How To Buy The Best Pork And Lamb

Follow along as Chef Mark provides tips and suggestions for selecting the best pork and lamb at your local grocery store. Chef Mark also provides a Pork Chops Milanese Recipe and a Rack of Lamb Persillade Recipe . If you like this video and recipe please share using the links below and make sure to subscribe to our YouTube channel. A special thanks to http://www.marianos.com for allowing LearnToCook to record and share our shopping trip!

Pork Chops Milanese Recipe

[private]Ingredients:
4 ½ inch pork chops with bone
3 large eggs, beaten
1 cup finely ground bread crumbs, lightly toasted in the oven
¾ cup butter
Sea Salt, Freshly Ground Black pepper
Sprigs of parsley for garnish and lemon wedges

Method:
1. “French” the bone of any fat or meat ,and trim away any fat, and cut the membranes around the chop since it will contract and make the cutlets curl up while cooking.
2. Flatten them out between the palms of your hands, or use a meat mallet or the bottom of your fist to flatten as for a cutlet, pat them dry, salt them lightly on both sides with sea salt.
3. Dip them in beaten whole eggs, dredge them in the bread crumbs, pressing down to make sure the crumbs stick, and shake them gently to remove excess.
4. Melt the butter in a skillet large enough to contain all 4 cutlets at once, and when it begins to sizzle add the cutlets. Cook quickly, turning once so both sides brown, garnish with parsley, serve with lemon wedges and sprinkle with the pepper.[/private]

Rack of Lamb Persillade Recipe

[private]Ingredients:
1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1(7 bone) rack of lamb, trimmed and “Frenched’
1 teaspoon sea salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

Method:
1. Preheat oven to 450 oF.
2. In a bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons olive oil to moisten mixture. Set aside.
3. Season the rack all over with salt. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Season with Pepper, roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes.[/private]

If you have questions or comments about this video and recipe please leave them below.

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3 Comments

  1. how to cook good primrib

  2. bernard fowler

    lets get them grills fired up or if you prefer the kitchen..cool

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