Top 5 Lamb Recipes - PoorMansGourmet

welcome to the poor man's gourmet kitchen where we share gourmet recipes at a low budget wonder now check this out here I've got a one and a half pound rack of lamb and the first thing I like to do is remove the fat from the upper part of the ribs you can continue to French in between the bones but it's not necessary but this is a large portion that can come right off and you can grill this separately the silver skin strip can also be removed so the meats not chewy the cleanest way I know how to do it is to lay the blade flat on its side and applying pressure on the meat you can slowly slice with the sharp edge of the blade underneath the silver skin it's a little bit tedious to do but if you're careful and you work it back and forth you won't hack up your lamb chops and to be quite honest with you sometimes I do it sometimes I don't it all depends on who I'm serving and how hungry I am but if you do it right you'll have one smooth rack of lamb and if we flip it over here you can see it's nice and clean on the bottom as well and you can grill it whole or you can cut it into threes like I'm doing here and leaving the fat end of the other two bones it's the closest way to keep them all portioned now just a little salt and pepper is all you're gonna need make sure you get the tops as well as the bottom you want to get the sides as well but you can just dab that up off your cutting board now over medium-high heat you want to lay these facedown meat side down first and as I mentioned before I'm gonna go ahead and lay down those fat pieces I cut off the lamb too because as you can see there's still some good meat portions on these after all now you want to just drop the lid for 10 minutes then just give them each a quick flip and as you can see we're getting some color when they go ahead and flip over the lamb bacon as well and get ready for our next step now here I'm making pesto and if you don't have a recipe for this I highly recommend mine you can of course buy this pre-made in a jar from the store but if you want it to taste great fresh herbs is the way to go and this sauce literally only takes 10 minutes to make and all you get a few is spoon this on the lamb chop and spread it out evenly and as you spin the next five minutes grilling the bottom of these lamb chops that nutty flavor that garlic and those herbs can soak right into that meat by now my lamb bacon should be done nice and crispy look at this piece here juicy hmm and now you want to just flip these over pesto side down another five minutes 20 minutes in its entirety and when they're down they should look something like this I mean who can argue with that Lambchop not this guy now you want to go ahead and just let these sit for about five minutes well let's go ahead and cut into it see what she looks like now you can see it was going for a medium rare but if that's not your flavor just adjust your grilling time now let me show you where I cook this lamb bacon I mean look at it it's just like steak and it's so tasty so good just look at that come on you don't want to throw this out and there you have it grilled lamb chops with pesto right here in the poor man's gourmet kitchen thank you for watching and be sure to stop by poor man's gourmet kitchen com for more recipes and exact ingredients first thing you want to do is chop some garlic and you want nice thin slices but large pieces then you want to pluck fresh rosemary leaves off the stem and add them to it and another ramekin I'm going to add some Dijon mustard with a little bit of honey and I'm also gonna add some horseradish just give that a good stir now here I've got half a rack of lamb at room temperature and the first thing you want to do is heavily seasoned it with kosher salt and pepper flip it over and get the other side then to season the sides you just pick up the rack and dab on the plate now in a hot pan you want to add some butter and let that melt down a little bit and add that rack of lamb face down on its backside and then after about two minutes of searing you can flip it back over as you can see it's got some great color but you want to sneak in here with that mustard mixture and brush that in over the entire top of that racket lamp so this is going to add some real nice flavor to this meat but it's also gonna help this garlic and rosemary stick to the top of the lamb when it roasts you just spread it evenly across the top and press it in with the back of a spoon and it'll stick just fine now you want to just pull it off the stove throw it in the oven and you want to bake this at about 450 degrees for 10 minutes and when you're done it should look something like this just let it cool for about five minutes and you'll be ready to serve and there you have it garlic crusted rack of lamb right here in the poor man's gourmet kitchen thank you for watching and be sure to stop by poor man's gourmet kitchen com for more recipes and exact ingredients first thing you want to do is cut your garlic into thin slices now we need to mix a mustard marinade and I'm gonna use this wasabi paste but you can use Chinese mustard if you prefer then add the salt vinegar some honey to sweeten up the sour and I'm also gonna add some anchovy paste but don't let these ingredients scare you they won't make