Good Eats (1999–2012): Season 11, Episode 17 - The Alton Crown Affair - full transcript

WELL, HELLO THERE.

WELCOME TO MA MAISON.

SO NICE OF YOU TO STOP BY.

I WOULD INVITE YOU
TO STAY FOR DINNER,

BUT YOUR ATTIRE
IS SOMEWHAT, WELL...

UM, WE USUALLY KEEP THINGS
PRETTY PLAIN AROUND HERE,

BUT NOW AND AGAIN,

WE LIKE TO SUP THE LIGHT
FANTASTIC, AS IT WERE,

WITH A LITTLE...
(gasps)...

CROWN ROAST OF LAMB.

IF IT'S NOT THE FANCIEST FOOD
ON THE PLANET,



I DON'T KNOW WHAT IS.

FEATURING NOT ONE,
BUT TWO SUMPTUOUS RACKS

OF OVIS ARIES FOLDED
INTO A 16-SPIRED KING HAT.

THIS IS A DISH TO SHOCK,
AWE, INTIMIDATE

AND INSPIRE... DESIRE.

OF COURSE, A COSTLY CONSTRUCT
SUCH AS THIS

WOULD INSTILL FEAR
IN THE HEARTS OF MOST COOKS,

BUT NOT YOU AND I.

NO, WE KNOW THAT
WITH SOME SOUND SCIENCE,

QUALITY INGREDIENTS
AND A FEW CUNNING CONTRAPTIONS,

EVEN A HIGHBROW SHOWSTOPPER LIKE
THIS CAN BECOME...

Closed Captions provided
by Scripps Networks, LLC.

Captioned by
Closed Captioning Services, Inc.

¶



WHEN MAN WAS JUST GETTING
STARTED ON THIS PLANET,

HE DIDN'T HAVE A LOT TO EAT.

AND HE DIDN'T HAVE ANY FRIENDS.

NOR DID HE HAVE A HAIR STYLIST

OR VERY GOOD MANNERS.

AFTER FENDING FOR HIMSELF,

HE BECAME DEPRESSED

AND DESPONDENT
AND RIGHT-DOWN BROKENHEARTED.

UNTIL FINALLY,

ONE DAY, HE FELT
A LITTLE ITCH BY HIS LEG.

AND IT WAS THE DOG!

MAN'S FIRST FRIEND
IN THE ANIMAL WORLD.

DOG HELPED MAN TO HUNT.

PROBLEM WAS,
HUNTING ALL THE TIME

WAS LABOR-INTENSIVE
AND VERY TIME-CONSUMING.

THE ANSWER--

GET YOURSELF SOME SHEEP.

NOT ONLY DID SHEEP PROVIDE MEAT,

THEY PROVIDED WOOL

IN WHICH ONE COULD WEAVE
STUNNING TEXTILES.

MOST FOOD HISTORIANS
AGREE THAT--

THAT SHEEP WERE PROBABLY
THE VERY FIRST FOOD ANIMAL

TO BE DOMESTICATED ABOUT
6,000 YEARS AGO IN PERSIA.

I DID NOT SAY,
"NUTRITIONAL ANTHROPOLOGIST."

YES, YOU DID.
NO. NO, I DIDN'T.

I DISTINCTLY
SAID, "FOOD HISTORIAN."

FOOD HISTORIAN.

FOOD...

SEE? NOBODY.

YOU PROBABLY
SCARED THEM AWAY.
HA HA.

YOU KNOW THE FACT THAT SHEEP,

ESPECIALLY LAMBS...

MEANING ANY SHEEP
UNDER 1 YEAR OF AGE.

RIGHT--WERE SO IMPORTANT
IN RELIGIOUS SACRIFICE

AS A TESTIMONY TO THEIR
VALUE IN HUMAN SOCIETY.
UH-HUH.

AND ONCE PEOPLE FIGURED OUT
HOW TO SPIN WOOL INTO YARN,

THAT VALUE GREATLY
INCREASED.

YES, I CAN SEE, HE'S VERY--
VERY FASHIONABLE THERE.

WELL, HOW DO YOU EXPLAIN
THE FACT THAT AMERICANS

ONLY CONSUME
SOMETHING LIKE, WHAT--

.8 POUNDS OF LAMB PER CAPITA?

THAT'S PRETTY PUNY.

