Chef Michael Tusk reveals how to infuse a roast with lots of flavor by studding it with herbs and garlic.
[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]