We're making an easy dinner
that's kind of fancy if you wanted to serve it
for a special occasion.
I have the oven hot to 450 degrees.
I got two racks,
and I'm just spraying the lamb itself
with a little bit of non-aerosol cooking spray.
Okay, on both sides.
And this is olive oil spray,
and I've got a cast iron skillet screaming hot.
So we're gonna sear that fat cap.
(lamb sizzles)
Gonna sear the fat cap first,
and then take them out.
Just cool them enough so you can handle them,
and we're gonna slather them with this Dijon concoction.
Come on down here.
We're gonna take a lot of Dijon mustard.
Just squish it from the bottle,
oh, a third to a half a cup, and an egg.
The egg helps it stick.
And we're gonna add a little onion and garlic, granulated,
little salt and pepper.
Boop,
over the shoulder for luck.
(fork scrapes)
So I took a mix of fine breadcrumbs and panko,
and I added a little lemon zest.
I'm gonna add a little melted butter
to help it brown and give it flavor.
I'm gonna add some parm cheese, yum,
and some chopped rosemary.
Beautiful.
And we just kinda mush all that together.
So we have our crunch and we have our glue.
So I took the seared fat cap
of our two racks of lamb,
seven to nine ribs each.
I put on our glue that we did together
and I put on our crunch,
and now it's going into the oven at 450 for 15 minutes.
Be very careful.
Don't take it too far,
and then knock it way back to 300, 325,
and let it cook to 135.
It'll take another 15 to 20 minutes.
This is just melted butter.
I'm gonna add a little bit of flour,
a few tablespoons of each.
Just making a simple stove top gravy,
and this is not necessary.
The lamb's delicious as is.
So we're gonna add to that,
once it comes back to a bubble,
(whisk scrapes)
a little chicken stock,
beef stock, whatever you have in the pantry,
vegetable stock.
It's all fine.
For the peas,
all we're gonna do is take some melted butter.
Turn this up a little bit,
and we're gonna put in two cloves of crushed garlic
and a couple packages of fresh peas,
or you can buy two bags of frozen peas.
That's fine too,
and you're just gonna cook those together with some mint.
It doesn't matter 'cause we're gonna puree it, okay?
A handful of mint,
some salt,
a little bit of white pepper.
We're gonna add a little bit of onion
and let these all cook together,
(knife thuds)
oh, 7 to 10 minutes.
Then I add a little stock and I puree it.
Now again, you can just serve the peas
with the mint and shallot or onion.
Either or works.
A little bit of stock.
That's all this is really.
A salt and white pepper or fine black pepper.
I like a pureed pea
'cause I put it as a puddle on the plate,
and I like it with a little texture, okay?
So I'm done here.
Now you should really let these rest a bit,
but for time's sake,
I'm just gonna put them onto the board
and cut a couple off.
And we turned the oven off at 135.
135 degrees should give you a really nice,
pretty pink color just like that.
So you take the minty peas
(spoon rattles)
and do a swirl, okay?
Take your chops.
Set them in there.
Oh, don't waste any of those crunchy, delicious breadcrumbs.
Oh, yes.
Then, oh, let me grab,
oh, my arms are too short for everything,
a tiny bit of gravy over the top.
Yup.
And then,
on the side,
I always serve a little watercress.
Nice spicy little bit of green on the edge of the plate.
So there you go,
the racks, the peas,
the gravy, and the plate.
(chimes ring)