YEAH, WELL, SHEEP HAVE
SUFFERED FROM A PR PROBLEM

IN THIS COUNTRY
FOR A LONG TIME,

DATING BACK
TO THE WOOL ACT OF 1699,

WHEN THE ENGLISH CROWN

TRIED TO CONTROL
AMERICAN WOOL PRODUCERS

BY MAKING IT
IMPOSSIBLE

FOR THEM TO EXPORT ANY
OF THEIR PRODUCTS.

WELL, AND, OF COURSE,
I'M SURE THAT

THE RANGE WARS IN THE LATE 19th,
EARLY 20th CENTURY DIDN'T HELP.

WAS IT CATTLE BARONS
WHO USED TO CALL THEM

STUPID, 4-LEGGED LOCUSTS,
I BELIEVE.

YEAH, YEAH, WELL--

THEY'RE NOT REAL SMART,
AND A LOT OF THAT IS OUR FAULT.

IT COMES FROM 6 MILLENNIUM
OF DOMESTICATION.

THAT REALLY
CHANGED THE ANIMAL.

THEY DON'T HAVE
HORNS ANYMORE,

THEIR EARS ARE FLOPPY
INSTEAD OF PERKY

AND THEIR BRAIN CAPACITY
DIMINISHED.

THAT DOESN'T SOUND SO MUCH LIKE
DOMESTICATION AS MARRIAGE.

HA HA HA!

SO TELL ME,
HOW DO YOU LIKE YOURS?

LAMB, THAT IS.
I LIKE GRILLED
LAMB CHOPS.

NICE. WE'LL WORK
ON THAT.

AHH, HERE COMES ONE!
(sheep bleating)

NOW...

HEY, I'M ON A BUDGET HERE, OKAY?

AHEM, JUST LIKE THE RIB ROAST
ON A STEER,

THE LAMB RACK

IS A PRIMAL--OR A MAJOR CUT--

LOCATED ALONG THE BACK BETWEEN
THE SHOULDERS AND THE LOIN.

CONTAINING THE RIB EYE MUSCLE

AND IT'S RIBS 5 THROUGH 12.

NOW FOR THIS APPLICATION,
WE WILL ACQUIRE TWO RACKS

THAT ARE AS CLOSELY MATCHED
AS POSSIBLE.

CUT FROM THE VERY SAME ANIMAL
WOULD BE THE BEST.

BY THE WAY,
WHEN BOTH SIDES OF THE RACK

ARE CONNECTED BY THE BACKBONE--
IT'S CALLED A HOTEL RACK--

AND IT'S TOUGH TO DEAL WITH

UNLESS YOU'VE GOT
A BAND SAW HANDY.

LUCKILY, MY BUTCHER HAS TWO.

HERE HE IS NOW--
RICHARD MY BUTCHER.

HE TAKES THE WHOLE FRONT PART
OF THE CRITTER,

LEGS OFF, OF COURSE,

AND FIRST THING IS--
REMOVES MOST OF THE---

OOH, SEE THAT? GOTTA BE CAREFUL
AROUND THESE THINGS.

ANYWAY, HE REMOVES
MOST OF THE SHOULDER

AND THE BELLY SECTION
WITH THE BAND SAW,

AND THEN COUNTS IN THE RIBS

TO MAKE SURE THAT HE LEAVES
ENOUGH FOR THE RACKS.

AND HE CUTS ACROSS.

OVER TO THE LEFT, BY THE WAY,

THAT'S WHERE YOU GET
THE TENDERLOINS FROM.

THEN HE SPLITS THE HOTEL RACK

RIGHT DOWN THE MIDDLE
OF THE SPINE.

THEN THERE'S STILL
THE CHINE BONE TO BE DEALT WITH

AND THAT'S WHAT
HE'S TAKING OFF HERE.

THE CHINE BONE
CAN BE A TRICKY CUSTOMER.

LET'S TAKE A LOOK.
HERE IT IS.

IF YOU LOOK
AT A X-RAY OF A RACK,

YOU'LL SEE THESE LITTLE BONES
STICKING OUT ON THE ENDS.

THOSE ARE THE CHINE,
AND IF THEY'RE NOT CUT OFF,

THEY CAN MAKE CARVING THE RACK
A LITTLE COMPLICATED.

