Gordon Ramsay Shows How To Make A Lamb Chop Dish At Home | Ramsay in 10

Sorry, sorry, sorry, right, oh my gosh, uh, right, first of all, welcome to ramsey in ten, uh, it's nice to see you, thanks for tuning in live now, I know I travel fast, I work fast, I do everything fast, so I need to slow down. but before we start, I'd like to say a very special big thank you to all those essential workers, especially the NHS. You are doing an incredible job. I would also like to mention the real lives they are saving, which are incredible numbers. thank you and having a mother who worked as a nurse I know what you're going through carry on honestly now ramsey in 10 we're going to cook an amazing dinner in 10 minutes but first of all put your pans out don't do it.

Put the oil in there, don't put salt in it, just take the pan, put it on the gas and turn the damn thing on, that's right, let it heat up. I have a timer because when I say 10 minutes, I do it. I mean, 10 minutes, yes, I want baked waffles, I know you're acting like you're yelling at me, but before we start cooking, you know that today is a very special day because this time, again, tolerance, here they are ringing of Bottom line, it's someone's birthday, now let's get this started. live cooking singing a very happy birthday to our dear and beloved son Oscar, who turns one today, but it could also be your birthday, it could be a birthday tomorrow, it could be a birthday yesterday, but let's celebrate this incredible cook and let's start sing happy birthday, friend. even even the dog is joining now where is he where is he where is he where is he where isn't he he's in the kitchen oscar hey happy birthday to you happy birthday okay god bless buddy , happy birthday, I know you're upset because I just took you out to the kitchen so here we are all good here's the cake uh how do you have the blog ready ready one two two three

make

a wish

make

your wish god bless peace um okay now let's go uh now um there's no hair there's no makeup there's no there's no production crew let me show you who the production is these are the super talented ramsey girls uh head of photography director production director and she's an amazing cameraman uh and she she knows what she's doing let me tell you that's megan ramsey second uh dp who's second let's smile boy she's the one matilda thank you very much and I've seen all this and I've put it together the glue behind the girls holly holly thank you for lending your light uh ladies thank you so much and where am I man it's back in the kitchen buddy right dad come on come on come on give me the camera back there yeah first let's set the timer for 10 minutes , yes, now, any questions. uh just shout first of all marinate the

lamb

okay touch the sunflower oil a little bit of oil a lot of fat in this

lamb

these are lamb

chop

s okay lightly seasoned I always mix the pan please do the pan always mix the salt ready oh oh no so there's a lot of fat in that lamb so season it down please that means lower the camera okay from the whole

dish

lightly seasoned sunflower oil and season gently okay the pans are on no I'm going to put no oil. there it's going to get nice and hot the secret here I'm going to grill those lamb

chop

s look how thin they are they have a beautiful eye to the meat that fat around the back is going to reduce that's delicious next to that.

We have these new potatoes, we had them last night with dinner, so they're leftover ball potatoes and all we do is cut them in half, okay, and the great thing about these is that they're actually going to turn into a sauté potato, okay. okay, pan down, leg, pan down, meg, please come down, thank you, come on Meg, we're live, seriously, I can't have 15 fingers at once, first, turn on the lamb, okay, Now I have the water boiling. salt and pepper in there too, I was trying to say before, I mixed the salt and pepper so I only seasoned it once.

Okay, it's actually two-thirds salt and one-third pepper, so it's a light top to baste on the peas, they're fresh frozen peas. it's the best way to make an amazing mash once it starts smoking if you don't have one of those pans trust me a regular pan will be fine a little bit of oil in there just a touch because we've already put it in. into the lamb already and then from there look rubbing the seasoning in and just push them down slightly now go from left to right okay left to right and get them roasting beautifully now if you get big thick chops like that push them in and literally just push them down with your fingers, okay, they're still cold, they're not going to burn, but just push them in there, scrape all the seasoning out, now that it's there, look at your fingers and then how can we make it a little bit More exciting? that brings some garlic, okay, a couple of cloves of garlic, make your hand to the left, please come there, don't worry, don't worry about pinging or cutting the knife down, pretty palm and flat of your hand and down, all you do is cross the pan down, that's crushed garlic.

That goes there, okay, if we cut it into thin slices, what is going to happen is that the garlic is going to burn. I have some really good butter mushrooms, so I'm going to quarter them, okay, I'm going to glue them together. in the same pan as the lamb think about the flavors that go through that incredible

dish

now that the fat is starting to melt we are going to get a very nice color there put the mushrooms and garlic with a lamb the flavor of those mushrooms is going to be amazing now for the potatoes it's seven minutes left seven minutes or now we use a touch of olive oil with this to back up the gas okay now if you don't have new potatoes regular potatoes will be fine put some of water in there and literally place them.

