Test cook Ashley Moore shows host Bridget Lancaster how to make a Crumb-Crusted Rack of Lamb that is perfect for the holidays. Next, equipment expert Adam Ried shows host Julia Collin Davison his top picks of electric knives. Finally, test cook Christie Morrison shows Julia how to make a showstopping Brussels Sprout Gratin.
Get the recipe for Crumb-Crusted Rack of Lamb:
Get the recipe for Brussels Sprout Gratin:
Buy our winning electric knife:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
34 Comments
Leave a Reply
You must be logged in to post a comment.
Thank God beef won. Lamb is disgusting.
i just started liking brussels sprouts
I love my electric knife.
I would like a double chop please! LOL
When I lived in the UK we used lamb sauce in a small jar. You spooned out the amount you wanted and then you added the correct amount of vinegar and sugar and it was super delicious!
When anchovies are melted into a recipe they taste like salty nuts to me and it's a good way to get people who think they hate anchovies to like them. 🙂
I adore lamb and it is so highly priced it is ridiculous!
who makes the casserole dish used in the gratin dish recipe?
Two great recipes that would be even better together. Cuz I love lamb and I love brussel sprouts. 😋
To be honest, these people should cut down on calories and sugars. They are on their way to CVDs and strokes.
American lamb has a gamey, funky lamb. Australian and NZ does not.
That’s raaaaaw!
Love the lamb recipe and the brussel sprouts. Thanks. Also love the equipment reviews.
I rather have delicious lamb than pork and beef
I love Lamb,,, but why is it so expensive? Because we subsidize beef.Remember when Oprah made a stink about beef,that’s when the Lamb people should have seized the moment. I have to buy my lamb from Ethnic markets to keep the price down. Super Market’s will sell a rick for 24.00 and my store sell it for 10.50, is that fair? I very seldom I comment, but this is wrong.
My great grandfather was a sheep man in Montana and now, over 100 years later, there is still 1 branch of the family (not mine) that is in the 4th generation of carrying on what he started. Needless to say, I love lamb!
Hello! I loved watching this episode . I love to cook and am excited to continue to learn new tricks and tips to become a better cook from y'all.
The lamb is rare 😕
lamb is good, i don't get it enough. Though one thing I like doing it just basic S&P on some chops, sear to medium rare with some olive oil. Then toss in some butter in the pan off heat, then some minced or pureed roasted garlic. And then toss in some angel hair or spaghetti pasta, stir a bit to coat and then pour in the reserved juice from the resting lamb. It's nothing special but it's a nice tasty lamb lamb with some goldened/browned butter garlic pasta. Also maybe make some garlic bread with it, because garlic bread.
That brussels sprout gratin does look great and it would go together with the rack of lamb superbly and I would love to have that right now and could devour two of those chops with the brussels sprouts and make this a perfect meal.
Those Brussels sprouts looked so delicious I have to try , and make them. Do you bake the Brussels sprouts firsts or put them in the broiler.
Lamb and sprouts…count me in.
I have the ORIGINAL model Black & Decker electric knife. It gets used for turkey and not much else, other than taking up room in the cupboard. No safety lock on mine, but pretty similar to what was shown.
ATK – Please more recipes for lactose intolerant people! I'm on the testers mailing list and every recipe you've sent has milk or cream. No bueno!
Dang, those sprouts looked freaking awesome! Thanks!
If you want to find Lamb in the store then live in a area where there are a lot of Greeks or people from the Middle East like I do the down side about were I live is the only Brussels Spouts are frozen really hard to find fresh ones .
Lamb has a beautiful flavour, I love it and serve it way more than beef , any cut of lamb is much better than most beef cuts
A question I'm always wondering about resting. So the rack sits out there for 15 minutes, and then you carve it and eventually serve it. It's just got to be cold. Do you then give it 15 seconds in the microwave? For me hot food has to be served hot.
I have to try that Gratin!
Ashley and Christy amazing added to the mix.
Another thing to like about lamb chops. Emily Post, Miss Manners, and Craig Claiborne all agree that lamb chops are on the list of foods that may always be eaten with the hands. And Daniel Rogov says that "Even in the most posh restaurants it is perfectly acceptable to use the fingers to finish off lamb chops
This lamb makes me think about that half full jar of mint jelly that's been sitting in my refrigerator door since the 1970s.
Two thumbs WAY up, excellent !!!! L 👍👍
I love lamb and mutton. Lamb is crazy expensive where I live and I never see mutton anymore.
Before anyone asks.
Umami: savory taste is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness). It has been described as savory and is characteristic of broths and cooked meats.