Have done many Costco lamb racks kinda "quick and dirty" but your recipe was the best and well worth the extra effort. Used a Costco Bordeaux for the Wine Reduction (which was great) but cleaning the bones, trimming the Fat Cap and Silver Skin greatly enhanced the enjoyment of this special dish that allowed the sauce to be thoroughly enjoyed. And not hard to do. Big Fan!!
I, too, was worried with the three minute video. Never fear, Chef JP comes to the rescue. Thank you, thank you. You have not disappointed us yet! We love you!
Man so many of us LOVE the long versions. Unless you watch him cook the entire time in every video you will miss out on his tips and tricks of the trade; so important. Thank you for having the longer version available.
Please don’t even make speed videos only. It’s not only bout the cooking. I want to learn. I don’t only want to know the “what”, I want to know the “why”. I like the science as well. And the comedy. This channel is PERFECT. Ty so much Chef and Production Team ❤️❤️❤️❤️❤️❤️❤️❤️
Chef Jean-Pierre has improved my reputation with my family as a "Restaurant Grade" cook. You can almost taste how good his meals are with your eyes. I love this channel. He makes cooking extremely fun and exciting. Quite fun and interesting. Thanks for being there. Look forward to the next recipe.
I made this recipe but altered it a bit to use country pork ribs. It was outstanding!! I did the ribs just like the lamb, except I drizzled them with olive oil to keep them from drying out. I baked them in a sealed tin foil pocket for 90 minutes at 385. Then opened the foil to expose the ribs and baked another 30 minutes. I created the sauce and turned it into a BBQ sauce by making it thick and added cayenne pepper, raspberry jalapeno jam and a tablespoon of maple syrup. Absolutely out of this world! Thanks, Chef, Jean-Pierre, YUM!!
Can you be more adorable???? I so much enjoy you and all of your antics, so genuine and so pleasing to watch and listen to. Don't change a thing with your show, 30-40min videos sometimes is what we need, thank you Chef for just being YOU!!!!
I was touched so much by Chef’s describing his opinion of others, who might denigrate HIS recipes or methods. But through Grace, he was supportive of his peers and said “to each his own.” A very loving tribute to his Profession.
Dear Chef Jean Pierre, I just had to reach out and express my admiration for your rack of lamb recipe! It truly exceeded my expectations. The lamb was cooked to perfection, and the sauce was absolutely divine. I was blown away by the incredible flavors - the tender lamb, caramelized shallots, and rich red wine reduction all harmonized beautifully. What impressed me most was how surprisingly easy it was to prepare, despite its elegant appearance. Your instructions were clear and straightforward, making it a breeze to achieve stunning results. The presentation alone is worth making this dish - the rack of lamb looks breathtaking, and the sauce is the perfect accompaniment. This recipe is sure to impress my guests at our next dinner party. Thank you for sharing your culinary masterpiece! I'll definitely be making this again.
dont stop doing these long vids, its totally fine even with an hour length! ignores those idiots who always complained about long video as if they wouldnt live long enough to finish it, do what you love chef and we will always support you!
You see too many chefs that talk about searing meat to seal the juices. This video shows again that Chef Jean Pierre knows and teaches those who watches his videos real useful lessons. Not many explain in pain language the Maillard reaction and the importance of it. My first cooking show was Wok with Yan in the 80 when I was a little kid 7 years old I remember watching him after school on pbs…since then I’ve watched all the shows, you name it I’ve seen it….ive learned a number of things from Chef Jean Pierre and I greatly appreciate it so much. Again with gratitude, thank you.
Hi chef getting ready to cook 9 racks of lamb for a great group of friends (the wine will be flowing) . I'm thanking you in advance for this awsome recipe. Will follow your directions like usual and will come out looking like the greatest chef in the world !!! Thanks for all you do. your truly A beautiful blessing to us viewers(subscribers) Love you man thank you
When I first watched the tic toc version I was like "WTF" he sold out and is like everyone else now. I am glad I seen where it said there was a full version, feel much better now. Please chef put the tic toc version second. Another great recipe, looking forward to making this soon.
Not only he shows how to cook great recipes, he actually teaches the science of cooking. The logic, reason behind what he does. No other chef does it as far as I know. Thank you sir.
I love watching chef Pierre! He is the MOST intelligent cuisine engineer. I have ever seen! I'm confident. The bumbling is an act! This guy is great! I've learned a GREAT deal!
Chef JP - I keep trying to upvote everytime you give us some wisdom: but I can only upvote you once! You are a great teacher - we all appreciate how thorough you are. Merci!
I appreciate how clearly Chef Jean-Pierre shows the tricks of the trade, like how to hold the meat and move the knife when cleaning the lamb. That's the sort of critical stuff a lot of cooking shows just gloss over.
I remember the french lamb rack lessons. We had to clean the bone, err to the bone :D. Scrape it until it was clean and wrap it in alu foil to avoid burning in the oven. We also put parsley in the Dijon mustard. Top tip for the subscribers here. Anyway. Good job, great video. The link is still hidden btw.
Chefs chaos is my favorite thing on TH-cam. I love that he is sooo enthusiastic about cooking that he just goes at it. I’d literally eat that entire rack and all the sprouts. It looks amazing
Chef, don't EVER apologize for making a long video. I could watch you all day long, sir. This blows the stupid Tic Tac Tok outta the water. The only bad thing about you is I've already watched all your videos twice and have to wait for new ones lol. Btw, chef, my 8 and 10 year old boys watch you with me. If you can hold their attention, you've really done something.
