Tip:
Highlight text to annotate it
X
(Bobby) I'M BOBBY FLAY, AND GRILLING'S MY GAME.
I'VE SEARCHED ALL OVER FOR THE MOST PASSIONATE,
DIE-HARD AND FEARLESS GRILLERS AROUND.
NOW THEY'RE COMING TO ME
TO COOK UP THEIR FAVORITE DISH.
WE'RE GRILLING ONE MAIN INGREDIENT
TWO DIFFERENT WAYS--
THEIR RECIPE AND MINE.
YOU READY? LET'S GRILL IT.
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
HEY, EVERYBODY, I'M BOBBY FLAY, AND WELCOME TO "GRILL IT!"
TODAY, WE HAVE LAMB ON THE GRILL.
LEG OF LAMB, NOT ONE WAY, TWO WAYS.
AND MY GUEST TODAY IS HENRY TENNEY.
COME ON ON, HENRY.
I'M A WRITER AND MUSICIAN,
UH, KIND OF A JACK-OF-ALL-TRADES.
BEING RIGHT NEXT TO BOBBY FLAY GRILLING,
IT'S LIKE PLAYING CATCH WITH WILLIE MAYS.
YEAH!
CLEVELAND, OHIO.
BROOKLYN BOY. YEAH.
SO GLAD TO HAVE YOU.
AVID GRILLER. YES, YES.
WE ALWAYS ASK THE GUEST TO BRING THE MAIN INGREDIENT.
LEG OF LAMB.
I THINK LAMB, IT WAS MADE FOR THE GRILL.
THERE'S SOMETHING ABOUT THIS, IT'S, LIKE, REALLY PRIMAL.
YOU KNOW, YOU CAN THROW A LOT OF GOOD FLAVOR AT IT
BECAUSE IT'S SUCH A STRONG MEAT.
WELL, WHEN YOU SAY YOU CAN THROW A LOT OF GOOD FLAVOR WITH IT,
WELL, I'M GONNA MAKE
A MIDDLE-EASTERN-STYLE STUFFED LEG OF LAMB.
IT'S GONNA BE STUFFED ON THE INSIDE
WITH A FETA AND MIDDLE-EASTERN SPICES.
AND THEN ON THE OUTSIDE, I'M GONNA THROW A LITTLE BIT
OKAY.
SO YOU'LL HAVE SOMETHING COMING FROM THE INSIDE OUT
NICE.
IF YOU'RE GONNA STUFF ONE THING, YOU MIGHT AS WELL STUFF TWO.
I'M GONNA STUFF A ZUCCHINI WITH RICE, NUTS AND DRIED FRUIT.
A LITTLE COCKTAIL?
THE WHISKEY HOT AND SOUR. IT'S BASICALLY A WHISKEY SOUR,
BUT WITH A LITTLE HOT SAUCE IN IT.
ALL RIGHT, WELL, THAT SOUNDS AWESOME.
I ACTUALLY HAVE A BUTTERFLIED LEG OF LAMB.
OKAY.
BECAUSE THIS WAY, WE CAN SHOW PEOPLE HOW TO COOK IT
RIGHT.
I'M GONNA CREATE MY OWN CURRY SPICE BLEND.
I'M GONNA RUB IT ON MY LEG OF LAMB.
I'M GONNA MAKE A RICE DISH, AS WELL.
IT'S GONNA BE A SAFFRON BASMATI RICE.
AND THEN FOR OUR COCKTAIL, GIN.
IT'S GONNA BE A MANGO ICED TEA WITH A LITTLE BIT OF GIN.
AND YOU KNOW WHAT? I'M GONNA ACTUALLY MAKE THAT
SOONER THAN LATER 'CAUSE I LIKE HAVING YOU OVER,
AND I THINK A LITTLE GIN AND ICED TEA AND SOME MANGOES
I LIKE THE WAY YOU'RE THINKING.
ALL RIGHT. I'LL GET STARTED.
ALL RIGHT. COOL.
I'M GONNA MAKE A LITTLE MARINADE FOR THIS.
