- My friend Ted and his
family they're all Greek. One year I walk in the back
there's like old Greek men. So one guy's like, no try my knife! And then he's like, no try my knife! And it looks like they're
having a knife fight and my friend Ted's like,
ah don't worry about it they're just arguing
over which knife to use. (laughter) (upbeat music) So Chef Kris at Terrine for this dish today you're kind of taking us not just to the South of France but maybe even to North
Africa a little bit. - Exactly we're gonna do
a roasted rack of lamb with a bright summery salad it's gonna be cucumbers, mint, and
then we're gonna glaze the lamb with harissa and finish it with some pomegranate seeds. - Lamb is one of my absolute
favorite things to eat. - Me too. - Like, period. So how do you get started
with this particular dish? - Well the dish itself is pretty simple it's just about getting
all of our ducks in a row. So we've got the lamb
we're gonna season it now but I generally like to season the lamb and let it sit for about
four or five hours. - [Jeremy] Don't be afraid to salt. - You know, the salt's
gonna be really important to bring out the full flavor of the lamb and this still won't
be salty when it's done it'll just be that
pleasantly seasoned meat. - So you get your pan
pretty ripping hot there. - Yep, I wanna get a nice,
really nice sear on it. I want the fat side to go down first. It's gonna release some of the lamb fat flavor into my oil so then as I roast my meat I'm cooking it in that kind of rendered lamb fat. - Nice. - Lamb improves its texture on the higher side of mid-rare. So it'll still be a
beautiful pink but I think that the texture will
improve and it'll be a little less chewy which is I
think one of the things that sometimes people are off-put by lamb. - Okay, cool. So you kind of like lean it
up against the side there. - [Kris] Exactly. - And if you set off the smoke alarm in your home you know
you're doin' it right. - Pretty much. (laughter) Well you know and lamb is something that responds really well to grills too so it tends to taste really good with a little bit of
that flame licking on it. - My wife is usually
like, she sees anything that's a little bit burnt
and she's like, ugh! But sometimes you want,
like that's what you want that little bit of crisp. - [Kris] And with lamb I think
it works especially well. - [Jeremy] Yeah. - So at this point I've got it seared on all sides we're gonna take a quick walk into our kitchen here and we're gonna put it right into an oven at about 350 degrees and ideally you wanna take it on the higher side of mid-rare. Lookin' good here we go. Alright. - So how long was that in the oven? - [Kris] About 12 minutes. - [Jeremy] So you're
trying to get it to 138? - I'm gonna pull at about
between 136 and 138. It's gonna come up a
couple degrees as it rests. - Okay. - You wanna put it on a wire rack because you want the air circulation. If the meat is touching a
plate or a piece of metal, it's trapping heat in and you
run the risk of it kind of carrying over further
than you were hoping for. - And then sometimes it
can take that crisp away from the bottom, too. - [Kris] Exactly, so nice and
simple I've got cucumbers. - On a Mandoline just like, straight down. - [Kris] Yeah, little
bit of texture but I want them to kind of bend as I build the salad. And I've got some fresh mint leaves. - [Jeremy] Why does mint and
lamb work so well together? - [Kris] Just the age old flavors. The brightness really goes with that light gaminess that you get out of it, so. - It's like sometimes you don't need to reinvent the wheel. - Nope, but you can reintroduce
it into other wheels. - [Jeremy] Yeah. - [Kris] I'm gonna take some
of my pomegranate seeds. And then I'm gonna finish at the end with sumac yogurt it's got
kind of a lemony flavor. - Little bit of almost Greek here when I'm thinking yogurt. - [Kris] Again, it's
right in that kind of-- - [Jeremy] Kind of that pan-Mediterranean. - [Kris] Exactly. Okay, one of the really cool things about this dish it's pretty quick. - [Jeremy] Yeah not breaking my back here. - [Kris] Not too much. - [Jeremy] Well, I wasn't
breaking my back anyway. Because to be honest I'm not (bleep) here. Yeah this is just super fresh,
summery flavors right here. - Yep, I've taken a
little bit of flat-bread or you could use like a
pita bread or whatever diced it up and we just
did a little pan fry real quick dusted it with
some smoked paprika and salt. - [Jeremy] So that's gonna
give just that crunch to it. - [Kris] A little crunch and texture. And we use pomegranate seeds. Now we're gonna take this harissa. It's made with chilies,
coriander, cumin, garlic, a little bit of vinegar, some paprika. - [Jeremy] Get a good
slathering on the lamb here. - Yeah that's it, okay. We got four bones here we're lookin' out for the chine bone on the back there's one little bone there. And then from there we're
gonna go straight down and then you've got a
really beautiful lamb. Alright, and we're gonna
plate it up right here. And then maybe just a little. - [Jeremy] Love the harissa. - [Kris] Extra harissa to finish it off. - Alright Chef, this is a beautiful dish. Let's get in there, alright. It's perfectly divided, too. Making me work for my food here. - Would you like me to
cut your food for you? - [Jeremy] Yes please. - We've introduced some feta so its got some salty notes to it. The lemony, slightly
earthy flavor the sumac. - I love the crunch of the pita. When you have the cucumber
it retains so much water when you have that
paired with this pita which gives it almost
a wet and dry element. There's so many textures going on here. But the lamb still comes
through all these spices. - Yeah. - So what kind of like, inspired
just these flavor combos? - I was looking at something
where I really wanted a bright, kind of fresh dish. Lamb and harissa are such
good kind of, accompaniments. What flavor profiles go with this harissa and the lamb and that's where we get into this kind of cucumber
mint kind of bright, fresh against the heat of the harissa and kind of the mild gaminess of the lamb. - The harissa kind of adds the bass note and then the treble is all
the mint and pomegranate. - This is something that most home cooks with just a little bit of ambition can get done pretty quickly. - Probably not as well
as you though, Chef. - Well, you know. - That's why you have to
keep coming to restaurants. (laughter)
(upbeat music)