Hey Chef JP Shane from NZ here I totally agree I have already watched most of your halarious video's at least twice you are as good as the amazing Rick Stein who I can watch over and over again
I remember seeing an interview of the late, great, David McCallum (Dr. Donal Mallard, Agent Illya Kuriyakin) talking about entertaining the NCIS Cast at his home with home cooked Christmas Dinner... and he prepared Brussels Sprouts browned and oven roasted with Maple Syrup glaze. Sounded delicious and he said his guests raved about it. Love your teaching, Chef! God bless you all!
EVERY TIME I FEEL DEPRESSED ALL I HAVE TO DO IS WATCH ONE OF YOUR JP AND IT ALWAYS CHEERS ME AND GIVES ME HOPE FOR TOMORROW, ALL THE VERY BEST TO YOU JP AND YOUR FAMILY.
Was trying to come up with a dinner idea for Friday. Now I have it! The boss loves lamb and this will keep me in her good graces! OMG, This looks amazing!!!
Awesome . . . I love your method of teaching . . . I have been cooking for nearly 46 years . . . most of what I learned, I learned from my mother and grandmothers. Since I found your channel, I have learned, not only ways to cook, but why one cooks a certain way . . . Experience without knowledge is pretty bland . . . When you explain these things, like why searing is so important, that helps me with the dishes I try . . . Thanks, and I love the humor too. Your cooking techniques help the meal be more of an experience . . . .
I grew up in a house where cooking was only for women and I could never learn directly, only from watching and remembering. This guy is like the uncle I wish I had. Thank you so much for teaching us. These videos are amazing!
Russel sprout and bacon is brilliant!!! I have never blached the russel sprout in sugar water… I used to fry the bacon and Take bacon off - Next i fry the russel sprout hard.. And then add sugar, to they get Golden and caramelizied… Then add bacon and bacon fat.. Fry til done😋. LOVE IT💯 Have to try blaching in sugar water
The Greatest Chef online who walks you through all these fantastic recipes. Having gourmet dinners at home without the outrageous expense.. Cest Magnific
I’ve made a number a lamb racks but never with a wine reduction. Your recipe and instructions were spot on chef. Thanks so much for the step by step details and tips. The wine reduction was a perfect compliment to the lamb and absolutely delicious!
Watched the short with a sinking feeling until the end mentioned the full version 😊. Chef JP put his life on the line to remove that fat cap. What a culinary hero! Thank you chef as always a beautiful dish to share with family and friends.
This video is fantastic! The Rack of Lamb recipe looks delicious, especially with that crispy breadcrumb coating and amazing sauce. I can't wait to try it out! Thanks for sharing! 🐑✨
Years ago, I couldn't wait for Saturday morning cartoons. Fast forward a lot of years, now I can't wait to get off of work on Thursday's to see the new Chef Jean-Pierre episode.
I am addicted to your teaching and experience. You have such a way of imparting truth and expelling myths. I love your personality and cleanliness no wonder you have such beautiful hands. Can't wait to make your meatloaf with bacon and when I get the guts, your beef wellington. Thank so much my friend ❤
I will be making this on Sunday. That wine reduction looks good enough to bathe in. So silky and delicious I could drink that stuff. Amazing recipe chef thanks for sharing!
I know this guys an amazing chef....That said. I marinate my lamb in beef broth and rosemary for 4 hours. Love his videos. Very informative and chef your not crazy...Maybe a little but we all are...
Best 40 minutes of my week I’m sure. Lol. I love the end the best when Chef JP eats. Such genuine delight in tasting his own creation. I could watch an entire montage of Chef just eating great food 😂. Cheers to you Chef! God bless you and God bless America!
I finally bought a rack of lamb after watching this! Although I love Brussels Sprouts, I am going to do a saute of Lamb's Quarters to go with my Rack of Lamb! It grows all around my yard and before I knew it was a forageable weed I pulled it out and put it in the compost pile. For the bread crumbs, I am using sundried tomatoes I preserved last season from Roma tomatoes I grew in my garden. I have decided to beginn having a family meal on Friday nights as a way to get us together on a regular basis. I want to make the evenings something special and memorable and your channel will definitely be a go-to resource for ideas. This is going to be a great inaugural meal! I think I'll be breaking out the good china for this one!
When you are making that reduction the acetic acid in the vinegar goes through a chemical reaction with the ethyl alcohol, and the fat, which is why you should cook it until the flavor changes before you add the extra water of the beef stock. Really good instruction video of the process. Thank you.
Love this! Spreading mustard on the meat, and then bread crumbs, is how we mad swedes do our hams for Christmas by tradition. First the ham is cooked in brine, then baked in an oven with mustard and bread crumbs. Then we save the sauce from cooking the ham, dip bread in it and spread mustard all over the bread. We eat it with the ham cooked, and pickled red cabbage before going on to the rest of the traditional Christmas easts.
Love your shows - particularly this one. Once a restaurateur of a diverse cuisine Restaurant in Australia overlooking the Pacific Ocean. Pierre, your rack of lamb recipe reminded me of one of my most memorable meals in my 74 year lifetime. As a 26 yr old. I had invited the daughter of the rather wealthy family in New Zealand to a Sunday lunch in a new Essex Restaurant called La Chaumiere. It was established by a couple of chefs that owned the extremely successful London Restaurant at the time, called Chez Lui. The Restaurant had a beautiful garden where we indulged ourselves in a pre-prandial martini before going into the Restaurant where there was one other couple partaking of Lunch. Our main course was Rack of Lamb, medium rare, and cooked to perfection and preceded by an exquisite Coquille St. Jacques. After the main course our hosts took the 4 diners on a guided tour of their kitchen and cool room - all fitted out in stainless steel from floor to ceiling, then after a Mousse au Chocolat dessert, our hosts approached us and said they had something special to show us - in an air conditioned and dehumidified building attached to the restaurant where 2 dust sheets covered 2 identical Jaguar XK 120 convertibles that they had each given to the other. We were totally startled when we were invited to take these precious vehicles on a short 5 mile trip around the country lanes. Our cars must have given them some confidence - my vehicle was a Lancia Rally car and the other couple had arrived in an E-Type but none the less this offer was incredible and was an amazing end to a Sunday Lunch on a sunny summer's day in England. Jean Pierre - That is what is brought to mind whenever I eat a Roast rack of Lamb!