NOW IF I'M JUST ROASTING
OR GRILLING A SINGLE RACK,

I PREFER TO LEAVE THE CHINE ON

BECAUSE IT GIVES THE MEAT
MORE STRUCTURE.

BUT WHEN IT COMES
TO BUILDING A CROWN ROAST,

CHINE-OFF
IS DEFINITELY THE WAY TO GO.

NOW WE SHOULD ALSO MENTION
FRENCHING.

NOW FRENCHING REFERS
TO THE PROCESS

OF REMOVING MOST
OF THE SIDE MEAT FROM THE RIBS,

LEAVING NICE CLEAN
ARCS OF BONE EXPOSED,

AND REALLY JUST
THE RIB EYE MEAT INTACT.

NOW THIS IS ONE JOB YOU CAN
DEFINITELY HAVE YOUR BUTCHER DO.

I PREFER TO DO IT AT HOME, WE'LL
GET TO THAT IN A FEW MINUTES.

OH, BY THE WAY, NEW ZEALAND LAMB

WHICH IS RANGE-RAISED
ON NICE YUMMY GRASS,

HAS BECOME THE KIND OF
LAMB STANDARD FOR THE WORLD,

WITH AUSTRALIAN LAMB
A CLOSE SECOND.

A LOT OF AMERICANS
LIKE THIS MEAT

BECAUSE IT IS MILD AND TENDER.

PERSONALLY, I PREFER
AMERICAN LAMB.

NOT JUST BECAUSE IT ISN'T FROZEN

AND SHIPPED FROM THE OTHER SIDE
OF THE PLANET,

BUT BECAUSE THEY USUALLY COME
TO MARKET A LITTLE BIT OLDER,

AND THAT MEANS MORE FLAVOR
AND BIGGER RACKS.

NOW SPEAKING OF AMERICAN LAMB,

THE USDA...

INSPECTS ALL LAMB FOUND
IN RETAIL STORES

OR OVERSEAS
STATE INSPECTION AGENCIES

WITH EQUAL OR HIGHER STANDARDS.

GRADING IS A VOLUNTARY PROCESS

PAID FOR BY
THE PACKER OR PROCESSOR.

GRADES RANGE
FROM PRIME TO CHOICE,

GOOD, UTILITY AND CULL--
THE LAST OF WHICH

ARE USED PRIMARILY FOR
PROCESSED MEATS AND PET FOOD.

I WAS GOING TO BRING UP THE FACT
THAT AMERICAN LAMBS

ARE COMMONLY TREATED
WITH A SYNTHETIC HORMONE

WHICH SPEEDS THEIR WEIGHT GAIN.

SUCH DRUGS HAVE FALLEN UNDER
SCRUTINY LATELY,

SOMETHING ABOUT BREAST CANCER.

THAT'S NOT OUR AGENCY,
"MONKEY BOY."

I SEE.

IF YOU'RE WORRIED
ABOUT SUCH THINGS

YOU MIGHT WANT TO KEEP AN EYE
OUT FOR HORMONE-FREE LAMB,

IF YOUR MARKET DOESN'T CARRY IT,

SIMPLY ASK YOUR BUTCHER
OR LOOK ON THE INTERNET--

PLENTY OF IT THERE.

PLENTY OF IT THERE.

REGARDLESS OF THE FINAL INTENDED
CULINARY DESTINATION

USUALLY WHEN WE DEAL
WITH WHOLE RACKS OF LAMB

THEY NEED TO BE FRENCHED--
THAT IS,

THEY NEED TO HAVE THE RIB ENDS
TRIMMED OUT, OF COURSE,

THE PROCEDURE NAMED AFTER

A FUSSY BUNCH OF EUROPEAN
GASTRONOMES,

WHO I IMAGINE
PROBABLY INVENTED THE PROCESS.

ANYWAY, IT IS NOT AS HARD
AS IT LOOKS.

AND WITH JUST A LITTLE BIT
OF PRACTICE,

YOU'LL BE ABLE TO DO IT

IN MAYBE THREE TO FOUR MINUTES
PER RACK.

SO, HERE IS THE PROCEDURE--

THIS, AS WE CAN TELL BY LOOKING
AT IT, IS AMERICAN LAMB

BECAUSE IT'S GOT A GOOD BIT
OF THIS FAT INTACT.

