This chef, cooks with ease and relaxed attitude; just throwing in spices and herbs just nonchalantly and confidently. How i really want to try his cooking. Looks heavenly
Daddy Jack’s stove broke once- The USAF offered a retired B1 Lancer’s engines to keep the show going- Daddy Jack laughed at them, saying he needs a minimum of 6 burners
Dan glennon- you have your lips wrapped around the turd. The turd says to talk like a real wanzy. You comply. Continue as you were- somewhere where anybody gives a rip.
Using this recipe tonight in loving memory of you and the hours of pleasure and great food you gave us and are still giving after you’ve gone. Best Wishes to your family.❤️
Thank you. I got a rack of lamb, 8 bones, much smaller than yours, but had no idea what to do. I seared it in butter and oil, salt pepper, roasted in oven hot, too k out before done added dijon mustard with herb topping and garlic powder roasted again. When done I took out of pan, onion and garlic, made a little pan sauce. It was your video that gave me the idea. I used what I had and it was delicious. Again, thanks :)
I'm an American lamb rancher, please buy American lamb. Buying foreign only hurts us domestic producers. We can provide a bigger and better cut of meat for a similar market price. Visit your local sale barn or lamb producer for a better eating experience. Taste the home raised difference.
Hi Rudi, You have some of the best chefs in the world from your great country. One Roland Henin was my instructor at school, tough guy but a great chef. Blessings, Jack
haha he called that a provencal 😂 Provencal crust for any serious people who actually want to make it: 80g breadcrumbs 2 garlic cloves, peeled and crushed 2 pinches of sea salt 2 pinches of freshly ground black pepper handful of fresh flat-leaf parsley finely chopped 2 thyme sprigs, leaves picked and finely chopped 1 small rosemary sprig, leaves picked and finely chopped 60ml extra virgin olive oil
Oct Szn yeah, man....seems like a SUPER nice guy...just a genuine nice guy...but I have been watching a bunch of his videos over the last few weeks, and I just can't get over the ridiculous amount of cross contamination that happens here. Sad, really.
animalmother556x45 I’m glad someone else noticed. This man bare hand touched everything and although he knows how to cook good meals he always does something nasty in every video
@@josephcummings2691 Bare hand touching doesn't concern me...ypu just need to wash those damn hands after touching meat. OR...to be more efficient...you prep all of your other stuff before touching the meat...
I love the way you cooked the lamb, and the sauce, and I would love to be there to try that rack of lamb out. I was passing through Dover Air Force Base, and ate at their kitchen. They was serving lamb chops that day for lunch, and they was terrible with everyone eating a bite or two out of their meat, and leaving the rest which had ended up in the trash containers placed at the exit. One of the supervisor's came out and looked how much waste was there and looked so surprised.
Lovely! Roasted rack of lamb with mustard and herb crust makes such a nice change from the way it's always served with a boring old mint sauce. Brings out the best of the amazing piece of meat. I like English mustard, and make my crust by putting rosemary, thyme, parsley, cilantro, bread crumbs, olive oil, salt and pepper into a food processor and turning it into a fluffy, bright green mixture. The color is awesome when you cut into the ribs and they are ringed in bright green.
I don't care for lamb but I think I would eat yours. Every time I had it, it tastes gamey. Thumbs up. Wish I was near ur restaurant. Would eat every meal there everyday. Thanks for sharing. Please keep the videos coming
I have never had a desire to fly to Connecticut. After seeing this video I love lamb Chops. Which Airport is closest and cheapest to New London . New York . Providence. Or Harford
A lot of people commenting are critically acclaimed chefs and when the go out to eat always study carefully their chef and observe proper hygiene ... I bet they don't even wash their hands when they use the restroom though
Derrick Correi that’s not the point buddy. You don’t have to be a critically acclaimed chef to know what proper food safety is. If you don’t care then you’re just a dirty person just like this chef🤮🤮🤮🤮
