Garlic Butter Lamb Chops

[Music] [Applause] if you're looking to do something different for this easter then i got the theme for you check this out i'm getting ready to show you just how easy it is to make garlic butter lamb chops let's get it [Music] okay so look as you can see not a whole lot of ingredients this might i say that quite often but this right here might be the least amount of ingredients you know i mean for the flavor profile that we're gonna get from these lamb chops i promise you just what you see here and what's gonna be really really key is i'm gonna start right here that's just salt you know what i got kosher salt and then we use that fresh ground pepper right i probably shouldn't set it that way because listen all of this is key i'm gonna work from this way look i got regular olive oil which i'm gonna bring this over here on this side but this is actually a representation of regular olive oil but we'll talk about that in one sec right now i'll just show you look we got time we got butter right here we got guarded clothes you know i got my press i told you this makes me smile y'all and then this right here is my uh rack of lamb hey listen it's a little bit more expensive than you know our traditional meats you know things like that but check this out look it's easter time this is kind of like a staple you know i mean you can go uh lamb you can go ham or whatever but look i just want to like level up give her some options and if you have never ever made it when i show you this you're gonna be like man i did not know that was that easy hey with that being said let's get it okay so look you just saw it's not that many ingredients right so listen i don't want to over talk it we finna get right into this and when i tell you it's super simple that's what it is we're going to trust this process now i'm going to go ahead you want to start make sure you get yourself a you know a sharp knife right i'm using my meat slicer and okay so before i do that i want to tell you guys look i opened it about in a package you know i rinsed them got them nice and clean and then i patted them dry you want to make sure that they dry right just like you see here and then i come over here you can see this part right here going to be the fat cat on this side but we just want to make sure everything is nice and dry so that we put them you know our salt and pepper on there but i don't want to get ahead of myself i'm going to do it like this i'm going to take this take my slicer now look i want you guys to see obviously we got bones right so it's me in between that you don't want to cut right up against this because that's going to make it ah that i don't like that that's going to make it you know like super thin on one side i like to find the middle like you see right here this should do it for me right here and then i just go ahead and give it a slice but we're gonna start from the top part that was just for demonstration on purpose only now just take it like this then we just work our way down now take a look at that right there that right there that's nice i'm gonna just set that here we're gonna go ahead and cut another one i'm not gonna bore you i just want to show it to you again so you guys can get it if you stand it up you got this here let's just call that about that's about an inch and an eighth but we'll just say an inch right you just want to meet it right there in the middle you know then we just take it and you let your slicer or your knife just do all of the work right you'll feel it to cut straight on through it like butter oh yeah you cut through like a little piece of bone down here on the bottom but it it cuts just fine if your knife is sharp there you go now look take a look at this one this one looks a little better than that first one ah we call them twins but this right here is fire folks now let me go ahead and finish these up get these cut and then we move to the next step okay so look as you can see i got them all you know i got them all cut right these are some nice looking ones too so now i'm gonna go ahead and take my salt and i'm just gonna go ahead and just saw these just like you see right here now i'm gonna take my black pepper and we'll just start adding some of this onto it also now one of the things that i didn't say in the very beginning is when you're doing lamb chops or anytime you're doing uh anything in the pan like what i'm doing right here you want to make sure that your meat is at room temperature you know that's key and i'm gonna try to explain it to you right here so you guys can for those of you guys that don't know you know what does it do listen check this out when you searing me and your meat is cold you're gonna have to sear it longer to get the inside to cook does that make sense so if it's at room temperature meaning the center is not so cold right everything room temperature so when you sear you achieve your color then you take it you flip it over and that right there is like the key i see a lot of people like even when i'm over somebody house and we talking they like to take everything out hurry up while it's cold and then go right to the pan you know what the proper way is to let your meat get to room temperature now with that being said let's flip these over and then