Chef Douglass Williams shares his roasted rack of lamb recipe at MIDA in East Boston

WBZ TV’s Kate Merrill spent some time getting to know Douglass Williams, the owner and chef at MIDA, APIZZA and D.W. French, in Boston.

IMPORTANT. WE HAVE TO TRY BETTER. >> THE ONE THING WE GET. >> OKAY. >>> THERE IS NOTHING LIKE A GOOD MEAL TO FILL YOU UP IN THESE COLD WINTER MONTHS. >> THERE IS A VERY POPULAR SHOP

IN BOSTON GETTING QUITE THE FOLLOWING IN THE KITCHEN. I RECENTLY MET WITH HIM TO FIND OUT THE SECRET TO HIS SUCCESS. ♪ ♪ >> Reporter: I AM HERE WITH HEF DOUGLASS WILLIAMS, ONE OF THE BEST CHEFS IN THE CITY OF

BOSTON. HE WILL TAKE US THROUGH ONE OF HIS DISHES. THAT, OF COURSE, MEANS WE NEED THE BEST INGREDIENTS. THAT IS WHY WE ARE HERE AT SAVENOR’S BUTCHER SHOP. >> Reporter: THEY HAVE A LONG HISTORY OF EXCELLENCE IN

BOSTON, OPENING IN 1939 IN CAMBRIDGE AND FREQUENTLY TALKED ABOUT ON JULIA CHILD’S POPULAR PBS SHOW. >> I USED TO DO THIS QUITE A BIT WHEN I WAS YOUNGER. I WILL SPARE YOU THAT TORTURE. WE WILL DO SOMETHING A LITTLE MORE

GINGER AND IT WILL POP IN, BEAUTIFUL. NO WRINKLES, NO GREEN OR ANYTHING. SHALLOTS AND GARLIC, AS WELL. NEXT, I WANT TO CUT THAT WITH ORANGE JUICE. WHAT BETTER THAN FRESH ORANGES? BEAUTIFUL NAVEL

ORANGES . IT IS CITRUS SEASON, THE PERFECT TIME TO DO THAT. FOR THE MOST PART, THE MUSHROOMS, THESE ARE THE MOST BEAUTIFUL , THEY ARE ABSOLUTELY GORGEOUS. >> Reporter: WOW. >> NOW WE HAVE HONEY. I LOVE

THAT, WE ALWAYS HAVE SOMETHING INTERESTING TO FIND, SOMETHING YOU HAVE NEVER SEEN, SOMETHING IMPORTANT THAT I CAN’T GET MY HANDS ON AT THE RESTAURANT. IT IS GREAT TO BALANCE OUT THAT CITRUS ACIDIC . NOW WE HAVE TO FIND OUR LAMB.

>> DO YOU HAVE RACK OF LAMB? >> YES, I HAVE TWO I JUST FINISHED CLEANING OUT. WE ONLY SELL COLORADO LAMB. A LOT OF THE LAMB HAS GAMING US IN AUSTRALIA. >> YOU WANT TO TAKE A LOOK?

>> Reporter: WHAT ARE YOU LOOKING FOR ? >> I AM LOOKING FOR FAT. THESE ARE TRIMMED REALLY WELL. IT IS ALL COMPLETELY CHERRY RED. THERE IS NOAH BROWN. THEY PROBABLY DID THIS A FEW MINUTES AGO. IT IS SPECIAL. IT LOOKS

SPECIAL. IT IS COLD, ALL THE THINGS YOU WANT. >> Reporter: IT IS SPOT ON. >> SPOT ON. >> Reporter: AFTER OUR TRIP TO SAVENOR’S, WE HAD TWO KEY CHEF DOUGLASS’ RESTAURANT IN BOSTON, ONE OF THE MOST

PICTURESQUE SPOTS IN THE CITY. WE SET UP TO COOK A DELICIOUS DISH IN THIS BEAUTIFUL PLACE. >> OKAY. WE ARE IN THE KITCHEN. >> WE ARE HERE. >> Reporter: NOW YOU WILL SHOW ME THE MAGIC. SUPER SIMPLE.

>> SUPER SIMPLE. SALT AND PEPPER, VERY BASIC. YOU CAN PUT ANY SORT OF SALAD DRESSING, MUSTARD, OIL, SUGAR, THAT WILL GIVE IT A NICE CRUST . SALT AND PEPPER REALLY SIMPLY GO OVER . YOU JUST FLIP IT OVER. BOOM ,

THERE YOU GO. TURN AROUND AND START THIS. >> Reporter: NEXT, CHEF DOUGLASS WALKS ME THROUGH PREPARING THE VEGETABLES IN THE DISH FROM THE MUSHROOMS — >> JUST CHOP THEM LIKE THAT, A LITTLE SMALLER. >> Reporter: TO THE GINGER .