NEW ZEALAND LAMB, SINCE IT HAS
TO BE SHIPPED LONG DISTANCES,

THEY LIKE TO CUT THIS OFF FIRST

IN ORDER TO MAKE IT LIGHTER
FOR SHIPPING.

THIS NEEDS TO COME OFF.

ODDS ARE, IT CAN BE DONE
BY HAND.

YOU JUST HAVE TO WORK YOUR THUMB
INTO THAT CONNECTIVE TISSUE

AND PEEL IT BACK.

YOU CAN BREAK OUT YOUR KNIFE
IF YOU NEED TO NEAR THE END.

BELIEVE IT OR NOT,

THERE IS A GOOD BIT
OF MEAT LEFT ON THIS

THAT WOULD BE GOOD FOR STEWING,
SO DON'T GET RID OF THIS, OKAY?

NEXT, WE REMOVE THIS KIND
OF CRESCENT OF CARTILAGE

THAT ATTACHES
TO THE SHOULDER BONE.

IT HAS NO CULINARY USE AT ALL
SO WE DISCARD.

NOW FLIP OVER

AND MAKE A SIDEWAYS CUT
ALL THE WAY ACROSS THE RACK

ABOUT 2 1/2 INCHES DOWN
FROM THE END OF THE RIBS.

AND POKE THE BLADE
ALL THE WAY THROUGH

IN BETWEEN EACH OF THE RIBS.

THEN JUST TAKE THE POINT OF YOUR
KNIFE AND SPIT THE MEMBRANE

ON THE BACK SIDE OF THE RIBS.

THEN CONTINUE YOUR HORIZONTAL
CUT ON THE OTHER SIDE

AND FLIP AGAIN.

NOW WE ACTUALLY CUT OUT
THE LITTLE FINGERS OF MEAT

IN BETWEEN EACH OF THE RIBS.

IF YOU MADE YOUR CUTS RIGHT
ON BOTH SIDES TO PREP,

THIS WILL BE EASY GOING.

THESE ARE ALSO PIECES YOU MIGHT
WANT TO SAVE FOR THAT STEW

WE WERE TALKING ABOUT.

NOTICE I'M ACTUALLY MOVING
THE RIB ACROSS THE KNIFE,

INSTEAD OF MOVING THE KNIFE.

I KIND OF ANCHOR IT ON THE BOARD

AND THEN PULL
THE MEAT ACROSS IT.

FLIP OVER, DO ANY CLEAN UP WORK
THAT YOU NEED TO.

NOW OBVIOUSLY WE NEED
TO CLEAN UP THESE RIBS.

SO I HAVE JUST A HANDLE PULL
THAT I GOT AT A HARDWARE STORE,

AND A LOOP
OF HEAVY COTTON STRING.

AND JUST KIND OF PUT
THAT OVER THE BONE

DOWN TO THE END OF THE CUT,
TWIST A COUPLE OF TIMES,

THEN YOU'LL PULL ALL THAT NASTY
STUFF RIGHT OFF OF THE BONES.

THIS IS THE ACTUAL
FRENCHING PART.

MAKE SURE YOU DO THIS
WITH THE RIBS CURVING UPWARD

SO THAT THE FORCE OF THE PULL
WON'T BE WORKING AGAINST YOU.

THERE. NOW, SINCE I LIKE MY LAMB
A LITTLE MORE LAMBY THAN MOST,

I'M GONNA LEAVE
THE REST OF THIS FAT.

IF YOU DON'T LIKE
THAT LAMBY-NESS,

YOU CAN ALWAYS TRIM IT OFF.

NOW, WHILE WE CONSTRUCT
SOME FLAVOR AUGMENTATION

WE NEED TO KEEP THESE CHILLED

AND I'D RATHER HAVE THEM OPEN
SO THEY CAN DRY A LITTLE MORE,

THAT WOULD CERTAINLY HELP US
LATER ON DOWN THE LINE.

OF COURSE, WE CAN'T PUT RAW MEAT
UNCOVERED UP HERE

WITH ALL THESE
READY-TO-EAT ITEMS, RIGHT?

THAT WOULDN'T DO,
SO LOOK AROUND.

FIND YOURSELF A NICE TIGHT SPACE

WHERE YOU'RE
NOT GONNA DO ANY DAMAGE,

AND IN THEY GO.

