#WineandspicE: Your Best Rosh Hashanah Rack of Lamb

This is so beautiful. This is so perfect. This is This is Rashuna described in a in a spoonful. [Music] And we're back. We're back. We're back to the next episode of Wine and Spice. And before we go any further, I have two shout outs for you guys. The first one is the scholies. Come check this out. This is a beautiful French rack of baby lamb. Two things in bar park that will be by your house within 3 minutes after you call them. It's Hatsula and Shies. That's true. And the second shout out of the day goes to somebody called Manakan Friedman. We don't know him, but he asked us for this episode to make a rack of lamb. So here you have it and you let us know what you want to see in the coming episodes cuz today we're going to be making for rashona a beautiful rack of lamb with a fig sauce with balsamic vinegar and some fresh pomegranates which pulls together rash crevis that we eat on our shashuna and all the shakyuni fruits that we have in there. Let's get started. First things first, we're going to take our knife and we're going to cut some crosssections. So, like that. When we sear it, we're going to get a nice rendering of the fats. It's frenched. See, surely cleaned up the bones. Beautiful. So, all we got to do, we don't want to go into the meat. We just want to score the fats on the top. And now we go the other way. >> So, you do it like tic-tac-toe. >> Yeah. So like that when we sear it in the in the pan, it's going to give much more space for the heat to go in and render out that fats. Now, let's go cooking. We got a medium high heat. We're going to let the pan get hot. We're going to drizzle in some olive oil. Clammas olive oil. And then we're going to sear the meat on all sides to brown it. We're not cooking it here. We're just browning the meat. And then comes the fun part. Stay tuned. Pan is hot. Olive oil is in. It's got a nice coating on the bottom. Fat side down. All right. Now, we just want to get a nice sear all around all sides to get that caramelization. Then we're going to season it and bake. It's going to be awesome. >> I love the smell. When I smell this, I think I can eat it already. So, let's give it a check. So, it's about 1 to 3 minutes on each side. And look at that. It's beautifully rendered down the fat. We got nice color going on. We're going to do the bottom side. Like I said, about 1 to 3 minutes. Now, should you boot up the fact about the smell? There's a lot of people that get thrown off from this smell. And there's a lot of people that love it because this is something that they're used to. But if you get a good piece of lamb and you cook it nicely and you add like we're going to be doing some balsamic vinegar, some figs, some pee, you're not only masking the flavor, you're complimenting it. So you're not only tasting I love >> I love the smell. >> Well, for people that drink French wine are a little used to the smell, you get that on the on the nose. Um, but you have to get used to it. Once you bite into it, you get past your smell. It's like, wow. >> Yeah, it's really phenomenal. And especially, like you said, we're going to pair it with a good wine, pair it with a good boss glaze, like we're going to make with some figs and stuff. It really, it, like I said, it doesn't mask the flavor. It enhances. I'll tell you the truth. I'm always excited when I'm sit with people and we order lamb and they're like, I don't like it because you can never eat enough lamb, right? You could probably polish this off, right? I think so. >> Unfortunately, we both love lamb, so you have a serious problem here. >> So, like we said, we're going to do both sides. Let's check the B. See, we got a beautiful caramelization. I'm going to hold it up a little bit so the bottom gets even. Just like that. All sides. Be careful. It does spray and everything in the kitchen is hot. Let's flip it on the side for one second. And let's get the other side going. [Music] So, there we have it. Shut the oil. Fire off onto a rack. Now, if you want to make a real delicious potatoes, this lamb fat and olive oil over here is clean, pure heaven, take some potatoes, throw it in there, and get it going. I'm going to put on this ventilation before the smoke alarm goes off and cheers us on. But let's follow back. Let's go back to that area and let's coat this lamb. Okay, so we're opening up the Tanat. It's a big bold beautiful wine. I think it will pair perfectly. And the reason why now because we got it in a year and a half ago and we were sitting with it. I didn't recommend it to a lot of people because I thought that it needs time. This was harvest in 2022. Tamat is a grape that originally it comes from France in Oravi. It's now >> like one of the main grapes. This was made in California. It's different but very bold and very powerful and I think it will fit perfectly with our beautiful Rajesuna meal. So let's I want to air it out. meanwhile that you are um how do you say spicing it up or >> that works. We're going to spice it up. >> That works. So I just to show me that I'm also doing something here >> cuz it's we >> cuz it's >> So we're not going to be tasting this now. We're just going to let it air. So by time we're done with this. >> Yes, exactly. >> We're going to be uh >> Yes. >> going to be irrated and >> Yes. >> have its time to breathe as they say. Put this on any y of table. The shashun is sickest. Gorgeous. >> Beautiful. >> Yeah. Perfect. We'll set the wine over here. So, lamb is there. We're going to start off with Tuscanini's balsamic glaze. Now, lamb, figs, and balsamic are a very common match. A lot of recipes out there on the internet. And the reason for that is cuz the lamb brings that game, the balsamic brings that acidity, and the figs bring sweetness. So all together, you take a bite with those three ingredients together, and and it's going to be awesome. So what