Pan Roast a Rack of Lamb with Chef Michael Guessefeld | Michael Guessefeld

we're going to roast the rack of lamb and I've had them soaking in some room-temperature water to thaw them out 15 20 25 minutes is all it takes look at the nice color on that it's a grass-fed product and again Rudy Emilio you wanted to know how to handle this product and so both of these the lamb chops that we're growing today and the rack roasted rack of lamb demonstration is for you any of my customers you're watching you're looking at these clips you have questions you want to see something prepared please let me know so that I can do that for you okay now we're going to sear these racks get the pan nice and hot we're going to use our nice light olive oil please don't use extra virgin olive oil I know I said it in some of the other clips it bears repeating extra-virgin olive oil for the most part is a finishing oil yes you can use it for cooking but you only use the extra virgin olive oil if you're doing something with a Mediterranean flavor profile tomatoes basil etc garlic in this case we're just sealing off the rack of lamb there's nothing Mediterranean about this rack of lamb so I'm using a nice light olive oil so it's not to overpower the land again not a lot of fat and I can't emphasize it enough as usual a little salt and pepper goes a long way so we're going to season the part that we're going to lower into the saute pan first and then after we do that then we'll season the other side now just like any time we sear we're always looking for the sizzle okay that wasn't quite loud enough I want a louder sizzle okay now the reason we're searing it is to Brown it and also the searing process seals in the juices now we're almost there okay that's the sound we're looking for the seasoned side goes down and now we'll season filled a part of the land always season whether it's a big roast whether it's a tiny piece of meat or fish whatever it is you appropriate amount of salt and pepper okay so now we're going to let that sear okay now I'm about to turn over the lamb Teflon pan metal tongs usually do not use I'm going to use them very carefully not to touch the Teflon okay so now I'm going to brown this side real quick then I'm going to flip them back over and then I'm going to pop them in the oven this is you can call it pan roasting that's why I like to have pans that are all metal handle have been informed that this can go into the up so we're going to put in the oven we'll find out but you want pans that can go into the oven because as you get into serious cooking there's going to be a lot of things that you just want to get off the top and pop them in the oven to go to for a better cooking experience okay now flip them back I'm going to pop them in yep oh really really nice okay now for the slam we're going to get the breadcrumb mixture ready now you can use plain breadcrumbs you can use seasoned breadcrumbs that these are seasoned but I'm going to add some more seasoning to them I'm going to add some olive oil I'm going to add I have some chives left over from the potato salad so what the heck we'll throw that in there I've got some chopped garlic left over from the garlic demonstration so let's put that in there and that's it now let's just move it around okay now you can put some parsley fresh chopped parsley in there but I think you know the olive oil the garlic the chives will work just fine okay all right I like I like the smell okay now we're going to take the land and we're going to finish it with some mustard Dijon again a good important Dijon mustard okay now I'm going to spread the mustard over the lamb like this and it is going to act as the not only a flavor enhancer but an adhesive as I press the lamb into the breadcrumbs oh okay again we press okay there it is now we're going to pop them back in the oven for a few minutes and then we're going to eat okay now let's see how our is going and we're going to let it just sit for a couple of minutes and of course this is pretty much everybody knows that a steak a rack of lamb a roast beef whatever it is when it comes out of the oven just needs to sit for a few minutes if you cut into it too quickly the blood inside will just full little little bleed out in essence so just let it sit we're going to let it sit for about 2-3 minutes chef Michael really really likes us this is perfect rack of lamb this is just gorgeous now we're going to cut if it's a chops oh god it doesn't get any better than this this is just perfect look at the colour you've got the nice scallop potatoes remember the scalloped potatoes right from the freezer into the microwave for 20 minutes and now this outstanding rack of lamb and I tell you the rack of lamb you know when it comes to holiday time yep it's it's expensive I mean but you know what something different serve a few racks of lamb with your turkey and this is just gorgeous look at that deliver this rack of lamb with a dijon bread crumb crust and some nice scalloped potatoes Bon Appetit

Channel: Bethany Bauer

Views: 123,540

Rating: 4.1950464 out of 5

Keywords: chef, michael's, Roasting (Culinary Technique), Food, Cooking, Kitchen, Recipe, Chef (Profession), Restaurant, Recipes, michael guessefeld, chef michael guessefeld, chef michaels home delivery, chef michaels food delivery, frozen meat delivery, frozen food delivery, frozen foods delivered, home delivery frozen food, prepared food delivery, gourmet meats, how to pan roast a rack of lamb, pan roast rack of lamb, pan roast a rack of lamb

Id: I8sF3wd104Y

Length: 10min 18sec (618 seconds)

Published: Sat Jul 21 2012