NOW AS FOR FLAVORS
WE CAN BRING TO THE PARTY,

I SUGGEST SOME DIJON MUSTARD,

SOME HERBS--THYME,

A LITTLE ROSEMARY
WILL SERVE US WELL.

AND THIS SANDWICH...

LOOKS GOOD.
AHEM.

(grinding sound)

NOW I AM NOT ABOUT TO SUGGEST

THAT RACK OF LAMB
ISN'T PLENTY DELICIOUS.

BUT IF WE CAN ADD JUST A FEW
HUMBLE INGREDIENTS,

AND TURN THE OLD FLAVOR KNOB
UP TO 11,

THEN I SAY WHY NOT?

THAT'S WHY I HAVE GROUND 1 1/2
TEASPOONS OF CORIANDER SEEDS

WITH 1/2 TEASPOON
OF BLACK PEPPER

AND 1 TEASPOON OF KOSHER SALT,

WHICH I AM WORKING INTO A PASTE

WITH 6 MINCED CLOVES OF GARLIC

AND 4 TEASPOONS--CHOPPED,
OF THAT FRESH THYME

WE JUST GOT OUT OF THE FRIDGE.

WITH PASTE IN HAND,

WE HAVE EVERYTHING THAT WE NEED
TO MOVE INTO THE TYING PHASE.

OH, EXCEPT FOR STRING.

YOU'RE GONNA NEED PLENTY
OF BUTCHER'S TWINE

AND I ALWAYS MAKE SURE--

OH, BOTHER.

¶

GOOD AFTERNOON, SIR.
HOW MAY I HELP YOU?

I NEED SOME STRING.
OH, DO YOU NOW?

AND HOW DO YOU KNOW
YOU DON'T NEED CORD OR ROPE

OR THREAD OR TWINE?

WELL, I FIGURED THAT
THREAD WAS TOO SMALL,

THAT ROPE WAS TOO BIG,
AND THAT TWINE WOULD--
TWINE! COMES FROM
THE MIDDLE DUTCH "TWIJN"

WHICH MEANS
TO TWIST TOGETHER.

THEREFORE, SIR,
TWINE IS COMPOSED

OF AT LEAST TWO SEPARATE YARNS
TWISTED TOGETHER FOR STRENGTH.

OKAY, LIKE THIS?

DAH! THAT'S CORD, SIR!

WOVEN OR BRAIDED--
NEVER TWISTED!

OKAY, YOU CERTAINLY DO
SEEM TO KNOW YOUR FIBERS.

OH, THANK YOU,
SIR, YES I DO.

DID YOU KNOW, SIR,
THAT ROPE AND TWINE

WERE THE TOOLS THAT ALLOWED
MAN TO RULE THIS PLANET?

I ALWAYS FIGURED
THAT WAS FIRE.

BAH! FIRE!

FIRE GETS ALL THE CREDIT
'CAUSE IT'S BRIGHT AND SCARY.

OH, PROMETHEUS, PLEASE HELP ME,
I CAN'T BARBEQUE MY WINGS.

BUT YOU WOULD NEVER LAST
A DAY IN THE WILD, SIR.

WITHOUT A HANK TO HOLD.
A HANK?

YES, SIR, THE HANK--
A LOOPED BUNDLE OF CORD

IT'S RIGHT THERE.
OHH.
IT'S VERY NICE.

NOW WHAT IS IT
YOU'D LIKE TO TIE, SIR?
UH, MEAT.

MEAT. OH, WELL,
BUTCHER TWINE THEN, YES.

WELL, THAT RULES OUT
HEMP OR SISAL OR JUTE

BECAUSE THEY'LL ALL
LEAVE FIBERS IN YOUR FOOD.

YOU WOULDN'T LIKE THAT, SIR.

NOW MOST CHEFS GO WITH EITHER
A POLYESTER OR A POLY BLEND

BUT I DON'T LIKE IT
'CAUSE IT'S SO FLOPPY, SIR.

AND IT UNRAVELED. YOU SEE
HOW IT UNRAVELED LIKE THAT?
YES, I DO.
IT UNRAVELED.

YES, YES. BUT YOUR TRUE ARTISTS
GO WITH COTTON OR LINEN,

THERE YOU GO,
BECAUSE YOU SEE, SIR,

IT IS SIGNIFICANTLY
STIFFER.

