🐑 How a Chinese chef cooks Lamb Chops! (煎羊扒)

Click here to access our free video lesson on how to cut twice as fast (and prevent injuries!) club.madewithlau.com/cut-twic...
Watch my dad teach you how to make lamb chops. It’s his Cantonese twist on Western lamb chops but just as gourmet and super easy to do at home!
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👩‍🍳 JOIN THE CANTO COOKING CLUB 👩‍🍳
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club: bit.ly/3Nu5AsX
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/lamb-...
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If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Gas Burner: amzn.to/3OJJ68q
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨‍🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨‍🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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🔗 LINKS MENTIONED 🔗
Rather Elevated: • Lamb at Costco
The Bearded Butchers: • A Visual Guide to the ...
Bon Appétit: • How to Butcher an Enti...
Dolan Chick: / wgllbsz7l8owof7d , • How to Make Hand-Pulle...
Chinese Cooking Demystified: • Chinese Roast Lamb Rib...
Little Chinese Everywhere: • MUSLIM street food mar...
The Food Ranger: • MUSLIM Chinese Street ...
Gordon Ramsay: • Gordon Ramsay Shows Ho...
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⏲ CHAPTERS ⏲
00:00 - Soak lamb chops
00:29 - Prepare aromatics
01:56 - Cut & tenderize lamb chops
03:16 - Choosing lamb
03:51 - Season lamb
05:08 - Pan-fry lamb chops
06:57 - On lamb in Chinese cuisine
07:38 - On gaminess
08:10 - Cook aromatics
08:59 - Add in lamb chops & plate
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15

[@MadeWithLau]

Join the Canto Cooking Club: bit.ly/3v7dO3P Get the full recipe: madewithlau.com/recipes/lamb-chops

[@GR8119]

Congrats, Uncle Roger reviewed ur fried rice video!!!! Ur subs are about to jump!!! 😁

[@austinbusumbru123]

Honestly, I would really love to say this I love watching your cooking videos and honestly I would really really really be happy that next year you would create your very own cookbook I would spend so much time reading it, enjoying it, savoring it because there’s so much potential I seeing you and I know that you were capable and I would love to see it

[@belindadunne4312]

I love the baby's primal response to eating meat off the bone. My son used to make the same sound at that age while eating beef ribs. ❤

[@user-et4id3yo6h]

For more info, it's from the Uyghur communities ..they have the best lamb chops ever!!Great to see this delicious Uyghur culture inspired lamb chops.

[@bobjoe7508]

I grew up on a farm raising lamb for meat, and have always loved it. Good, happy, farm raised lamb is almost never gamey. Been watching the channel for about a year and loving every video!

[@user-ui1mr2en4n]

喜歡食羊，就是因為那種騷味😋 多謝劉爸爸🙏🏼👍🏼

[@MadeWithLau]

非常感謝您的支持！老劉祝福您闔家安康！幸福快樂！

[@fierywomanpacnw7004]

A THOUSAND THANKS for putting in the weights of onion, garlic, red pepper, etc !!! ❤❤❤

[@mamaconnieskitchen8302]

Yes, onion, garlic & red pepper bring the aroma up to another level

[@Chunchichoi]

謝謝劉爸爸介紹煎羊扒，🙏🏻🙏🏻 祝你們合家聖𧩙快樂🎉新年蒙恩😇身體健康😊

[@MadeWithLau]

非常感謝您的支持和祝福！老劉衷心祝福您闔家安康！聖誕快樂！

[@ionecuff6323]

I have never tried cooking lamb, but Mr. Lau makes it look so easy (the meat looks delicious). I will definitely have to see if I can afford to buy some lamb and make this recipe! Thank you so much for sharing and teaching those of us that we CAN do it!

[@elizabethanrose]

It is so interesting to hear Daddy Lau speak about his preference for lamb to be a little gamey. A lot of my friends who are Asian also prefer Lamb that is gamier and therefore like Australian lamb rather than American because Australian lamb is grass-fed. In a non sequitur, that baby is so adorable!

[@arthurjwan176]

Omg! Thank you so much for these videos. By watching these videos I have leveled up my cooking so much. And tastes fantastic! ❤from NZ.

[@TY-ob7fz]

I love the New Zealand rack of lamb sold at Costco and usually opt for a heavy fat cap which is most flavorful. I’ll score the fat diagonally quarter inch deep/one inch squares and marinade with salt, pepper, garlic, olive oil for an hour and coat with corn starch flour to seal in flavor, and drizzle more oil on top. Goes into barbecue til it’s done when coating is nice and crispy and a little charred. Cheers.

[@danadyd59]

Lamb and goat are my 2 favorite meats. Their flavor is amazing. Does Daddy Lau have any goat recipes?❤

[@aysegulgoknar]

Much love from my Family to Your's. Happy new years ahead, greetings from Türkiye.

[@ETBrenner]

Chef Lau, I'm totally with you on liking lamb with a little gaminess to it. I want my lamb to taste like lamb, dang it! 😀

[@LilyoftheValeyrising]

1:28 Wow! What a great recipe! I love the onion cutting technique!

