Honestly, I would really love to say this I love watching your cooking videos and honestly I would really really really be happy that next year you would create your very own cookbook I would spend so much time reading it, enjoying it, savoring it because there’s so much potential I seeing you and I know that you were capable and I would love to see it
I grew up on a farm raising lamb for meat, and have always loved it. Good, happy, farm raised lamb is almost never gamey. Been watching the channel for about a year and loving every video!
I have never tried cooking lamb, but Mr. Lau makes it look so easy (the meat looks delicious). I will definitely have to see if I can afford to buy some lamb and make this recipe! Thank you so much for sharing and teaching those of us that we CAN do it!
It is so interesting to hear Daddy Lau speak about his preference for lamb to be a little gamey. A lot of my friends who are Asian also prefer Lamb that is gamier and therefore like Australian lamb rather than American because Australian lamb is grass-fed. In a non sequitur, that baby is so adorable!
I love the New Zealand rack of lamb sold at Costco and usually opt for a heavy fat cap which is most flavorful. I’ll score the fat diagonally quarter inch deep/one inch squares and marinade with salt, pepper, garlic, olive oil for an hour and coat with corn starch flour to seal in flavor, and drizzle more oil on top. Goes into barbecue til it’s done when coating is nice and crispy and a little charred. Cheers.
looks like a very tasty way to prep one of my favorite cuts of lamb. since you are in the bay area, if you every make your way down to Millbrae, Pape's Meat market marinated rack of lamb is where my love of the cut began. The rub is a bit more heavily herbed than your recipe, highly recommend giving it a try if your interested in a alternative to your tasty looking recipe. i should also note Pape's doesn't not French cut their rack of lamb, which means there is more "gristle" on the bone and less fat cap, which makes grilling whole over charcoal my families preferred method. love your videos. they have really helped me in the kitchen.
In Australia the Grass Fed Lamb is less Gamey and we call these Cutlets. The Greek Style marinade highlights the Lamb flavor with additional depth. Thanks for the technique and style of this version. Try frying the Choy Sum in Olive Oil and leftover Lamb Fat in the pan
Thanks for the new videos! I was revisiting your old steamed ribs 蒸排骨 video last night, and am wondering how did he make the dried mandarin peels 陳皮? I'd love to make my own!
The process is easy. You sun dry a special type of tangerine peel. Put it in a air-tight jar and let it age for several years. However, the tangerine used is a special specie 新會柑。 Just that one kind of tangerine will make 陳皮. Other tangerine peel will give you still tangerine peel.
Does papa lau use a butane hotplate when using the wok? I just received a wok and was wondering if it might be a good idea to purchase one as I only have an electric stove. Papa Lau, your teachings are a wonderful addition to my exploration of asian foods. Thank you!!!
