My great grandfather was a sheep man in Montana and now, over 100 years later, there is still 1 branch of the family (not mine) that is in the 4th generation of carrying on what he started. Needless to say, I love lamb!
Another thing to like about lamb chops. Emily Post, Miss Manners, and Craig Claiborne all agree that lamb chops are on the list of foods that may always be eaten with the hands. And Daniel Rogov says that "Even in the most posh restaurants it is perfectly acceptable to use the fingers to finish off lamb chops
That brussels sprout gratin does look great and it would go together with the rack of lamb superbly and I would love to have that right now and could devour two of those chops with the brussels sprouts and make this a perfect meal.
If you want to find Lamb in the store then live in a area where there are a lot of Greeks or people from the Middle East like I do the down side about were I live is the only Brussels Spouts are frozen really hard to find fresh ones .
lamb is good, i don't get it enough. Though one thing I like doing it just basic S&P on some chops, sear to medium rare with some olive oil. Then toss in some butter in the pan off heat, then some minced or pureed roasted garlic. And then toss in some angel hair or spaghetti pasta, stir a bit to coat and then pour in the reserved juice from the resting lamb. It's nothing special but it's a nice tasty lamb lamb with some goldened/browned butter garlic pasta. Also maybe make some garlic bread with it, because garlic bread.
When I lived in the UK we used lamb sauce in a small jar. You spooned out the amount you wanted and then you added the correct amount of vinegar and sugar and it was super delicious!
When anchovies are melted into a recipe they taste like salty nuts to me and it's a good way to get people who think they hate anchovies to like them. :-)
I love Lamb,,, but why is it so expensive? Because we subsidize beef.Remember when Oprah made a stink about beef,that’s when the Lamb people should have seized the moment. I have to buy my lamb from Ethnic markets to keep the price down. Super Market’s will sell a rick for 24.00 and my store sell it for 10.50, is that fair? I very seldom I comment, but this is wrong.
Before anyone asks. Umami: savory taste is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as savory and is characteristic of broths and cooked meats.
A question I'm always wondering about resting. So the rack sits out there for 15 minutes, and then you carve it and eventually serve it. It's just got to be cold. Do you then give it 15 seconds in the microwave? For me hot food has to be served hot.
It’s not actually going to be cold. 15 minutes should be enough time to bring down the internal temperature so that it’s warm enough for serving, and - just as importantly - allows the juices to redistribute through the meat. Please, please don’t microwave a perfectly cooked roast!
@@sandywaddell4303 I know the reason for resting. However try it yourself, with a fifteen minute uncovered rest, then carve it and see how warm is it for serving after all that time. Lukewarm at best.
David Williams That’s just it: I have tried it this way, and in my experience, from 135 degrees F, 15 minutes’ resting time brings the internal temperature down, but for me, the result it still hot enough to be appetizing. But after all, we’re discussing a matter of personal taste.
I have the ORIGINAL model Black & Decker electric knife. It gets used for turkey and not much else, other than taking up room in the cupboard. No safety lock on mine, but pretty similar to what was shown. ATK - Please more recipes for lactose intolerant people! I'm on the testers mailing list and every recipe you've sent has milk or cream. No bueno!
My great grandfather was a sheep man in Montana and now, over 100 years later, there is still 1 branch of the family (not mine) that is in the 4th generation of carrying on what he started. Needless to say, I love lamb!
Lovely story👍🏾
They didnt ask me. I adore Brussels Sprouts...😊
Ashley is the best.
Another thing to like about lamb chops. Emily Post, Miss Manners, and Craig Claiborne all agree that lamb chops are on the list of foods that may always be eaten with the hands. And Daniel Rogov says that "Even in the most posh restaurants it is perfectly acceptable to use the fingers to finish off lamb chops
Absolutely!!!
Same goes for beef or pork ribs and chicken, no matter who says it's "okay." 😋
That’s raaaaaw!
i just started liking brussels sprouts
This lamb makes me think about that half full jar of mint jelly that's been sitting in my refrigerator door since the 1970s.
Ugh, better throw that out and start fresh.
Do you know what else will go good with that lamb?
I love lamb and mutton. Lamb is crazy expensive where I live and I never see mutton anymore.
Hello! I loved watching this episode . I love to cook and am excited to continue to learn new tricks and tips to become a better cook from y'all.
That brussels sprout gratin does look great and it would go together with the rack of lamb superbly and I would love to have that right now and could devour two of those chops with the brussels sprouts and make this a perfect meal.