THERE ARE CERTAIN THINGS THAT I THINK WORK INCREDIBLY WELL
WITH LAMB, AND ONE OF THEM IS LEMON JUICE.
AND THE OTHER
IS GARLIC.
I DON'T THINK YOU CAN USE TOO MUCH GARLIC WITH LAMB.
NO, DEFINITELY NOT. CRACK UP THAT GARLIC, HENRY.
I HAVE GIN, ICED TEA, MANGO NECTAR
NICE.
YOU HAVE SOME GARLIC THERE. WHAT ELSE IS GONNA GO IN THERE?
WELL, THE SIMPLE MARINADE IS REALLY JUST GARLIC,
LEMON, SALT, PEPPER AND OIL.
OH, YEAH, AND A LITTLE BIT OF ZATAR, TOO.
WHERE'S THE ZATAR?
(laughs)
SO IS THE ZATAR SORT OF LIKE THE MIDDLE-EASTERN VERSION
GARAM MASALA A LITTLE BIT.
LIKE THE INDIAN'S CURRY POWDER?
IT'S THYME, SALT, UH, SESAME SEEDS
SUMAC. RIGHT.
WHICH IS, LIKE, KIND OF ASTRINGENT.
IT'S REALLY INTERESTING.
YES.
IT'S A COOL INGREDIENT.
SO I'LL PUT A LITTLE--ABOUT A TEASPOON OF THIS IN HERE.
OIL.
WHILE YOU'RE THROWING THAT TOGETHER,
ALL RIGHT. WOW.
CHEERS.
AND IT SHOULD BE REFRESHING FOR, YOU KNOW, A DAY LIKE THIS.
WOW. THAT'S REALLY NICE.
A LITTLE FRUITY, BUT YOU TASTE A LITTLE BIT OF THE GIN UP TOP.
RIGHT.
SO YOU CAN JUST SIP ON THAT AS WE GO ALONG.
THAT'S THE WAY THIS SHOULD BE.
SO I'M GONNA MAKE A CURRY PASTE HERE.
I'M GONNA START WITH SOME ANCHO CHILI POWDER.
AND ANCHO CHILIES ARE NOT THAT SPICY, HENRY.
THEY'RE--THEY'RE SORT OF FRUITY, ALMOST LIKE A SPICY RAISIN.
CHILE DE ARBOL. NOW THAT'S GOT SOME HEAT IN IT.
I LOVE THE COLOR OF THOSE.
SO GOOD.
YEAH.
A LITTLE BIT OF GROUND CUMIN.
AND THEN A LITTLE BIT OF CORIANDER.
IT'S SORT OF AN EARTHY FLAVOR.
SOME GROUND FENNEL. KIND HAS THAT LICORICE ANISE FLAVOR.
I LOVE THAT.
YEAH.
WE HAVE SOME CLOVES AND THEN CARDAMOM,
WHICH SORT OF HAS SORT OF, LIKE, THAT LEMONY FLAVOR.
AND THEN THE TURMERIC,
WHICH DOES NOT HAVE A LOT OF FLAVOR,
BUT THIS IS WHAT GIVES THE CURRY THAT CURRY FLAVOR--
IT'S SUPPOSED TO BE GOOD FOR YOU, TOO, TURMERIC.
YEAH.
SO I'M JUST SALTING THIS UP TO START.
A LITTLE PEPPER.
FLIP IT OVER, DO THE INSIDE.
WOW. LOOK AT THAT BEAUTY.
SO WHAT I'M GOING TO DO IS I'M JUST GONNA COOK IT
IN SORT OF TWO PIECES LIKE THAT.
I'M GONNA TAKE A LITTLE BIT OF CANOLA OIL
AND JUST RUB THE FLESH SIDE OF THE, UH, OF THE LEG OF LAMB
AND THEN SEASON IT VERY WELL WITH SALT AND PEPPER.
AND I'M GONNA A LITTLE BIT OF OIL INTO MY CURRY,
SORT OF MAKE A PASTE OUT OF IT.
AND I'M GOING TO PUT THE CURRY ON TOP OF THE SKIN SIDE.
