[music playing] GORDON RAMSAY: My delicious
herb-crusted rack of lamb, with potato fondant,
honey-glazed carrots, and an incredible red wine sauce. Now, I'm going to
show all of you how to replicate
this intricate dish. Watch and learn. Start off with the oil. And get that pan really
nice and hot, OK? With a herb-crusted
rack of lamb, you cannot season it after. So you need to season it
right at the very beginning. Salt and pepper. Season it generously both sides. Make sure the rack of lamb
is seasoned throughout. And there, as it all
comes up to temp, we'll start to sear this
beautiful rack of lamb. Garlic in. And then in with this
fresh, fragrant thyme. Don't over-sear the lamb. So nice, gentle color. Searing in the ends,
locking in all that flavor. And then from there, lay out
your thyme and your garlic, and you literally
sit that on top. That acts as a trivet. Beautiful. A couple of knobs of butter. As the butter starts to melt,
then tilt the pan and baste. What does that do? Moistens it and keeps
it from drying out. Exactly that. Chef Ramsay is cooking
right in front of my face. This is, like, phenomenal. We're going to cook that in
the oven now for four minutes. I'm literally blinking like
I'm taking snapshots of him doing this demo, so I
can remember every step exactly how he did it. Now, once the lamb is
part cooked, as it's still nice and warm, the secret
now is to get your brush, and you've got
your Dijon mustard, and you brush whilst it's
warm with that mustard, so the mustard seeps
in and literally almost tenderizes the lamb even more. Here I've got panko
breadcrumbs, Parmesan cheese, salt, pepper, and fresh basil. From there, take
your lamb, roll up, and you roll all the way along. Tilt, tilt, and shake off
any excess bread crumbs, place it back into the pan,
and then back in the oven for four more minutes. From there, we get
our garnish plates. This is a fondant potato. The potatoes peeled,
cut out with a cutter, into a pan, hot heat. As they color, you turn them
over, put some stock in, and they go in the oven. Braised carrots? You can all do that
with your eyes closed. What's the hero tonight? The lamb. Four minutes later, take
this out and you let it rest. What happens when we
slice meat piping hot? Juices run out of
it and becomes dry. Yeah. Now, I take my bone,
open that up there, and I'll come in here, because
I want one nice beautiful chop. I go down, I come off, and
I place onto the plate. Comes the second one here. One clean, straight slice,
shake off any excess, and on. This bone here? Too thin. So I come round, I'll take that
off, that's my [inaudible].. I come back up, and
I cut all the way through again, third one. Now-- Beautiful, Chef. --finally, I'll
take this sauce. I'm going to sauce
very carefully around the plate, and
just over the actual bone, and not on that crust. And there you have a beautiful,
stunning crusted rack of lamb with fondant potatoes
and glazed carrots. [applause] Well done. Good job, Chef.