your lamb spicy and it's not going to taste fishy either what it will do is neutralize the gamey flavor in the lamb now for a glaze we're gonna use 1 part of this black bean garlic sauce add one part Voisin sauce and 2 parts of sweet chili sauce and if you want an amazing sauce for your pan fried grilled or steamed fish this is the ticket right here I also use it to dip my salt and pepper calamari and it's fantastic with shrimp as well now here I've got a four and a half pound leg of lamb if you'd like you can French the bone about two to three inches from the end by cutting in a circular motion all the way around the bone and you won't need to remove this piece here until after it's cooked now you want to just make some small incisions and spread them out evenly so we can stuff the leg with garlic if you'd like you can even backfill with some rosemary and get aromatic but it really won't be necessary if you follow this next step instead of scouring the fat side make quarter inch deep slices and you can crisscross your cat's going in between the garlic now drizzle olive oil over the top and rub it into the meat be sure to get both sides then come back over the top with some kosher salt and pepper again be sure to get all sides now you want to just sear the meat over high heat and I generally spend about a minute to a minute and a half per side wrapping a paper towel around the end helps to flip it back and forth and as you can see here we've got some good color and color does mean flavor just be sure to turn it up on its end and get all sides now in a roasting pan we're gonna add our wasabi mix while the leg is still hot and if you rub that into every cat nook and cranny the wasabi and vinegar will attack and neutralize the oxidizing unsaturated fat which in turn gets rid of that gamy flavor that makes it unpleasant to eat now if you want to cheat like I do just skew the meat with the thermometer cover with a lid and throw on the center rack of your oven and slow roast this at 205 degrees Fahrenheit and I'm gonna set my first internal temp at a hundred and twenty degrees in the meantime it's good to prep other ingredients here I'm toasting some sesame seeds and I'm gonna add some fresh chopped mint it only takes a couple minutes for these seeds to turn from white to a cream-colored tan then you can throw them on a plate and let them cool down as a topping I've also added some fresh mint to some diced mango and pineapple checking back in on the leg of lamb we've reached the hundred and twenty degree target temp so far it's looking really juicy and succulent and as I promised this piece can be pulled right off just a tad bit of cosmetics you now have a frenched leg bone now it's time to add the glaze as you can see this is gonna add some real nice color and the bold sweet flavor you get from this sauce is just incredible but we're not finished yet you want to keep the lid off and put this back in the oven right in this Interac under the broiler and here's what she in-depth with perfection now just hit it with the toasted mint and sesame seeds then top it with mango and pineapple and there you have it leg of lamb with sweet chili glaze right here in the poor man's gourmet kitchen thank you for watching and be sure to stop by poor man's gourmet kitchen com for more recipes and exact ingredients here I've got a beautiful rack of lamb and I only spend about eleven bucks and as you can see here it's already been partially French and it's got your standard eight and rib bone set also this extra layer of fat here and if you'd like you can go ahead and just take your blade and remove that extra fat it's real simple to do applying a little bit of pressure this flap will peel up like a piece of bacon and you can just slice it right off nothing to it now if you flip this over on its back side you can count one two three four riblets over and cut right down the center of this rack so you can prepare to cook a standard serving which looks something like this and all you need to do is throw it down on a plate and season it heavily with salt and pepper just make sure that you get all sides and the ends you can just turn on its side and dab on the plate now in a hot pan you want to throw down some butter get that melted and you're gonna take that rack of lamb and set it on its backside we're gonna start to sear you only need to spend about a minute to two minutes on each side depending on how tender and you want your lamb chops now it's not necessary but I like to get the ends as well about 20 to 30 seconds on each side is all you're gonna need by now the rack will have beautiful color on all sides now all you have to do is throw that in the oven and you want to bake this at 450 degrees for 10 minutes and when you're done it should look something like this I'm gonna go ahead and skew it so we can take a temperature and we're looking at about 130 and I'm just gonna throw that down on a plate and let it cool for about five minutes and on the stove if you want to add a couple ounces of water to that fond and to help thicken it up a little bit of butter this is gonna create a wonderful Aussie for that rocket lamp and when it looks like this it's done now you want to just cut these into chops by slicing between every bone as you can see I've got a nice medium-rare pink