 align:start position:20% line:79.33% size:52.5% Look at this stunner. It's our star 20:58.466 --> 21:00.466 align:start position:10% line:84.67% size:75% of our celebratory meal today. 21:00.600 --> 21:04.166 align:start position:10% line:79.33% size:70% It's our roasted leg of lamb meat on the bone. 21:04.300 --> 21:05.600 align:start position:20% line:79.33% size:45% So the first thing that we're gonna do, 21:05.733 --> 21:09.033 align:start position:10% line:79.33% size:80% we're gonna take the temperature of our roasted leg of lamb. 21:09.166 --> 21:11.600 align:start position:20% line:79.33% size:45% We're gonna insert the thermometer in 21:11.733 --> 21:15.500 align:start position:10% line:79.33% size:70% one of the thickest portions of the lamb. 21:15.633 --> 21:18.333 align:start position:22.5% line:79.33% size:52.5% Get it right in there and away from the bone. 21:18.466 --> 21:20.733 align:start position:30% line:79.33% size:37.5% OK, so perfect. We're around 160, 21:20.866 --> 21:23.733 align:start position:20% line:79.33% size:55% and you could bring it to about 170 if you like, too, 21:23.866 --> 21:25.833 align:start position:22.5% line:79.33% size:47.5% but I am happy with this temperature, so 21:25.966 --> 21:29.000 align:start position:20% line:79.33% size:52.5% I'm going to take out my thermometer 21:29.133 --> 21:31.866 align:start position:20% line:79.33% size:40% and we are going to simply cover it 21:32.000 --> 21:35.300 align:start position:20% line:79.33% size:62.5% with a sheet of foil that I have right over here. 21:35.433 --> 21:37.466 align:start position:22.5% line:79.33% size:57.5% We're just gonna let it rest a little bit. 21:40.500 --> 21:43.166 align:start position:32.5% line:79.33% size:35% And now, while our lamb meat is resting, 21:43.300 --> 21:45.733 align:start position:20% line:79.33% size:40% I'm going to get our platter for it 21:45.866 --> 21:47.466 align:start position:22.5% line:79.33% size:57.5% and sort of dress it up a little bit 21:47.600 --> 21:50.600 align:start position:20% line:79.33% size:47.5% for our star of our celebratory spring meal. 22:20.933 --> 22:24.866 align:start position:10% line:79.33% size:70% Beautiful! My family is just gonna love this meal today. 22:25.000 --> 22:26.700 align:start position:20% line:79.33% size:55% And I know so are you, so I hope 22:26.833 --> 22:28.666 align:start position:20% line:79.33% size:45% that you make this for your family, too. 22:28.800 --> 22:30.833 align:start position:10% line:79.33% size:67.5% OK, so without further ado, we are going 22:30.966 --> 22:32.900 align:start position:22.5% line:84.67% size:57.5% to make myself a plate. 22:33.033 --> 22:34.766 align:start position:20% line:79.33% size:60% I got to give it a taste before I share it, right? 22:34.900 --> 22:37.066 align:start position:40% line:79.33% size:22.5% Ha ha ha! OK, so we're gonna take 22:37.200 --> 22:41.133 align:start position:10% line:79.33% size:70% some of my freekeh, which is our fire-roasted baby wheat, 22:41.266 --> 22:43.766 align:start position:27.5% line:79.33% size:35% and we're also gonna take some of my 22:43.900 --> 22:46.433 align:start position:10% line:84.67% size:70% beautiful spring vegetables. 22:46.566 --> 22:47.766 align:start position:30% line:84.67% size:25% I love it! 22:47.900 --> 22:49.233 align:start position:10% line:84.67% size:75% OK, so now I'm just gonna grab 22:49.366 --> 22:53.166 align:start position:22.5% line:79.33% size:57.5% my carving knife and my carving fork here. 22:53.300 --> 22:57.400 align:start position:22.5% line:79.33% size:42.5% I like the edges. Look how beautiful that is. 22:57.533 --> 23:00.066 align:start position:20% line:84.67% size:55% It's cooked perfectly. 23:00.200 --> 23:03.300 align:start position:10% line:84.67% size:65% A nice medium temperature. 23:03.433 --> 23:05.933 align:start position:20% line:79.33% size:55% See that, we have this beautiful outer crust. 23:06.066 --> 23:09.100 align:start position:20% line:79.33% size:45% It's nice and most in the center. 23:09.233 --> 23:11.466 align:start position:12.5% line:84.67% size:77.5% I'm just gonna take this piece. 23:11.600 --> 23:13.733 align:start position:20% line:79.33% size:52.5% Place it right on top just like so. 23:15.100 --> 23:17.900 align:start position:10% line:84.67% size:75% Nice to sort of carve it thin. 23:18.033 --> 23:21.900 align:start position:22.5% line:79.33% size:45% That way it tastes more luscious, I think. 