[@mamaconnieskitchen8302]

Wow, very impressive dish and yet simple to cook 😊❤❤❤

[@cchoi108]

I'm loving the Costco series! 😊

[@EpicvidsKetti08]

In Australia the Grass Fed Lamb is less Gamey and we call these Cutlets. The Greek Style marinade highlights the Lamb flavor with additional depth. Thanks for the technique and style of this version. Try frying the Choy Sum in Olive Oil and leftover Lamb Fat in the pan

[@desert7868]

looks like a very tasty way to prep one of my favorite cuts of lamb. since you are in the bay area, if you every make your way down to Millbrae, Pape's Meat market marinated rack of lamb is where my love of the cut began. The rub is a bit more heavily herbed than your recipe, highly recommend giving it a try if your interested in a alternative to your tasty looking recipe. i should also note Pape's doesn't not French cut their rack of lamb, which means there is more "gristle" on the bone and less fat cap, which makes grilling whole over charcoal my families preferred method. love your videos. they have really helped me in the kitchen.

[@joanwalford1959]

Mouthwatering!

[@kerk6428]

Thanks for the new videos! I was revisiting your old steamed ribs 蒸排骨 video last night, and am wondering how did he make the dried mandarin peels 陳皮? I'd love to make my own!

[@catchnkill]

The process is easy. You sun dry a special type of tangerine peel. Put it in a air-tight jar and let it age for several years. However, the tangerine used is a special specie 新會柑。 Just that one kind of tangerine will make 陳皮. Other tangerine peel will give you still tangerine peel.

[@sue.F]

Thank you, from the home of NZ Lamb!

[@BhikkuBandish]

Does papa lau use a butane hotplate when using the wok? I just received a wok and was wondering if it might be a good idea to purchase one as I only have an electric stove. Papa Lau, your teachings are a wonderful addition to my exploration of asian foods. Thank you!!!

You are a very good KZbinr.

[@shereelee2]

Happy family 👍

[@frankhochman837]

Looks great and I love lamb chops. How do I get the recipe?

[@tyroneandrews]

Tyrone learning to cook 😊

[@zz3863]

哈哈，老刘爸爸好可爱🤣

[@MadeWithLau]

非常感謝您的支持！老劉祝福您和家人健康快樂！

[@ldballoon4]

i must try

[@ldballoon4]

although Chinese people dont eat lamb IME

[@ldballoon4]

Muslin, of course, but that is rare in the USA

[@taaareee3570]

@@ldballoon4 Chinese people eat lamb

[@WilliamAhman-ig9jn]

谢谢🎉❤

[@MadeWithLau]

不要客氣！非常感謝您的支持！老劉祝福您和家人健康快樂！

[@famiesantillan3527]

Could you pls cook bak tong gou. Rice cake. Thank you!

[@Breca]

Looks very yummy....dad seems like a cool dude.

[@AliceLee-rj2ew]

Does it matter on what type of oil to cook the lamb and to marinate it? Did Cam tried and enjoy tthe lamb chops?

[@bobjoe7508]

I prefer the flavor of olive oil. I find it compliments the lamb perfectly, but you could use pretty much any oil

[@kumbackquatsta]

new subtitle styling. fancy

[@kermitbq]

Can you teach us how to make 支竹羊腩煲? Thank you 😋

[@lolblehXD]

The ending lolol

[@michaelmichael7461]

好嘢好嘢👏👏👏👏簡單就是最好👍👍多謝劉師傅👏👏👏

[@MadeWithLau]

唔好客氣，好多謝您嘅支持！老劉祝福您闔家安康！幸福快樂！

[@simonevansengineeringelite4354]

Congrats on Uncle title from Uncle Roger 👏🏻👏🏻👏🏻

[@HereComesThePaine]

"It's not a weapon!" Well... 😂

[@MrSkyler84]

Hi, can i request for a recipe for mantis shrimp??

[@floriawong3843]

劉爸爸你好: 你可否教梅菜扣肉嗎! 謝謝🙂身體健康

[@MadeWithLau]

您好，好的遲些按排時間吧，非常感謝您的支持、問候與祝福！老劉祝福您闔家安康！幸福快樂！

[@ryanfree9861]

Yellow fat would indicate grass fed or possibly breed genetics. White fat in both beef and lamb will be white if grain finished.

[@kumbackquatsta]

do more lamb recipes

[@gixxerken4963]

原汁原味，廣東人嘅口味。

[@MadeWithLau]

好謝您嘅支持！老劉祝福您闔家安康！幸福快樂！

[@davinvincent19]

點解而家先發現呢個channel？爸爸煎牛扒既處理手法真係9成運用中菜，用蠔油腌肉😂拍生粉呢啲，好正

[@MadeWithLau]

好多謝您嘅支持與認同！老劉祝福您闔家安康！幸福快樂！

[@Gummy1991]

i like a slight gamey taste to lamb. I thought the gamey ness is what makes lamb , lamb? Im i just misinformed about lamb dishes?

[@oceanez303]

I always go to my local halal shop for lamb. They have the best lamb! 清真超市的羊肉没有膻味！

[@MadeWithLau]

非常感謝您的支持和分享！老劉祝福您與家人健康！幸福快樂！

[@cynot71]

I'm surprised he actually uses store bought ground black pepper.

[@weslypype1]

You reversed the grain/grass fed white/yellow fat color indication. White fat indicates grain fed, yellow fat indicates grass fed.

[@herbert9936]

your countertop is out of level

[@presidentoxford]

3.28 " Yellow fat = grain fed ; white fat = grass fed " IT'S THE OTHER WAY ROUND. What an ignoramus !

[@CarutMencarut]

Haiyaaaa... why no comment on uncle roger video??? Why why?? Why???? Gaiyaaaaa

[@SOSOSO238]

8:08 She is super cute! 😁