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
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 :)
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.
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
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.
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
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.
Chef I see you putting things into the oven for a certain amount of time. Can you tell us what temperature your oven and stove is while cooking? Thanks, Steve from Tn.
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
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 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
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.
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
😂😂
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 :)
yours sounds delecious too. its just that ur not jack. sorry...
God bless you Chef Daddy Jack Chaplin and your excellent work!
Notice how he talks with respect to everyone working there
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.
I don't notice it
PhillyDeniro215 must be to stupid and from philly. Makes sense now
@@johngeddes7894 WTF you talking about?
@@MultiEvil85 hes just a weirdo,spouting off over the internet
Nice to see Jacko Cooking in his kitchen, i like to see every where in the world thanks,god bless America, Greatings Belgium.
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
Man it bothers me whatcing master chef and you see Yahoo's making the most ridiculous flavor profiles. This man keeps it real.
I still enjoy watching this man cook!
Me drunk as shit just making messy food
😂😂
This video makes me think of an expression we use here in Hawaii when something looks amazingly delicious: "Broke Da Mouth!"
Da kind is what I remember the most LOL
@@ToneRetroGaming Aloha from Maui! It's actually "da kine" but you were close, lol....and yeah, we say that a lot, lol.
Just the very best blues cooking ever !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
always adding to the oven... what temperature is it set for?????
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.
Sure! Can we purchase directly from you?
Always coming back to see the magic
How dare anyone to complain! This man is awesome!!!
I'm packing my bags now I'll be leaving for Connecticut in the morning Chaplin thumbs up big time👍👍👍👍
loved the video, especially in my left ear.
No bull cooking. He's a pro.
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
It was a pleasure to watch. Thank you.
He is/was always respectful 🙏 ❤
I love how you make it look so effortless.
When he puts things in the oven.. what temperature is it typically? 350? Anybody? Thanks in advance!
Daddy Jack's cooking with the butter lol.
Lambs fresh and cheap where I live it's taken out that day and on your plate the same day good to live on the outskirts
This guy is like a virtuoso 😉😉😉
love hearing the fire truck in the background, right about the time the lamb goes in the pan
Jack What I like about you is what your show is "The Real Deal"
Soren Ingram tjbgjgjjh and hjkj
Tgtglkbhvkhmhjlhojkjlj
Hmdhxjgnshs
Fair Dinkum Aussie lamb. We love our lamb dinners here in Australia
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.
I love how he cooks lamb exactly the same as shrimp and chicken and beef and vegetables
I just recently met you Jack, and I already love you buddy! How Sweet it is!!
is he still alive ?
Fabulous. Going into kitchen and going to make some hog and Venusian linguini . With a guisado sauce. Now I know how to prepare the hog ribs..
I'm gonna make this lamb an offer he can't refuse
RIP Daddy Jack - this recipe got me laid many times.
Awesome
I'm coming to try that
Laurie and I spent a good part of the evening watching your video's, we enjoyed it.
Chef I see you putting things into the oven for a certain amount of time. Can you tell us what temperature your oven and stove is while cooking? Thanks, Steve from Tn.
Don't hate him cuz you ain't him
this video brought me so much joy
Wow....... Love this guys cooking!!!!!!
I love the genuine soul comment give me a break the guy is great
7 years and 1 days old, sweet vid
holy butter batman...i had a heart attach just watching this
Keep up the good work daddy Jack
He looks like a mob boss and a part time chef lol
maybe unsuccessful mob boss xD
Wow! What a dish! I love lamb. That sauce looks amazing as well.
I like to stop by during my next visit to US.
Just started watching your videos I really enjoy watching you cook love from the 🇬🇧
Gonna visit forsure
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
did he just put marinara sauce in that pan? well I probably still eat the whole rack of lamb but I'm unpacking my bags.
Where can I get the privilege of eating at this gentleman's Restaurant.....he is top of the line Creme de la Creme of Chef
It's literally in the beginning of the video.
Love your vids, Daddy Jack! We hope to get to see you in person some day!!
Great recipe! Thanks.
Beautiful chef just beautiful
Just whip that salmonella ova dere.lolol
Excellent Cook
He loves to shake that pan! Shaken, not stirred.
RIP big guy.
Daddy Jacko needs to cook new material
You haven't done any videos for awhile
miss you here in Mass
Frank M. He’s making new videos. He’s on a new channel. It’s called “Cooking with the blues”
Bloody awesome thanks
RIP Jack
wish i had smellovision daddy jack............hope someday to make the trip and check your restaurant out.....enjoy the videos.....keep
on cooking!
What is the blacken seasoning?
how are you supposed to carve that at the table? plus it hasnt rested
This the type of restaurant you see on kitchen nightmares 😂
This guy wiped the plate with that dirty rag which god knows when was last cleaned 🤮
Oct Szn oh fuck off dipshit
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...
he drowned that rack of lamb in mustard
Classically trained by the roux brothers,such finesse and skill😂😂😂
Bada Bing! That looks gorgeous!
Great Chef. Bob seriously..follow the food dude.
It’s the cross contamination station. lol
I was thinking the same- cleanliness is not high on his list
Jay Caldwell you telling me that nobody dies at the hospital you work at? Or is this a genius joke?
Ive seen chef Ramsays violate cross contamination rules and ramsays puts his bare hands on everything also it's gross af
Good recipe and food... could deal without 15 seconds of silence before these videos
What kind of pans are those?
Carbon steel
metal
go to for lamb. thanks Chef!
What was the seasoning?
Salt
Cooking with the blues
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
That look like someone shat on the plate and then put some lamb chops and a mountain of bread crumbs on top 😂😂
Reminds me of boot camp cooks!
WAY TO GO DADDY JACK 😈
Australian lamb rack in a CT town, trust me that lamb was slaughtered a year ago !
sarpanch state the fucking obvious.
Donald Kasper for a start it’s lamb and if it’s come from Australia to America it going to be frozen 😂 so more than likely quite old but frozen! 👍
Yep
how hot you keep your oven? 400 F?
He is legend!!
YOUR AMAZING, THANK YOU.
Love this chef!
Fantastic Jack, I also never trusted skinny Chef's. Thanks for the tips
Gordon Ramsay..
I'm gonna buy stocks in a green onion farm ..
Here where I live, in Vancouver. A rack of lamb cost over $35
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.
you a good dude you like to teach!
negative nay Sayers are out in force again lol
it is not a perfect world , the best chef on utube hands down
Ive watched a lot of your vid's and I like how you have no measuring cups - just a little garlic, little this little that.
Most Americans are not familiar with lamb - it takes some getting use to after years of fast food, but it will grow on you, very good...
Trigger easily little Johnny?
@John blaze
rockville high school...in Montgomery county?
Nice work thanks.
No shallots...no parsley.....let's make grill cheese sandwich onstead
Very french dish
Mary had a little lamb...but not any more.