Smothered Lamb Loin Chops
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- เผยแพร่เมื่อ 8 พ.ย. 2021
- Chef DJ shows how to make Smothered Lamb Loin Chops! #LambLoin #LambChops #SearedLambLoinChops #GoodMoodFood #ComfortFood #SkilletCooking #Mukbang #GoodMoodFood #Lamb #FineDining #Roux #Gravy #SmotheredLamb
Thank you Chef DJ.
You’re welcome
This was delicious! Thanks for sharing!
Awesomeness! I’m glad that you enjoyed it! Thanks for trying it and thank you for the compliment!
DJ, thanks for the great work here. I like your laid back style. Gonna have to try this one. “Get over here!” Love it!
😊 Thank you so much!!!
Made this for dinner tonight with lamb and pork chops thanks for the recipe!! Delicious
Awesomeness!!!! I’m glad to hear that you enjoyed it! You’re welcome! Thanks for watching and subscribing! 😊
Made it was good and tender thank you
Awesomeness!!! I’m glad to hear that! Thanks for watching, subscribing and for the feedback! I appreciate you.
You was soooi winging it! Lol I love it!
Thanks
Looks delicious 😋
Thank you so much!!!
Two thumbs up for this one! I made it for Sunday dinner and it was outstanding! I was worried about 5TB of vinegar, but it didn't taste of it at all. I added garden fresh green beans and egg noodles with the lamb gravy as sides........What a way to go! I'm subscribed, and more like this please, GOOD home cooking.
Glad you liked it!! Thanks for the feedback and for watching!
I subscribed and got your delicious lamb lion chops recipe 😋 thankyou very delicious meal 😋😋😋
Awesome! Thank you so much! Enjoy!
Ok, its Saturday morning and im gonna marinate them right now for sunday😊👏👏👏👏👏👏👏
Hope you enjoy! I believe that you will love them!
Great recipe, gonna marinade chops overnight and cook them tomorrow with roasted potatoes.
Sounds great!
He did that!
😊 Thank you
🔥🔥🔥🔥🔥🔥🔥🔥
Thank you
I noticed a lot of comments asking him why he didn’t wash his meat ……………Google it………… the current science supports NOT washing meat. “ However, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils and surfaces. We call this cross-contamination”””
Thank you very much for this comment.
@@cookingwithdj5961 your Welcome, and by the way I followed your recipe and I had the most delectable, delicious lamb chops I’d ever had! I had never tenderize meat and apple cider vinegar before but I will be doing it from now on!! Thank you again
Well over here in my family from way way back we all ways wash our meats before cooking...not with that new stuff....don't follow science either...they don't know anything anyway.....other than that my dude is a very good cook and a gentleman with some comedy..100%
@@darrenantwine14 I rarely wash my meat, as long as I know that I am going to bring it to a temperature where bacteria cannot survive I don’t worry about it. To me the less surface area I cover with that meat and the less I handle it the better
I'm making this tomorrow night.
Edit: I made it for dinner, and it's delicious.
Awesomeness!
You make me wanna try gravy one more time
😊 Awesomeness!
You had me salivating at 10:54, when mentioning making the roux because I could see all those fried flavors sticking to the pan, till… I realized that you used a clean pan, the shallow dutch oven… 🤦🏽♂️
When I make a roux, I always use the pan/pot that I used to sear the meats on. It incorporates all of that smoky flavor profile of the frying/searing process into the roux, which equals less wastes of ingredients, and less work of cleanup afterwards.
😊 Thanks for watching
New Sub, making this now
😊 Thanks for subscribing! Spread the word!
Nice recipe! Is the chop vinegary though, or the other ingredients take over? Any knfo much appreciated. Btw, it might be safer to check oil is hot by putting the end of a wooden spoon in the oil than splashing drops of water. The splatter can be dangerous for newbies. Looking forward to trying your recipe!!❤❤❤👏🏽👏🏽👏🏽🐑🥩🍽
Thank you for the feedback. The lamb chop is not vinegary at all. The other flavors take over.
