Chef, I am curious about something. I have noticed in some of your lamb rack recipes you are doing more trimming up and removing the tendon, but this time you left them on. I personally hate the way the shape of the rack looks after trimming it up, because it gets all uneven and lumpy. Does the tendon get tender enough to eat, or so you just have to pick it out?
Made this tonight, but I also added a cup of beef broth. It took 30 minutes to reduce. The sauce was sooo good, we found several ways to sop up the sauce: chicken, bread, my fingers, back of my spoon...even the lamb. No one saw blueberries and onions going together.
I made this dish tonight but with venison, and once again your help was greatly appreciated. The Dijon with the cinnamon was amazing and the blueberries once reduced with the wine make an amazing dinner. Once again thank you.
This video is 10 years old and yet I just found it! Thank Chef John. I look forward to trying this dish and every other dish that you have posted! The Corned Beef Sheppard's Pie is our family staple for St. Paddy's day!
I love your videos, please keep on making videos. Obviously your food and recipes are great, but beyond that your commentary really solidifies the overall video.
Just bought a rack at Aldi's, Home Alone for Easter ( No I'm not MacCauley Caulkin, wife is nursing my daughter in Chicago) so we will try this when she returns!
Oh my! Why am I watching this so late at night?!! Lamb is one of my favorite dishes. I’m going to have to try this soon, even if Resurrection Sunday has passed.
My god, look at that knife slicing through the meat like a chunk of butter.. my mouth is watering like crazy If that isn't food porn I don't know what is
Chef John i just tried the bleuberry beurre rouge and it was amazing!! I made it with beef and it was freaking delicious!! Thank you. Greetings from Holland
Thank you for your time to reply. Yep, I do! Great receipt and I am going to try it, on the medium well done side. I have not eaten lamb yet, and this looks good.
Great video as ways Chef John. I've been dying to try to cook a rack of lamb but have been too chicken. This recipe may just convince me to give it a shot.
Reminds me of a nice saddle of lamb I had a couple nights ago. That pan sauce would be great with some wild berries next time I'm up north. Great video!
BTW, Chef....your crockpot pot roast and veggies are in my slow cooker, about done, the house smells so great, can't wait to pile it on a plate. This is the 3rd time I have made your recipe. Best ever! Thanks again. PS, this video looks great but DH won't eat lamb, darn it.
great video as always! I'm literally learning how to cook better by binge watching.. question.. if some1 in my house doesnt eat mustard what would u suggest I substitute?
I like the fact that the video was posted about 3 minutes ago and there's already people saying it is delicious or that it looks amazing. Seriously, wtf?
I LOVE watching your videos but I'm so intimidated by your fanciness. I made caramel...but burnt the first batch. Have to try again. I'll try something someday other than caramel lol This looks mouth-wateringly delicious.
I got to ask, TV chefs cheat and have multiple pieces of meat and so on to pick and choose from when they present the result of their cooking... do you "cheat" with having backups or are you just amazingly skilled?
I always sear the ends well, too. Because I have some relatives scared of the pink; so, if I give them the end chops that are a tad browner and crispier, they don't complain while the rest of us are enjoying the medium-rare goodness.
Interesting comments! I agree that Chef John's food presentation and videography is excellent. By food porn on Food Network, I mean that Food Network is only intent on having the audience consume visuals of food and not actually teach about cooking. Chef John teaches cooking. He also doesn't put the focus on him (he's usually visually absent from his videos) and puts the focus on the food and cooking.
chef john you might not have an idea how much courage is needed to start watching your videos. just because I don't want a wrecked computer screen nor to get angry and need to get over the reality that I will never be able to eat what I see. period.
The sauce looks delicious! I'd substitute the lamb because I don't eat it though. What would work best? Chicken, beef, turkey, or pork? Is fish possible to do too?
If cooked this below 200F and slow enough, you can almost fully cook the pink out of meat without it losing too much juice. Because water evaporates above that. The problem is that most home ovens are absolutely terrible at lower than 200F and they frequently bounce waaaaay higher than that. But you are welcome to try it, if you want to try this recipie. Also, look up Sous Vede cooking. This will allow you to VERY accurately control the temperature of the meat, although it cannot brown at all.
Check out the recipe: www.allrecipes.com/Recipe/232474/Rack-of-Lamb-with-Blueberry-Sauce/
Chef, I am curious about something. I have noticed in some of your lamb rack recipes you are doing more trimming up and removing the tendon, but this time you left them on. I personally hate the way the shape of the rack looks after trimming it up, because it gets all uneven and lumpy. Does the tendon get tender enough to eat, or so you just have to pick it out?
