Mouth-watering Lamb Chop with Mushrooms Recipe | Jacques Pépin Cooking at Home | KQED

Jacques Pepin’s lamb chop with mushrooms recipe is a juicy option for your holiday table. With simple ingredients, Jacques shares tips for how to make sure your chops are cooked evenly for a succulent and satisfying classic dinner.

What you’ll need:
12 oz. lamb shoulder chop, salt and pepper. 1/2 tbsp oil, 1/2 tbsp butter, 3 mushrooms, 1 clove garlic, parsley or chives

Jacques Pépin Cooking At Home: Lamb Chop with Mushrooms
Subscribe to watch a new Jacques Pépin video every week:
https://www.youtube.com/kqed?sub_conf……
#jacquespepin​​​​​​​ #lambchop #recipes #kqed

About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​

Subscribe to @KQEDFood to watch more food videos.

– Hi, I’m Jacques Pepin and I’m cooking at home. When I cook lamb, you know, very often I look for lamb. Lamb chop are great. The best lamb chop for me is this one. This is the shoulder lamb chop. See the bone of the shoulder, here, the blade? For me, this is moister and more tender than the loin even,

And much less expensive. Sometime there is more fat than it is here. I try to choose one with the least amount of fat. There is still some fat in the center. It’s like the Boston butt that you have, you know, in the pork. The shoulder makes a great roast

And it the same piece here. So, salt, pepper on top of this. Of course, I often grill it but here, we’re sauteing it in a skillet. I’m gonna put Like that, Half a tablespoon of oil, you know, corn oil, with the same amount of butter. We’re gonna saute that ’cause I like it medium rare in the center. So that’s gonna cook for a few minutes, couple of minutes here. Going to lower the heat a little bit and I’m gonna put a garnish of mushroom. I have those mushroom here,

A little old from my refrigerator, so they need washing. It is a fallacy that you cannot wash mushroom. Of course you wash mushroom. The point is that you don’t do it ahead. You wash mushroom and you use them as fast as you can after. I have two large mushroom

That I’m going to put, cook gently all around here. So that’s gonna cook couple of minutes on this side, couple of minutes on the other side. But now, it’s about three minute, so yeah, turn my lamb chop here, And the mushroom too. So, cook it another two, three minute on this side as well. Dash of salt on the mushroom And maybe I put a little bit of garlic at the end. I have a nice slice of garlic and maybe I will just do some slice of garlic like this. Then, I will add them at the end. See, another three minute on each side. I can touch it like that and I know it’s still pretty rare, but good. Now, it has to rest. I’m putting my garlic in there now, few slice of garlic, A clove. I’m shutting off the heat, so it’s just off the heat now. And I leave it here, I’m gonna cover it, and maybe, three, four, five minute. The point, I don’t want it to get cold, but also when the meat cooked, it shrink like this and all the juice

Got throughout the center on the other side. So when the meat is finished cooking, you have to let it rest a little bit, so the meat decontract. It was contracted when it cooked, it decontract and the juice run through it and it pink from the beginning to the end.

Otherwise, you end up with the outside, which is kind of gray, overcooked, and the inside which is almost raw. So, the resting is important on something like that. Three, four, five minute on a steak. On the rack of lamb, like eight, 10 minutes. And a standing rib roast, like 30, 45 minute.

Okay, I think it rested long enough now. We can see that when it rests, the juice come out of it. Whoop. Now, I add my garnish here. See the juice released? It’s released a fair amount of juice. And mushroom here. That’s a nice garnish. And you see the natural juice, the little slice of garlic. That’s it. Of course, a bit of green on top of it, always finish. That’s it. Should be rested. So, you can see, cut right in the center is going to be beautifully medium rare, just the way I like it. Of course, if you like it longer,

Or you cook it longer, if you like it more cooked. And this is it, the lamb shoulder with mushroom saute. Happy cooking.