Chef Michael Tusk reveals how to infuse a roast with lots of flavor by studding it with herbs and garlic.
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[MUSIC] I will proceed to start to stud the roast.
Simple, thinly sliced cloves of garlic [NOISE] [SOUND] Alright I'm
going to take this germ out of the garlic. It
will have a little bit of bitterness to it, so
I will remove that. So. [CHOPPING] Basic tip of the
knife. Here, just put that garlic right in there. And
we do the same thing with the rosemary. You can
do this with any herb too. Thyme, summer savory, winter
savory just a nice way to get some herb flavor
into a roast and it's very dramatic to kind of
look at. It also allows you- these little holes that
you've created by putting in the garlic- to rub those
herbs right into the roast. It's very nice. Now flip
it over, do the same thing on the bottom side.
Now I'm going to start with a little bit of
the rosemary. Same process. [BLANK_AUDIO] You can also do this
with a leg of lamb it's quite delicious. [MUSIC]