Honestly, I would really love to say this I love watching your cooking videos and honestly I would really really really be happy that next year you would create your very own cookbook I would spend so much time reading it, enjoying it, savoring it because there’s so much potential I seeing you and I know that you were capable and I would love to see it
I grew up on a farm raising lamb for meat, and have always loved it. Good, happy, farm raised lamb is almost never gamey. Been watching the channel for about a year and loving every video!
Love it! Like Master Chef Mr. Lau, I prefer the gaminess taste in lambs. Thank you kindly, Sir for teaching us how to cook Cantonese Chinese food. As an individual who also speaks, Chinese, you make Cantonese speaking proud! You are our treasure to men in our 40s. Lol
I have never tried cooking lamb, but Mr. Lau makes it look so easy (the meat looks delicious). I will definitely have to see if I can afford to buy some lamb and make this recipe! Thank you so much for sharing and teaching those of us that we CAN do it!
It is so interesting to hear Daddy Lau speak about his preference for lamb to be a little gamey. A lot of my friends who are Asian also prefer Lamb that is gamier and therefore like Australian lamb rather than American because Australian lamb is grass-fed. In a non sequitur, that baby is so adorable!
I love the New Zealand rack of lamb sold at Costco and usually opt for a heavy fat cap which is most flavorful. I’ll score the fat diagonally quarter inch deep/one inch squares and marinade with salt, pepper, garlic, olive oil for an hour and coat with corn starch flour to seal in flavor, and drizzle more oil on top. Goes into barbecue til it’s done when coating is nice and crispy and a little charred. Cheers.
looks like a very tasty way to prep one of my favorite cuts of lamb. since you are in the bay area, if you every make your way down to Millbrae, Pape's Meat market marinated rack of lamb is where my love of the cut began. The rub is a bit more heavily herbed than your recipe, highly recommend giving it a try if your interested in a alternative to your tasty looking recipe. i should also note Pape's doesn't not French cut their rack of lamb, which means there is more "gristle" on the bone and less fat cap, which makes grilling whole over charcoal my families preferred method. love your videos. they have really helped me in the kitchen.
In Australia the Grass Fed Lamb is less Gamey and we call these Cutlets. The Greek Style marinade highlights the Lamb flavor with additional depth. Thanks for the technique and style of this version. Try frying the Choy Sum in Olive Oil and leftover Lamb Fat in the pan
Thanks for the new videos! I was revisiting your old steamed ribs 蒸排骨 video last night, and am wondering how did he make the dried mandarin peels 陳皮? I'd love to make my own!
The process is easy. You sun dry a special type of tangerine peel. Put it in a air-tight jar and let it age for several years. However, the tangerine used is a special specie 新會柑。 Just that one kind of tangerine will make 陳皮. Other tangerine peel will give you still tangerine peel.
Does papa lau use a butane hotplate when using the wok? I just received a wok and was wondering if it might be a good idea to purchase one as I only have an electric stove. Papa Lau, your teachings are a wonderful addition to my exploration of asian foods. Thank you!!!
Join the Canto Cooking Club: bit.ly/3v7dO3P
Get the full recipe: madewithlau.com/recipes/lamb-chops
Congrats, Uncle Roger reviewed ur fried rice video!!!! Ur subs are about to jump!!! 😁
Honestly, I would really love to say this I love watching your cooking videos and honestly I would really really really be happy that next year you would create your very own cookbook I would spend so much time reading it, enjoying it, savoring it because there’s so much potential I seeing you and I know that you were capable and I would love to see it
I love the baby's primal response to eating meat off the bone. My son used to make the same sound at that age while eating beef ribs. ❤
I grew up on a farm raising lamb for meat, and have always loved it. Good, happy, farm raised lamb is almost never gamey. Been watching the channel for about a year and loving every video!
謝謝劉爸爸介紹煎羊扒，🙏🏻🙏🏻
祝你們合家聖𧩙快樂🎉新年蒙恩😇身體健康😊
非常感謝您的支持和祝福！老劉衷心祝福您闔家安康！聖誕快樂！
For more info, it's from the Uyghur communities ..they have the best lamb chops ever!!Great to see this delicious Uyghur culture inspired lamb chops.
A THOUSAND THANKS for putting in the weights of onion, garlic, red pepper, etc !!! ❤❤❤
Yes, onion, garlic & red pepper bring the aroma up to another level
喜歡食羊，就是因為那種騷味😋
多謝劉爸爸🙏🏼👍🏼
非常感謝您的支持！老劉祝福您闔家安康！幸福快樂！
Love it! Like Master Chef Mr. Lau, I prefer the gaminess taste in lambs. Thank you kindly, Sir for teaching us how to cook Cantonese Chinese food. As an individual who also speaks, Chinese, you make Cantonese speaking proud! You are our treasure to men in our 40s. Lol
I have never tried cooking lamb, but Mr. Lau makes it look so easy (the meat looks delicious). I will definitely have to see if I can afford to buy some lamb and make this recipe! Thank you so much for sharing and teaching those of us that we CAN do it!
Omg! Thank you so much for these videos. By watching these videos I have leveled up my cooking so much. And tastes fantastic! ❤from NZ.
It is so interesting to hear Daddy Lau speak about his preference for lamb to be a little gamey. A lot of my friends who are Asian also prefer Lamb that is gamier and therefore like Australian lamb rather than American because Australian lamb is grass-fed. In a non sequitur, that baby is so adorable!
