Date Night Lamb Loin | Chef Jean-Pierre
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- čas přidán 22. 08. 2024
- Hello There Friends, Today I'm going to show you How I Make my Lamb Loin! Let me tell you, it's the best Lamb Loin Recipe that i've ever had! So you know you gotta try it for a romantic dinner. Not a simple recipe to make but sure is a tasty one. Let me know what you think in the comments below.
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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#Lambrecipe #roastedlamb #Lamb
I’m from New Zealand and we grow some of the best Lamb in the world 💕 Once again this marvellous gentleman has inspired me to try a different cooking technique and takes all the mystique away from gourmet cooking . Sending much gratitude and appreciation JP x
You grow lamb ? On what trees ?
LoL... Originally from Namibia, and they have awesome lamb... Will be a tad expensive to import the lamb from NZ that grow lamb...
@@rileyzmusic New Zealand does indeed have the best lamb on the planet. It’s all that I buy, up here in Canada.
I love your stories. I imagine you could write a very saucy memoir (blueberry and all).
As always, you captivate with your expertise, artistry and charm. Thanks for starting our day with a big, salivating smile, Chef!🌷
"I love my life." And you also help many people love their lives as well. This is my favorite cooking channel by far because you teach folks the basic methods to produce elegant gourmet meals but you also throw in tips like replacing the expensive lamb loin with more economical pork tenderloin that would go very well with the same sauce and sides.
I like this channel very much , great cook , nice presentation , but this meat part is not tenderloin , it is sirloin .
@@bertdegroot8913 Rack of lamb is technically equivalent to a beef rib roast, and when you remove the eye it's technically called ribeye. On beef the typical cuts called "loin" come from the short loin, a little further back than the rib roast, which contains both the loin and the tenderloin and together they're called porterhouse or t-bone and when you separate the two muscles they're called New York strip (loin) or filet mignon (tenderloin).
For some reason lamb ribeye is also called lamb loin, and that's the cut used in the video. The lamb short loin when cut like a beef porterhouse/t-bone is called a lamb loin chop.
But at the end of the day, none of the cuts mentioned above are the sirloin, which is even further back than the short loin.
We’re all here because Chef JP is an amazing source of positivity and education. But today I gotta give a shout-out to the editor, keeping us safe by letting us know what we shouldn’t gargle and confirming what we can indeed rub all over our bodies. Thank you for your work!
I love how always says “don’t touch it” then immediately touches it! 👍
Yep!!!
I just commented that exact same thing.
Master chef my secret to a good curry very unorthodox is the addition of 2tbs cacao powder for 3lbs meat and one banana, or apple if you don’t made raising the ph of the dish, I love sweeting curry’s and roux with grated carrots or bananas i caramelize them with the onions once they are brown,
I also have an onion secret to cut caramelization time by a third.
1/8tsp baking soda with 1/3cup water mix and throw over onions then cover reduce heat and steam for 10 min(this will deglaze ALL BROWN BITS into Onions!,super cook them, once you uncover raise heat back up drive off moisture, this chemical reaction will break down the cellular wall of the onion though they will turn to mush, perfect for soups or stem where you want super deep caramalization flavor I also toast my spices in this mush it’s like a roux!
One of my greatest discovery is your channel and You as a wonderful human beeing :)
"New culinary term to learn today - Smooching! 😅 You are so funny, Dear Chef! And your every recipe is to die for!🙏👌😁
Speaking of "dye" Everyone knows not 2 gargle w/bleach. a Wiseguy once said to inject it. DON"T do that!
I cooked this meal today, slightly varied due to ingredient availability. Well... the mashes were a bit on the sloppy side and immediately sagged into an unsightly blob, but the lamb loin was perfect. Three hours to prepare and cook. Gone in 15 minutes! Aaah 😌
mondays are now one of my favorite days of the week when we get a new video from CHEF JP!
Chef! What a really beautiful meal presentation! I love the tips and tricks you show us. My skills are getting better and better with each week. Thanks chef!
Looks fantastique! I love lamb and I would eat this all day long! A big thanks from your fans in the UK.
Chef Pierre, you are truly a simple guru of spectacular food cuisine. God bless you and your family. It's truly a blessing and a gift for all of us lucky to be called your friend.
Thank you 🙏
Chef I bought that same thermometer based on your suggestion. It is the most useful tool in my kitchen. I can finally figure out what my food is doing with cutting a pice.
20:34 hahaha I came here for some nice lamb recipe but I lost focus and enjoy the whole video by how you presented it Chef. Thank you. You made my day.
I just LOVE you SO much! Chef Jean Pierre you touch my heart and make me SMILE. I also like your longer videos, I learn so much from YOU! Your Ukrainian friend,
Tatiana
Everything is right with this recipe: the sage, blueberries, shallots, spinach and the way to prepare the lamb. Berries and meats as well as fruits and meats pair so well. I might try this with dried cranberries and cranberry jelly.
