Join the Canto Cooking Club: bit.ly/3v7dO3P Get the full recipe: madewithlau.com/recipes/lamb-chops
@GR81199 ай бұрын
Congrats, Uncle Roger reviewed ur fried rice video!!!! Ur subs are about to jump!!! 😁
@austinbusumbru1239 ай бұрын
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
@belindadunne43129 ай бұрын
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. ❤
@Chunchichoi9 ай бұрын
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😊
@MadeWithLau9 ай бұрын
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!
@user-ui1mr2en4n139 ай бұрын
喜歡食羊,就是因為那種騷味😋 多謝劉爸爸🙏🏼👍🏼
@MadeWithLau9 ай бұрын
非常感謝您的支持!老劉祝福您闔家安康!幸福快樂!
@bobjoe75089 ай бұрын
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!
@fierywomanpacnw70049 ай бұрын
A THOUSAND THANKS for putting in the weights of onion, garlic, red pepper, etc !!! ❤❤❤
@mamaconnieskitchen83029 ай бұрын
Yes, onion, garlic & red pepper bring the aroma up to another level
@Laura-y1h2o9 ай бұрын
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.
@ionecuff63239 ай бұрын
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!
@arthurjwan1768 ай бұрын
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.
@danadyd599 ай бұрын
Lamb and goat are my 2 favorite meats. Their flavor is amazing. Does Daddy Lau have any goat recipes?❤
@elizabethanrose9 ай бұрын
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!
@TY-ob7fz9 ай бұрын
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.
@LilyoftheValeyrising9 ай бұрын
1:28 Wow! What a great recipe! I love the onion cutting technique!
@aysegulgoknar9 ай бұрын
Much love from my Family to Your's. Happy new years ahead, greetings from Türkiye.
@cchoi1088 ай бұрын
I'm loving the Costco series! 😊
@mamaconnieskitchen83029 ай бұрын
Wow, very impressive dish and yet simple to cook 😊❤❤❤
@desert78689 ай бұрын
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.
@WilliamAhman-ig9jn9 ай бұрын
谢谢🎉❤
@MadeWithLau9 ай бұрын
不要客氣!非常感謝您的支持!老劉祝福您和家人健康快樂!
@kerk64289 ай бұрын
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!
@catchnkill9 ай бұрын
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.
@EpicvidsKetti088 ай бұрын
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
@Mobowersnafoo9 ай бұрын
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!!!
@ETBrenner5 ай бұрын
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! 😀
@sue.F9 ай бұрын
Thank you, from the home of NZ Lamb!
@TundeEszlari9 ай бұрын
You are a very good KZbinr.
@joanwalford19599 ай бұрын
Mouthwatering!
@kermitbq8 ай бұрын
Can you teach us how to make 支竹羊腩煲? Thank you 😋
@shereelee29 ай бұрын
Happy family 👍
@tyroneandrews9 ай бұрын
Tyrone learning to cook 😊
@frankhochman8379 ай бұрын
Looks great and I love lamb chops. How do I get the recipe?
@MrSkyler849 ай бұрын
Hi, can i request for a recipe for mantis shrimp??
@famiesantillan35279 ай бұрын
Could you pls cook bak tong gou. Rice cake. Thank you!
@AliceLee-rj2ew9 ай бұрын
Does it matter on what type of oil to cook the lamb and to marinate it? Did Cam tried and enjoy tthe lamb chops?
@bobjoe75089 ай бұрын
I prefer the flavor of olive oil. I find it compliments the lamb perfectly, but you could use pretty much any oil
@zz38639 ай бұрын
哈哈,老刘爸爸好可爱🤣
@MadeWithLau9 ай бұрын
非常感謝您的支持!老劉祝福您和家人健康快樂!
@floriawong38438 ай бұрын
劉爸爸你好: 你可否教梅菜扣肉嗎! 謝謝🙂身體健康
@MadeWithLau8 ай бұрын
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!
@kumbackquatsta9 ай бұрын
new subtitle styling. fancy
@simonevansengineeringelite43549 ай бұрын
Congrats on Uncle title from Uncle Roger 👏🏻👏🏻👏🏻
@ryanfree98619 ай бұрын
Yellow fat would indicate grass fed or possibly breed genetics. White fat in both beef and lamb will be white if grain finished.
@Breca9 ай бұрын
Looks very yummy....dad seems like a cool dude.
@ldballoon49 ай бұрын
i must try
@ldballoon49 ай бұрын
although Chinese people dont eat lamb IME
@ldballoon49 ай бұрын
Muslin, of course, but that is rare in the USA
@taaareee35709 ай бұрын
@@ldballoon4 Chinese people eat lamb
@lolblehXD9 ай бұрын
The ending lolol
@HereComesThePaine9 ай бұрын
"It's not a weapon!" Well... 😂
@michaelmichael74619 ай бұрын
好嘢好嘢👏👏👏👏簡單就是最好👍👍多謝劉師傅👏👏👏
@MadeWithLau9 ай бұрын
唔好客氣,好多謝您嘅支持!老劉祝福您闔家安康!幸福快樂!
@gixxerken49639 ай бұрын
原汁原味,廣東人嘅口味。
@MadeWithLau9 ай бұрын
好謝您嘅支持!老劉祝福您闔家安康!幸福快樂!
@kumbackquatsta9 ай бұрын
do more lamb recipes
@Gummy19916 ай бұрын
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?