OKAY. SO I'M POURING THE, UH, MARINADE.
I'M JUST GONNA WORK IT IN A LITTLE BIT
JUST TO LET IT REALLY HIT ALL THE SURFACES HERE.
ALL RIGHT, SO I PUT MY LEG OF LAMB ON THE GRILL.
I WANT TO MAKE SURE THAT THESE SPICES GET COOKED.
YOU REALLY HAVE TO COOK THE CURRY OUT. IT TAKES, LIKE,
LITERALLY, OVER AN HOUR TO ACTUALLY COOK OUT THE SPICES
SO THEY BLEND AND MELD INTO WHATEVER YOU'RE COOKING.
BECAUSE IF THEY DON'T GET COOKED,
THEY'RE GONNA BE SORT OF GRITTY ON THE OUTSIDE OF THE LAMB,
AND THAT'S THE LAST THING YOU WANT.
YOU REALLY HAVE TO COOK THAT CURRY POWDER.
OKAY. IS THERE ANYTHING I CAN HELP YOU WITH?
YEAH. YOU WANT TO CUT THE ZUCCHINI?
OKAY. TWO?
OKAY.
PERFECT.
I'M GONNA GET THIS GOING HERE. A LITTLE BIT OF OLIVE OIL
'CAUSE I WANT TO BROWN THESE REALLY WELL.
THERE'S A LOT OF FLAVOR IN ONIONS IF YOU REALLY CARAMELIZE.
YEAH, PLEASE.
GET THIS BABY GOING.
(Henry) THE ONIONS ARE GOING.
AND SO NOW I'M PUT IN THESE SCALLIONS--
ALL THE WAY THROUGH THE WHITE AND INTO THE LIGHT-GREEN PART.
AND THEN WHAT I CALL THE "MAGIC HANDFUL."
HERE IS THE MAGIC HANDFUL.
YOU'VE GOT YOUR CINNAMON STICK. YOU'VE GOT YOUR CARDAMOM PODS.
YOU'VE GOT YOUR STAR ANISE, AND YOU'VE GOT YOUR BAY LEAF.
SO I'LL JUST THROW THAT IN
AND ACTUALLY GET IT COOKING UP A LITTLE BIT FIRST.
SO THEN SCALLIONS.
GOLDEN RAISINS, WHICH ARE JUST PRETTY.
YOU KNOW, THEY'RE JUICY AND THEY'RE FLAVORFUL,
BUT THEY'RE ALSO DARN GOOD-LOOKING.
AND THEN SOME PINE NUTS, WHICH WILL ADD A NICE TEXTURE.
START TO BROWN, START TO HEAT UP,
START TO RELEASE SOME OF THEIR FLAVOR.
RICE, BASMATI RICE.
JUST KINDA STIR THIS AROUND A LITTLE BIT.
THEN CHICKEN STOCK.
(pan sizzling)
COVER IT AND LET THAT BOIL.
TAKE IT TO THE COOLER SIDE OF THE GRILL.
IT'LL SIMMER FOR AWHILE.
AND IT SHOULD COOK PRETTY QUICKLY.
(Bobby) WE GOT THE CURRY PASTE ON THE OUTSIDE,
AND I'M TRYING TO ACTUALLY COOK THE SPICES INTO THE LAMB
SO THAT THEY REALLY GIVE IT A REALLY NICE FLAVOR.
NOW THIS HEAT IS DIRECT,
SO I'M REALLY ACTUALLY COOKING THE CURRY INTO THE LAMB.
NOW WHAT TEMPERATURE DO YOU LIKE TO COOK YOUR LAMB TO?
I'M EXCITED ABOUT THAT.
ALL RIGHT, WE GOT MY CURRY LEG OF LAMB ON THE GRILL.
HENRY HAS GOT HIS MIDDLE-EASTERN LEG OF LAMB.
AND THEN HE'S GOT SOME ZUCCHINI WITH RICE.
I HAVE SOME BASMATI RICE. AND DON'T FORGET,
HENRY'S GOT A BOURBON DRINK THAT I'M STICKING AROUND FOR.
