Good lord, almost seven years after Chef John posted this, I finally got around to making it. And it's - as advertised - amazing. The anchovy-vinegar-sugar syrup that's the base of the braise was a little dauntingly overpowering smell-wise at first, but as expected about half-way through the braise the only smell was just an incredibly rich smell of lamb. And those radishes are just as great as Chef John says - they soak up the flavor of the braise, but still have their own subtle sweetness and tartness. Takes a long time to make, but totally worth it.
Nobody is commenting about trying this? I did, used regular radishes and a boneless lamb shoulder roast (sliced into two 'steaks'). One of the best things I have ever tasted, much less cooked myself. A+++ recipe!
Just discovered Food Wishes and in the last 48 hours have watched every single video. Do I have an addictive personality? Maybe. Are these videos just too good to stop watching? More likely. Thank you, Chef! Very informative.
@@onseanzion4363 It is highly addictive and I binge watched it, like a grandchild wanting storytime, from his granddad, whilst completing a 40 day water fasting. Don't mistake arrogance for determination and drive, even curiosity)))
As an Aussie (we eat heaps of lamb) thank you for doing some lamb recipes lately! I'd love to see your take on lamb koftas! I make a killer lamb shank, onion and rosemary pie :)
Mr. Wishes -- tonight I made this recipe and it was my first time ever braising red meat. It's honestly one of the best meals I've ever prepared. I still need practice reducing liquids (my final reduction came out a bit chunky instead of creamy like gravy), but regardless, I'm so happy with how it came out. The lamb was tender and to die for! Thank you so much for sharing your craft.
Well! Once again, Chef John never disappoints! Rich and delicious! Couldn’t find breakfast radishes, so used regular radishes… just terrific! Thank you kind sir!!
My mom made some pork the other day, which calls for a large amount of paprika, and she accidentally grabbed the cayenne instead. It was one of the spiciest pork chops I have ever had. Not to be random with this but the cayenne in the video reminded me of this and I couldn't help to share it.
Ok, so I made this dish…well, I made most of this dish, but I am in QTine, so there were just a few substitutions. Couldn’t find any lamb, so used a nice piece of Chuck. I had forgotten about the Sherry Vinegar, so used Port and some Rice wine Vinegar. ALSO, totally thought I had mint at the house-did not have mint, so didn’t use any. How did it come out…well, lets just say that the night ended with a gravy chugging contest! Thanks Chef Jon for the great recipe….even if I had to make it my own.
Thank you Chef John! Absolutely delicious, fall apart tender lamb shoulder chops! This was a HUGE hit at our dinner table with strong requests for repeat performances! Fork don't lie!!
I love the idea of cooking radishes. Like you, I've always eaten them raw with a little salt. The best part is my having just gathered a couple dozen from my garden, and I think there's still lamb in the freezer -- I bought a whole half before Easter.
Chef John! You've gone Basque to the Future of delicious lamb recipes. We all Radish praise upon you. People should never be fazed, by a Braise, done by you. Please, keep sharing these delicious video's. It's in your best financial interest after all. Blessings ChefMike.
Made this tonight and it turned out great! I used smaller pieces of meat and cooked it a little less. Tender with a great sauce. Thanks chef john, you are my go to source for easy meals that always turn out! Keep up the good work:)
Love raw radishes and tend to dislike cooked vegetables. So the cooked radishes are probably not for me. The lamb might be nice, and I think I'll like the mint sauce... but in any case, it is always a joy to just listen to Food Wishes and Chef John!
I liked this a lot. Made it with regular radishes (they're just a little shaper than the breakfast ones, but that doesn't matter once they've been braised for so long). I couldn't get sherry vinegar, so I used a mixture of (cheap) balsamic and sugar cane vinegar (which is such a great vinegar in general!) instead. The mint was really beautiful in this, I would never have guessed! I did think this would have needed some starch, though. So I will serve is with mashed potatoes next time.
ive never worked with lamb before. is this easy? should i start with something simpler if i dont even know if im gonna like it? lamb just looks so good
I enjoy all of your videos but this might be the most hunger-inducing video yet posted. I am trying to decide if I can wait until tomorrow morning to go to the store for the lamb.
I'm thinking of trying a cubed daikon radish which goes nicely in a beef stew. I've never seen those radishes here. Our little round red ones are quite hot.
hey this dish is awesome, im going to make for sure! your recipes are so easy and look delicious. would you consider doing any dishes using Kooftah? i aways seem to not know any nice recipies using it. please and thank you : )
I'm going on a trip to a cabin, and thought this would be a great dinner, but how much can I make in advance and still have it come out great? Is it as good re-heated?
