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?
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!!!!!
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.
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!
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.
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.
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.
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 RUclips and found a wealth of information in just this one video. I am a subscriber now. Happy Easter and May God Bless you.
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.
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.
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 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.
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.
@@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! ❤
Thanks I learned a lot. I marinated my lamb in apricot jam and ginger, then pan cooked it, it was hella good. Can you do more vids on different meat marinades ? Also I don’t know what everyone is talking about the sound was fine
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.
I find your cooking tips very helpful thank you! You also have an entertaining spirit that could keep an audience glued. You stress important detail in a very humorous way. This is definitely a great way to show people how to cook especially the younger generations. (Ages 10-30) Thank you again for this. I will be sharing your name with my friends and family for sure. KEEP IT UP!!!
Just one thing, compound butter is not when you and butter to olive oil in a pan. Compound butter is softened butter with herbs and spices added, rolled up in plastic wrap to make a cylinder or "log", put back in the fridge to harden back up, and then sliced into pats of butter to put on the finished meat when serving. It can also be put into a pan of deglazed drippings off heat to make a nice sauce for the protein.
Vee Cee well technically a compound butter doesn’t have to contain herbs, it can also contain aromatics or anything that adds flavor or an aroma. Olive oil and butter is technically a compound butter by definition. Also cooling and rolling isn’t a necessity
But does it not have to be reconstituted to be considered compound butter? Because from what I understand the butter is then reformed, usually in plastic wrap or parchment paper, and chilled until it is firm enough to be sliced. Then you can melt it over whatever you want. I mean maybe I am wrong but I learned from my grandfather who is a top chef.
Хобби
Ppl he did not use the same board if u go n look u will see pay attention 🤦 i bet yall feel stupid too😂😂
Thank you for noticing
no he did not use the same board i think he did great
@@bdemetrius82thanks, your video triggered an epilepsy seizure
The enthusiasm of this dude certainly comes across loud and clear.
That's the only thing that does lol audio is LACKING
Great program you need to fix your audio is too low
rlik49 YES HE DOES
and only coming through the left side on my headphones
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?
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!!!!!
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.
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.
I followed how you showed us. Everybody in my family loved it!! Thanks for showing us..
About to cook lamb for the first time and I've seen a lot of videos but this one is the simplest and most comfortable given my novice status. :-)
Yes. The kid knows how to teach. Thank you.
Just made these lamb chops, best I've ever had! Thanks so much for sharing your knowledge :)
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!
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.
This is my first time attempting to make lamb as well. Wish me luck 🙏🏽👍🏽
I just turned up my sound and it was loud and clear. Great recipe. Looks so delicious. Thanks! Making some for Sunday.
First time trying this recipe. Your instructions were clear and precise, easy to follow. Chops were spot on. Succulent and so tasty. Brilliant.
It looks so good. I've never made lamb chops before and this has inspired me to try it.
Awesome! Made lamp chops for the first time last night and they came out great!
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.
How can you not show us you cutting into the meat afterwards?? That's the bit we all look forward to!
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.
they were perfectly medium
Chefs State of Mind Highly doubtful. But OK.
A. K How come?
Sherri Solomon Saw his method. Saw the cuts. Saw the texture. If he liked it that's great for him, but nowhere close to medium.
Thank you so much for this video, I have never cooked lamb before, and my mum and I had a little cook off with lamb. Thanks to this video I won!
Good, now you can cook lamb for me.
Those lamb chops looked perfect. Thanks a lot for sharing.
I'm in love with your energy!! Thank you so much!!
I actually cooked it today but I gave it a twist by making it jerk lamb. Thank you!
Nicely done Chef D. Don't think we didn't notice the tweezer flip. You go my brother.
Did everything you said and they turned out awesome!!! Thanks 🙏🏻👍🏻👍🏻
thank you make sure you stay tuned
Omg so good and simple in going to try and make this exactly like u did!
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 RUclips and found a wealth of information in just this one video. I am a subscriber now. Happy Easter and May God Bless you.
Great job. Volumn very low though. Just can't wait to try this. Thank you
When you said meat hand, salt hand I knew you know what you're doing--Will follow your procedure for tonight's chops.
Very much concur.
Did you also catch the "don't use the RAW CUTTING BOARD with the cooked cutting board"
I like his knowledge
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.
😂😂😂😂😂😂😂😂
What a cool guy - love your style and that you are working in a real home kitchen!
You need your own show! You got the talent
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.
drakjen thank you sooo much
Great video thank u! Can't wait to try!
Love the palm crush of the garlic. Going into kitchen to make this now.
That's an awesome video. Thank you very much for doing it, and sharing it with the rest of the world!!!
Thank you! Make sure you check out some of my newer videos
I was worried at first but the confidence in your voice kept me and I’m glad I stayed great job my guy! Looks delicious
Just had pan-fried lamb for dinner, but now I'm all hungry again.
That's great thanks for sharing this one. I'm going to try this. My mom mentioned the ginger too and the I love the butter basting thing.
Definitely love the video ... Know how to cook and informative and funny as hell at the same time 😊
That looks so good. I think I will try it now. Thanks
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 like your recipe it looks very easy simple for me to cook thanks :)
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 made this today and my husband was delighted ! Very tasty indeed! Thank you for the video handsome!
I tried it today and it was great. I added more garlic and onions.
Fantastic🔥🔥 We need more of your cooking videos.
