So we're going to cook the most beautiful, beautiful lamb chops, this is a real treat.
This is a dinner, something that you can share with someone you love. So look at these beautiful
French trimmed lamb chops, they're gorgeous, but if you get them untrimmed that's absolutely fine.
What I want to do is take a little bit of time just to score the fat. This clever hack will
help to quickly render down the fat so you can cook the lamb without the need for extra oil.
This is going to look beautiful and it's going to go really crispy which is going to be joyful
to eat. So we're going to season up these little bad boys. Lovely sea salt, the board,
and the meat. Plenty of black pepper rub it into the skin, all those little cuts, get all
that seasoning in there right? Then we're going to put the lamb almost back together again right,
as a little rack of fat. So we're going to put this in here like that. So what I'm going to do
is put real emphasis on the skin. Now it's going to render all that away but see this meat here?
This is the sweet meat. And that benefits from being a little bit overcooked. So we're gonna
have incredible juicy eye meat, really gnarly meat around the side and crispy crispy skin,
it's going to be beautiful. Okay, next bit, baby carrots. Now of course you can use regular
orange baby carrots but if you look down good supermarkets or really good farmers markets,
the colours are so beautiful and for me if you see it just buy it. With the carrots just take
the end off like this, just about a centimetre from the top. So about 200 grams carrots here.
To cut down the cooking time chop any chunky ones in half. Now back to the pan right, see the fat
that's come out here? This is great. We have a little sneak peek right, you can see that we're
not cooking the actual meat but we're starting to render that fat. We go in with the carrots.
This is what I really love about this recipe, one pan. We've got our carrots benefiting from
everything that's cooking and rendering out of the lamb. Now for the third ingredient, garlic,
best friends with lamb and carrots actually. So get a bulb. You want about eight cloves and
then really importantly we're going to cook the garlic in the skin, the skin is the most
incredible protective layer so what you want to do is not smash it to pieces but a light little slap.
It's really subtle little things but that light little crack releases enough of the garlic flavour
to flavour the whole dish but keep the garlic protected inside so you can devour it as a
caramelised little sweetie it's absolutely delicious. And then I've got some orange.
Halve two oranges and then nick the zest off of one orange.
Avoid this bitter part and you just have this incredible orange part, and when that hits the fat
of the lamb it kind of curls up and kind of goes chewy and just sweet and perfumed and delicious.
Three halves, one zest, it's all looking good. Now in the pan here these carrots are kind of pretty
much cooked you can see they're catching and blistering. The lamb by the way is still largely
raw but the skin is crispy. This is such a cool way to cook lamb. To finish just turn the chops
on their sides and sear. At this stage in the game I'm gonna go in with the orange zest okay,
and as soon as that hits the fat then we got another little story. Look at the colours!
It's kind of like autumn in a pan. And what I love about it is it's all focused on cooking
the most perfect and precisely gorgeous lamb chop. And then the last ingredient is thyme,
and whenever thyme goes in it's like fireworks because it goes nuts, it starts spitting and
popping in a really beautiful way. So in it goes and have a little listen...
Chop's done. It's so quick and easy, just one more ingredient and we're there.
We're gonna go orange juice. And in a matter of seconds we're going to reduce down the juice
from these three oranges into the most fantastic glaze. This whole thing about five ingredients,
it's a real lesson on less is more, and also a focus on technique. So just thinking back over
this recipe... skin for five minutes until it's really really crispy, then just two minutes on
each side. And then like the moment when I put the juice in cook it down, and it's gone from
boiling to now frying again. You see how glazed that is? That's going to be outrageous to eat.
What a treat. Gnarly, sticky sweet lamb chops, in no time at all.
Serve that in the middle of the table, yeah you can pair it up with a carb of
your choice maybe some steamed greens, but that is an incredible way to cook lamb chops.
Oh my god, it's really really good. The carrots they haven't even been parboiled and they're
totally soft, and actually they're more intense in flavour they haven't lost any flavour in the
water it's all happened in the pan. And then the garlic, out comes this beautiful little sweetie.
That's mild, sweet, a little charred on one side it's a little soft on the other. Absolutely
gorgeous. It's proper get in there, get stuck in, mop it all up... mm! That's an absolute winner.
Luxurious lamb chops, loaded with flavour,
the perfect sharing treat. Crazy delicious but so quick and easy.