I really like the mint and the sauce,but I am trying to wonder how it tastes with radishes, which are very bitter. People used to add them to salads, but I don't see it as often anymore.
Chef John, I CANNOT get breakfast radishes here in Sydney (believe me, I would have seen them). Although I just had an idea - would Brussels Sprouts work just as deliciously?
***** I would say definitely not. Radishes are not leafy, they are a hard, solid veggie. These need to cook for three hours plus. Can you imagine what a Brussels sprout would look like and taste after that much time? How about regular radishes?
Hey Chef John! I'm interested in trying some Basque cuisine and do plan on making this dish sometime. What restaurant did you go to that inspired this dish?
"we'll also do a little bit a cayenne for a little bit of heat. plus we haven't used any in the last couple of videos and people are getting a little bit twitchy." - Chef John imma bask all day in that glory because i love puns. they make me giggle. then i laugh harder when i tell it the second time, as if it has become immensely funnier somehow. yes... i'm rather unusual. and yes, i'm well aware no one else is laughing. it makes it all the better. ^_^
Can you do a couple of Turnip recipes? I have been wanting to try some turnips but am afraid...but I hear they are like giant water chestnuts. and I love water chestnuts..so....
Remove the dirt, but it’s not dirt. But it’s look like dirt. we have to clean the dirt😅 thank you chef . Would like to try this recipe somethin’ different fr our lamb cuisine
More like this. Actually would love to know what could replace the sugar in the sauce, this would turn up being a fantastic ketogenic/low carb recipe if a suitable non-sweet replacement can be added instead.
Check out the recipe: www.allrecipes.com/Recipe/244203/Braised-Lamb-with-Radishes-and-Mint/
Good lord, almost seven years after Chef John posted this, I finally got around to making it. And it's - as advertised - amazing. The anchovy-vinegar-sugar syrup that's the base of the braise was a little dauntingly overpowering smell-wise at first, but as expected about half-way through the braise the only smell was just an incredibly rich smell of lamb. And those radishes are just as great as Chef John says - they soak up the flavor of the braise, but still have their own subtle sweetness and tartness. Takes a long time to make, but totally worth it.
Nobody is commenting about trying this? I did, used regular radishes and a boneless lamb shoulder roast (sliced into two 'steaks'). One of the best things I have ever tasted, much less cooked myself. A+++ recipe!
Just discovered Food Wishes and in the last 48 hours have watched every single video. Do I have an addictive personality? Maybe. Are these videos just too good to stop watching? More likely. Thank you, Chef! Very informative.
No, you just know quality;)
lmao....I'm trying
@@onseanzion4363 It is highly addictive and I binge watched it, like a grandchild wanting storytime, from his granddad, whilst completing a 40 day water fasting. Don't mistake arrogance for determination and drive, even curiosity)))
Welcome to the FoodWishes club. Your life will forever be changed, for the better.
hes the best!
As an Aussie (we eat heaps of lamb) thank you for doing some lamb recipes lately! I'd love to see your take on lamb koftas! I make a killer lamb shank, onion and rosemary pie :)
Sir, your voice is a gift to humanity along with your cooking.
Keep up the wonderful work
I just want to say I haven't made anything you have made but I still watch all of your videos and that is it because it is you and you are amazing :)
Not very often am I impressed with a recipe but I must say Wow, this is something I am going to try!
Mr. Wishes -- tonight I made this recipe and it was my first time ever braising red meat. It's honestly one of the best meals I've ever prepared. I still need practice reducing liquids (my final reduction came out a bit chunky instead of creamy like gravy), but regardless, I'm so happy with how it came out. The lamb was tender and to die for! Thank you so much for sharing your craft.
Well! Once again, Chef John never disappoints! Rich and delicious! Couldn’t find breakfast radishes, so used regular radishes… just terrific! Thank you kind sir!!
Pass. Meat taste far better when you let it stand on it own and not add so many spices, grows to be honest
I tried this and it was out of this world! Great dish!!!!
My mom made some pork the other day, which calls for a large amount of paprika, and she accidentally grabbed the cayenne instead. It was one of the spiciest pork chops I have ever had. Not to be random with this but the cayenne in the video reminded me of this and I couldn't help to share it.
Yes, we get twitchy about cayenne, and thank you for pronouncing syrup correctly, at least once. Now work, on skewer.
