Making Sauce for Gourmet Lamb Chops

Video Transcript

"CHEF BLONDIE: So we're back over here at my beautiful pan that my lamb was roasting in, with all these great little bits at the bottom and I've just turned it on to almost a high heat, not quite high, and I'm getting this pan hot again. And I can just start to see around the edges the little sizzling of all the little herbs inside here. So I know if the pan is getting nice and hot. Now, you want to make sure that this pan has got up to temperature before I put any of my cold stuff in, 'cause the temperature's going to come back down on the pan. And don't worry about the little bit of fat from the lamb in there, we, as you remember, when we cleaned that lamb off, we took off all of that fat. That's just a tiny bit of rendering and that's only going to add flavor to the sauce. If we had left that fat pad on, we'd be draining all of these fat off of the top of that. Okay, now it's making a nice sizzle, so I'm going to pour now some little bit of chicken stock and so I'm going to scrape up all these, round bits at the bottom. Now, some people would say that after making the sauce, we could strain this through a really fine mesh strainer. And you can do that, although I do like it kind of rustic with the little pieces of herb in it. I think it's just a little more fun with the smashed potatoes. We've done a very elegant asparagus cut, we've done a very elegant frenching on the lamb, why not be a little rustic in our sauce? So we've got this up--gonna get this up to a full boil, let it come down just a little bit."