Chopping Garlic for Making Rack of Lamb

Video Transcript

"Hi, my name is Brandon Sarkis, on behalf of Expert Village. Today I'm going to show you how to make a great Holiday lamb rack, with roasted new potatoes. Alright, first thing first, garlic. So, we're going to take our garlic clove, we'll take our knife, we'll dump these out and you want to make sure that you don't have any extraneous pieces of the garlic wrapper here, they'll stick to the garlic, once you start to peel it, so we'll put all this aside. I'm going to now show you a super nifty trick, on how to peel garlic. What you do, is take your garlic, lay it on the cutting board, take your knife, take somewhere, anywhere on here, you feel comfortable, place it on top of the garlic, take your hand, make sure you realize that's very sharp. Put your hand on top of the blade, put your other hand on top of that, give it a good crush and see what happens, you pick the paper up and there's your garlic. We're just going to take and crush all of these, just to get started here. Some are easier to crush than others, some will put up a good fight and you can crush multiples at once, I just prefer doing one at a time, to know that you really got it crushed. I'm going to trim that part off because that part's no good, so I'll just slice that off of each one of these. Now this garlic is actually enough garlic for both the rub, for the outside, as well as, for the potatoes, so bare that in mind. This is a for all or one or the other, you actually have to split this part of the recipe, which is not at all difficult. So, there's all that, that's all trash. Make sure none of that is stuck to your blade, because it'll get stuck to your garlic here in a moment. Now, we're going to want to give this garlic a pretty good once over, so we're just going to line it up, like that, take our knife and just....the best thing to do here, is to try to get as much cutting done, on the first pass, as you can because it's easy to cut the garlic while it's still big, while it's still whole. So, keep those down strokes really close to each other, really nice and tight. There's that. Be careful, when you do that, what I just did, where you take your finger around the edge because if you do it wrong, you could probably almost cut your finger off and that would not be a lot of fun. So, I'm just going to use my knife as a spatula, pick everything up there. You can see how, if you get the angle just right, it just scoops everything right off the cutting board there, which is pretty nifty. Alright, so that is our chopped garlic."