Two important change he needs to make in an update video is One: after burning my butter and watching another video on cooking lamb, you want to wait until you sear both sides "before" you add the butter. After both sides are seared, turn the heat down and "then" add the butter. And two: Like another commentor stated, you always want to cut into meat after so we can see how it came out
He may have been trying to make the video a certain length. However, your point about cutting into the meat after it rests is on point: it would add that extra touch of audience engagement and end the video on a high note. Still a great video, though.
YES I REALLY ENJOYED WHAT I COULD HEAR.. LAMB IS MY FAVORITE MEAT AND I'D LOVE TO FULLY HEAR THIS RECIPE. IS THERE ANY WAY YOU COULD REPOST THIS RECIPE FOR PAN FRYING LAMB CHOPS WITH BETTER SOUND?
Thanks so much. I cooked lamb for the first time at my grandpa's house and the loin chops were 2 inches thick (I measured...) I was freaking out but after I watched your video I had a plan. The chops came out great and my grandpa was happy, he is 94 and said he hadn't been served lamb since my grandma passed away.
Holy crap! I learned more watching this video than I have in all the endless hours of FoodTV cooking shows etc.! Thank you so much!! OK, gotta go now ... I have a husband to impress with some awesome lamb chops for dinner!!!!!
This is a keeper! Thanks for all the good info on the process. The Why's, etc. I love it! I understand the reasoning why things are done the way they are. Will most definitely make this right away. Thanks for sharing your great cooking skills with us.
Me and my cousin can't get enough of this, we love the recipe and the attitude. Thoroughly satisfied, A+. We plan on trying more of your recipes in the future. Much love from Argentina, and thank you!
Faisel Khan because his pieces were too thick. Ridiculously thick. Lamb is our household favorite and eaten three times a week. That 1.5" cut will get him nothing but undercooked disgusting meat.
I really enjoyed that. You were knowledgeable, detailed, and specific. Today I learned what “compound butter” is! I also appreciated your explanation along each step of the process and found your voice easy to listen to. Great job!
I'm always critical....but I have nothing but good things to say. Other critical comments on this channel are probably simultaneously eating peanut butter and jelly sandwiches or box pasta or cereal for dinner. .....and they had to read directions on how to do it. Shit makes you bitter. But i liked your video. Wish you would have cut it (ya blue balled us man) but that's ok. Looked super tasty
Meat hands comment was for the food police, they are everywhere. However, the cutting board comment was correct. Meat hand worriers need to understand high heat kills surface bacteria. Food Police take their fun out of eating, but not mine, because I like to laugh while watching food properly. If your cut of meat is a tough cut, put some Accent on it. What’s in Accent you say? MSG. If it was bad for you, it wouldn’t be legal. Moderation my friends with MSG and Illegal drugs. Peace ✌️
He BEGAN by touching the raw meat with both hands. And unless I missed something, used the same wooden cutting board for both the raw and cooked meat. It’s not food policing. And not rocket science, either.
Appreciate that informative segment on cooking Lamb. Always wanted better insight on the preparations. Think I got it now.....thanks to your culinary expertise Keep up the good work.
@@bdemetrius82 Hope you still out there; this video is very old! I’ve used this recipe many times; but I go back to it for entertainment value. You have so much flair my brother!
So, I'm watching this vid 7 years after the fact and loved it. Yeah, the audio wasn't the best, but I learned exactly what I was looking for, and in a very pleasant and understandable way. I read Every. Single. Comment. before watching and - honestly! - I just don't get all that criticism. This young man did a fine job! I'll be checking out more of his vids -- later, after I get my lamb chops cooked and consumed! Thank you, Mr. Chef, sir, for this fine instruction! ❤
WOW!!! It is Easter Sunday and I have always wanted to cook lamb. I had planned to do it on the grill outdoors but I live in Ohio and of course it had to rain on me today. I came across your channel on RU-vid and found a wealth of information in just this one video. I am a subscriber now. Happy Easter and May God Bless you.
Not going to lie, I like the way you make your videos, I like how seriously you take it but at the same time have a bit of humor. Keep up the good work bruski EDIT: I cook on the same type of stove. You don't always need a top of the line gas stove to make greatness.
I heard every thing with my 64 year old ears on a stock iPad without earphones. Granted it could have been a litter louder, I guess my loud Classic Rock and Rock didn’t damage me. Douche bag puller.....LOL. I’m serving this Easter. Good video my friend.
I love these little lamb chops… They are so good lamb steaks whatever you call them you did an amazing job. I love that crust that you got. That’s what I’m making tonight. I’m excited for it.
omg, your description of crisp, crusty... I'm salivating! In the middle of trying to figure out how to cook my own lamb and modeling off yours. Thanks for the video! Sure appreciate the guidance.