I HOPE YOU DO, TOO. YOU'RE WATCHING "GRILL IT!"
WELCOME BACK TO "GRILL IT!"
IT'S ALL ABOUT LEG OF LAMB ON THE GRILL TODAY,
NOT ONE WAY, BUT TWO WAYS.
AND MY MAN HENRY IS OVER HERE
COOKING A MIDDLE-EASTERN-STYLE LEG OF LAMB.
HE'S GOT ZUCCHINI ON THE GRILL.
I JUST ACTUALLY TOOK OFF MY LEG OF LAMB--
CURRY PASTE ON THE OUTSIDE, JUST ON ONE SIDE.
LET THE CURRY GET NICE AND CRUSTY.
YEAH.
YOU SEE HOW THE CURRY PASTE BECAME PART OF THE LAMB?
THAT'S THE IDEA. SO YOU CAN FEEL IT.
YEAH. YEAH, YEAH.
AND NOW I'M GONNA LET IT REST, LET IT KINDA COOK THROUGH
TO GET TO ABOUT MEDIUM. AND THEN WE'LL BE ABLE TO SLICE IT UP
FANTASTIC. I HAVEN'T EVEN GOTTEN TO MY LAMB YET.
WELL, WE WANT TO GET YOUR LAMB ON THE GRILL,
YEAH. LET'S GET CRACKING.
OKAY.
RIGHT.
YES, IT DOES.
YEAH. IT'S GOT A NICE LITTLE CHAR TO IT.
AND, UH, WHAT I'M GONNA DO
IS JUST GET, LIKE, A SPOON...
AND SCOOP IT OUT.
WHAT DO YOU CALL THESE?
THE INNARDS? THE GUTS? THE ZUCCHINI--
THE FLESH, YES.
ALL RIGHT. GOOD.
THANKS.
AND ZUCCHINI, UM, YOU KNOW, IT COULD USE SOME FLAVOR.
GRILLING IS SUCH A GREAT WAY TO DO ZUCCHINI ANYWAY ALL THE TIME.
WE'RE NOT HATING ON THE ZUCCHINI.
RIGHT. EXACTLY. WE WANT TO ENHANCE THE ZUCCHINI.
OKAY. YOU NEED THESE?
SO YOU'RE KINDA MAKING LIKE A DEVILED EGG VERSION
NICE.
YEAH.
DEVILED ZUCCHINI.
THIS RICE IS LOOKING PRETTY GOOD.
GONNA TAKE IT AND STUFF IT IN HERE.
YOU CAN THROW A LITTLE EXTRA FLAVOR ON THE TOP.
I DO?
YOU DO. EVERY TIME I SEE YOU, YOU'RE A GOOD PLATER.
I LIKE TO PLATE IN A VERY SORT OF FREESTYLE KINDA WAY.
YOU KNOW, MY FOOD IS PRETTY CASUAL.
YOU KNOW, MY PRESENTATION IS NEVER, YOU KNOW, ANY--
RIGHT.
RIGHT.
THAT'S THE MOST IMPORTANT THING TO ME.
ALL RIGHT. NOW THE INNARDS--
THE INTRODUCTION OF THE ZUCCHINI TO THE ZUCCHINI.
I'M JUST GONNA ADD A LITTLE BIT TO THE TOP.
NO, NO.
A LITTLE BIT OF LEMON ZEST
JUST TO BRIGHTEN IT UP.
SO WHAT I DID WITH MY RICE
IS I ACTUALLY COOKED THE BASMATI RICE
WITH A LITTLE BIT OF CARDAMOM, SAFFRON AND CINNAMON.
AND THEN I'M GONNA ADD THREE INGREDIENTS.
I'M GONNA ADD SOME PEAS.
AND ACTUALLY, YOU KNOW WHAT? FROZEN PEAS ARE TOTALLY FINE.
IT'S THE ONE FROZEN VEGETABLE
RIGHT.
THEY'RE JUST ALWAYS NICE AND SWEET.