Gorgeous! I love cooking and learning about cooking. I've noticed that there are a lot of different definitions for the same things (stock vs. broth) and contradictory information (the purpose of searing). It's in books. It's on TV. It's everywhere. I've also taken the time to uncover the right definitions. One thing I love about this channel is that Chef Jean-Pierre never leads us astray. His definitions and reasoning (mixing butter an olive oil does not raise the burn point of butter; searing is about flavor and not locking in juices) are always spot on. Also, he looks as exasperated about these points as I am. Thanks for making it easy.
I've learned more in two of your videos than I have anywhere else. So many tips and so much important information. The reasons for every ingredient, tool, heat and step are so important to those of us who really care. Wonderful, thank you sir!
Chef JP, First of all I got to say that since I started watching you, you have become my favourite YT chef by far and your teachings have helped me improve my cooking by a ton. Secondly, I have two questions for you. Being from Greece, lamb here is a very common/traditional animal to eat, but everywhere I have eaten it (homemade, or restaurant), it was never served below medium well. Even though I like my beef medium, it seems to me that the lamb we have here is better more cooked. Keep in mind that I have never tasted lamb outside of Greece, apart from kebabs in the Middle East, but definitely not the way you made it. So the questions for you are: Have you had lamb chops, Greek style? Could it be that in Greece we have different breeds of lamb that require more cooking, than the breeds eaten in the US for example? Much respect and appreciation for the wisdom you share with us every week
Thank you for your comment Marc! Not sure if the Lamb in Greece is a different breed but most lamb is Europe are grass feed, which gives lamb its unique robust flavor and a bit “gamey”. And the best way to reduce that taste if too cook it more. ( ͡° ͜ʖ ͡°)
Outstanding Job Chef Jean Pierre! The longer version of your cooking class is fantastic and I don't think any of your subscribers will complain about that!!
Chef...I have watched this 3 times now because I love your enthusiasm! I laugh a lot when I need it most (going through a lot of personal stuff) and then I cook it for the family, giving the credit to you, and they LOVE it! Thank you for cheering me up and for taking care of your audience! Cheers Brother! John from Sarasota.
It's a smart business move to produce short form content to get clicks and views from todays social media induced ADHD dopamine addict audience. I am forever grateful that Chef JP continues to produce long form content for those that enjoy spending time learning and being entertained. Absolute legend.
I did it! My first rack of lamb I am glad I did it only for me and my friend this time bc a few things went sideways, but it still turned out delicious. First, it took me way longer than I expected. You really make it look so simple in the video. And it *is* simple, it's just all the prep and details - if you're to do it right - took me a bit of time. I expect it wouldn't take me as long then next time because I'll be more prepared and experienced. I cleaned my rack up properly and it looked -except the bones, lol. They were a bit sloppy, I'll either have the butcher do that next time or I'll just have to keep practicing. The crust went on nicely and, because I don't have a thermometer (on my list) I timed it and touch-tested. The med-rare was perfect! Texture like a filet. Butter. I'm usually really good at making sauces and gravies, but I've never done one this way (w a whole btl of wine!) I think I may have done something wrong. It did taste good, but I think I'd use less wine and more stock the next time, but that's just my personal taste. I also have never strained my sauce like that and I'm glad I did. I'm def. going to do that (when appropriate) more often. My lovely friend, who is an elderly lady I care for, really loved her special Easter meal! That was prob. most important. Cheers and thank you my friend and mentor, Chef Jean Pierre. PS, she loves your videos, too.
Here in The Netherlands we know sprouts need a night of frost so they become a little sweet and they loose the bitter taste. Frying them instead of boiling makes a big difference too. Great with cheese sauce and walnuts. Cheers Chef!
I made the entire dinner!!! I have never made rack of lamb. I always wanted to, but I thought it was one of those fancy meals only a chef could prepare. To my great surprise, I did it!!! The lamb was delicious. I also made the brussel sprots...delicious! and the red wine reduction sauce! OMG it was so wonderful, I was very impressed with myself! I love this Chef, he has taught me so much and I love the simplicity of the recipie! I love you Chef Jean Pierre. Also where can I buy your cooking products? like the silicone mats.
This is our website Sally, If you cannot find what you are looking for send us an email at store@chefJP.com and we'll help you find it! 😀 chefjp-com.3dcartstores.com/
Perfect Dish Just Made It For My Wife For Valentines Day And It Was Amazing Best Dish I've Ever Made And Best Dish I've Ever Ate, Definitely 5 Star Dish, 100 dollars a plate, Thank You So Much For Every Detail
Thank you chef for your videos. I’ve watched countless cooking shows over the years and in the short time I’ve been watching your channel, I’ve learned a number of invaluable tips such as your technique in this video for removing silver skin. Merci beaucoup!
TH-cam is amazing I had to go culinary school and work under my chef with many years of practice to learn. Thank you for sharing your knowledge with food so everyone can experience the joys of the culinary world
Chef, this was one of the most delicious recipes I’ve ever seen. This is one of my favorite meals. You’re in Brazil we have those barbecue houses like Texas de Brazil. People love the Picanha! Normally I prefer eating this rack of lamb. I normally eat more than a dozen. And I started thinking about your recipe with that delicious meat in this amazing souls. You’re amazing, Chef. I’ve made that shrimp curry recipe with broccoli. It was delicious. Regards from Brazil.