we're going to let these sit up with the you know with the salt and pepper on here right we're going to let that just sit up however long it takes for me to get this pan my cast iron skillet up to temp okay so those are cut now let's go ahead and get some heat in this cast iron skillet you know what i mean so look that's a high flame uh i'll just reduce it down to about a medium high i'm gonna go ahead and put this on top and what we want to do is we want to get this nice and hot notice it's dry right now i just want to get it nice and hot and then we're gonna move on to the next step right but meanwhile look i'm gonna show you okay so look i got these two products right here these are by branch and vine these are like major level ups take a look at this one right here you see this this is just a garlic infused olive oil and then on this side right here just a new one which is the butter flavor this right here oh my goodness folks it's up to you what you guys want to do you know you can use this to put a little bit of the oil in there because we all know we put that all in there then we put the butter on top of the oil right and that'll keep the butter from burning as long as you don't have it too high these are just options i just got this here you guys are going to start seeing me to cook start seeing me cook a lot with a branch and vines products listen i don't get nothing from it you guys i read a couple of comments they said it seemed like hey i only push products that i think that are great it when i do something and then you know somebody asked me to do something i'll let you guys know hey this is a paid sponsorship or something like that but as of right now me and uh these products right here they fire now we're gonna multitask we're bringing the cast iron skillet up to uh heat let's get a couple of sprigs out of here you don't need a lot you know and these are fresh i'm gonna get a little butter where's my garlic got my garlic right here got my press hey it's about to go down folks i'm about to be happy okay so now look take a look at this real fast before i even start but i don't know if you guys can see that on camera but it's starting to smoke right that's what i want so look i'm just going to drop it down just a tad bit because look you got to remember it's dry now if i was using these branching vine products i would have dropped some of this in there you know what i mean after i started seeing but you want to grab yourself one of your lamb chops you want to take it look just the cap side right we're going to use this we're just going to let that sear just like that we want to cook some of that down right i'm gonna grab another one i'm gonna come back and i'll put that right there oh yeah they standing up nice so when you cut them right and the fat cap is right they kind of like stand up on their own they kind of stay flat now there's a method to this madness for this here i'm gonna go ahead and take the fat that renders down from the fat cap and we're gonna use that along with just a splash of maybe a splash of some of this oil and we're gonna go from there okay look they've been on about two minutes now i'm just gonna check them and then i noticed look if you guys didn't notice when you first put meat down you know what i mean when it's ready to be moved it'll release itself so there's no stick so obviously when i grabbed it just now when i look at it not even before i look at it but when i grab it it doesn't stick you see that right there i like that but i'm gonna let it go down a little further let's check this smaller one over here on this side this right here is what i'm looking for folks okay so look you guys can see how i just seared the cap kind of like cooked it down you can see the color where it started going that right there is fire folks now i went ahead and i took most of the oil out just a little bit in here enough to coat the bottom and we're going to just go ahead and put these in there and start searing them right now you can hear it instantly instantly that it's ready to go now what you want to make sure of you want to make sure they flat that's all i'm doing i'm not mashing them now just making sure that we got full surface contact on the other side now we're only going to let these sear for about i'm going to say about two minutes and then we're gonna flip them over alexa set a timer for two minutes okay my timer just went off alexa off now we're gonna go ahead and just go ahead and give it a flip oh yeah folks this right here hey you don't no longer have to go out to these uh restaurants you know what i mean and get yourself your favorite chops you can make them right at the house okay now look i reduced my heat down to like a i like it i'm gonna say like a medium low i'm gonna go ahead and just put a couple of tablespoons of butter in here like this [Music] right this is where it get a little fun look i'm gonna add you know a little bit of my thyme because we want that butter to be infused with the thyme i'm gonna grab my press we're gonna start making you know pressing this getting a little minced garlic in here with it also now you want to go ahead and just make sure all this is infused right this right here is that fire now we're going to take a little bit of this and we're