wala studio10 panko dijon lamb
what is up, man. >> yep. ben in the kitchen with vic & ike’s we are making something that loks delicious. ou te to do. >> we are doing a dijon lamb with tomato sur rip. th lap. earlier i heard eric reynolds ask you why new zealand lamb? >> free range grass-fedr lamb. tender, beter flavorer they say its the grs. >> okay. >> the grass is greener. i don’t know. >> the grass is greener on the other side of the fence. all right. we call it a french rack. what we’ll do is we’ll take it. fall along the bone, it wil come straight down, they get what they cal a lamb pop. take a little dijon mustar this is the dijon. >> lap pop. i like >> have you ever had lavamb? >> i think we have had lamb maybe once before on the show but not made in this style. >> okay. th breadcrumb. right. >> w basil, oregano,an pa floats your boat. >> yeah. i will coat it real well. make sure we are getting hot over her
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