WELL, THIS STUFF LOOKS A HECK
OF A LOT STIFFER EVEN THAT THAT.

YEAH, IT WOULD. DO YOU KNOW WHY
IT DOES THAT, SIR?
NO.

WAX THAT'S WHY! IT'D BE LIKE
HAVING CANDLE FOR SUPPER.

YOU WOULDN'T LIKE THAT,
WOULD YOU, SIR?
NO.

DIDN'T THINK SO.
RIGHT.

NOW HERE'S WHAT
YOU WANT--LINEN.

IT'S NATURAL,
IT'S HEAT RESISTANT,

AND IT'S HYPOALLERGENIC.
OKAY.

AND YOU'RE GOING
TO NEED THIS, SIR.

IT'S A FLOWERPOT.
OH, IT'S A FLOWERPOT,
IS IT?

HERE, GIVE ME THAT.

FLOWERPOT, FLOWERPOT--
MONKEY, MONKEY THROUGH THE HOLE!

DOODLE-EE-DOO--
WHAT'D YOU DO?

YOU PULLED OUT
TOO MUCH STRING DIDN'T YOU?

THERE WE GO, HA.

OHH, THAT'S CLEVER.
IT'S A STRING DISPENSER.
TWINE!

WHATEVER.
GET OUT!

OKAY.

I FIND THAT WHEN I'M DOING
A LOT OF BUTCHER TWINE WORK

THE BEST PLACE FOR THE TWINE
IS ACTUALLY ON THE FLOOR

BETWEEN MY FEET.

WE HAVE EVERYTHING TOGETHER NOW,
INCLUDING OUR RACKS.

YOU KNOW,
I'M THINKING ABOUT COOKBOOKS.

I'VE READ HUNDREDS OF RECIPES
FOR A CROWN ROAST,

AND EVERY SINGLE
ONE OF THEM SAYS,

"HAVE YOUR BUTCHER
PUT IT TOGETHER FOR YOU,"

AND I'M THINKING, WELL, YEAH,

BECAUSE GETTING THIS
INTO A CROWN SHAPE

ISN'T EXACTLY
A NATURAL THING TO DO.

WHAT WE NEED IS A TEMPLATE
OR A MOLD OF SOME TYPE THAT--

WAIT A SECOND.

OHH, LET'S SEE.

NO. NO. NO. NOTHING.

HELLO, PRETTY.

AMERICA, MEET THE BUNDT PAN,

OUR VERSION OF THE EUROPEAN
KUGELHAAF PAN.

IT JUST BECAME
A ROAST BEAST ACCESSORY.

WELCOME TO THE WORLD
OF MULTITASKERS.

(laughs)

TIME TO CROWN A NEW KING.

¶

YOU DON'T WANT THIS
TO BE VERY TIGHT,

SO DON'T BREAK OUT
ANY FANCY KNOTS

JUST A STANDARD OLD SQUARE
OR EVEN A GRANNY KNOT WILL DO.

NOW WE DON'T NEED A KNOT HERE,

BUT WE DO WANT THIS
TO STAY TOGETHER

SO WRAP THAT TWO, MAYBE
THREE TIMES--JUST PULL SNUG.

NOW THERE'S A TRICKY PART
TO THIS,

AND I'M NOT SAYING THERE IS,
BUT IF THERE IS,

IT'S THIS PART--
THREE TIMES AROUND.

AND IF YOU JUST
KIND OF HOLD THE RIB ENDS,

YOU OUGHTA BE ABLE
TO GET AROUND

YOU WANT THIS TO BE RELATIVELY
SNUG BUT AGAIN, NOT TIGHT.

AND ONE MORE KNOT.

THERE, THAT'LL HOLD
EVERYTHING TOGETHER

BUT LUCKILY, WE'VE GOT THE PAN
DOING MOST OF THE WORK.

NOW A LITTLE LUBRICATION
WITH OLIVE OIL.

JUST KINDA RUB THAT IN.

AND THAT'S GOING TO HELP
THE PASTE TO STICK,

'CAUSE THERE'S NOT A LOT
OF MOISTURE IN THIS.

JUST KINDA PUT IT ON YOUR HAND
AND PACK IT ON THE SIDES.