23:22.033 --> 23:24.933 align:start position:35% line:79.33% size:22.5% Ha ha ha! Luscious lamb. Ha ha. 23:25.066 --> 23:27.400 align:start position:20% line:84.67% size:52.5% All right, beautiful. 23:27.533 --> 23:31.366 align:start position:20% line:79.33% size:60% OK! Without further ado, let's give this a taste. 23:33.666 --> 23:35.166 align:start position:10% line:84.67% size:75% Gonna get some of our freekeh, 23:35.300 --> 23:38.766 align:start position:20% line:79.33% size:55% our baby--fire-roasted baby wheat with the lamb. 23:40.633 --> 23:41.800 align:start position:40% line:84.67% size:7.5% Mm. 23:43.266 --> 23:44.133 align:start position:22.5% line:84.67% size:57.5% It melts in your mouth. 23:44.266 --> 23:47.033 align:start position:20% line:84.67% size:62.5% It is absolutely amazing. 23:47.166 --> 23:49.000 align:start position:20% line:79.33% size:45% The garlic and all of the fresh herbs, 23:49.133 --> 23:53.166 align:start position:10% line:79.33% size:62.5% that marinade that we put on our roasted leg of lamb, 23:53.300 --> 23:56.566 align:start position:10% line:79.33% size:70% really comes through, and it makes it so flavorful. 23:56.700 --> 24:00.100 align:start position:12.5% line:10% size:77.5% I'm so happy that I could share my spring celebration, 24:00.233 --> 24:02.733 align:start position:20% line:10% size:52.5% celebratory meal with all of you today, 24:02.866 --> 24:05.900 align:start position:10% line:10% size:65% and I wish for you to make and share and celebrate 24:06.033 --> 24:07.966 align:start position:30% line:79.33% size:35% this meal with your family, too. 24:08.100 --> 24:11.066 align:start position:22.5% line:79.33% size:57.5% So until we cook again, I wish you and yours 24:11.200 --> 24:13.533 align:start position:12.5% line:84.67% size:77.5% to always takloull bil' hanna-- 24:13.666 --> 24:15.900 align:start position:20% line:79.33% size:40% eat in happiness and sending smiles. 24:16.033 --> 24:17.133 align:start position:30% line:84.67% size:30% [Blows kiss] 24:37.800 --> 24:39.800 align:start position:10% line:10% size:70% Announcer: "Julie Taboulie's Lebanese Kitchen, 24:39.933 --> 24:42.466 align:start position:22.5% line:10% size:45% "Authentic Recipes for Fresh and Flavorful 24:42.600 --> 24:45.266 align:start position:10% line:10% size:70% Mediterranean Home Cooking," is now available. 24:45.400 --> 24:48.266 align:start position:20% line:10% size:47.5% The cookbook offers 125 recipes, 24:48.400 --> 24:51.133 align:start position:20% line:10% size:55% hands-on instructions, and tips and tricks 24:51.266 --> 24:54.233 align:start position:12.5% line:10% size:77.5% to help you make all of Julie's dishes from this season. 24:54.366 --> 24:56.466 align:start position:10% line:10% size:67.5% Cook, create, and celebrate 24:56.600 --> 24:59.000 align:start position:20% line:10% size:62.5% Julie's authentic recipes right at home. 24:59.133 --> 25:02.166 align:start position:20% line:10% size:40% To order a copy, call 1-800-PLAY-PBS 25:02.300 --> 25:05.700 align:start position:12.5% line:10% size:77.5% or order online at shoppbs.org. 25:07.433 --> 25:11.033 align:start position:10% line:79.33% size:72.5% Join Julie Taboulie for fresh and flavorful Lebanese foods 25:11.166 --> 25:13.933 align:start position:10% line:79.33% size:67.5% for your family and friends at JulieTaboulie.com. 25:14.066 --> 25:15.433 align:start position:10% line:84.67% size:75% Find Julie's authentic recipes 25:15.566 --> 25:18.266 align:start position:22.5% line:79.33% size:40% for the tastiest Mediterranean home cooking. 25:18.400 --> 25:20.966 align:start position:22.5% line:10% size:42.5% It's Julie tested and Mama approved. 25:21.100 --> 25:23.866 align:start position:10% line:10% size:75% Visit JulieTaboulie.com today. 25:24.000 --> 25:25.600 align:start position:10% line:79.33% size:70% Announcer: "Julie Taboulie's Lebanese Kitchen" 25:25.733 --> 25:27.300 align:start position:20% line:84.67% size:55% is made possible by... 25:33.533 --> 25:35.600 align:start position:20% line:84.67% size:55% Man: ♪ Do your thing ♪ 25:35.733 --> 25:37.700 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 25:37.833 --> 25:40.366 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 25:40.500 --> 25:42.500 align:start position:30% line:79.33% size:40% ♪ Do your thing, do your thing ♪ 25:42.633 --> 25:44.600 align:start position:10% line:84.67% size:67.5% ♪ Syracuse, do your thing ♪ 25:44.733 --> 25:46.533 align:start position:10% line:84.67% size:75% [Middle Eastern music playing]