we're going to do is we're going to start off with the pinch hungry ribeye rub. This is a rub that goes on all steaks, all chops, everything. It is. It's a lot of herbs and it has a lot of flavor, but it's not going to add any new flavors like like the teriyaki or the chur chimmy. We're not looking to in to insert new flavors. We want to have a just a clean slate and let the meat talk for itself. So, what we're going to do is we're going to go ahead and season it nicely. And the same goes for the back side. Make sure everything's coated. All right. Now, I'm going to grab our balsamic glaze. >> There's a few different flavors. This is >> right. They have caramel. They have raspberry. >> Raspberry. >> So, what we're going to do is we're going to go just like that. Give it a nice coat. And this is also going to act as a binder for our next step, which is going to be toasted sesame seeds. >> So, how did you toast it? >> Oh, you just >> You can buy toasted or you can buy non-toasted and toast it in a frying pan. >> Why toast it? >> The flavors are stronger when you toast it. The oil, the sesame oil that's naturally in there comes out and it's just really nice. And because a lot of people don't use nuts on rasha, we decided not to go with the pistachio and the herb. We decided to go with this. So, as long as it's we, it's we. It's we. >> Quiet. >> And we'll do the same thing with this side. Brush it on nicely. All right. Let's do this. I want to make sure everything is nice and covered. And that's going to be our crust. Finish up the top side. I like to start with the back side. So like that, I'm finishing off where I want to go into the oven. So we seasoned it, we glazed it, and we crusted it with our sesame seeds. So, now that we're getting into a little more high-end meats and stuff that are a little more expensive, and you want to have it perfect, especially like we'll discuss later, how to prepare it before yontiff and then just warm it up on yontiff. You want to be pretty much certain where your temperature is. So, I got over here, it's an external thermometer with a beautiful gauge. It tells you exactly uh what the probe is now. So, now the probe is at 73 and we want to get to 135. 135 is mid rear. And then once we take it out of the oven, we're going to let it carry over cook. So it's going to come to 140, 145, which is a beautiful medium, which is perfect for that. For people that are not in the kitchen, carry over cook is which means that once you take it out of the oven, it's still cooking for another 10 minutes. >> So we want it to cook out of the oven slowly till it reaches its temperature. So it doesn't reach its temperature and then cook a little further. I'll put a link in the bottom for this. It's It's just a good thing to have. This stays outside of the oven. Has a magnet. It has a stand. It's got a timer. And this goes into the oven the wire. So, what you want to do is come here. Check this out. You want to go into the thickest part of the meat cuz that's where you want to register where where you're up to. So, we're going to take our probe on one side, stick it in right there until the bend, which means we are now at the center. So, the reading of this thermometer, as you see right now, it's going 77. So, the center of our meat is now 77. And that's great because we don't want cold meat, right? You take it right out of the fridge and you put it in there. We don't want it cold because then the cooking time on the outside is going to be fast cuz it's cold, but the inside is still going to be freezing. We want it 77 is a beautiful temperature. Now, follow me to the oven. It's preheated on 350. Let's show you how we do this. [Music] So, we go into the oven. Middle shelf 350. Now, we close the oven on the wire. Put that down there. And now, the the thermometer inside is slowly going to go up from 77 to reach the 135 temperature. >> So, you're not looking at minutes. Now, you're looking at temperature. >> Now, we're looking at temperature cuz we want to get accurate. We want that center at 135. In the meantime, while that's going nice and slow, we're not burning it. We're not We're going nice and slow. It's going to be juicy and delicious. We're going to make a little fig and balsamic glaze. You like >> to do a little Yeah. >> You like my little pot? >> You took it from your daughter. >> It's from our toy set. >> Hey, it's Rashona. New beginnings, new ideas, new flavors, new spices, new wines, >> new people in the kitchen. >> New people in the kitchen. Yes. I'm going to put this on low. So, we got Tuscanini balsamic glaze and we got a whole bunch of diced up sweet figs, which we diced up real small. So, the sweetness of the figs and the tartness of the balsamic glaze, we're not going to cook this. We're just going to warm it through. Okay. So, what we're going to do is we're going to go in with some of our figs. That should be enough for our serving. Just going to heat it up a little bit. Why make a big frying pan dirty if you can make a small one? It's easier to wash. This is unbelievable. It will change everything you think about um vinegar. So, this is actually made in the same town where Ferrari, the famous Ferrari car is coming from. So, that's the combination. It's fast cars and slow food. >> That's awesome. Yeah, that is really nice. And I love the fact they have now also I saw Tuskini has bamic spray. >> Yes. >> So they put in a spray form which is very nice for certain like salads and stuff. But this glaze to me is it's beautiful. It's perfect flavor and it has the perfect texture. And look at that. That's caramelizing nicely around our figs, which we're going to use at the end to sweeten our It's going to go so nicely with that gy lamb. So, you think like fig is a little underrated? Uh >> I don't think it's underrated. I think we don't sell it all year. So, we have what to make a shaky on. >> It's true, but