Ingredients for Gourmet Rack & Roll Lamb Chops

Series Summary

Looking for a great recipe for a romantic dinner at home? In this free cooking video, our expert Chef Blondie shares her recipe for "Rack-n-Roll" lamb chops. While this recipe may be similar to something you'd find on the menu of the finest 5-star restaurants around the world, you'll learn step-by-step how to prepare this gourmet dish in the privacy of your own kitchen.

This mouthwatering lamb is covered in fresh herbs, like rosemary, Italian parsley and fresh mint. She also shows you how to make the perfect side dishes for your main course: lightly steamed asparagus and delicious smashed potatoes with sour cream, garlic and scallions. She demonstrates exactly how to prepare the ingredients, and shows you how to combine the various elements of the dish for perfect results. Unleash your inner epicure and flex a little culinary muscle as you try this amazing lamb recipe tonight. Gourmet cooking is easier than you think!

Video Transcript

"CHEF BLONDIE: Hi there. You're watching expertvillage.com and my name is Pam Bowman, but everybody calls me Chef Blondie. And today, we're going to be doing rock and roll lamb chops. These lamb chops are so mouthwatering. They're covered with gorgeous herbs, and if you'll take a look over here, I've got some beautiful rosemary, some wonderful Italian parsley and some fresh mint. You can just imagine how this is going to be on our lamb. Our vegetables are going to be asparagus that we're just going to lightly steam, and we're making my favorite smashed potatoes with a little bit of sour cream, some roasted garlic butter and some lovely, lovely scallions. So let's get started. First of all I want you to take a good look at this. This is what you will find in your supermarket or in your favorite Trader Joe's and it's called the french rack of lamb. In truth, this is not a real french rack of lamb. They say this because the bones are sort of sticking out like this. But in order to truly french it, you and I are going to learn about taking off this saddle of fat, this bit of silver skin and creating the most beautiful rack of lamb with little nuggets of meat, so that you can dress your plate beautifully. We're also going to make a little bit of a sauce with this rack of lamb. It's going to be a port wine sauce, it's a simple pan sauce. You'll have a great time doing it. Just need to follow a few instructions and we're ready to get started. So, if you're ready to get started I want you to get a knife out and I want you to remember one important thing, your knife needs to be nice and sharp. And we're going to go over how we get our knives nice and sharp. I know you've seen every chef do a little of this and a little of that. It's a really simple way to do it. I'm going to teach it to you, going to teach you how to hold a knife comfortably in your hand so you can do this without cutting any fingers off. Here we go."