AND THEN I'M GONNA ADD A LITTLE BIT OF FRESH CILANTRO
NICE.
AND YOU KNOW, I WAS GONNA PUT CHEESE ON IT.
BUT I THINK THAT'S-- I DON'T KNOW.
DO IT. DO IT.
OKAY. EXACTLY. ONE WITH, ONE WITHOUT.
YEAH.
ALL RIGHT. HERE.
I THINK THERE'S ENOUGH GOING ON. YEAH.
MMM. THAT'S SO FRAGRANT.
YOU HAVE ALL THOSE MIDDLE-EASTERN SPICES
GREAT. THANKS.
I LOVE DISHES LIKE THAT WHERE YOU RECOGNIZE IT
AND YOU GO, "YEAH, I KNOW WHAT THOSE ARE."
AND THE YOU TASTE IT AND YOU GO,
"OH. THERE'S SOMETHING SPECIAL GOING ON HERE."
IT'S REALLY GOOD. DELICIOUS.
THANKS. ALL RIGHT. VERY EXCITING.
ALL RIGHT. SO I'M JUST GONNA FINISH UP MY RICE SALAD HERE.
OKAY. SO NOW I'M GONNA START THE STUFFING FOR MY LAMB
WITH SOME SPINACH.
AND I'M GONNA BLANCHE IT.
SO WE THROW IT IN SOME BOILING WATER THERE.
BLANCHING IT ON THE GRILL, YEAH.
SO WE'LL GIVE THAT A MINUTE TO JUST COOK OUT A LITTLE BIT.
AND THEN I'M GONNA TAKE IT AND SHOCK IT IN COLD WATER.
SO I'M GONNA SQUEEZE IT OUT.
HERE, LET ME SHOW YOU A REALLY QUICK TRICK.
I DON'T KNOW HOW YOU DO IT. YOU JUST KINDA COVER IT
IN PAPER TOWELS LIKE THAT.
YEAH. NICE.
ALL RIGHT. NICE.
GO CRAZY.
A LITTLE BIT OF GARLIC,
OR SHOULD I SAY, A LOT OF GARLIC.
YEAH.
OKAY. SO...
SO THEN I JUST SORT OF BREAK THIS UP IN HERE LIKE THIS
THE FETA CHEESE.
A LITTLE OLIVE OIL. YOU WANT IT TO BE LIKE A PASTE?
OKAY.
SPINACH.
I MIGHT AS WELL PUT THE REST OF THIS STUFF IN HERE, TOO.
A LITTLE MORE OF THE ZATAR. IT ADDS SOME SALT.
IT ADDS THAT ASTRINGENT LITTLE BIT OF SUMAC.
IT'S COOL STUFF.
YEAH, IT'S COOL.
PUT A BIT OF LEMON.
YEAH.
OKAY. THAT'S GOOD. THAT'S WHERE I LIKE IT.
AND YOU KNOW WHAT? YOU COULD JUST SAY, "FORGET THE LAMB,"
DIP.
EXACTLY.
YEAH.
MMM.
I LOVE THE NATURAL SALTINESS FROM THE FETA CHEESE.
THE SPINACH, FETA, SPINACH, GARLIC, LEMON--
TOTALLY.
OH, GOOD.
THIS IS THE, UH, THIS IS THE RICE SALAD.
THE SAFFRON, THE CINNAMON, THE CARDAMOM,
THE SCALLIONS, THE PEAS, THE CILANTRO.
YOU KNOW, VERY SIMPLE.
IT ACTUALLY HAS SORT OF SOME OF THE SAME FRAGRANCE AS YOUR RICE
YEAH.
AND IT'S GREAT TO SERVE ROOM TEMPERATURE WITH THE LAMB.
RIGHT.
EXACTLY RIGHT. EXACTLY.
NICE. THIS IS GREAT. THIS IS GREAT.
THE PEAS ARE FANTASTIC IN HERE, TOO. YOU'RE RIGHT.
THEY JUST SORT OF COME RIGHT-- THEY COME TO LIFE IN HERE,
WELL, YOU ARE BRINGING LOTS OF FLAVOR TO TABLE.
