Lamb Ragu: Meals in Minutes | Masterchef: The Professionals - BBC
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MasterChef: The Professionals | Series 12 Episode 1 | BBC
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Lamb Stock | लॅम्ब स्टॉक | Mutton Stock | Sanjeev Kapoor Khazana
Lamb stock is not just lamb bones simmered in water. This recipe here has veggies and spices that will make your mutton curries even more flavourful and rich.
LAMB STOCK
Ingredients
100 grams lamb bones
1 medium carrot, peeled and roughly chopped
2 inch leek stalk, roughly chopped
2 inch celery stick, roughly chopped
6-8 black peppercorns
1 bay leaf
Method
1. Heat a nonstick pan. Add lamb bones, 3 cups water and mix well.
2. Once the mixture comes to a boil, switch off the heat and drain the water.
3. Add 3 cups water to the same pan. Add carrot, leek, celery, black peppercorns, bay leaf and once the mixture comes to a boil, remove the scum, lower the heat and cook for 45-50 minutes.
4. Strain and use as required.
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Bone Broths and Stocks: Everything You Need to Know
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If you can start to integrate these bone broths into your weekly cooking cuisine, they will open you up to so many incredible dishes and health benefits. I try to make at least one a week so I can use them for noodle soups or even just drink them as a nutritious soothing tea! #bonebroth #stock #homemade
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00:41 - Why No Bone Broth
02:41- Broth vs. Stock
02:58 - Health Benefits
04:09 - Getting Bones
05:10 - Beef Bone Broth
07:26 - Roasted Aromatic Duck Bone Broth
10:34 - Smokey Pork Broth
12:30 - Lamb Bone Broth
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Easy Lamb Chops in under 10 minutes
Marco Pierre White shows how to make quick and easy Lamb Chops in under 10 minutes.
#comfortfood
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Fair Use Disclaimer Copyright disclaimer under section 107 of the Copyright Act 1976, allowance is made for fair use for purposes such as criticism, commenting, news reporting, teaching, scholarship and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use.
Original Video with Marco Pierre White:
Gordon Ramsay Hell's Kitchen Herb Crusted Lamb Recipe
Gordon Ramsay's Herb Crusted Lamb is Hell's Kitchen's signature dishes. This recipe combines the rich flavor of lamb chops with a fragrant herb crust, offering a delightful blend of textures and tastes. The lamb is seasoned and seared to perfection, then coated with a mix of minced rosemary and garlic, creating an aromatic and delicious crust. Accompanied by a flavorful tomato broth and a medley of beautifully cooked vegetables, this dish perfectly exemplifies Ramsay's ability to transform traditional ingredients into a modern culinary masterpiece.
Ingredients:
8 rib lamb chops (3 ounces each), frenched
Kosher salt and freshly ground black pepper
2 sprigs rosemary, minced
1 large garlic clove, minced
½ cup extra virgin olive oil
For Tomato Broth:
2 tablespoons olive oil
1 shallot, minced
1 garlic clove, minced
½ cup white wine
1 cup canned roasted diced tomatoes, with juice
¾ cup chicken stock
2 sprigs rosemary leaves (1 tablespoon), minced
Kosher salt and freshly ground black pepper
For Vegetables:
2 tablespoons unsalted butter
1 garlic clove, minced
Pinch dried oregano
1 tablespoon pine nuts
4 asparagus spears, trimmed and cut into thirds
1 small red pepper, finely diced
¼ cup (about 8) sundried tomatoes packed in oil, sliced
¼ cup canned artichoke, cut into quarters
5 Kalamata olives, pitted and halved
½ cup dry white wine
Kosher salt and freshly ground black pepper
2 tablespoons feta cheese, crumbled
Directions:
00:00 The dish features a herb-crusted rack of lamb served with saffron potato puree and classic ratatouille.
00:19 The lamb is coated with Dijon mustard and herb panko breadcrumbs before searing.
00:33 Sear the lamb fat cap side in a hot oiled pan to render the fat before searing the other side.
01:16 Panko breadcrumbs are used for a coarse and flavorful crust that complements the lamb.
01:57 After searing, butter is added to baste the lamb, especially along the bones.
02:27 Dijon mustard is brushed on the lamb, then crusted with breadcrumbs before entering the oven.
03:01 Demi-glaze sauce is made with reduced kalamata olives and red wine Demi to coat the lamb.
03:28 The ratatouille includes layers of eggplant, zucchini, and tomato, baked with parchment paper and a metal ring.
03:56 The lamb is removed from the oven to rest once it reaches mid-rare, considering residual heat.
04:24 Plating includes saffron potato puree, ratatouille, and a fried basil garnish.
04:36 It's essential not to forget the lamb sauce, a hallmark of Hell's Kitchen.
Actual Recipe:
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