Gordon Ramsay is in Wales cooking up an incredible lamp chop dish complete with carrots, chimichurri and an incredible seaweed butter. But will he find the lamb sauce?
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Will Gordon Ramsay Find the Lamb Sauce Cooking Lamb Chops?
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now what an amazing week we’ve had in
Wales and going up against one of the
finest chefs in Wales Matt walr super
competitive uh you know I like that and
to round it off I’m going to show you a
quick sort of lamb Cho dish the kind of
lamb that is amazing especially when you
look at that hill and that backdrop
we’re in this amazing little Valley and
these lamb Grays on that uh side of the
Valley all day long so they’re happy and
it’s delicious now the secret just cut
these lamb chops up they left got a lot
of the fat on there okay cuz that fat is
so edible and these lamb are literally
18 months 19 months old so it’s sort of
not quite mutton not quite spring that
bit in the middle but super tasty going
to roast some vegetables and make a
really nice sort of chimy churi with
some comfy garlic in there first off
season the lamb okay and then literally
a little dust of olive oil in there roll
that
around
okay season
season and then again I’m going to use a
little bit of seaweed butter on there
now get them on the grill over here
let’s get this nice and
hot
now get that one
there
beautiful beautiful
now the
vegetables get the veg and
literally just lightly season them and
going put some sewe butter on there okay
and I’m going to start grilling all
these beautiful
veg on there some mushrooms some
carrots and again a little touch of
olive oil so the butter doesn’t burn and
then these potatoes I’m going to stick
straight on the grill literally just in
half so these are
pre-cooked and you’ll see now the flavor
and beautiful sewe butter gives
off here we go over we go and
on now potatoes go
on beautifully
[Applause]
marked
beautiful and then the veget
straight into the pan that seawe
butter turn the
lamp and look that really nice
delicious caramelized lamp don’t worry
about the bones going slightly dark
nothing wrong with
that I like to lay them on top of there
like that and let that fat
render now in this pant melt that
butter and literally
roast those vegetables in that seawe
butter
beautiful now look at the potatoes try
and get that
crispy skin on
there beautiful
beautiful now for the chimy chori it’s a
really nice sort of exciting way of
eating lamb cuz it’s almost like a an
amazing little marinade just
roll the parsley and the mint and the
thyme and just chop it once want all
that flavor inside that bowl in she goes
now from there a little bit of salt
little bit of olive oil fresh
mint and a little bit of lemon juice in
there okay roll that in squeeze lemon
juice yeah beautiful now from there take
your comy garlic
okay and just throw that in with the
vegetables
lamp nice thing about cooking lamb like
this
literally 90 seconds on each side and
let it
rest it does it absolute
wonders but I’m going to sit on
there and then just spread a little
bit of SE seaweed butter on that lamb so
as that lamb rests we get that beautiful
flavor that Welsh
saltiness now vegetables goes in bring
your butter
over and this is a seaweed butter you
just spread that let that sit on top of
that
lamb and we’re going to hit that back on
the grill just for one more time but let
that but to sit there now and just melt
as it melts it’s going to literally pour
in the center of that lamb and give it
the most amazing
flavor this is the nice refreshing thing
about cooking here in Wales outside the
ingredients is incredible the setting is
amazing and now look get your lamb just
go back on that grill that little bit of
butter on there
and
boom
beautiful roll it
around back flip it over 30 seconds back
on the grill with that seaweed butter
that gives it a final
caramelization and
look that wind fires up that barbecue
and that butter just literally
absolutely
caramelizes beautiful up and
over
now for the exciting part the
vegetables
M now let that
down literally with a touch of
vinegar for the chimy chury that gives
that really nice acidic like a little
bit of
pickled seaweed juice in there and look
just before those vegetables come out of
the plate just hit them with a little
touch of chimy Chuy and toss that
through there that garlic is almost like
a
puree and all I do now is just literally
set all those
vegetables
on and that garlic is delicious get your
lamb set that on
there there
there and then
finally one on there and all we do now
is just get that chimy Chuy and just
drizzle that over the end of the
lamb and again the seawe butter the
chimy
Chuy so
beautiful and then
finally your potatoes grilled
crispy and full of Welsh pride and then
we have the most amazing grilled lamb
chop finished with a beautiful seelp
butter