THE ZUCCHINI IS AMAZING. AND NOW THE FETA MIXTURE
IS GONNA GO INSIDE YOUR LAMB. MY LAMB IS RESTING.
I GOT SOME RICE SALAD. WE HAVE COCKTAILS GOING,
BUT THERE'S STILL MORE COCKTAILS TO COME.
SO DON'T GO ANYWHERE. YOU'RE WATCHING HENRY.
HE'S HOOKING UP HIS LAMB. YOU'RE WATCHING "GRILL IT!"
WELCOME BACK TO "GRILL IT!"
WE'RE GRILLING LEG OF LAMB TODAY.
FINALLY.
I'M GONNA TAKE MY LEG OF LAMB OFF.
I TOOK IT OFF, AND I PUT IT BACK ON.
I DIDN'T WANT IT TO GET COLD 'CAUSE I WANT YOU TO TRY IT
YEAH.
I WILL.
ALL RIGHT. COOL.
YEAH, I FEEL LIKE I'VE BEEN TALKING ABOUT IT,
BUT NOW I'M ACTUALLY GETTING TO THE STUFFING PART.
YES.
'CAUSE THE ZATAR IS THYME, DRIED THYME.
A LITTLE FRESH THYME ON THE INSIDE. ALL RIGHT.
AND THEN A LITTLE BIT OF LEMON ZEST
'CAUSE LEMON, LEMON, LEMON, LEMON.
YOU KNOW? ALL RIGHT.
(laughs)
IF YOU NEED A HAND, I'LL HELP YOU OUT.
YEAH.
(laughs)
NOW ONE THING I LIKE TO DO--
DON'T ASK ME WHY. IT CAME TO ME IN A DREAM...
IS ARUGULA.
OKAY.
YOU KNOW, 'CAUSE ARUGULA'S GOT THAT LOVELY, YOU KNOW,
I ABSOLUTELY LOVE ARUGULA,
YEAH. OKAY, GOOD. ALL RIGHT.
MOMENT OF TRUTH.
OKAY.
LAY THIS RIGHT DOWN THE MIDDLE.
YEAH. THIS IS NICE AND THICK. THIS SHOULD HOLD TOGETHER
INSIDE THE LAMB.
ALL RIGHT... (clears throat) MOMENT OF TRUTH.
UH, YOU CAN DO IT--I WOULD DO IT THE OTHER WAY, YES.
YEAH.
LET'S DO IT THE OTHER WAY. WHEN YOU DO THIS, DO YOU PUT
I SPREAD IT OUT.
IF A LITTLE BIT COMES OUT THE SIDE, THAT'S FINE.
YEAH. EXACTLY. SO BASICALLY, WHAT I DO...
IS I JUST SORT OF-- I SORT OF FOLLOW THE LEG.
OH, OKAY. WOW, YOU MAKE IT LOOK SO EASY.
OKAY.
TO THE WAY IT USED TO BE. YOU KNOW WHAT I MEAN?
RIGHT. THAT MAKES SO MUCH SENSE.
I NEVER THOUGHT ABOUT IT THAT WAY.
YOU KNOW, I--LIKE MY SHOES.
ONE THING AT A TIME?
OKAY.
WELL, COME ON. MAYBE YOU SHOULD GIVE ME A LESSON
WELL, I MEAN, YOUR WAY IS PERFECTLY FINE.
AND IT ACTUALLY IS PROBABLY-- IT'S PROBABLY NEATER THAN MINE.
YOU MAKE A LITTLE KNOT. RIGHT.
YES, LIKE THAT. AND THEN I TIE IT HERE.
OH, YEAH. AND THEN YOU HOLD IT,
YES, EXACTLY.
I MEAN, BUT DO IT THE WAY
LET'S SEE HOW THIS WORKS.
SO WHILE HENRY IS TYING UP HIS LAMB,
I'M GONNA MAKE THE YOGURT SAUCE.
IT'S CALLED A RAITA. AND IT'S THICK YOGURT.
