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Hi then we are back here again at the Institute for the Culinary Arts.
We've gotten our lamb out of the oven it's been setting here resting for a good
forty-five minutes right now.
So on the rack
I just added the rub about halfway into the cooking
like a piece of meat this takes a good while like it ended up taking a good
twenty or so minutes.
So about halfway through I added the rub on it so it just doesn't get
to expose to the heat
but it's still
kinda brings out that the flavor in in the rub that way so.
When it
comes to roasting meat or kinda meat in general
after you cook it off like you want to make sure to let it rest.
Rule of thumb is about one third of the time it took to cook it.
If these puppies are taking about fifteen, twenty, twenty-five minutes depending on
your piece of meat.
You just want to rest it about one-third of that time.
So here we got our pan that we roasted the meat in
see everything is just kinda starting too
wilt down just
look all sorts awesome.
Just going to put that back on the heat
add a little bit of red wine...
just a little dash.
And then we gonna just
let that cook a little bit
while we kinda scrape the bottom just get all that fond off.
Just want to get all that
deliciousness into the sauce.
Just let that
wine cook down by about half.
We got
a little
reduced lamb stock its a lamb glace.
I'm guessing most people won't have that laying around their home but you can also use...
you can buy veal glace, chicken glace .
it is usually called glace de veon, way
you'll find a different stores around town these days.
This is getting pretty close
starting to smell pretty
delicious.
You see a lot of these vegetables starting to break down their releasing all the
juices.
Tomatoes are very high in moisture and
so really are carrots and once you start cooking them
their going to released that juice and that's going to help you build
flavor in the sauce.
Then it's time for our
stock to go in
you see just how thick it is? That's just
due to the
collagen in the bones of the stock was made out of
like it just thickens it nationally like that lie it's
quiet
quite so delicious.
So your just going to turn down the heat a little bit and let that simmer.
Let it simmer for a good too 2 or 3 minutes to kinda
get the flavors
quite where we want them.
Then your just gonna strain it off and then just add a little bit of butter to finish.
While this just kind of does it's thing
we also gonna make a little mash.
So we got
we got potato, rutabaga and carrot mash.
I just
strained these off
couple minutes and just put them
uncovered in the oven like that just kind of dry them off a little bit.
This will help the texture of your mash a little bit. It will get rid of
unwanted moisture and you'll get more butter which is always good.
I just got some butter and cream and has been heating on a stove.
Poor a little amount in there.
I got
see
just got a spoon right here just going to
mash it all together.
So just some of the potatoes or just starting to break down
but like a lot of the carrots and the rutabaga are just kind of
staying whole like that.
So it's just
just a chunky wonderful mash.
Just a little bit of
salt and pepper to finish that one off.
They can just
set that aside for now.
See how this sauce is looking.
It's just starting to thicken up quite nicely.
I think it's time to strain this one.
So we are just going to strain it into new pot because we are going to go back on the heat with it
afterwards.
Because we got to get a little bit of butter in there to just kind of mount it.
And like all these vegetables to look if you want to like you
could throw them into the food processor and kinda buzz them up.
You can add that to
like a lot of soups and stuff like that...
quit delicious.
There's our sauce.
We got some
turnips back here
that i just
sauteed in a little bit of
little butter.
Just gonna finish those off with some peas.
We just got some snow peas we are just going to add to there.
So while those just come and do their thing
we can
slice our meat and get that ready.
We just wanna make sure to
get rid of the string because nobody like eating string
it's not very delicious.
But just use a pair of scissors.
And with a small piece of meat like this it's fairly
fairly easy getting it all off.
You still want to be pretty careful so it doesn't
just fall apart on you...
that's never a good deal.
So it's just
peel all that twine off.
So when slicing the roast you want to be very careful
not to apply too much pressure.
Because if you apply too much pressure it's gonna
is just going to fall apart on you. So you just want be very very careful
Those are ready for
the peas to go in.
And those are gonna take like a little minute, like they really don't need to cook
just get a little bit of heat to them and that will be
plenty fine.
So when slicing
start on the heal of your knife
just go long cuts backwards.
And you just want to make sure not to apply too much pressure
and just kind of let the knife do it's job.
So it's just
nice and red on the inside still
quite delicious but you could still
see garlic and and rub we got in there.
So I'm just gonna do a couple of slices like that.
Then you can just put that on a plate just kinda like that
that way people can kinda
slice as they go along.
A larger piece like that is gonna hold the temperature a lot better.
If you intend
spending
four hours of eating like I normally do
it will maintained temperature a lot better.
Then we got
our rack right here.
A rack all sorts of racks are very easy to slice.
You just use the bones as a guide
then each slice you just go in between the bones...
just cut straight down.
The same there just long cuts
and just leave a pretty good chunk like that.
Because then you can kinda shingle
the meat
just out like that.
We will need a plate.
Since Easter is kinda
you got the entire family around
I think a big family platter is
totally the ticket.
So we are just gonna add our mash.
Straight in the middle.
You still see the
the carrots, the rutabaga and the whole shooting match.
And we got our
turnips and peas.
I'm just going to
pour them straight over like that.
Might just a
bring the plate over here so we can
put our meat on.
So just
lay the roast there
lay a couple of slices.
You can just
lay the rack of lamb right there.
We will just
kind of lay it on like that.
Then we got our
sauce
just going to add
little bit of butter to it...
it's a little hot.
And just stir that in.
Adding a little bit of butter will help round it off
having a little bit of fat in the sauce
never a bad bad idea.
I love butter.
So you just stir that in.
It's just one
big family platter of
roasted lamb.
And when saucing a sliced red meat
you never wanna sauce on top your sliced surface.
Because the interior of that meat is going to be about one thirty to one three five or
so depending on
the level of doneness you want to achieve.
But the sauce is going to be about
between
one seventy to two hundred or so
which is a lot *** the meat. So if you ladle hot sauce on to a
cold surface meat like it's going to grey out and look like it's a lot more
cooked and it really is.
So just
kind of ladle some on to the bigger pieces.
And then the rest of the sauce can go into a little container on the side.
I really like sauce so I'm going to give a
couple of extra spoons like that.
With a little bit of preparation it's a very easy Easter feast.
You can feed
a lot of families this way really because like
all the work can really be done ahead of time like you can make the mash ahead of
time, you can roll up the roast and throw it in the oven.
As easy as that
and delicious.
Until we see you guys next time
stay safe over the Holidays and we will be back.