This is not an influencer talking crap. This is a supreme professional teaching real skill. He's brilliantly charismatic but don't let that take away from the fact this is high level cooking explained well.... what a star
Chef, to take that sauce up another level I would add a bunch of cut fresh mint leaves. Leave for a few minutes then strain. The combination of mint gravy and rack of lamb is sensational.
Believe it or not… days after my husband found your channel, we found some lamb on sale ( suspiciously on sale. ) I’m not a huge red meat eater, but when it’s done the way I prefer, it’s magical! Getting acquainted with you,( very quickly. Watched several of your videos back to back. ) I was pretty sure your technique was the proper way to go. Mmmmmm! Absolute perfection! Hands down the best red meat I have ever had the pleasure. Not only are you full of cooking information, your energy and essence is addictive. Thank you.
Is this even that long of a video?? I didn't even notice until the end, haha 😂😂😂 I'm pretty much in a trance while watching chef jp cook. Good balance of knowledge and entertainment. Keep doing more of this 👍👍👍❤️❤️❤️
When i watch you i have to laugh there's no exception, and its not that you say something funny, its just your natural way of talking that does it, when i watch ur videos my mood is elevated, i think coz ur italian u remind of Al Pacino😄 along with ur best way of teaching, thank you❤
Haha “my subscribers know I’m not nuts” …love it! I like to have you playing in the background while I’m cleaning in the kitchen. You make me chuckle! Cheers from 🇦🇺
Well that was the best lamb I have ever had. My husband made that for me as a gift and I must say I am certain you would be proud Chef JP!!!! I wish I could send the picture.
I was telling my adult children how much I was enjoying a new cooking show I had found on the Internet on TH-cam. As I described him, my daughter-in-law said “oh, Chef Jean Pierre?” And I said “yes, how do you know?” she said “well we have been there to his cooking school in Fort Lauderdale and we love him”. and I said “oh my goodness! so do I”
![[VGSSHOP] CREAM BREAD - BÁNH MÌ KEM - XUẤT XỨ HÀN HÀN QUỐC](http://i.ytimg.com/vi/5HP6MgUCQY0/mqdefault.jpg)
Have done many Costco lamb racks kinda "quick and dirty" but your recipe was the best and well worth the extra effort. Used a Costco Bordeaux for the Wine Reduction (which was great) but cleaning the bones, trimming the Fat Cap and Silver Skin greatly enhanced the enjoyment of this special dish that allowed the sauce to be thoroughly enjoyed. And not hard to do. Big Fan!!
That is just awesome Moe, I am so glad you liked the recipe! 🙏😀👍
Kkjkkmmmkk., mi
@@ChefJeanPierre what happened to the bacon and Brussel sprouts?
Thanks for the wine suggestion!
Lamb fat is my second favorite kind of fat, only behind duck fat. I’d find a way to use the leftover fat because it just tastes delicious!
I, too, was worried with the three minute video. Never fear, Chef JP comes to the rescue. Thank you, thank you. You have not disappointed us yet! We love you!
So nice of you😀
Exactly, this is not tik tak tok
@@ChefJeanPierre what temperature does the oven need to be for fan oven?
@@ChefJeanPierre insert drooling noises😂😂😂😂
@@hugedickerinokripperino5299 HUGEDICKERINO?!?!?!?!!! Good Lord!
Brag-much?
Chef, the best part of your recipes is the sheer joy you transmit in everything you do. When you say, "I love my life," it's catching.
Thank you Robert! I live in one of the best country in the word. I cook for an amazing audience, what is there not to love!!! 🙏😀💗
Chef, don’t worry about the length of the video. The longer the better. Your such a great teacher!!!!
1000% correct. He's old school, which I love. Screw this Tic Tac Tok fad of 10 second ADHD clips.
Sounds just like my post....
I completely agree!
yes Chef we know size matters...we are letting you know that length also matters
I love the way he sticks out his tongue. I watch this al the time and my kids imitate him.😛😝
I love your energy, you have such a powerful way of teaching - it makes me want to keep watching. The length of you videos is no obstacle
Thank you 🙏
I agree/ He has so much passion for his art. I just got to watch in awe,
Man so many of us LOVE the long versions. Unless you watch him cook the entire time in every video you will miss out on his tips and tricks of the trade; so important. Thank you for having the longer version available.
Tim, i'm so jealous. I've always wanted to check out Peter Lugers. Love the content
Thank you very much! ❤️👍
The pains he takes to explain every step is highly admirable... this is a chef who's intent is to share his knowledge.
Thank you Chef JP 🤗
Between Chef Jean and Emeril my family eats well!!
Exactly exactly
the only other chef I can think of who’s same in tht manner is CHEF TYLER FLORENCE! 💞💞💞
Very nice guy. Really. He doesn’t have to do so much explaining but he does. I like to cook and I learned so much from him.
I've never seen this channel or this man but I really dig it. He makes you feel like you're in the kitchen and you're welcome in his kitchen
Thanks and welcome😊
Please don’t even make speed videos only. It’s not only bout the cooking. I want to learn. I don’t only want to know the “what”, I want to know the “why”. I like the science as well. And the comedy. This channel is PERFECT. Ty so much Chef and Production Team ❤️❤️❤️❤️❤️❤️❤️❤️
Chef Jean-Pierre has improved my reputation with my family as a "Restaurant Grade" cook. You can almost taste how good his meals are with your eyes. I love this channel. He makes cooking extremely fun and exciting. Quite fun and interesting. Thanks for being there. Look forward to the next recipe.