I love my electric knife.
Lamb has a beautiful flavour, I love it and serve it way more than beef , any cut of lamb is much better than most beef cuts
Two great recipes that would be even better together. Cuz I love lamb and I love brussel sprouts. 😋
If you want to find Lamb in the store then live in a area where there are a lot of Greeks or people from the Middle East like I do the down side about were I live is the only Brussels Spouts are frozen really hard to find fresh ones .
Love the lamb recipe and the brussel sprouts. Thanks. Also love the equipment reviews.
Ashley and Christy amazing added to the mix.
lamb is good, i don't get it enough. Though one thing I like doing it just basic S&P on some chops, sear to medium rare with some olive oil. Then toss in some butter in the pan off heat, then some minced or pureed roasted garlic. And then toss in some angel hair or spaghetti pasta, stir a bit to coat and then pour in the reserved juice from the resting lamb. It's nothing special but it's a nice tasty lamb lamb with some goldened/browned butter garlic pasta. Also maybe make some garlic bread with it, because garlic bread.
It’s expensive.
Brussels sprouts
Dang, those sprouts looked freaking awesome! Thanks!
When I lived in the UK we used lamb sauce in a small jar. You spooned out the amount you wanted and then you added the correct amount of vinegar and sugar and it was super delicious!
When anchovies are melted into a recipe they taste like salty nuts to me and it's a good way to get people who think they hate anchovies to like them. :-)
I would like a double chop please! LOL
I have to try that Gratin!
I would try and *rack* up another food pun here...
But I'm feeling a little *sheepish.*
That pun was baaad.
@@ErikHawkinson it *shear* was!
@@Passionforfoodrecipes lol u could ve food me
@@Passionforfoodrecipes u mutton give up
@@jomangeee9180 you're right, I better go on the *lamb!* 😁
Two thumbs WAY up, excellent !!!! L 👍👍
who makes the casserole dish used in the gratin dish recipe?
Yummy
Lamb and sprouts...count me in.
Those Brussels sprouts looked so delicious I have to try , and make them. Do you bake the Brussels sprouts firsts or put them in the broiler.
I adore lamb and it is so highly priced it is ridiculous!
I rather have delicious lamb than pork and beef
I pronounce it "Graht-in" instead of "Grah-tahn"!
The lamb is rare 😕
And?
It’s raaaaaaw!
👍
American lamb has a gamey, funky lamb. Australian and NZ does not.
I love Lamb,,, but why is it so expensive? Because we subsidize beef.Remember when Oprah made a stink about beef,that’s when the Lamb people should have seized the moment. I have to buy my lamb from Ethnic markets to keep the price down. Super Market’s will sell a rick for 24.00 and my store sell it for 10.50, is that fair? I very seldom I comment, but this is wrong.
Before anyone asks.
Umami: savory taste is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as savory and is characteristic of broths and cooked meats.
The taste receptors for umami specifically react to glutamates.
@Tbac Don't cut and paste from Wikipedia. 😂😂
@@tosht2515 yes em boss.
GTFOHYL
@Tbac GTFOHYL 😂😂 Glad I could help you.
To be honest, these people should cut down on calories and sugars. They are on their way to CVDs and strokes.
A question I'm always wondering about resting. So the rack sits out there for 15 minutes, and then you carve it and eventually serve it. It's just got to be cold. Do you then give it 15 seconds in the microwave? For me hot food has to be served hot.
It’s not actually going to be cold. 15 minutes should be enough time to bring down the internal temperature so that it’s warm enough for serving, and - just as importantly - allows the juices to redistribute through the meat. Please, please don’t microwave a perfectly cooked roast!
@@sandywaddell4303 I know the reason for resting. However try it yourself, with a fifteen minute uncovered rest, then carve it and see how warm is it for serving after all that time. Lukewarm at best.
David Williams That’s just it: I have tried it this way, and in my experience, from 135 degrees F, 15 minutes’ resting time brings the internal temperature down, but for me, the result it still hot enough to be appetizing. But after all, we’re discussing a matter of personal taste.
I have the ORIGINAL model Black & Decker electric knife. It gets used for turkey and not much else, other than taking up room in the cupboard. No safety lock on mine, but pretty similar to what was shown.
ATK - Please more recipes for lactose intolerant people! I'm on the testers mailing list and every recipe you've sent has milk or cream. No bueno!
👍👍❤
Thank God beef won. Lamb is disgusting.