🤣🤣 Love the "quicky" double-entendre. Don't think he planned it but it's hysterical....I'm still laughing! Can't wait to make this!
My friends were just encouraging me to try lamb recipes and here you are with this beauty. Thank you.
ABSOLUTELY FANTASTIC!! Beautiful, thanks for sharing my friend! 👍🏼💕🙏
I love you man, the way you say things, the food you cook... its like cooking with my long lost (french?) uncle. Love your videos. Please keep it up, the recipes are amazing. Even a child can do it.
My mouth is watering. I love lamb so much. Chef, this looks so good. You had me with the blueberries.
cooked rack of lamb from your other video, unbelievably easy. this one is next. yum!
Looks gorgeous. I have never tried lamb with a blueberry sauce. Sounds amazing.
We need Chef to make 1M+ subs ASAP!
I believe this is a variation on a "Cumberland Sauce". I did this with Port and dried currants for a fresh venison loin. It was wonderful!
Yep, add some citrus and whole grain mustard and you have the Cumberland sauce that I use…
❤ I love Chef he is hilarious, Happy and funny I always learn something new from his videos 😅
Chef,you are number ONE!!!!!
Brings back memories JP! We used to sell a lot of those lamb loins. I love that the sauce is a variation of a gastrique. It definitely complements the dish well!
This looks absolutely delicious. I love the fact that the chef explains to you what you can do with the left overs, meaning that the rack is only good for making a lamb stock, after removing the loin from the rack, or what can be done with the left over blueberries after straining the sauce. He does this with all his videos. To me, this shows that he really doesn't waste anything, just like he says. And don't worry chef, we all forget things. An unpretentious man.
You can tell a great chef by the way he makes it look so easy.
Date night should not be a quickie but planned out!! lol Love your humor and recipes.
Chef I love the way you speak and explain in this video 💕
Thank you Chef Jean-Pierre, that is one sexy dish. I cannot get lamb, but will try this with pork tenderloin. From Hawaii, Thank you (Mahalo).
Thank you sir. You have an amazing way of showing us how to improve are cocking ❤
Chef JP this is amazing. I do not like lamb or pork but this receipe makes me want to try this. The sauce I can imagine the taste. Can I make this with beef....
I was watching and I knew you forgot the spinach. I love the way you make it natural because we all forget.
Thank you very much chef JP.
Look at this friends, absolutely wonderful, thanks Chef my wife loves me again after making this
A zillion thumbs up for The Grandmaster Chef JP.
This is wonderful recipe, can't wait to try it. I might get my job back at the restaurant, fingers crossed.
I love the clear explanations that are needed in this recipe. It’s one of the longer videos but it is needed. Nothing was unnecessary. Bravo keeping an expert dish so understanding.
This is a beauty. I would never have considered this group of combinations with lamb -- blueberries, a hint of garlic, sweet potatoes... I'm intrigued.
I've been thinking about making a lamb dish for my wife's 60th. This will be perfect! Thanks Chef.
The stories in between the cooking are my favorite part!
Outstanding video! Thank you Jean-Pierre
I grew up watching you with my grandmother on the Today Show! It’s brought back so many great memories since I’ve started watching your channel!! And I have learned so much!
Thank you so much for all that you do!!
Much love Chef!
Bonjour chef Jean Pierre ! Je suis comme vous Français de mère Italienne! J’ai appris tard a cuisiner et je dois avouer que vous participez à mon envie d’en apprendre toujours et encore plus ! As a child could do this, no way than an adult could too!!! You love your life and we love your life too!! Marco
Merci Marco! 😊
Chef J P a other great dish , you defo the no 1 chef , you show passion ,and joy you bring to the world , thanks again chef J, P
Most cooking shows I fast forward as lots of uneccessary time wasting. All of your shows have such good presentation and good instruction I watch from start to finish. Keep up the very good videos.
I love watching your cooking shows Chef Jean-Pierre. The more you talk the more we learn to be better cooks and the more entertaining it is. I would love to see a cooking show how to make Tartiflette :)
My favorite chef and teacher right here!❤
Hello Chef! My appetite is in a near state of grace after watching you put this lovely dish together. This one is truly amazing in that it is simple enough to put together but the presentation is absolutely regal!
I've never tried lamb but that looks easy and good.
I have not had lamb since I was a kid. I have never tried to cook it, maybe time for me to give it a try because that looks yummy!
Lam loin? Well, never had it, but I have liked everything I have tried on your channel. I will give this one a go.
Beautifully presented and filmed.
The sauce was simply perfect, primarily because of the smooshing !!! Bravo, Chef JP.
My favourite, you gave me more idea's.
Amazing meals and affordable.
Thank you for another superb recipe. I made your rack of lamb for my friends and they really loved it. I can’t wait to make it this way. Chef Jean-Pierre you are the best 👏👍🌹
Ideal idea for pork tenderloin.
Thanks Chef!!!
I’ve never had lamb but this looks so delicious. Jack is so lucky to get to eat all these amazing dishes.