Jean-Pierre is by far the most charismatic and entertaining chef I have ever watched! I love the way you teach!!
Thank you!!!😀
Totally agree! Love his videos.
I made this recipe but altered it a bit to use country pork ribs. It was outstanding!! I did the ribs just like the lamb, except I drizzled them with olive oil to keep them from drying out. I baked them in a sealed tin foil pocket for 90 minutes at 385. Then opened the foil to expose the ribs and baked another 30 minutes.
I created the sauce and turned it into a BBQ sauce by making it thick and added cayenne pepper, raspberry jalapeno jam and a tablespoon of maple syrup. Absolutely out of this world!
Thanks, Chef, Jean-Pierre, YUM!!
Can you be more adorable???? I so much enjoy you and all of your antics, so genuine and so pleasing to watch and listen to. Don't change a thing with your show, 30-40min videos sometimes is what we need, thank you Chef for just being YOU!!!!
Thank you so much Steve!😀
I was touched so much by Chef’s describing his opinion of others, who might denigrate HIS recipes or methods. But through Grace, he was supportive of his peers and said “to each his own.”
A very loving tribute to his Profession.
You can see his passion for cooking and teaching, there is nothing better than seeing someone happy with what they love to do, thanks for the joy!
Yessssssss!!!!! 🙌🏼🙌🏼🙌🏼🥰
Dear Chef Jean Pierre,
I just had to reach out and express my admiration for your rack of lamb recipe! It truly exceeded my expectations. The lamb was cooked to perfection, and the sauce was absolutely divine. I was blown away by the incredible flavors - the tender lamb, caramelized shallots, and rich red wine reduction all harmonized beautifully.
What impressed me most was how surprisingly easy it was to prepare, despite its elegant appearance. Your instructions were clear and straightforward, making it a breeze to achieve stunning results.
The presentation alone is worth making this dish - the rack of lamb looks breathtaking, and the sauce is the perfect accompaniment. This recipe is sure to impress my guests at our next dinner party.
Thank you for sharing your culinary masterpiece! I'll definitely be making this again.
dont stop doing these long vids, its totally fine even with an hour length! ignores those idiots who always complained about long video as if they wouldnt live long enough to finish it, do what you love chef and we will always support you!
You see too many chefs that talk about searing meat to seal the juices. This video shows again that Chef Jean Pierre knows and teaches those who watches his videos real useful lessons. Not many explain in pain language the Maillard reaction and the importance of it. My first cooking show was Wok with Yan in the 80 when I was a little kid 7 years old I remember watching him after school on pbs…since then I’ve watched all the shows, you name it I’ve seen it….ive learned a number of things from Chef Jean Pierre and I greatly appreciate it so much. Again with gratitude, thank you.
Like many other commenters...I was distressed when I saw a 3 minute video... so happy to see the (perfect) long version. You are a gift to us!!
Hi chef getting ready to cook 9 racks of lamb for a great group of friends (the wine will be flowing) . I'm thanking you in advance for this awsome recipe. Will follow your directions like usual and will come out looking like the greatest chef in the world !!!
Thanks for all you do. your truly
A beautiful blessing to us viewers(subscribers)
Love you man thank you
Chef Jean Pierre is always worth Long Version ! 🤠
That's a fact jack
tru dat!
Absolutely!
Absolutely
I saw it was a short and looked for the long
This is the first chef I've enjoyed watching since Pasquale's Kitchen
When I first watched the tic toc version I was like "WTF" he sold out and is like everyone else now. I am glad I seen where it said there was a full version, feel much better now.
Please chef put the tic toc version second.
Another great recipe, looking forward to making this soon.
If he had not of done the “shorts” video I would not have seen this version and by the comment thread other people might have missed this one as well
The love of cooking and food shines through. Puts the likes of Gordon Ramsey in the shade. JP has genuine enthusiasm and a deep knowledge.
Not only he shows how to cook great recipes, he actually teaches the science of cooking. The logic, reason behind what he does. No other chef does it as far as I know. Thank you sir.
I love watching chef Pierre! He is the MOST intelligent cuisine engineer. I have ever seen! I'm confident. The bumbling is an act! This guy is great! I've learned a GREAT deal!
Chef JP - I keep trying to upvote everytime you give us some wisdom: but I can only upvote you once!
You are a great teacher - we all appreciate how thorough you are.
Merci!
Thank you very much! 😀
I appreciate how clearly Chef Jean-Pierre shows the tricks of the trade, like how to hold the meat and move the knife when cleaning the lamb. That's the sort of critical stuff a lot of cooking shows just gloss over.
I remember the french lamb rack lessons. We had to clean the bone, err to the bone :D. Scrape it until it was clean and wrap it in alu foil to avoid burning in the oven. We also put parsley in the Dijon mustard. Top tip for the subscribers here. Anyway. Good job, great video. The link is still hidden btw.
Chefs chaos is my favorite thing on TH-cam. I love that he is sooo enthusiastic about cooking that he just goes at it. I’d literally eat that entire rack and all the sprouts. It looks amazing
Chef, don't EVER apologize for making a long video. I could watch you all day long, sir. This blows the stupid Tic Tac Tok outta the water. The only bad thing about you is I've already watched all your videos twice and have to wait for new ones lol.
Btw, chef, my 8 and 10 year old boys watch you with me. If you can hold their attention, you've really done something.
That is so cool about your sons!!! 😁
Hey Chef JP Shane from NZ here I totally agree I have already watched most of your halarious video's at least twice you are as good as the amazing Rick Stein who I can watch over and over again
I agree! His history, stories, explications is part of his teaching.
