There are a few things that make this recipe from my new cookbook, More Is More, a total banger: (1) the garlicky rosemary marinade that the chops get smothered in before going in the oven; (2) the jarred artichokes that get seared until crisp and caramelized (the ultimate artichoke level-up); (3) the anchovy/caper/red wine vinegar sitch that soaks into the beans and becomes a sauce for the fatty lamb chops. As someone who has historically not been the biggest fan of lamb, I can assure you this recipe is a really freakin’ good time.
PRODUCE
3 large rosemary sprigs
4 garlic cloves
1 bunch of mint
PROTEIN
2 (8-rib) racks of lamb (2 pounds)
PANTRY
1⁄3 cup plus 3 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and freshly ground black pepper
1 (12-ounce) jar marinated artichokes
1 (15.5-ounce) can butter or cannellini beans
3 tablespoons capers in brine, drained 6 oil-packed anchovy fillets
1⁄4 cup red wine vinegar, plus more as needed
MORE IS MORE!!!!!: https://mollybaz.com/more/
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Video Series:
Producer / Director: Evan Robinson
Editor / Graphics: Daniel Weingarten
Motion GFX Designer: Mack Johnson
Colorist: Max Karpylev (Mopinset Color)
Producaaa: Ben Persky
Thumbnail: Daniel Weingarten
Cookbook:
Photographers: Peden + Munk
Food Stylist: Christopher St. Onge
Prop Stylist: Eli Jaime
25 Comments
1) NEVER Sous Vide Lamb.
2) If you insist, Sous Vide Lamb only for 30-45mins.
If you want to ruin Lamb FOR LIFE, Sous Vide Lamb for a few hours….
Yum! What oven temperature is best?
The recipe looks great and your sound, videography, and editing is officially awesome! Congrats to you and your team for your hard work 🎉
Cutting the lamb racks that way made it look like a bunch of bear paws/claws in the pan 😂. Love it.
Look at Molly going all uptown with her production value. Looks like a great recipe, and a great idea with the artichokes. We just had lamb last night (grilled with a salsa verde) so I'm looking forward to try it next week. If Lamb is not your thing, I think this would also be good with chicken thighs, bone and skin on of course.
Music was on point 🙂
cutie patootie! i'm verklempt love you & miss you and happy i could be on your lamb journey xoxo
Imagine my surprise thinking I was finally going to be able to zhuzh my lamp chops only find a recipe for lamb chops!
IDK What It Is, But Theres Just Somethin' 'bout Molly..
Love a Carla shoutout!!
Didn't like this style as much, but the recipe looks fire, as another person that is not fond of lamb.
Was already planning on making this on Sunday and now I got the video to go with it 🙂 First time cooking a rack of lamb and last week was my first time frying chicken with the Party Chix recipe (fueled by Yummy juice). Excited for this flavor bomb!
What is the oven temp?
I shit my pants
Love the additions to the production of your videos! The outline is awesome… I love knowing the takeaways. Great job!
👍
If the 1970’s had cooking youtube this is what it would look like.
Love your videos, Molly!!
Lamp lol
So good. Never would have thought to try this recipe if not for Molly's take. Now everyone in the family loves lamb chops! 🙂
I'm loving the new editing and production 🙌🏾 and enjoying the recipes always😊
I had no idea you and Carla were friends! Two of my favorite food influencers
Love, love, this! This weekend for sure, if I can find decently priced lamb. It's kinda crazy right now, even local.
the font. I just can't….
lamb is my favourite meat. It's what you're used to and I grew up eating a lot of lamb. In Australia it is very popular.