just going to let's do it this way we'll just go like this and we just baste it just like you see now it's up to you guys how you like your meat to be you get yourself an but the people that are going to be eating these right here they don't like it to have no red you know what i mean i'm gonna make it as close as i can to that but i gotta eat me some too you know but look check this out ah yeah bring it back around turn the fire off and let's hurry up and get these off of here now [Music] [Music] okay so i'ma stick this in here like this this is one of the thicker ones we can look at the thermometer right here and this right here i'm liking what i see 136 is holding that and we're gonna let it rest for about i don't know about seven or eight minutes but i'm liking this right here this one right here got my name on it okay so here you go i want you guys to tell me what you think about that now they've touched i mean they've cooled to the touch i'm good with that they rested in about eight minutes you know what i mean i'm gonna go ahead and just take them i'm gonna grab this one right here because i think i'm gonna use this one for myself i'm gonna grab this other one you know uh maybe we'll just do something like that now you see i got mashed potatoes because that's more more so you know like traditional i wish i could have made some uh some spinach because i like it to have spinach with mine but we're gonna take that i'm gonna give me a little parsley you know give myself you know give it a few little sprinkles you know just liven it up a little bit you know make it look a little better now you guys can make any kind of sauce you would like you can actually take some of that fat if you would like to you know sprinkle that over here on that also but this right here is just another option you know to put something out to change up from that same old same old now i want you guys to let me know what you think in the comment section below but look at this right here oh yeah look at that right there hey and the presentation is fire too you know lamb chops it's easter you got this out look everybody's happy now let's eat okay so here it is and already took me a thumbnail you know what i mean you know so i'm gonna go ahead and just cut me a slice you know i mean we'll just do it like this you know i mean i'll just go ahead and just take it like this and you guys get a chance to see i've let it cool this cool for a while you know what i mean but i just want to go ahead and just open it up like this this is perfect for myself for you guys that wanted to be a little bit more on the well-done side you can do that also but i can tell you either way it doesn't make a difference this right here is perfect for myself now i'm gonna do it like this i like to get a little bit of this you know a little bit of these mashed potatoes grab it here you see that right there folks let me get it right here for you ah yeah hey all i can say is happy easter hmm regardless of how it looked like i was cutting it oh man your teeth you ain't never had lamb chops this is it you gotta try hey all i could do is laugh especially for to the ones that has never ever had there's a lot of people out there that never had lamb chops hey taste them tell me what you guys think you know what you can make a medium rare i ain't never heard of no lamb chops that are rare but i can go the medium rare uh i can even eat a medium i just don't like them when they're all the way fully cooked like well done hey now with that being said listen basting it puts a lot of flavor in it and then as it relaxes you know as you letting it rest look the muscles that were real tight in it right they start to relax and then as they relax it lets the juices go back into it you're gonna see a little juice come out as you let it rest anyway but listen after uh i just said look like me i did mine for eight to nine minutes do them exactly like that and then just tell me what you guys think down in the comment section below how you guys like your meat oh also let me know this you like lamb chops or do you like pork chop and have anybody been following me for a minute you know what my favorite is so you tell me hey so with that being said listen if you're new to my channel let me just take this time to say hey thank you for watching this video don't forget to like smash that subscribe button and hit that bell right and tell everybody out there there's a channel out here that's simplifying these recipes and taking the mystery out of cooking and i got people in the back simulating like they're applauding right now because they're ready to eat and we about to all get it i'm out of here peace

Channel: Smokin' & Grillin' wit AB

Views: 172,591

Rating: 4.9707637 out of 5

Keywords: Cookin wit AB, Smokin and Grillin wit AB, food, recipe, lamb chop, lamb chops recipe, butter garlic lamb chops, garlic lamb chops, easy lamb chops recipe, easy lamb recipe, easy lamb chops, lamb recipe, cast iron cooking, smokin and grillin wit ab, easy recipes, cooking, recipes, how to make, comfort food, dinner recipes, dinner, lamb chops, lamb chop recipe, how to cook lamb chops, easy recipe, dinner ideas, easy dinner recipes, food porn

Id: BqMRgmAnKAQ

Length: 15min 37sec (937 seconds)

Published: Wed Mar 31 2021