I remember seeing an interview of the late, great, David McCallum (Dr. Donal Mallard, Agent Illya Kuriyakin) talking about entertaining the NCIS Cast at his home with home cooked Christmas Dinner... and he prepared Brussels Sprouts browned and oven roasted with Maple Syrup glaze. Sounded delicious and he said his guests raved about it. Love your teaching, Chef! God bless you all!
👍❤️
Long version = better version. I learn more and chef's personality comes through much more. :)
EVERY TIME I FEEL DEPRESSED ALL I HAVE TO DO IS WATCH ONE OF YOUR JP AND IT ALWAYS CHEERS ME AND GIVES ME HOPE FOR TOMORROW, ALL THE VERY BEST TO YOU JP AND YOUR FAMILY.
🙏🙏🙏
Was trying to come up with a dinner idea for Friday. Now I have it! The boss loves lamb and this will keep me in her good graces! OMG, This looks amazing!!!
This is a man who loves his craft, he is a master, and his charm and joie de vivre is infectious! Bravo!👏
Awesome . . . I love your method of teaching . . . I have been cooking for nearly 46 years . . . most of what I learned, I learned from my mother and grandmothers. Since I found your channel, I have learned, not only ways to cook, but why one cooks a certain way . . . Experience without knowledge is pretty bland . . . When you explain these things, like why searing is so important, that helps me with the dishes I try . . . Thanks, and I love the humor too. Your cooking techniques help the meal be more of an experience . . . .
Thank you Jeff, I am glad I can help and improve your technique!!! 😀
I grew up in a house where cooking was only for women and I could never learn directly, only from watching and remembering. This guy is like the uncle I wish I had. Thank you so much for teaching us. These videos are amazing!
I prefer your longer versions! Love lamb and this looks “amazing”! Thanks Chef!
He is humorous and a great Chef; he makes a wonderful instructor for a culinary school.
I was horrified at his "speed cooking," then I sighed with relief that there was a long version! I wait all week to visit with Jean Pierre!
He took down the speed cooking, probably with comments like yours
Hi, if you like cooking, feel free to check out my recipes ;-)
Russel sprout and bacon is brilliant!!! I have never blached the russel sprout in sugar water… I used to fry the bacon and Take bacon off - Next i fry the russel sprout hard.. And then add sugar, to they get Golden and caramelizied… Then add bacon and bacon fat.. Fry til done😋. LOVE IT💯
Have to try blaching in sugar water
I was relieved to watch the full version, awesome awesome awesome
The Greatest Chef online who walks you through all these fantastic recipes. Having gourmet dinners at home without the outrageous expense.. Cest Magnific
I’ve made a number a lamb racks but never with a wine reduction. Your recipe and instructions were spot on chef. Thanks so much for the step by step details and tips. The wine reduction was a perfect compliment to the lamb and absolutely delicious!
"Look, look, look, look!" The most luscious rack of lamb recipe ever. Thanks so much, I can't wait to try it!
Watched the short with a sinking feeling until the end mentioned the full version 😊. Chef JP put his life on the line to remove that fat cap. What a culinary hero! Thank you chef as always a beautiful dish to share with family and friends.
This video is fantastic! The Rack of Lamb recipe looks delicious, especially with that crispy breadcrumb coating and amazing sauce. I can't wait to try it out! Thanks for sharing! 🐑✨
Years ago, I couldn't wait for Saturday morning cartoons. Fast forward a lot of years, now I can't wait to get off of work on Thursday's to see the new Chef Jean-Pierre episode.
I am addicted to your teaching and experience. You have such a way of imparting truth and expelling myths. I love your personality and cleanliness no wonder you have such beautiful hands. Can't wait to make your meatloaf with bacon and when I get the guts, your beef wellington. Thank so much my friend ❤
I will be making this on Sunday. That wine reduction looks good enough to bathe in. So silky and delicious I could drink that stuff. Amazing recipe chef thanks for sharing!
I know this guys an amazing chef....That said. I marinate my lamb in beef broth and rosemary for 4 hours. Love his videos. Very informative and chef your not crazy...Maybe a little but we all are...
Best 40 minutes of my week I’m sure. Lol. I love the end the best when Chef JP eats. Such genuine delight in tasting his own creation. I could watch an entire montage of Chef just eating great food 😂. Cheers to you Chef! God bless you and God bless America!
Glad you enjoyed it thank you! 😀
@@ChefJeanPierre No thank YOU. You probably don’t understand what makes you great. But believe me and all your fans, you are a treasure
I finally bought a rack of lamb after watching this! Although I love Brussels Sprouts, I am going to do a saute of Lamb's Quarters to go with my Rack of Lamb! It grows all around my yard and before I knew it was a forageable weed I pulled it out and put it in the compost pile. For the bread crumbs, I am using sundried tomatoes I preserved last season from Roma tomatoes I grew in my garden.
I have decided to beginn having a family meal on Friday nights as a way to get us together on a regular basis. I want to make the evenings something special and memorable and your channel will definitely be a go-to resource for ideas. This is going to be a great inaugural meal! I think I'll be breaking out the good china for this one!
When you are making that reduction the acetic acid in the vinegar goes through a chemical reaction with the ethyl alcohol, and the fat, which is why you should cook it until the flavor changes before you add the extra water of the beef stock. Really good instruction video of the process. Thank you.
Your best manic crazy video ever. I was a chef for 12 years and I'm exactly the same disorganised, clean, short of time cook. Love it.
I’ve made this recipe according to Chef Jean Pierre’s instructions many times.It’s ALWAYS awesome!
I can tell you're an expert... Other youtube chefs don't know anything... Subscribed...
