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CHEF BLONDIE: Hi there. You're watching expertvillage.com and my name is Pam Bowman, but everybody calls
me Chef Blondie. And today, we're going to be doing rock and roll lamb chops. These lamb
chops are so mouthwatering. They're covered with gorgeous herbs, and if you'll take a
look over here, I've got some beautiful rosemary, some wonderful Italian parsley and some fresh
mint. You can just imagine how this is going to be on our lamb. Our vegetables are going
to be asparagus that we're just going to lightly steam, and we're making my favorite smashed
potatoes with a little bit of sour cream, some roasted garlic butter and some lovely,
lovely scallions. So let's get started. First of all I want you to take a good look at this.
This is what you will find in your supermarket or in your favorite Trader Joe's and it's
called the french rack of lamb. In truth, this is not a real french rack of lamb. They
say this because the bones are sort of sticking out like this. But in order to truly french
it, you and I are going to learn about taking off this saddle of fat, this bit of silver
skin and creating the most beautiful rack of lamb with little nuggets of meat, so that
you can dress your plate beautifully. We're also going to make a little bit of a sauce
with this rack of lamb. It's going to be a port wine sauce, it's a simple pan sauce.
You'll have a great time doing it. Just need to follow a few instructions and we're ready
to get started. So, if you're ready to get started I want you to get a knife out and
I want you to remember one important thing, your knife needs to be nice and sharp. And
we're going to go over how we get our knives nice and sharp. I know you've seen every chef
do a little of this and a little of that. It's a really simple way to do it. I'm going
to teach it to you, going to teach you how to hold a knife comfortably in your hand so
you can do this without cutting any fingers off. Here we go.