we can find other things that people will eat it all year. >> True. >> So, do you use fig um all year? >> Honestly, not really. No, not really. because it's not readily available all year round in the groceries. >> Not you can't find figs in in the major supermarkets all year round. >> So just for reference, we put it in around 104. So it's 134 approximately a half an hour. Our timer is going to give us exactly Check it out. It reached 135. [Music] Now we're going to take it out. is the same alarm plug that you were used to when you were 15 years old to wake you up 6:30 to go to school. But now, >> now it's a better sound. >> It's a better sound. >> So now we had 135. We want it to go to 140. So we're going to let it sit over here. It's calm. It's carry over cooking. This is what happens. >> We could The lamb has rested and moist. I'm very excited because we usually make lamb and I think a lot of people do too. We buy the separate box chops. >> But you just showed me how it's not simple, but it's doable. >> It's very doable and it's a good if you have a, you know, a readable thermometer like this that goes in the oven and you can watch it and you know which temperature you want to get to. But let's stop talking. Let's cut it open. Wow, that is a beautiful medium. Perfect on the inside. So, what I'm going to do for us, we're going to cut it into a double chop. Just like that. That is so beautiful. Juicy. Perfect. Let's plate this up. So over here I have an English pea puree. English peas is green peas that you buy in the freezer. The >> long ones. >> No, the peel the one that comes in a bag. I took the green peas, I blanched it. I took hot water from the kettle, blanched it, strained it, put into a blender, mmasora, olive oil, salt, and a little honey. And I blended it down till it's nice and creamy. And this is going to be an awesome texture, awesome flavor that's going to comp complement the lamb really nicely. We're going to go a little heavy on this cuz it's going to be right there. Just like so. Now take our chop, place it down in the middle. Oh wow. Now, this is a yontiff dish if I've ever seen one. So, now let's finish it up. >> I love how you doubled it down. >> Yes, we're going to finish it up. We got some two, you know, different color figs. Place it down right there. We got some fresh pomegranates. Just like that. We're going to do a dash of this delicious fig jam right on top. >> Mac never disappoints us. is a beautiful lamb and fig dish that you can serve at home and you can feel like it's a brand new you that just learned how to cook and you can bring this out to your guests, your family, and they will lick their fingers. We're going to try this out. We're going to definitely try this out. Now, let's clear off. So, we have this beautiful decanter with the tanat and uh let's try it. Look at this beautiful dish. >> Oh, yeah. More than once. >> Oh, that's rich. >> That is rich. >> That is rich. That is going to be nice with the lamb, with the pimus. That is a very heavy yet delicious wine. I love how the wine didn't lose its its acidity and tannin. It mellowed down. I'm excited. This is perfect for our shakuna with this dish. Get the timat. Get a rack of lamb by get the pinch spices, the koma soda, olive oil. Now let's eat. >> We're starting from here. >> Oh yeah. So, you get a piece of lamb. >> I got a piece of lamb. >> Put a little bit puree on it. >> Okay. >> Take a little bit of the fig jam. >> Little bit of the fig jam >> and some pomegranates. >> Sorry. Okay. >> Now, that's the bite. That's the money shot right there. Cheers. Look at mine. and beautiful. >> Wow. >> Such nice flavors. >> You know what I always think and I watch you cook and I have my own opinions in my head and I thought, you know what, the fig is sweet. The the you put honey in the in the >> a little bit honey in the in the poose >> in in the pimos. And I thought maybe it's going to be, you know, a drop too sweet. This is so beautiful. This is so perfect. This is this is rashuna described in a in a spoonful. Wow. Wow. It's ali. If we're a lot of people, the peak too. >> Mhm. >> Wow. So, we can be busy going on and on for eating over here. I >> forgot that we're still on camera. >> We could go on and eating for another 10 minutes over here. But >> wow. I want to tell you guys a couple of things. Number one, you can make this in the oven prior to rashuna. If you don't want to be busy with it on rashuna, you want to sit by the table like a king and a queen like everybody else. Cook it to 135, take it out, put it away in the fridge, take it out in the morning, and then pop it in the oven for 10, 15 to 20 minutes. You want to warm it up. It doesn't have to be boiling hot. This is not boiling hot right now. It's nice. It's It's not room temperature. a little warmer than room temperature, but it is delicious. You can rewarm it easily and bring it up to 10. That's number one. For the thermostat, we'll post it below. It gives you a confidence just like the flavors of the the spices, just like the olive oil gives you that confidence in the kitchen that you're going to be the master chef of your house, that thermostat gives you that confidence to know where your lamb is at, what temperature it is at any time of the day. And for all the people out there watching and making it from us, from we at Wine and Spice, have a amazing, happy, healthy new year. Beautiful. It's been over a year since we've done the episodes. Thank you so much for watching and we get so many messages and I love it. I know sometimes people think, "Ah, so many people are sending a message. I'm not going to send a message." Every message counts. Thank you for the guy that recommended the Freriedman guy that recommended the lamb so I can have a good lunch even prior to Rashuna. Let us know how the lamb came out and have a wonderful new year [Music] like an adult lollipop. [Music] Heat.