AND I'M GONNA ADD SOME FRESH MINT
AND THEN SOME FINELY DICED CUCUMBERS.
YEAH, IT'S FANTASTIC.
AND THE CUCUMBERS IS GONNA GIVE IT
SORT OF A NICE REFRESHING FLAVOR,
BUT ALSO A GREAT CRUNCH, TOO. DROP THOSE IN.
AND THEN A LITTLE SALT AND PEPPER.
I'M GONNA MIX ALL THE INGREDIENTS UP FIRST.
THEN I'M GONNA TRANSFER IT TO A BOWL.
THIS IS THE BOWL THAT WE ACTUALLY SERVE THE RAITA IN.
AND THEN WHAT I LIKE TO DO HERE
IS TAKE SOME POMEGRANATE MOLASSES, HENRY.
I LOVE THE POMEGRANATE MOLASSES.
JUST PUT IT ON TOP, AND JUST KINDA MARBLE IT IN.
YEAH.
JUST LIKE THAT.
SO WE HAVE OUR LAMB. WE HAVE OUR RAITA.
WE HAVE OUR RICE SALAD ON THIS SIDE.
ZUCCHINI.
AND ALL THAT BUSINESS.
IT'S GETTING THERE. IT'S NOT BAD, RIGHT?
I GAVE UP ON THE ONE-- ON TRYING TO DO THE ONE THING.
RIGHT.
MOST PEOPLE DO IT THIS WAY.
YEAH.
'CAUSE YOU CAN JUST KINDA GET RID OF THE EXCESS.
AND THEN WE CAN PUT THIS BAD BOY ON THE GRILL.
ANOTHER STEP. DON'T GO ANYWHERE.
SHAWARMA SPICE, EXACTLY.
SHAWARMA SPICE.
IT'S, LIKE, REALLY SUPER, SUPER, SUPER SAVORY STUFF.
THERE A LITTLE BIT OF CINNAMON, THERE'S PAPRIKA,
SOME CARAWAY SEED. SO I'M GONNA JUST SPRINKLE A BIT OF THIS ON.
AND LIKE I SAID, FLAVOR FROM THE INSIDE OUT
AND THE OUTSIDE IN.
YEAH.
YEAH.
MAYBE A TOUCH OF TURMERIC, POSSIBLE?
YEAH. MAYBE A LITTLE BIT.
SHAWARMA SPICE. THAT'S WHAT I'M CALLING IT.
ALL RIGHT. GOOD.
I'M GONNA GIVE IT A LITTLE SEAR. AND THEN I'M GONNA PUT IT
GET IT CRUSTED FIRST
CRUST IT. YEAH.
WELL, THIS IS THE PERFECT TIME FOR HENRY TO GET HIM LAMB
ON THE GRILL 'CAUSE WE'RE COOKING TWILIGHT OUT HERE.
IT'S STARTING TO GET A LITTLE DARK,
WHICH MEANS IT'S ALMOST DINNERTIME.
SO DON'T GO ANYWHERE. WHEN WE COME BACK,
WE GOT SOME LAMB. WE GOT SOME RICE. WE GOT ONE COCKTAIL.
I'M GONNA ASK HENRY TO MAKE HIS COCKTAIL.
IT'S GOT BOURBON IT IN, SO DON'T GO ANYWHERE.
YES.
WELCOME BACK TO "GRILL IT!"
I KNOW.
I GOT THE LAMB OUT ALREADY.
IT'S RESTING.
IT LOOKS GORGEOUS.
SO NOW I'M GONNA MAKE MY WHISKEY HOT AND SOUR.
WELL, IT'S A WHISKEY SOUR
WITH HOT SAUCE.
IT TAKES IT TO A NICE LITTLE PLACE.
ALL RIGHT, SO WE HAVE THAT.
WE HAVE A LITTLE BIT OF LEMON, OF COURSE.
CLASSIC WHISKEY SOUR.
NOW YOU MAKE A LOT OF DRINKS.
YES.
SO DO YOU EVER USE EGG WHITE IN YOUR DRINKS?