EddyGurge Skyurr!
EddyGurge Salza!
Ok, so I made this dish…well, I made most of this dish, but I am in QTine, so there were just a few substitutions. Couldn’t find any lamb, so used a nice piece of Chuck. I had forgotten about the Sherry Vinegar, so used Port and some Rice wine Vinegar. ALSO, totally thought I had mint at the house-did not have mint, so didn’t use any. How did it come out…well, lets just say that the night ended with a gravy chugging contest! Thanks Chef Jon for the great recipe….even if I had to make it my own.
Thank you Chef John! Absolutely delicious, fall apart tender lamb shoulder chops! This was a HUGE hit at our dinner table with strong requests for repeat performances! Fork don't lie!!
I never regret subscribing food wishes
I love the idea of cooking radishes. Like you, I've always eaten them raw with a little salt. The best part is my having just gathered a couple dozen from my garden, and I think there's still lamb in the freezer -- I bought a whole half before Easter.
Chef John! You've gone Basque to the Future of delicious lamb recipes. We all Radish praise upon you. People should never be fazed, by a Braise, done by you. Please, keep sharing these delicious video's. It's in your best financial interest after all. Blessings ChefMike.
Thank you for all your awesome recipes!!!! Any time I cook I always look to your videos ...Your awesome !! And my husband can't thank you enough 😎
hmmm...thinking carrots and turnips added will compliment quite well...served with garlic mashed potatoes!
Made this today and it turned out absolutly fantastic! Thank you chef John!
Made this tonight and it turned out great! I used smaller pieces of meat and cooked it a little less. Tender with a great sauce. Thanks chef john, you are my go to source for easy meals that always turn out! Keep up the good work:)
Butter Beans would also be delicious with that too. Great job!
Daikon radishes taste great when they're cooked, and they're always available where I live.
Love raw radishes and tend to dislike cooked vegetables. So the cooked radishes are probably not for me. The lamb might be nice, and I think I'll like the mint sauce... but in any case, it is always a joy to just listen to Food Wishes and Chef John!
Chef John, that looks FUCKING AMAZING! Sorry about the swearing, I'm Australian.
This looks absolutely stunning. I cannot wait to try it.
chef john you are ABSOLUTLEY AMAZING!!!! I love all your videos!!!!
I liked this a lot. Made it with regular radishes (they're just a little shaper than the breakfast ones, but that doesn't matter once they've been braised for so long). I couldn't get sherry vinegar, so I used a mixture of (cheap) balsamic and sugar cane vinegar (which is such a great vinegar in general!) instead. The mint was really beautiful in this, I would never have guessed!
I did think this would have needed some starch, though. So I will serve is with mashed potatoes next time.
Dang it! How did I miss this masterpiece from you? Thumbs up as always
Looks scrumptious!
3:12 Looks like a Super Bowl prediction to me, Chef.
I'm a vegetarian, but damn that looks delicous chef John! You are the master!
maybenotserious come over to the dark side!!’
Oh em gee. This looks all kinds of amazing. Thank you.
Rocking this one tonight....Nice Mary pun..Cheers
Hello Chef John, I love your channel! All you recipes come out great!
My food Wish: Rabbit Stew or Hassenphefer.
Thank you so much for holding my hand through this!
I was so hungry watching this video, I almost cried :I
This looks sooooooo good!
ive never worked with lamb before. is this easy? should i start with something simpler if i dont even know if im gonna like it? lamb just looks so good
Top 5 Chef John video all time
That looks so good I have to try it
I've really gotta stop looking at John's videos right before bed...
Drooling! I loooove lamb
i literally went "aaawwww :)" when i saw the radishes lol i don't know why but i find them insanely adorable
At 3:08, it's the Death Star!
Did it and loved it. Thanks for sharing...Cheers Jeff
I love lamb, my favorite meat.
I’ve never seen these radishes in my grocery but I’ll use the regular ones if I can’t find them anywhere.
Lamb is a wonderful tasting meat. Cheaper than filet mignon but just as tender and much tastier.
I love this recipe!
I enjoy all of your videos but this might be the most hunger-inducing video yet posted. I am trying to decide if I can wait until tomorrow morning to go to the store for the lamb.
Looks delicious
Looks so delicious!! Can I use beef instead of lamb?
This looks great.
What a coincidence. My friends and I were playing a little Basquetteball and got a little hungry, saw this video and Bob's your Uncle.
I'm thinking of trying a cubed daikon radish which goes nicely in a beef stew. I've never seen those radishes here. Our little round red ones are quite hot.