I love the energy
You’re adorable and this lamb dish looks amazing. Thank you!
Thank you for the tips❣️ I bought those lamb cuts this year. 👍🏽👏🏾🙏🏽❣️
You had me at the thumbnail... look at that skillet 😍
I like your technique smashing garlic..... Thanks!
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.
My name is humpy....!!!!....Sorry man you sound just like him...😄
Digital underground !!!!...Humpty...lol!!
Randy P. Outdoors lol
Survival of the fatest outdoors. Lmao
Lol. Humpty from digital under ground
Pronounced with an "umpty." Yo, ladies oh how I like to fumpty! And all you rappers in the top ten, please allow me to bump thee.
Thank you for the lesson... now I'm going to prepare my lamb
Awesome Bro ) im chef too) and Keep it up ) 😊 you doing awesome
Followed you every step of the way. Soooo yummy. Woke up this morning still thinking about them.
Im excited to be making this tonight. Loved watching. Great tips and its great to see another POC cooking lamb. I was actually looking for this lol
Don’t do it it’s uncooked
Made his two days ago and it was so good that I made it today again. It's really good
Ama Becky thank you so much make sure you check our our quarantine videos
@@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!
Your video saved me because I have no clue where to start. Thank you!
It turn very out very good thanks for the tips.👍
Thank you! Great instructional video. Your passion for good food shines through/
Thomas Kroenke thank you so much that means a lot
I wanna see more from you! You were so informative and you used terms I could actually understand!!
You need your own show. I’m pretty sure I’m not alone when I say this but women will def watch you cook and teach us.
You definitely not alone in that lol
Thank my lamb came out great my husband loved it
I'm loving this recipe, thank you😁😊
Thank you for watching. Make sure you check out some of our newest videos
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! ❤
This is perfect
Nice video, love your enthusiasm!
Man, my mouth is watering just watching them cook! Dinner tonight!
That pan has had it's share of chops n everything. Lol. Good video bruh!
That is how I cook my steaks. Thank you so much. Now I know how to cook my lamb chops for Christmas. Looks Yummy
Made this today - delicious!
Sabbath Shalawam Brother it was my first time cooking or eating lamb when I tell you I almost hurt myself eating 😂 it was so good, thank you so much!
made lamb chops for the first time. thank you for this simple recipe
Bro that recipe so solid I made it love it now picked up huge lamb steak 🥩 and I’m checking video again to get the ingredients
Loved it
Oh my god, I bet you were the most adorable little kid! It's all I can picture whilst watching you teach me how to improve my cooking. :D
❤love it , I m cooking lamb tonight 😋 I love your videos, personality
Bravo and a new fan. Subscribed.
This is my first time cooking lamb so thank you so much🙏🏽🙏🏽🙏🏽
Love this guy!!! Thanks
I'm your 1000th sub. Congrats 😁
Thanks I learned a lot. I marinated my lamb in apricot jam and ginger, then pan cooked it, it was hella good. Can you do more vids on different meat marinades ?
Also I don’t know what everyone is talking about the sound was fine
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.
Just tried it bro and it came out amazing 🔥🔥
Liked the video but unfortunately the only thing I hear loud and clear was the lamb going in the pan your voice was way too Low
Nice. I will try this recipe
Very nice video. Love ur personality ❤️
Man that look good.Much respect
Good stuff, even I have those ingredients in my kitchen.
Awesome video. You have talent my friend
Excellent, saw a major chef cook it the same way
My husband watched your video and made delicious steak. I prepared for my parents the next day!
First time watching I liked your video
Hell yeah dude, I have an electric stove too and I swear sometimes people don't account for that! Love to see you cooking on one :)
Good job you didn't burn them! 🐑 Thanks for sharing 👌🏾
I find your cooking tips very helpful thank you! You also have an entertaining spirit that could keep an audience glued. You stress important detail in a very humorous way. This is definitely a great way to show people how to cook especially the younger generations. (Ages 10-30) Thank you again for this. I will be sharing your name with my friends and family for sure. KEEP IT UP!!!
kelsi clausen thank you so much
Not to mention he’s Nice Eye Candy too and tall 😍😍😍
That's that whatcha!! That whatcha want..... Lol... I just made this recipe tonight and it is so good..... 😀
Looks very good. I wish I could hear better. Lol dude you are so animated. Loving it.
Just one thing, compound butter is not when you and butter to olive oil in a pan. Compound butter is softened butter with herbs and spices added, rolled up in plastic wrap to make a cylinder or "log", put back in the fridge to harden back up, and then sliced into pats of butter to put on the finished meat when serving. It can also be put into a pan of deglazed drippings off heat to make a nice sauce for the protein.
Vee Cee well technically a compound butter doesn’t have to contain herbs, it can also contain aromatics or anything that adds flavor or an aroma. Olive oil and butter is technically a compound butter by definition. Also cooling and rolling isn’t a necessity
But does it not have to be reconstituted to be considered compound butter? Because from what I understand the butter is then reformed, usually in plastic wrap or parchment paper, and chilled until it is firm enough to be sliced. Then you can melt it over whatever you want. I mean maybe I am wrong but I learned from my grandfather who is a top chef.
Nice video bro. I'm doing some lamb chops this morning as well. Thanks for the tips. 👍🏾
No problem. Thanks for watching
WILL TRY IT TONIGHT!! THANKS
Definitely going to make this