This guy is the best! I'm not sure how many times I've watched this but he is so entertaining and all of his recipes are truly exceptional
Love this!
Spreading mustard on the meat, and then bread crumbs, is how we mad swedes do our hams for Christmas by tradition. First the ham is cooked in brine, then baked in an oven with mustard and bread crumbs.
Then we save the sauce from cooking the ham, dip bread in it and spread mustard all over the bread. We eat it with the ham cooked, and pickled red cabbage before going on to the rest of the traditional Christmas easts.
I will always prefer the longer version. I learn so much better watching you cook naturally.
Love your shows - particularly this one.
Once a restaurateur of a diverse cuisine Restaurant in Australia overlooking the Pacific Ocean.
Pierre, your rack of lamb recipe reminded me of one of my most memorable meals in my 74 year lifetime.
As a 26 yr old. I had invited the daughter of the rather wealthy family in New Zealand to a Sunday lunch in a new Essex Restaurant called La Chaumiere. It was established by a couple of chefs that owned the extremely successful London Restaurant at the time, called Chez Lui.
The Restaurant had a beautiful garden where we indulged ourselves in a pre-prandial martini before going into the Restaurant where there was one other couple partaking of Lunch. Our main course was Rack of Lamb, medium rare, and cooked to perfection and preceded by an exquisite Coquille St. Jacques.
After the main course our hosts took the 4 diners on a guided tour of their kitchen and cool room - all fitted out in stainless steel from floor to ceiling, then after a Mousse au Chocolat dessert, our hosts approached us and said they had something special to show us - in an air conditioned and dehumidified building attached to the restaurant where 2 dust sheets covered 2 identical Jaguar XK 120 convertibles that they had each given to the other.
We were totally startled when we were invited to take these precious vehicles on a short 5 mile trip around the country lanes. Our cars must have given them some confidence - my vehicle was a Lancia Rally car and the other couple had arrived in an E-Type but none the less this offer was incredible and was an amazing end to a Sunday Lunch on a sunny summer's day in England.
Jean Pierre - That is what is brought to mind whenever I eat a Roast rack of Lamb!
I've never had rack of lamb but this looks amazing - and I love brussel sprouts.
OH IT' S DELIGHTFUL!
The recipe for cooking these ribs is simply incredible and creative. The taste is bright and juicy
Thanks for making this. I've wanted to cook a rack of lamb but wasn't sure how to cook it properly. Now I know.
God bless chef
Gorgeous! I love cooking and learning about cooking. I've noticed that there are a lot of different definitions for the same things (stock vs. broth) and contradictory information (the purpose of searing). It's in books. It's on TV. It's everywhere. I've also taken the time to uncover the right definitions. One thing I love about this channel is that Chef Jean-Pierre never leads us astray. His definitions and reasoning (mixing butter an olive oil does not raise the burn point of butter; searing is about flavor and not locking in juices) are always spot on. Also, he looks as exasperated about these points as I am. Thanks for making it easy.
I've learned more in two of your videos than I have anywhere else. So many tips and so much important information. The reasons for every ingredient, tool, heat and step are so important to those of us who really care. Wonderful, thank you sir!
Your antics just crack me up, just love it! Can't decide if I love ur entertaining antics more than ur recipes.
Chef JP,
First of all I got to say that since I started watching you, you have become my favourite YT chef by far and your teachings have helped me improve my cooking by a ton.
Secondly, I have two questions for you.
Being from Greece, lamb here is a very common/traditional animal to eat, but everywhere I have eaten it (homemade, or restaurant), it was never served below medium well. Even though I like my beef medium, it seems to me that the lamb we have here is better more cooked. Keep in mind that I have never tasted lamb outside of Greece, apart from kebabs in the Middle East, but definitely not the way you made it.
So the questions for you are:
Have you had lamb chops, Greek style?
Could it be that in Greece we have different breeds of lamb that require more cooking, than the breeds eaten in the US for example?
Much respect and appreciation for the wisdom you share with us every week
Thank you for your comment Marc! Not sure if the Lamb in Greece is a different breed but most lamb is Europe are grass feed, which gives lamb its unique robust flavor and a bit “gamey”. And the best way to reduce that taste if too cook it more. ( ͡° ͜ʖ ͡°)
GENIUS my friend. Best lamb rack video ever
Outstanding Job Chef Jean Pierre! The longer version of your cooking class is fantastic and I don't think any of your subscribers will complain about that!!
Chef...I have watched this 3 times now because I love your enthusiasm! I laugh a lot when I need it most (going through a lot of personal stuff) and then I cook it for the family, giving the credit to you, and they LOVE it! Thank you for cheering me up and for taking care of your audience! Cheers Brother! John from Sarasota.
It's a smart business move to produce short form content to get clicks and views from todays social media induced ADHD dopamine addict audience. I am forever grateful that Chef JP continues to produce long form content for those that enjoy spending time learning and being entertained. Absolute legend.
Thank you Chef!
I had to watch this again. I would trust this guy with my fortune, he is just that genuine. What a joy.
I did it! My first rack of lamb I am glad I did it only for me and my friend this time bc a few things went sideways, but it still turned out delicious. First, it took me way longer than I expected. You really make it look so simple in the video. And it *is* simple, it's just all the prep and details - if you're to do it right - took me a bit of time. I expect it wouldn't take me as long then next time because I'll be more prepared and experienced.
I cleaned my rack up properly and it looked -except the bones, lol. They were a bit sloppy, I'll either have the butcher do that next time or I'll just have to keep practicing.
The crust went on nicely and, because I don't have a thermometer (on my list) I timed it and touch-tested. The med-rare was perfect! Texture like a filet. Butter.