You rock Chef...
Food Wishes drinking game: have a sip every time chef John says "a little"
Looks delicious!
Radishes sautéed in butter with salt and cracked pepper are delicious.
hey this dish is awesome, im going to make for sure! your recipes are so easy and look delicious.
would you consider doing any dishes using Kooftah? i aways seem to not know any nice recipies using it.
please and thank you : )
I'm drooling
I'm going on a trip to a cabin, and thought this would be a great dinner, but how much can I make in advance and still have it come out great? Is it as good re-heated?
cooked radishes are great
Homemade MSG! I'm intrigued now. If this tenderizes the lamb the way I think it will this recipe might just make it onto my Easter Buffet this year 🔪
looks delicious!! thanks for sharing.
I really like the mint and the sauce,but I am trying to wonder how it tastes with radishes, which are very bitter. People used to add them to salads, but I don't see it as often anymore.
Chef John, my wife hates lamb but I love this. Do you think it would work okay with beef short rib?
Looks good
Good job!
this is making me hungry - again
I can´t find sherry vinegar in my country. What is the best substitute for it?
Chef John,
I CANNOT get breakfast radishes here in Sydney (believe me, I would have seen them). Although I just had an idea - would Brussels Sprouts work just as deliciously?
***** I would say definitely not. Radishes are not leafy, they are a hard, solid veggie. These need to cook for three hours plus. Can you imagine what a Brussels sprout would look like and taste after that much time? How about regular radishes?
Would I be able to do this with something other than lamb? Would chicken work?
sameenah sheikh you'd love this!
Ugh! looks so good!!!
Hey Chef John! I'm interested in trying some Basque cuisine and do plan on making this dish sometime. What restaurant did you go to that inspired this dish?
Try marmitako!
Mouth watering
I am guessing the cooked radishes taste sort of like a turnip with a little more bite?
3:20 Sup dawg, I heard you liked to deglaze glazes, so we put glaze in yo glaze so you can deglaze your glaze while you deglaze your glaze
"we'll also do a little bit a cayenne for a little bit of heat. plus we haven't used any in the last couple of videos and people are getting a little bit twitchy." - Chef John
imma bask all day in that glory because i love puns. they make me giggle. then i laugh harder when i tell it the second time, as if it has become immensely funnier somehow. yes... i'm rather unusual. and yes, i'm well aware no one else is laughing. it makes it all the better. ^_^
Chef John, you're scaring me. No rhyming OR puns OOOOR Shake-a Shake-a?! Is the apocalypse happening?
DeadLikeTick there was cayenne at least
Marialice Fortuna not to mention a bit of fressssshhhhly ground black pepper
DeadLikeTick Don't forget about glutamation sensation!
You missed quite a few
basque in its glory! how did you miss that.
Great channel!
What do you think the spoon marks looked like Chef...?
DutchessSarahJ I Think it might be a penis and a vagina....... 3:10
looks like a pig butt
***** As long as he ain't a grand dragon.
***** As long as he ain't a grand dragon.
***** As long as he ain't a grand dragon.
How about a recipe for marinated bbqed turkey wings!
Please do something with fennel
.
Mark Cobane he already has a recipe for pasta con le sarde; which has a lot of fennel and is sooo good :)
Can you do a couple of Turnip recipes? I have been wanting to try some turnips but am afraid...but I hear they are like giant water chestnuts. and I love water chestnuts..so....
Wow! Yummy 😋
Am i the only one who noticed: "The obligatory sprig of mint" Reference to Sorted Food's Ben? :P
Radish potato replacement is perfect for KETO!!
To anyone who's made this. what do the cooked radishes taste like?
So hungry now;)
Mary had a little lamb. HAD.
Looks delicious though
Remove the dirt, but it’s not dirt. But it’s look like dirt. we have to clean the dirt😅 thank you chef . Would like to try this recipe somethin’ different fr our lamb cuisine
Wow wow wow
More like this. Actually would love to know what could replace the sugar in the sauce, this would turn up being a fantastic ketogenic/low carb recipe if a suitable non-sweet replacement can be added instead.
monkfruit - google it
not as sweet as sugar as claimed but excellent substitute
The starch in the radishes is going to turn into sugar.
Don't lie you love puns Chef John.
Good job on the angry birds spoon marks. 👌👌👌😂😂😂
Lord love a duck that looks delicious
Chef John: Was it really an appetizer or was it a Tapa?
Wow!