>> I CAN SMELL IT. >> Reporter: THE 100s AND THE BRUSSEL SPROUTS. >> IT IS BEAUTIFUL. IT IS SENSATIONAL. WE ARE READY TO GO. RIGHT HERE, THESE LITTLE BUBBLES. >> Reporter: YEAH.

>> I WILL HAD YOU ADD THIS. JUST TO THE SIDE OF THE PAN. LITTLE BIT MORE. THERE YOU GO. THE OIL IS GOING TO ESSENTIALLY ACCELERATE THE REMOVAL OF THE FAT AND ADD SOME STABILITY FOR THE BUTTER. THIS

IS FOAMY. NOW WE TAKE THIS DOWN THE SIDE OF THE PAN LIKE THIS AND GO OVER. THIS IS THE BASE. IT IS ESSENTIALLY FRYING THE LAMB ON THE OTHER SIDE. DO YOU WANT TO TRY? >> Reporter: YEAH.

>> YOU DON’T WANT TO TAKE THIS, IT IS DONE LIKE THIS. >> Reporter: PICK IT UP AND LAY IT OVER. SO GOOD. >> Reporter: WE ADD MORE VEGETABLES AND START TO MAKE THE SAUCE, WHICH INCLUDES SOME

OF THE HONEY WE BOUGHT AT SAVENOR’S. >> MY MOM USED TO MAKE SUGAR CANDY OUT OF HONEY BECAUSE I COULD NOT EAT SUGAR FOR A LARGE PORTION OF MY LIFE. >> Reporter: WE SAT DOWN FOR AN INCREDIBLE MEAL AND SOME

CONVERSATION. >> Reporter: WHAT WAS YOUR INSPIRATION FOR DOING ALL OF THIS? YOU ARE SORT OF EXPLODING IN BOSTON AND AROUND BOSTON. WHAT INSPIRED YOU? >> I THINK, REALLY, IT IS AN INSATIABLE DESIRE TO COOK FOR

PEOPLE. I REALLY JUST LOVE HAVING A PARTY EVERY SINGLE DAY. >> Reporter: YOU DON’T HAVE JUST ONE KIND OF RESTAURANT, YOU REALLY DO IT ALL. >> I WAS TRAINED, MY HISTORY OF TRAINING, I TRAINED IN PARIS

AND NOW I GET TO DO THAT FOR THE SPRINGTIME . IT IS REALLY AN AMAZING RESTAURANT THAT HAS ALL THE CLASSICS , FRENCH ONION SOUP, ESCARGOT. >> Reporter: YOU TALKED ABOUT YOUR MOM AND MAKING YOU CANDY.

DID SHE HAVE ANY INSPIRATION FOR YOU? >> EVERYTHING I DO , A LOT OF CHOPPED LEMON AND A LOT OF THE PASTAS, THAT IS SOMETHING SHE DID, JUST A WHOLE LEMON MINCED UP AND ADDED TO PASTAS AND

VINEGAR RATS. EVEN MAKING LAMB AND ADDING GINGER, THAT WAS HUGE INSPIRATION FROM MY CHILDHOOD. OBVIOUSLY, WE DID NOT HAVE RACK OF LAMB VERY MUCH BUT IT REALLY IS TIED TO WHO I AM . YOU CAN SEE ALL THE BROWN

BUTTER AND ALL THE CARAMELIZATION. >> Reporter: WOW. >> REALLY SOMETHING, RIGHT? >> Reporter: IT IS REALLY JUST SO BEAUTIFUL. WOW. I CAN TASTE THE GINGER. I CAN TASTE THE HONEY.

>> YOU CAN TASTE THE WINE, YOU CAN TASTE THE BALANCE OF IT. >> Reporter: THIS IS AMAZING. THANK YOU SO MUCH. GOOD LUCK. THANK YOU. >> THANK YOU. >> SO GOOD. HE IS THE COOLEST

HUMAN YOU WILL EVER MEET AND HE DOESN’T EVEN KNOW HOW COOL HE IS. THAT RESTAURANT IS THE MOST BEAUTIFUL SPOT IN BOSTON WITH THE VIEW.