Cut those potatoes in half and put them in now I'm going to get some column shaped potatoes okay I'll leave the skin on I'm absolutely fine pan come down come down please come down now how do I turn those potatoes? something a little more exciting, let me show you, take a nice red onion, okay, cut it in half, remove the roots and then from there look at just a small cut, don't worry about going too fast, speed at that you will arrive correct technique first and then increase speed listen, I don't expect you to do this in 10 minutes, but I expect to do it in 11 and a half.

I can run 200 meters without pressure, no, but wait a minute. saying the ball can work in about 19 seconds, I can take 24 seconds to get it right, garlic and then again I'm just going to flatten it out and that's going to go with the potatoes, okay, very good, now that the water's gotten into the peas. , let's take a look at what it is. Let's put the pan down, make lamb, will you? Don't turn it around too soon. Don't turn the lamb too soon. I have been used by a separate juicer. Holly, I have to slow down the water on the peas.

Come in okay, frozen peas. in and then from there, open the lid again, turn up the gas and turn it back now for just over five minutes to get up tons of that first beautiful chop, look at that kind of color on those beautiful things, so if you remove, yeah, I just forgot the butter. Would you mind bringing some buttercream? I should have asked her sooner that Mom makes dinner in 10 minutes every night with a baby in hand. Please, just thank you now. Meg Pan below, please look at the colors. Okay, so garlic. By making this stop the lamb is giving a touch of seasoning again now we're turning it over and now we're listening to the middle and what I'm going to do now is put a touch of butter on that lamb, okay, no. they're caramelized they're burnt stop mom never burned her onions look at the color of those now it's good useful color how's the time going it looks good now I have four minutes while those things come back to the boil I'm going to mash them okay and what I'm going to serve with this is just a little touch of vinaigrette, okay, so we're going to keep this really simple, a tablespoon of mustard, okay, just a little bit, actually, thanks Oscar, a little bit of cider vinegar when it arrives. to the cider vinegar just a touch of extra virgin olive oil I want a nice relaxing sauce and then look in the refrigerator I had this little smoked chipotle paste that has a little bit of heat put that in there just done and then put it back in put the lid on and shake it a little bit now watch it open give it some seasoning okay they have an amazing delicious marinade now look at that lamb now come down buddy come down please potatoes you were scared but butter there too and that will literally help those potatoes get nice and crispy now if I touch that lamb it's already half cooked and that's equivalent to taking your pulse so touch, touch, it's exactly the same thing, turn off the gas, push it towards a side and look, I have a little spoon of vinaigrette on that lamb, how nice it looks beautiful, leave that lamb there marinated, okay, the potatoes are delicious and crispy and this is where you see those peas become something more magical, so if you watch for two minutes in boiling water, drain the water, put the saucepan back on the stove, saucepan down, saucepan down and then look how crispy, dad, look at that, that's not very, mate, excuse me, it's funny , oh, that's right, we have three. minutes and a half left right piece again okay from there a small touch of butter is okay crying teaspoon of butter is okay and then look come on please break a small touch is okay of fresh cream just half a tablespoon what am I going to do now it's literally Create tonight lightly and mash those peas and what's going to happen now you have this beautiful kind of delicious peas with fresh mint cream and that fresh cream gives it a little bit of acidity and then look from there how messy you are just flip the cheese. about the kitchen it's a kitchen a little lemon zest we're not going to clean it dad ten minutes guys we have 90 seconds to finish please this is the crucial moment correct the seasoning look that the fresh cream in those peas is very good now for the part more exciting when we get to dress this when we get to put it on the plate okay look at that lamb make the pan down please beautiful from there take out that lamb oh my gosh oh oh wait do you have any more 10 minutes?

I need another 90 seconds of mushrooms. Remember that we are going to use garlic. Well, mushrooms and then the chives. Good. I know I need another two minutes, but just chop them up and toss those scallions into the potatoes. They're really good and then from there they look good, they look amazing now the potatoes are nice and crispy okay very crispy they're red onions guys seriously I'm sorry they're not they're crispy they did it with a minute or two or less, but you finally get those peas, a good spoonful of peas, that lemon and fresh crepe at the end, honestly, it works wonders and then look from there, grab that light smoky vinaigrette and look, just glaze, Come on, I told you 10 minutes is fine, so I need an extra. minute I'm getting old, this is a beautiful part, come on, that's the most amazing way to grill Meg Pan is me, now that's the most amazing thing, the most amazing lamb chops, people pee, Oscar, what?

Could you stop making all that noise in my kitchen, please? Honestly, I'm a city for Gino and Fred, the most amazing soda potatoes with caramelized red onions, beautiful butter mushrooms have been cooked in lamb jus, but here's the magic that the lamb seriously is tender and pink and we had dinner there in ten and a half checkers. What do you think dad, yeah, um, where's the lamb sauce? Oh come on, the queue is ready, you just lost that, we can't, no, no, we can't make lamb gravy in 10 minutes, well you know you can't serve lamb without lamb gravy.

I put a filly rack in there, get out of the kitchen, seriously, seriously, seriously, how do you make lamb gravy in 10 minutes? Mom could do it if I take care of you.