How to Tell when Lamb Is Cooked

Video Transcript

"CHEF BLONDIE: Ah, so our lamb, we're going to check. Take this out, so you know we want it somewhere between 125 and 130, we're going to find the thickest part of our lamb and insert our--ah, 131, 137, 140, we're perfect. We are there. So this is going to be a beautiful medium. I've got a plate just slightly warming in the oven and what I want to do is I want to take the lamb off of--I'm going to grab a fork here, but I do want to get it off of my hot pan, 'cause I don't want it to continue to cook on the hot pan, mm-mm-mm-mm-mm, and I'm just going to set this over here, get a little piece of aluminum foil, and we'll tent this, so that it stays nice and moist. So I've got a nice warm plate here and I'm just going to loosely tent the lamb, and we're going to let that go for about 10 minutes, put my timer on, so that lamb can rest and all those juices will redistribute into the lamb. And as you look over here at my pan, I have all kinds of nice things at the bottom of the pan. There's little bits of the fawn from the meat or the carmelization, there's some of the herbs and some of the mustard, and this is going to make our sauce. This is the very beginnings of our part wine sauce. One thing I want you to really remember, this has just come out of a 350 degree oven. The reason I say this is because this blonde named Blondie, did this exact thing. Took it out of the handle with the handle, set it down, turn to her students and said, be sure you're always wearing your gloves, because when we make a sauce and grabbed the handle. And guess who went to the emergency ward? This is really, really, hot. And it takes a good 5 to minutes to cool down. So push this handle out of the way, walk away form the pan, and don't touch it for 5 or 10 minutes without this glove on."