DON'T GO UP WHERE THE RIBS ARE--
STICK DOWN WHERE THE MEAT IS.

THERE. JUST KINDA PACK IT ON.

AND TURN THE PAN.

SAVE AT LEAST A TABLESPOON
TO GO RIGHT DOWN THE MIDDLE.

NOT THE MIDDLE
OF THE BUNDT PAN, THAT IS,

BUT AROUND THE INSIDE
OF THE ROAST.

AT THIS POINT,

YOU COULD SECURELY COVER YOUR
ROAST WITH, SAY, A ZIP TOP BAG

AND REFRIGERATE FOR UP
TO TWO FULL DAYS.

YOU COULD EVEN KEEP IT UP HERE

BECAUSE IT'S RELATIVELY
WELL CONTAINED.

OR, OF COURSE,
YOU CAN GO AHEAD AND COOK IT.

NOW TRADITIONALLY,
THIS WOULD BE THE TIME

THAT WE WOULD BE CONSIDERING
A STUFFING OF SOME TYPE,

BUT IT--

ACTUALLY, WE HAVE PROVEN
THAT STUFFING

DOESN'T NECESSARILY
HAVE TO ISSUE FORTH

FROM THE BOTTOMLESS PIT,

BUT IN THIS CASE, IT WOULD THROW
OFF THE COOKING OF THE MEAT.

AND THAT WOULD INDEED BE EVIL.

SLIDE THIS INTO THE MIDDLE

OF A 375-DEGREE OVEN

FOR APPROXIMATELY
10 MINUTES PER POUND.

HOWEVER, A PROBE-STYLE
THERMOMETER

SET TO NOTIFY YOU
AT 130 DEGREES,

IS THE BEST WAY TO PROTECT
YOUR MEATY INVESTMENT.

AH.

WHY?

BECAUSE UNLIKE, SAY,
A STANDING BEEF RIB ROAST

WHICH CONTAINS A FAIR AMOUNT
OF INTRAMUSCULAR FAT,

WHICH CAN LUBRICATE THE MEAT

EVEN IF YOU WERE TO COOK OUT
MOST OF THE MOISTURE,

LAMB RACKS LACK
SUCH FATTY REINFORCEMENTS,

AT LEAST INTERNALLY SPEAKING.

SO THERMAL CONTROL
IS ABSOLUTELY CRUCIAL.

130 DEGREES, YA HEAR?

THE UNITED STATES DEPARTMENT
OF AGRICULTURE

OF FOOD SAFETY
AND INSPECTION SERVICE

RECOMMENDS WHOLE LAMB CUTS
SUCH AS LOIN, SHOULDERS,

LEGS AND RACKS TO BE COOKED TO
A MINIMAL INTERNAL TEMPERATURE

OF 145 DEGREES FAHRENHEIT

TO ENSURE THAT ANY POSSIBLE
FOODBORNE PATHOGENS

HAVE BEEN ELIMINATED.

OKAY, THOSE OF YOU WHO DO
EVERYTHING YOUR GOVERNMENT SAYS,

GO AHEAD, TOAST YOUR ROAST.

ME? I'M PULLING IT AT 130.


ME? I'M PULLING IT AT 130.

(beeping)

THAT SOUNDS MEANS THAT IT'S TIME
TO EXTRACT OUR ROAST.

130 DEGREES.

NOW YOU ARE GOING TO BE
TEMPTED--VERY TEMPTED--

TO CUT RIGHT INTO THIS.

FIGHT THAT URGE.

THIS NEEDS TO REST
FOR AT LEAST 20 MINUTES

COVERED EITHER WITH FOIL
OR WITH, SAY, ANOTHER BOWL.

WHY THE RESTING?

WELL, ALLOW ME TO QUOTE MYSELF
FROM EPISODE ONE.

A STEAK OR ANY PIECE OF MEAT
IS KINDA LIKE THIS KETTLE,

AND WHEN YOU'RE COOKING IT,

YOU'VE GOT HEAT PUSHING
ON THE TISSUES,

FORCING JUICE INTO THE STEAK.

NOW IF YOU WERE TO POKE INTO
IT OR CUT IT, AT THIS POINT,

THE HEAT WOULD JUST PUSH
THE JUICES OUT ONTO THE PLATE

AND YOU'D BE LEFT WITH, WELL,

A NASTY LITTLE
DRIED PIECE OF MEAT

FLOATING ON A POOL OF JUICE,
WHICH ISN'T SO NICE.