@@cookingwithdj5961 Cool. Thank you.❤️
@@ngatiramona you’re welcome
How long you let the lamb cook on top of the stove while smoothering
Roughly, you will cook the lamb loin chops on top of the stove for about 45 minutes on low heat.
Was your lamb chops tender?
Very much so
If you ever use white pepper is the stuff taste better than black pepper
I’ll try that one day
I like mine SEARED a lill bit more.
Nice
Awesome
Kosher salt is NOT as salty as table salt
You’re correct; it’s not.
Good video, but too long. You should have your seasonings already poured and portioned
Thanks for the tip
you recorded this with a potato?
With a potato???
You can have your catfish how do you make your smothered chops l thought it suppose to be smothered in gravey l will show my.version.of smothered meat in gravie as soon as l can learn to.record to UTube
Thanks for watching
You didn’t wash the meat y?
That’s not required, as stated numerous times in the comments, and I whole heartedly agree
Brother i think that your pan should be hotter before you add the lamb
Thank you
So do you not wash lamb?😏
😂 it doesn’t require it, but I definitely do at times.
ALWAYS WASH YOUR MEAT
@@fiddlerj2669 Google it………… the current science supports NOT washing meat. “ However, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils and surfaces. We call this cross-contamination”””
Clean clean clean no cross Contamination
🥺 but why u didn't rinse/clean your meat
I normally do. This particular video was a spur of the moment video.
Google it………… the current science supports NOT washing meat. “ However, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils and surfaces. We call this cross-contamination”””
He didn’t even wash his meat
Thanks for watching
I was with you up until when you took the meat out the package you brought from the store and cook it , that’s not nice you have to wash or clean your meat before you cook it please don’t do that with no other meat people handle these things ..
😊 Thank you for your thoughts and feedback.
@@cookingwithdj5961 that comment don’t mean anything bad you are a great cook and believe me I try every thing you show us.
In addition-But there’s icky stuff on there, you cry! Again, just no. If we could reach through the Internet to slap your hand away from the kitchen sink faucet, we would. You want motivation? The very reason you’re rinsing meat-to clean it-is actually making the problem worse. Cooks who rinse their raw animal proteins are increasing the risk of cross-contamination. Just imagine all those little buggies flying off your meat as you rinse, latching onto the water molecules of the microscopic mist, and landing in your open mouth or nostrils, on the counters beside the sink, and on your clothes. Ewww. Any bacteria lurking on meat when it comes out of the package will die during cooking. Sadly, you can’t say the same for your sink, counters, utensils, or cutting board, all of which should be washed with hot, soapy water, rinsed, and then air- or paper-towel-dried after being in contact with meat. Julia Child, countless other chefs, and respected recipes that tell you otherwise are wrong. They just are. Another reason not to rinse: Excess moisture on meat’s surface thwarts the Maillard reaction, the intricate chemical process that occurs when carbohydrate molecules react with amino acids, yielding the coveted sear on that steak. The interchange between the two produces hundreds of different chemicals, explains Harold McGee in his book “On Food and Cooking:” “pyrroles, pyridines, pyrazines, thiophenes, thiazoles, and oxazoles,” which give a brown color to the meat along with rich, complex flavors. The Maillard reaction begins at approximately 230 degrees Fahrenheit. Water, which turns to vapor at 212 degrees Fahrenheit, simply won’t get hot enough to allow the Maillard reaction to occur. That means a watery piece of meat won’t start browning until all the water is cooked off, but by that time your T-bone might already be well done.
You cook meat without rinsing it? You are unclean. Get out of here with that BS you are preaching. Been cooking all my life and always wash meat and poultry. Never had a problem.
Do not rinse your raw beef, pork, lamb, chicken, turkey, or veal before cooking it, says the USDA’s Food Safety and Inspection Service. I never wash my meat.