I'm usually really good at making sauces and gravies, but I've never done one this way (w a whole btl of wine!) I think I may have done something wrong. It did taste good, but I think I'd use less wine and more stock the next time, but that's just my personal taste. I also have never strained my sauce like that and I'm glad I did. I'm def. going to do that (when appropriate) more often.
My lovely friend, who is an elderly lady I care for, really loved her special Easter meal! That was prob. most important. Cheers and thank you my friend and mentor, Chef Jean Pierre. PS, she loves your videos, too.
Awesome to hear and it certainly looks like you did vey good for your first time! Congratulations! 👏
I love, love watching you. Thank you for your amazing positive energy, and making me a much better cook. Keep shining and keep being you.
Here in The Netherlands we know sprouts need a night of frost so they become a little sweet and they loose the bitter taste. Frying them instead of boiling makes a big difference too. Great with cheese sauce and walnuts. Cheers Chef!
Mijn zus bakt ze op met plakjes banaan, maar dat vind ik niks. Gewoon kort koken, dan zijn ze het lekkerst. Leuke chef, he?
You are the greatest TH-cam chef ever! Love all your videos and your sense of humor and dishes are always on point!
The Man The Myth The Legend.
Say no more.
We salute you.
🙏🙏🙏😀
I made the entire dinner!!! I have never made rack of lamb. I always wanted to, but I thought it was one of those fancy meals only a chef could prepare. To my great surprise, I did it!!! The lamb was delicious. I also made the brussel sprots...delicious! and the red wine reduction sauce! OMG it was so wonderful, I was very impressed with myself! I love this Chef, he has taught me so much and I love the simplicity of the recipie! I love you Chef Jean Pierre. Also where can I buy your cooking products? like the silicone mats.
This is our website Sally, If you cannot find what you are looking for send us an email at store@chefJP.com and we'll help you find it! 😀 chefjp-com.3dcartstores.com/
Perfect Dish Just Made It For My Wife For Valentines Day And It Was Amazing Best Dish I've Ever Made And Best Dish I've Ever Ate, Definitely 5 Star Dish, 100 dollars a plate, Thank You So Much For Every Detail
Здорово! Давайте больше ресторанных блюд. Кухня вашего времени это классика!
Thank you chef for your videos. I’ve watched countless cooking shows over the years and in the short time I’ve been watching your channel, I’ve learned a number of invaluable tips such as your technique in this video for removing silver skin. Merci beaucoup!
Really enjoyed the information on different knifes as well as some techniques, very helpful!
TH-cam is amazing I had to go culinary school and work under my chef with many years of practice to learn. Thank you for sharing your knowledge with food so everyone can experience the joys of the culinary world
Chef, this was one of the most delicious recipes I’ve ever seen. This is one of my favorite meals. You’re in Brazil we have those barbecue houses like Texas de Brazil. People love the Picanha! Normally I prefer eating this rack of lamb. I normally eat more than a dozen. And I started thinking about your recipe with that delicious meat in this amazing souls. You’re amazing, Chef. I’ve made that shrimp curry recipe with broccoli. It was delicious. Regards from Brazil.
This is not an influencer talking crap. This is a supreme professional teaching real skill. He's brilliantly charismatic but don't let that take away from the fact this is high level cooking explained well.... what a star
Thank you Ian 😀
Made this tonight. Was amazing. Will be a go to for when we host friends.
Chef, to take that sauce up another level I would add a bunch of cut fresh mint leaves. Leave for a few minutes then strain. The combination of mint gravy and rack of lamb is sensational.
I would love to hear Chef’s thoughts on this!
So 1960s for me...lamb and mint jelly...ugh.
Believe it or not… days after my husband found your channel, we found some lamb on sale ( suspiciously on sale. ) I’m not a huge red meat eater, but when it’s done the way I prefer, it’s magical! Getting acquainted with you,( very quickly. Watched several of your videos back to back. ) I was pretty sure your technique was the proper way to go. Mmmmmm! Absolute perfection! Hands down the best red meat I have ever had the pleasure. Not only are you full of cooking information, your energy and essence is addictive. Thank you.
So glad you had great success! Thank you 🙏
Lol 😂 chef WHY NOT? You’re afraid it’s gonna taste too good?! LOL 😂 HAHHAHHAHAHAAA I LUV your shows Chef! 💚💚💚
Chef Pierre is the best chef on the network! Love you Chef!!!
Is this even that long of a video?? I didn't even notice until the end, haha 😂😂😂 I'm pretty much in a trance while watching chef jp cook. Good balance of knowledge and entertainment. Keep doing more of this 👍👍👍❤️❤️❤️
Correcta,!
When i watch you i have to laugh there's no exception, and its not that you say something funny, its just your natural way of talking that does it, when i watch ur videos my mood is elevated, i think coz ur italian u remind of Al Pacino😄 along with ur best way of teaching, thank you❤
Some videos on cleaning different meat cuts would be stupendous!
Haha “my subscribers know I’m not nuts” …love it! I like to have you playing in the background while I’m cleaning in the kitchen. You make me chuckle! Cheers from 🇦🇺
Cooking for 1.65million😅
Thats gonna be a Universe record my Dear Jean-Pierre💯
🙏🙏🙏❤️
Well that was the best lamb I have ever had. My husband made that for me as a gift and I must say I am certain you would be proud Chef JP!!!! I wish I could send the picture.
I was telling my adult children how much I was enjoying a new cooking show I had found on the Internet on TH-cam. As I described him, my daughter-in-law said “oh, Chef Jean Pierre?” And I said “yes, how do you know?” she said “well we have been there to his cooking school in Fort Lauderdale and we love him”. and I said “oh my goodness! so do I”
Wonderful to hear! Thank you Connie! 😀