BY RESTING THE MEAT--
WELL, IT'S LIKE

TURNING THE HEAT OFF
OF THIS KETTLE,

ALTHOUGH NOT AS FAST.

YOU TAKE IT AWAY FROM THE HEAT,

YOU GIVE THE PRESSURE
OF HEAT TIME TO RECEDE,

AND THE JUICES REDISTRIBUTE
THROUGH THE MEAT.

WHAT COULD HAVE BEEN A PIECE OF
LEATHER IS NOW A JUICY STEAK.

SO MUCH HAIR, SO FEW CHINS.

LET'S MAKE A SAUCE.

THE GOODNESS LEFT IN THIS PAN

IS WHAT THE FRENCH WOULD CALL
FOND, WHICH MEANS FOUNDATION.

AND THAT'S EXACTLY
WHAT WE'RE GONNA DO--

USE IT AS A FOUNDATION
FOR A SAUCE

BY ADDING, WE'LL SAY, A TEASPOON
OF CHOPPED FRESH ROSEMARY,

1 1/2 TEASPOONS
OF SHERRY VINEGAR,

AND FOR FLAVOR AND ALSO
TO HELP EMULSIFY THE SAUCE,

A TEASPOON OF DIJON.

THAT'S FRENCH, OF COURSE.

WHISK TO COMBINE
AND SERVE AS YOU WILL.

ALTHOUGH I DO BELIEVE
IT IS A BAD IDEA

TO COOK A CROWN ROAST
WITH STUFFING INSIDE,

IT IS A GOOD IDEA TO BRING IT
TO TABLE WITH STUFFING INSIDE.

NOW HERE I'M JUST GOING WITH
A SIMPLE RICE PILAF,

BUT YOU COULD STUFF THIS WITH

ROAST VEGETABLES,
MASHED POTATOES--

I EVEN SAW A MIDDLE EASTERN
VERSION ONCE

WITH COUSCOUS ON THE INSIDE.

IF YOU PUT THE STUFFING IN

RIGHT AS THE MEAT
COMES OUT OF THE OVEN,

YOU'LL HAVE THE ADDED BENEFIT

OF BEING ABLE TO SOAK UP
SOME OF THOSE LOVELY JUICES.

NOW BEFORE WE SERVE, OF COURSE,

WE NEED TO REMOVE
THE OUTER STRING,

UNLESS YOU WANT EVERYBODY TO GET
SOME FLOSS WITH THEIR MEAL.

NOW THIS IS WHERE THE BENEFIT
OF THE LINEN STRING PAYS OFF

BECAUSE IT DOESN'T COOK
INTO THE MEAT

AS EASILY AS COTTON STRING DOES.

JUST WORK YOUR WAY AROUND.

IF YOU FIND THAT IT'S TOO
DIFFICULT TO GET IN HERE,

YOU MAY DO THIS
WITH SCISSORS OR SHEARS.

JUST MAKE SURE
THAT YOU GET EVERY BIT OFF.

AND IT SHOULD COME QUITE EASILY.

GRACIOUS.

THING.
(sliding sound)

HA HA, THANK YOU VERY MUCH.

NOW... CARVING.

SINCE THERE ARE
AN EVEN NUMBER OF RIBS,

I USUALLY SERVE AN EVEN NUMBER.

REMEMBER, YOU'RE GONNA
HAVE TO KINDA JIBE

AROUND THAT CHINE BONE
A LITTLE BIT HERE AT THE END

IF IT'S IN PLACE.

JUST FEEL AROUND FOR IT
AND CUT THROUGH.

THAT'S WHAT I'M TALKING ABOUT.

WELL, I CERTAINLY HOPE
WE'VE INSPIRED YOU

TO TAKE A STAB
AT THIS ROYAL VICTUAL.

SURE, IT'S SPENDY

AND IT TAKES A BIT
OF ENERGY, ATTENTION TO PREPARE

BUT THE DIVIDEND
PAID ON YOUR INVESTMENT

WILL BE A CAPITAL GAIN, INDEED.

SEE YOU AGAIN SOON
ON "GOOD EATS."

AND NEXT TIME,

DO WEAR A JACKET, WON'T YOU?