Chopping Rosemary for 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. Got my scissors here. Now, what we're going to do, is I need four tablespoons for the whole recipe. Four tablespoons really isn't that much. It's about pretty much all of this stalk and part of this one, so what I'm going to do, is I'll trim this stalk off here at the bottom. And I'll probably take, and call this one too. And, what'll happen, is see you just cut that off, is this'll grow back as long as I don't clip too much off here. And that should be good. Now, I've still got, as you can tell, part of my stalk here, or part of my rosemary bush, and this goes back into the flower garden where I found it. Well, not where I found it, but, you know, where I keep it. So, now we're going to take our rosemary and what we're going to do, this is a really easy way to get rosemary, you grab it, you see how it grows this way? Well you take your fingers and you put them just like that and then you just run your fingers the opposite direction and that'll probably pluck off. It usually does. And you'll see that you just basically went through and de-stemmed the whole thing. Now, on the end, you're going to want to pull it apart by hand a little bit. And you'll get a couple of clusters in there, but nothing to worry about. So, like I said, we just start somewhere around here. Just give it a, you can go through it a couple times if you want, just make sure you get everything. Just go do it like that, there's all that, and you can also alternately sit here and pick them all off just like this, but that does take a very long time, so, we'll just put that as such. Now, for this last piece, just going to give it a good tug as well. And the fresher your rosemary, the easier this is to do. When it dries up, what happens is it'll snap here in the middle and you'll get, it's just a problem. You want to avoid that, too. And your fingers should now be kind of sticky and they should smell wonderful. So, there is all of our picked rosemary. Now, what we're going to do is we're going to take our knife, and we're going to chop this up a little bit because it's just a little too big the way it is. So, just...one pass probably. And it'll probably go everywhere when you chop it, so be aware of that. And try not to use the dried stuff if you don't have to because it's pretty terrible. It doesn't have nearly the punch. And now we have right about three or four tablespoons of fresh rosemary."