"You cannot be sheepish about seasoning your lamb sauce." I was having a terrible day until this. Thank you for the giggle.
I hope you are doing good now.
Made this tonight, but I also added a cup of beef broth. It took 30 minutes to reduce. The sauce was sooo good, we found several ways to sop up the sauce: chicken, bread, my fingers, back of my spoon...even the lamb. No one saw blueberries and onions going together.
I made this dish tonight but with venison, and once again your help was greatly appreciated. The Dijon with the cinnamon was amazing and the blueberries once reduced with the wine make an amazing dinner.
Once again thank you.
try it with green apples. They're AMAZING in venison-
This video is 10 years old and yet I just found it! Thank Chef John. I look forward to trying this dish and every other dish that you have posted! The Corned Beef Sheppard's Pie is our family staple for St. Paddy's day!
Oh wow. This looks incredible. Blueberries, red wine, and well prepared lamb. Lovely and looks delicious.
Lamb sauce
LOCATED
Looool
Lol.
I love your videos, please keep on making videos. Obviously your food and recipes are great, but beyond that your commentary really solidifies the overall video.
I love how joyous this guy is about cooking.
made this for me and my goyle tonight, needless to say I got l.......ots of compliments!
Thank you Chef John! LOL
You really pushed her button.. with this savory mutton?
Never had Lamb chops but that's about to change, thank you Chef John!
Looks delicious!
Just made this tonight! You blew me away! Thank you!
Just bought a rack at Aldi's, Home Alone for Easter ( No I'm not MacCauley Caulkin, wife is nursing my daughter in Chicago) so we will try this when she returns!
Really makes me appreciate cooking.
Oh. My. God. My mouth hasn't watered this much in so long.
I can't get over that shot with the lamb zipper. Genius.
Yes, Yes, Yes, Yes, Yes! A Thousand times over! The best lamb I have ever had!
You voice makes cooking so much more fun.
I've just recovered from 4 days of sickness and have not eaten in those days. I have a voracious appetite, now. Thank you. NOM NOM NOM!!
lol I love how you talk!
Really makes me want to go buy a bunch of ingredients and just cook everything haha. brightens the mood :)
Oh my! Why am I watching this so late at night?!!
Lamb is one of my favorite dishes. I’m going to have to try this soon, even if Resurrection Sunday has passed.
Chef John, you are by fat the best chef on youtube!
My god, look at that knife slicing through the meat like a chunk of butter.. my mouth is watering like crazy
If that isn't food porn I don't know what is
Omg pork with any fruit is always the best! Especially pork with an apple glaze or apple sauce.
looks mouthwateringly fabulous ... as always
I just cried over this dish :) So beautiful...
i can listen to your voice all day @.@
I KNEW IT!! I just knew Chef John would find a way to get cayanne into the recipe!
This looks great! Your food always looks delicious, and your voice overs are consistently fun to listen to. Thanks for the recipes!
Hey, I'm not your psychologist! Eat it how you like! ;)
Chef John i just tried the bleuberry beurre rouge and it was amazing!! I made it with beef and it was freaking delicious!! Thank you. Greetings from Holland
Chef John. You rock.
That looks so good.
Chef John, you are just too nice
Thank you for your time to reply. Yep, I do! Great receipt and I am going to try it, on the medium well done side. I have not eaten lamb yet, and this looks good.
Great video as ways Chef John. I've been dying to try to cook a rack of lamb but have been too chicken. This recipe may just convince me to give it a shot.
Just tried it yesterday.. the blueberry sauce was so delicious! Thank you as always for the great recipes, Chef John! Greetings from Switzerland.
A calm discussion without swearing, memes and threats? Actual exchange of opinions?! On the internet! I thought I'd never see this day :')
Chef John you are a gift to the mankind! Would you be interested of making a video on fermented kimchi?
Beautiful dish!
i cant wait till i save enough money to rent out my own apartment and start cooking!!!! AHHHH I LOVE THIS CHANNEL !!!!
Made it for Mother's day... it was excellent.. Thank you sir... sincerely... P.S. Made mine with Blackberries...
mouth watering, a must try.
I la-la-❤️LOVE ❤️this recipe‼️😋
Too good.
Fruit goes really well with all kinds of meat!
LAMB ZIPPER. dying
Reminds me of a nice saddle of lamb I had a couple nights ago. That pan sauce would be great with some wild berries next time I'm up north. Great video!
Good one.
I've always wanted to try lamb..
This looks so amazingly delicious, I will try SOON.
racks on racks on raaacks! I have neves had lamb but this will be my first lamb dish.