tone to every one of these chops and you can just throw these down on a plate with a vegetable and I'm just keeping it simple with some green beans then take that as you ride over the top of that lamb and there you have it lamb chops right here in the poor man's gourmet kitchen thank you for watching and be sure to stop by poor man's gourmet kitchen com for more recipes and exact ingredients here's our rack of lamb and you want to trim and clean it up a bit and it comes like this well you just peel off this flap here and you cut along that edge right there and it'll come right off okay you set that aside if you flip it over and look across the bottom you can do some cleaning touching up there I did write it without padding's not a big deal right here on this other side here just flip it around for you this is the silver skin don't worry about that you'll just hack it up if you try to remove it let's salt and pepper this bad boy make sure you get all sides of them press it in real good with your hand so you don't lose it when you flip it around and get the bottom now searing is a very important step in this process because the more killer it has the more flavor it's gonna get so you want to do about 10 to 15 seconds per side and some olive oil make sure you even get the sides in tip the pot another feel good flip it over and get the backside as you can see we've got some real good color on that see that's beautiful just the way you want it now we're gonna put some mustard on that and a brush in and baste a force radish a base mustard just to give us an a good kick you want to use a honey dijon that's perfect too just make sure you smear it evenly top and bottom sides everything for the next stage and then just let it sit and rest for about five minutes so it can soak in all that nice juicy flavor drop some onions in a food processor with some mint gonna use some panko breadcrumbs and we're gonna season that with just some salt and pepper blend this thoroughly this will be our breading for the rack of lamb get a good close up look here you can see how pureed it is not too fine but just right I like to dump it on a wide plate or pan something that's wide enough for the rack of lamb to evenly coat all these breadcrumbs you just spread it on here like this with your hand and then take the whole rack right down in the center of it and roll it back and forth until it's completely covered flip it over on the back side make sure we get that completely covered and you'll notice as I flip it up here there's a spot between the fat and the meat of the lamb but it hasn't gotten any breadcrumbs in it so all do is push this over to the side here like this that are down and with the spoon I could just go back over it and fill it in press it so it'll hold and stay no big deal again just make sure you completely cover this with a baking when you get that finished just pick it up by the bones lightly shake off the excess and place it in a baking dish we're gonna take it to the oven here at 425 degrees for about 25 minutes after enough times gone by taking a peek at it it's a good time to stick a meat thermometer in there and get it about 125 if you're looking for a medium-rare but just to get up close and personal here with it so you can see how she's looking you can see she's got a nice toasty crust on that when you pull it out of the oven make sure you let it rest a good 5 to 7 minutes before you cut into it and then when it's ready just pick it up on it's in here holding the bones and take your knife starting between the two ribs right down the center right through the meat it's a real easy cab there's nothing to it and it just falls apart like this nice perfect color good crunchy crispy outside and just dice and slice the rest of it up drop them one at a time see they're beautiful man just gorgeous just lay them all out like that now this color on here as you can see it's rare to medium rare and that's the way I like it real nice juicy tender but if that's not your thing or it's not for your guests there's something that you can do that's very easy take it to your the grill or take it to the stove and sear it on high heat just give a me a flip as you can see once again some gorgeous color and this way it'll make everyone happy when it comes to plating I keep it simple mashed potatoes and asparagus and all you do is you prop them up here on their ends right in the center it's beautiful give it a twist here you'd better look at it I'm going to introduce the orange chili sauce a lot of people use the men but if you remember we put the mint in the trust so try this orange chili sauce you can just get it in any oriental or Chinese section of your store and there you have it a rack of lamb right here in the poor man snowman kitchen beautiful killer nice crust gorgeous

Channel: Poor Man's Gourmet Kitchen

Views: 9,731

Rating: 4.8653846 out of 5

Keywords: top 5, lamb, recipes, cook, cooked, cooking, food, Easter, holiday, how to, grilled lamb, rack of lamb, leg of lamb, lamb chops, lamb chop recipe, how to cook lamb chops, how to cook a rack of lamb, rack of lamb recipe, Top 5 Lamb Recipes, Easter Recipes, Easter dinner, Easter Sunday, poormansgourmet, poor man's gourmet kitchen, pmgk

Id: A-V5ZfLozWY

Length: 23min 54sec (1434 seconds)

Published: Wed Apr 17 2019