TO MAKE IT A LITTLE FROTHY,
I HAVE. YES. ABSOLUTELY.
OKAY. OH, REALLY? I LIKE IT.
IT IS, IT IS.
THEN AGAVE NECTAR, A LITTLE SWEET. YOU NEED SOME SWEET.
OKAY. THIS IS THE EGG WHITE.
NOW PEOPLE GET A LITTLE SQUEAMISH
ABOUT EGG WHITE, I THINK. BUT YOU KNOW WHAT?
THERE'S LEMON JUICE, AND THERE'S *** IN THERE.
KILL IT.
EXACTLY.
I'M GONNA SHAKE THIS FIRST WITHOUT ICE
BECAUSE I THINK IT FROTHS UP BETTER.
COCKTAIL TIME.
I CAN.
ALL RIGHT. NOW I'LL JUST MAKE SURE WE GOT ENOUGH ICE.
AND NOW THE HOT. JUST A LITTLE BIT.
NOT SMOKY HOT SAUCE.
I DON'T KNOW THAT YOU WANT SMOKY IN THERE.
THAT'S ABOUT RIGHT.
ALL RIGHT.
IT WILL BE MY PLEASURE.
NICE AND CHILLED.
THE HOT SAUCE GETS IT A LITTLE BIT PINK,
WHICH IS PRETTY.
NO SPICY COCKTAIL WOULD BE COMPLETE
WITHOUT A LITTLE GARNISH. SERRANO CHILI.
AND THEN THE CLASSIC ACCOMPANIMENT
TO A SOUR IS ORANGE.
THE DRINKS ARE READY.
BUT YOU KNOW WHAT? THEY'RE GONNA HAVE TO WAIT
BECAUSE I'VE BEEN LOOKING AT THIS FOR A WHILE NOW...
AND I REALLY WANT TO TRY IT.
♪♪
HMM.
IT'S SO GOOD. THE GRILL IS IN THERE.
YOU CAN DEFINITELY TASTE THE GRILL.
THE LAMB--PERFECT. AND THE RAITA--
I MEAN, WHY DON'T WE HAVE RAITA WITH EVERYTHING?
IT WORK IN ANY CUISINE, IN MY OPINION.
YEAH.
YOU GET THAT NICE--
THAT NICE, UM, SOUR SWEET FROM THE POMEGRANATE, TOO.
IT'S BEAUTIFUL. BEAUTIFUL. BOBBY, THIS IS FANTASTIC.
ALL RIGHT, TIME TO COCKTAIL.
BEAUTIFUL.
***.
THANKS, HENRY.
HELLO. IT'S HOT, AND IT'S GOOD. IT'S DELICIOUS.
IT'S GOT, LIKE, KIND OF LIKE A CITRUSY-SOUR KIND OF THING.
AND THEN THE HEAT COMES IN, AND IT WAKES YOU UP.
IT'S FANTASTIC. AND THIS WILL GO REALLY WELL, I THINK,
WITH ALL THE SPICES THAT WE'VE USED TODAY, YOU KNOW?
CHEERIO.
I'M GONNA GET AT MY LAMB.
PRETTY GOOD, PRETTY GOOD.
YES. HOOK IT UP.
MMM. DELICIOUS. AND I LOVE THE SPICES.
IT TURNED OUT ALL RIGHT, HUH?
OH, WOW.
YOU'RE KIDDING ME.
MAN, THAT'S GOOD.
ALL RIGHT, SO THIS HAS BEEN FANTASTIC.
WE HAVE LEG OF LAMB WITH CURRY.
WE HAVE A MIDDLE-EASTERN LEG OF LAMB.
WE HAVE RICE ON BOTH TABLES-- IN THE ZUCCHINI, IN A SALAD.
THANKS, BOBBY.
THANKS FOR HAVING ME.
BYE, EVERYBODY. THANKS FOR WATCHING "GRILL IT!"
THIS HAS BEEN LAMB ON THE GRILL. WE'LL SEE YOU NEXT TIME.
FOR MORE ON THESE RECIPES, GO TO foodnetwork.com.