Cooked to perfection!
An editing joke. Thank you Chef John, you just made my crummy day a little less crummy.
MY BRAND!!!
Awesome as always Chef John.
No Sir...YOU are the man!!
Finally, a lamb recipe that doesn't use mint jelly. I'll be trying this in the near future.
Why WHY Did I watch this right before going to bed, now I'm going to bed feeling hungry XD
BTW, Chef....your crockpot pot roast and veggies are in my slow cooker, about done, the house smells so great, can't wait to pile it on a plate. This is the 3rd time I have made your recipe. Best ever! Thanks again. PS, this video looks great but DH won't eat lamb, darn it.
I don't know if anyone has pointed this out, but that's not blood. It's myoglobin, a protein found in meat.
Easter feast?? You must mean passover!!! Great dish! Shalom
looks super tender! amazed it only took 20min in the oven, mine always seems to take longer.
Very good idea 🔥🔥🔥🔥🔥🔥
great video as always! I'm literally learning how to cook better by binge watching.. question.. if some1 in my house doesnt eat mustard what would u suggest I substitute?
Looks (and sounds) awesome! - thanks
holy crapness! looks to die for!
oh man this recipie had the best puns, dont be sheepish with your lamb sauce,
and 'talk about saturated fat' .
such good humor :)
Saved this video. I am almost drooling.....
your voice is amazing
.. a clear sign that the Chef John fandom is ready for some t-shirts.. apple hand pies for the design? x)
Chef John! You should make a Q&A video sometime!
Awesome! (as usual) another recipe I can't wait to try!
Excellent!!
I lol'd at the saturated fat comment. Seriously. Best pun so far!!
thanks Chef you are a boss
Is it possible to change the blueberries to cherries instead?
+Nina Sareena OR blackberries!!
Yes any red or black berries will do, myself I like redcurrents.
Amazing Chef John!
Yes!
I love your voice so much. ... haha part of the reason I subscribed
Its medium-rare. It is cooked. Pink is the preferred colour for serving lamb.
Epic!!!! Yummy!!!
I like the fact that the video was posted about 3 minutes ago and there's already people saying it is delicious or that it looks amazing. Seriously, wtf?
Chef John doesn't *need* to be on Food Network... reckon he's doing just fine on his own ;)
Chef John, I liked the lamb zipper.
I get it.
Wow, great recipe. I am in Love,,,,,will try it very soon. ThANKS
i love your voice!
I LOVE watching your videos but I'm so intimidated by your fanciness. I made caramel...but burnt the first batch. Have to try again. I'll try something someday other than caramel lol This looks mouth-wateringly delicious.
disappointed. You didn't do a drum roll when you said "sheepish." But your Easter references were spot on. Hare and Resurrect.
Thank you!
I got to ask, TV chefs cheat and have multiple pieces of meat and so on to pick and choose from when they present the result of their cooking... do you "cheat" with having backups or are you just amazingly skilled?
One day I wanna make this for valentines day. Whenever I have a valentine. Ya know.
in the turned off, but still warm oven for a few minutes
This looks amazing! Can't wait to try it! Is this what you'll be having on Sunday?
Can frozen blueberries work if fresh is not available?
I always sear the ends well, too. Because I have some relatives scared of the pink; so, if I give them the end chops that are a tad browner and crispier, they don't complain while the rest of us are enjoying the medium-rare goodness.
Yum.
i wish i lived in your house man, good food all the time C:
Interesting comments! I agree that Chef John's food presentation and videography is excellent. By food porn on Food Network, I mean that Food Network is only intent on having the audience consume visuals of food and not actually teach about cooking. Chef John teaches cooking. He also doesn't put the focus on him (he's usually visually absent from his videos) and puts the focus on the food and cooking.
chef john you might not have an idea how much courage is needed to start watching your videos. just because I don't want a wrecked computer screen nor to get angry and need to get over the reality that I will never be able to eat what I see. period.
I cook whatever Chef John tells me to cook
The sauce looks delicious! I'd substitute the lamb because I don't eat it though. What would work best? Chicken, beef, turkey, or pork? Is fish possible to do too?
If cooked this below 200F and slow enough, you can almost fully cook the pink out of meat without it losing too much juice. Because water evaporates above that. The problem is that most home ovens are absolutely terrible at lower than 200F and they frequently bounce waaaaay higher than that. But you are welcome to try it, if you want to try this recipie.
Also, look up Sous Vede cooking. This will allow you to VERY accurately control the temperature of the meat, although it cannot brown at all.