Jean-Pierre, I think Romance is in the air. Beautiful dish. 😎👍
You are da best! Made it and seared it ahead of time…you have taught me so much , Chef! Merci beaucoup!
Jean-Pierre you make my day every time...you make me smile so much
Great for date night, the elegant presentation and top shelf ingredients would definitely impress.
As usual, another recipe to devour….. Bravo J P 👁❤️👁👏👏👏👏👏
Well hello there friend!! Nice see yet another video. 2 years I have been enjoying your cooking learning series. I can't believe how much my cooking has improved and how much joy I get from it! Thank you so much Chef!
Chef JP you are my favorite craftsman. I love your meticulous approach. Food should be beautiful and desirable. Thank You for the goodness 🙋🏼♀️
One of the very, very best, chef! That sauce has to be ASTOUNDING! I think if I did it with pork loin I would use tarragon for that little bit of bitterness to contrast the pork, but for lamb? Sage indeed! FANTASTIC! Thank you!
🤣🤣🤣🤣🤣🤣!!!!! OMG CHEF,IM PEEING MYSELF ! That story was the best I have been doing more cooking on my channel,making silly mistakes and was almost gonna quit ready to give up and stop, boy you just helped me more then you know.god bless you and thanks.lol too funny. i wanna keep my cooking real,so your priceless.luv ya
Oui Chef ! ! ! Magnificent ! ! ! Yum ! ! !
Chef Jean Pierre, I never thought of blueberries in a meat sauce!! You gave me food for thought 😅 It looks good ☺️!!! Thank you for teaching 😊
I have a recommendation on a video if I may. I am new to cooking with alcohol. It would be really lovely to see what are your favorite wines to use to cook and maybe dishes you recommend with them. Thank you so much for your videos. They are all amazing!
Re-watching this and wanted to add a suggestion: No pastry bag? Use a large zip lock bag with a corner cut off. Works great!
👍👍👍
We had a lamb loin in the restaurant where I was a chef with a balsamic and date relish it was amazing
My taste sensors went into overdrive with the combination of the lamb and that sauce. Another fabulous recipe. Thanks for sharing.
Bonjour Chef Jean-Pierre, votre bonne humeur et vos recettes réchauffent notre âme! Toujours un plaisir de regarder vos vidéos! Merci
To remove the game taste you can soak the meat in milk for a few minutes. Then fallow chef Juan pierre recipe. If you don't or cant have milk you can use white vinegar. I love lamb!! Its a wonderful taste and flavor! Chef Juan Pierre knows what he's doing!👍🥰😋
there is nothing better than easter evening and chef Jean -Pierre
Amazing recipe Chef JP....will definitely try it :)
The story was hysterical! Thank you for sharing it. This dish? DIVINE. 😊
This is great. I plan to buy a whole butchered lamb this year for my freezer.
I cannot wait to make this. My mother makes a similar blueberry sauce with salmon, but this looks incredible. I can almost smell it!
I cooked a leg of lamb for the first time yesterday, i was doing an impression of you with my first bite "Ohhh, mmm, mmmmmm, delicious my friends". Thanks for all the videos Chef, i learn soooo much.
I just made this tonight (Christmas Eve) for my boyfriend. I've never made any kind of roast like this (beef, pork, lamb). I've never riced potatoes either. The instructions were extremely clear. The part I found problemmatic was locating a form that I could use to stack potatoes. I ended up using a soup can with the top and bottom cut off; but it was a little too narrow for the structure to hold the meat, and I had to wash it between plates or I'd have gotten sweet potatoes from the first plate into the riced potatoes of the second plate. Next time, I'll save up the big wide larger soup or stew cans and use one can for each plate.
More assignment for the week, I'm loving it!!
Elegant Sir! Just Elegant!
Its a great channel in many ways, but I admire most this mans humility rather than arrogance is popular on the Food Channel and other shows.. AND, a God Bless America sign in his kitchen from a French/Italian (FRITALIAN?). We (America) are lucky to have you!
As always thank you Chef, what a beautiful piece of lamb and excellent cutting skills.
Chef, you've made my date nights wonderful, thank you :)
very inspiring dish, chef! thank you for sharing
Haute cuisine... the easy way. Maitre Jean-Pierre is the best!
Love it when you prepare lamb. Thanks Chef!
Nobody is putting out videos like you do ChefJP! Thank you
I think you are the best chef out there l just think you are such a sweet person love your cooking.
I love lamb. Like most of yours, this is a must-try recipe for me. Thank you, chef.
That looks amazing cant wait to make that for my girl
Thank you for a cooking show that is entertaining as well as educational. We watch as many of your videos as we can.
Thanks for making this video. I happen been fortunate enough to eat a lot of lame since I raise hair sheep. I will try this method. I got lots of lamb loin chops.😋
While lamb isn’t my favorite, I watched this video (and all others) for method and technique. Never disappointed. Even though I’ve been cooking professionally since the early 1970’s, I always pick something up from watching you..
always intuitive, comedic and precise you are the reason I love cooking so much now xx