Grilled Pastrami-Spiced Lamb
video description
Date: 2019-07-25
Related videos
Comments and reviews: 10
Bill Halliwell
G'day Chef John, I really want to try this recipe. Lamb, here in Aussie, is at it's best at the moment. Sadly, for better or for worse, we use the British style of butchering and naming meat. So, with trepidation, I asked a butcher for a topside sirloin of lamb. He looked at me with a 1000 yard stare that instantly told me he had no idea what I was talking about. Could you please tell me if there is a web site or book or whatever that will explain and 'translate' various meat cuts from US butchering to British butchering? I'm pretty well acquainted with the 'look' of lamb cuts but I could not identify those two pieces of lamb you used. They looked too large for the loin, or fillet of say a lamb loin chop. (Or you've got the biggest sheep in the world) Is it a cut from 'tail end' of the shoulder? I'm lost. Another great video. Thank you and cheers, BH
reply
G'day Chef John, I really want to try this recipe. Lamb, here in Aussie, is at it's best at the moment. Sadly, for better or for worse, we use the British style of butchering and naming meat. So, with trepidation, I asked a butcher for a topside sirloin of lamb. He looked at me with a 1000 yard stare that instantly told me he had no idea what I was talking about. Could you please tell me if there is a web site or book or whatever that will explain and 'translate' various meat cuts from US butchering to British butchering? I'm pretty well acquainted with the 'look' of lamb cuts but I could not identify those two pieces of lamb you used. They looked too large for the loin, or fillet of say a lamb loin chop. (Or you've got the biggest sheep in the world) Is it a cut from 'tail end' of the shoulder? I'm lost. Another great video. Thank you and cheers, BH
reply
n0etic Fox
Will it Pastrami? Yes, One of my favorites was Pastrami Bone Marrow. It is very easy to make all you do is get marrow bones, Remove marrow from the bones (heat them to melt all of it out, add Pastrami spices, Freeze the mixture, use it like you would any fat. The only two things you must make sure of is that it all melts and coats evenly. Also no there are no exact amounts, this is not baking. Cooks follow recipes Chefs do not, no one made something new by following a recipe.
reply
Will it Pastrami? Yes, One of my favorites was Pastrami Bone Marrow. It is very easy to make all you do is get marrow bones, Remove marrow from the bones (heat them to melt all of it out, add Pastrami spices, Freeze the mixture, use it like you would any fat. The only two things you must make sure of is that it all melts and coats evenly. Also no there are no exact amounts, this is not baking. Cooks follow recipes Chefs do not, no one made something new by following a recipe.
reply
Lukas Bennington
This is too delicious like the services I stumbled upon and I made 70, 000 the first month and the month after. I told my best friend and he made as much and he is still making more. He told me to share this so a lot of people can also benefit from this, if you are interested in this service get in touch with: parachutelift(at)gmail(com. Yell him I referred you. If you go ahead with this or would change a lot of thigs
reply
This is too delicious like the services I stumbled upon and I made 70, 000 the first month and the month after. I told my best friend and he made as much and he is still making more. He told me to share this so a lot of people can also benefit from this, if you are interested in this service get in touch with: parachutelift(at)gmail(com. Yell him I referred you. If you go ahead with this or would change a lot of thigs
reply
SpiritBear12
Mr. Chef John, please do a video about how you sharpen your kitchen knives. Your knife cut that raw meat with absolutely no effort on your part. Many kitchen knives wont do that without applying some real effort into it. Also, how about some good tips in what to look for when choosing a good kitchen knife, carbon ratio and stuff like that there. Please share your cutlery wisdom with us.
reply
Mr. Chef John, please do a video about how you sharpen your kitchen knives. Your knife cut that raw meat with absolutely no effort on your part. Many kitchen knives wont do that without applying some real effort into it. Also, how about some good tips in what to look for when choosing a good kitchen knife, carbon ratio and stuff like that there. Please share your cutlery wisdom with us.
reply
Angry Panda
Thank you Chef John for posting another video; I was thinking about you last night while in my kitchen. I was ritually massaging my soft, tender, juicy meat with your spices, when I saw the notification that your video was posted. My girlfriend doesnt know, but Ive been cheating on her for your videos. Lets just keep this naughty secret between you and me, Chef John, my Mon Cherie.
reply
Thank you Chef John for posting another video; I was thinking about you last night while in my kitchen. I was ritually massaging my soft, tender, juicy meat with your spices, when I saw the notification that your video was posted. My girlfriend doesnt know, but Ive been cheating on her for your videos. Lets just keep this naughty secret between you and me, Chef John, my Mon Cherie.
reply
David Slone
Nice, however I feel like you may have throw down your own gauntlet. If lamb is inherently better suited to the pastrami spices than beef is, then why not take whatever the lamb equivalent of the navel or deckle cut is, and give it the full Katzs treatment? After all, you are the Telly Savalas of your reimagined deli palace.
reply
Nice, however I feel like you may have throw down your own gauntlet. If lamb is inherently better suited to the pastrami spices than beef is, then why not take whatever the lamb equivalent of the navel or deckle cut is, and give it the full Katzs treatment? After all, you are the Telly Savalas of your reimagined deli palace.
reply
Christopher Estrada
Sir I just wanted to take a moment to say Thank You for all your hard and tasty work. I have recreated several of your dishes for both family and friends. Each time we have been enormously pleased and rewarded with delicious food. We cant wait to choose another dish to try Many many Thank Yous
reply
Sir I just wanted to take a moment to say Thank You for all your hard and tasty work. I have recreated several of your dishes for both family and friends. Each time we have been enormously pleased and rewarded with delicious food. We cant wait to choose another dish to try Many many Thank Yous
reply
Joe Black
Questionwhy bother seasoning and cooking a steak right when you serve it cold anyways? hot plate, meat goes on in one piece and side on top, covering 2/3 of it so folks can num from the fron and the rest still stays hot. if your guests don't know how to use a knife they need help, not good food.
reply
Questionwhy bother seasoning and cooking a steak right when you serve it cold anyways? hot plate, meat goes on in one piece and side on top, covering 2/3 of it so folks can num from the fron and the rest still stays hot. if your guests don't know how to use a knife they need help, not good food.
reply
1 For The People
John: Gosh. I hope I can find that lamb cut in my area. What a fantastic looking dish to treat yourself and celebrate Spring. Im looking forward to the Green Quinoa Tabuli. Thank you for sharing. Really enjoyed your video.
reply
John: Gosh. I hope I can find that lamb cut in my area. What a fantastic looking dish to treat yourself and celebrate Spring. Im looking forward to the Green Quinoa Tabuli. Thank you for sharing. Really enjoyed your video.
reply
David Messer
When you use a lot of freshly ground black pepper like this, how do you grind it? It takes forever in a normal pepper grinder. Alton Brown made an attachment for his drill to do it, but that is a little over the top.
reply
When you use a lot of freshly ground black pepper like this, how do you grind it? It takes forever in a normal pepper grinder. Alton Brown made an attachment for his drill to do it, but that is a little over the top.
reply
Add a review, comment
Other channel videos