1:28 Wow! What a great recipe! I love the onion cutting technique!
Much love from my Family to Your's. Happy new years ahead, greetings from Türkiye.
Lamb and goat are my 2 favorite meats. Their flavor is amazing. Does Daddy Lau have any goat recipes?❤
I love the New Zealand rack of lamb sold at Costco and usually opt for a heavy fat cap which is most flavorful. I’ll score the fat diagonally quarter inch deep/one inch squares and marinade with salt, pepper, garlic, olive oil for an hour and coat with corn starch flour to seal in flavor, and drizzle more oil on top. Goes into barbecue til it’s done when coating is nice and crispy and a little charred. Cheers.
I'm loving the Costco series! 😊
looks like a very tasty way to prep one of my favorite cuts of lamb.
since you are in the bay area, if you every make your way down to Millbrae, Pape's Meat market marinated rack of lamb is where my love of the cut began. The rub is a bit more heavily herbed than your recipe, highly recommend giving it a try if your interested in a alternative to your tasty looking recipe. i should also note Pape's doesn't not French cut their rack of lamb, which means there is more "gristle" on the bone and less fat cap, which makes grilling whole over charcoal my families preferred method.
love your videos. they have really helped me in the kitchen.
In Australia the Grass Fed Lamb is less Gamey and we call these Cutlets. The Greek Style marinade highlights the Lamb flavor with additional depth. Thanks for the technique and style of this version. Try frying the Choy Sum in Olive Oil and leftover Lamb Fat in the pan
Thanks for the new videos! I was revisiting your old steamed ribs 蒸排骨 video last night, and am wondering how did he make the dried mandarin peels 陳皮? I'd love to make my own!
The process is easy. You sun dry a special type of tangerine peel. Put it in a air-tight jar and let it age for several years. However, the tangerine used is a special specie 新會柑。 Just that one kind of tangerine will make 陳皮. Other tangerine peel will give you still tangerine peel.
Does papa lau use a butane hotplate when using the wok? I just received a wok and was wondering if it might be a good idea to purchase one as I only have an electric stove.
Papa Lau, your teachings are a wonderful addition to my exploration of asian foods.
Thank you!!!
Wow, very impressive dish and yet simple to cook 😊❤❤❤
Can you teach us how to make 支竹羊腩煲? Thank you 😋
Chef Lau, I'm totally with you on liking lamb with a little gaminess to it. I want my lamb to taste like lamb, dang it! 😀
Looks great and I love lamb chops. How do I get the recipe?
Thank you, from the home of NZ Lamb!
橄榄油不耐高温 吃原味不要腌制时间过长 羊肉没有孜然还是羊肉吗？
Does it matter on what type of oil to cook the lamb and to marinate it? Did Cam tried and enjoy tthe lamb chops?
I prefer the flavor of olive oil. I find it compliments the lamb perfectly, but you could use pretty much any oil
Hi, can i request for a recipe for mantis shrimp??
谢谢🎉❤
不要客氣！非常感謝您的支持！老劉祝福您和家人健康快樂！
Could you pls cook bak tong gou. Rice cake. Thank you!
Happy family 👍
Mouthwatering!
Tyrone learning to cook 😊
You are a very good UA-camr.
劉爸爸你好: 你可否教梅菜扣肉嗎! 謝謝🙂身體健康
您好，好的遲些按排時間吧，非常感謝您的支持、問候與祝福！老劉祝福您闔家安康！幸福快樂！
哈哈，老刘爸爸好可爱🤣
非常感謝您的支持！老劉祝福您和家人健康快樂！
new subtitle styling. fancy
Looks very yummy....dad seems like a cool dude.
Congrats on Uncle title from Uncle Roger 👏🏻👏🏻👏🏻
Yellow fat would indicate grass fed or possibly breed genetics. White fat in both beef and lamb will be white if grain finished.
i must try
although Chinese people dont eat lamb IME
Muslin, of course, but that is rare in the USA
@@ldballoon4 Chinese people eat lamb
"It's not a weapon!"
Well... 😂
The ending lolol
i like a slight gamey taste to lamb. I thought the gamey ness is what makes lamb , lamb? Im i just misinformed about lamb dishes?
原汁原味，廣東人嘅口味。
好謝您嘅支持！老劉祝福您闔家安康！幸福快樂！
do more lamb recipes
點解而家先發現呢個channel？爸爸煎牛扒既處理手法真係9成運用中菜，用蠔油腌肉😂拍生粉呢啲，好正
好多謝您嘅支持與認同！老劉祝福您闔家安康！幸福快樂！
I always go to my local halal shop for lamb. They have the best lamb! 清真超市的羊肉没有膻味！
非常感謝您的支持和分享！老劉祝福您與家人健康！幸福快樂！
好嘢好嘢👏👏👏👏簡單就是最好👍👍多謝劉師傅👏👏👏
唔好客氣，好多謝您嘅支持！老劉祝福您闔家安康！幸福快樂！
I'm surprised he actually uses store bought ground black pepper.
You reversed the grain/grass fed white/yellow fat color indication. White fat indicates grain fed, yellow fat indicates grass fed.
3.28 " Yellow fat = grain fed ; white fat = grass fed "
IT'S THE OTHER WAY ROUND.
What an ignoramus !
Haiyaaaa... why no comment on uncle roger video??? Why why?? Why???? Gaiyaaaaa
your countertop is out of level
8:08 She is super cute! 😁