Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity. We'll hear their inspiring stories firsthand, whether fighting back from a career-ending injury or transforming their lives and bodies through diet and exercise.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
The Future Of Us is a powerful original series from television personality, futurist, filmmaker and techno-philosopher, Jason Silva. In this series, Silva shares his excitement around recent discoveries and inventions.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
They say every picture tells a story and AOL On's new original series My Ink proves it. Travel along as some of the world's greatest athletes bring their tattoos to life through exclusive interviews and visits to their favorite tattoo parlors.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
Discover crowdfunded small business success stories with author, comedian, and entrepreneur Baratunde Thurston.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
Serving Innovation gives a fresh look into the stories and passions that motivate some of the most innovative tastemakers in America.
A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
At Wolfgang Puck's Five-Sixty restaurant, the quality of Executive Chef Sara Johannes' cuisine soars above the 560 feet of ...
the restaurant. The gorgeous presentation of her Asian-inspired lamb chops is one that Wolfgang himself would devour with gusto.
Tags:How to Make Mongolian Lamb,Five-Sixty,Lamb recipe,Mongolian food,Sara Johannes,Behind the Burner,Divya Gugnani,Mongolian lamb,Wolfgang Puck
Grab video code:
Divya Gunani: Hi! I’m Divya Gunani and we’re at the breast taking 360 degree views of the city at Five-Sixty. This Wolfgang hot restaurant is the latest and greatest addition to the Dallas, Texas. Whether you come for the Asian inspired cuisine, extensive wine list, you’re in for an unforgettable experience. So let’s go Behind the Burner and meet the chef.
I’m here with the executive chef, Sara Johannes. Sara, what are we making?
Sara Johannes: Today, we are going to do a Mongolian Grill Lamb chop that we serve with our eggplant salad. It’s one of most popular things in the menu. It’s actually pretty easy to make at home especially if barbecue season is coming.
When you buy lamb, you want to go to your butcher and you want to ask for a wrap of spring lamb or a young lamb, not a mommy. There’s a big difference in flavor there. And you want to ask for the racks of your French and that means that they’re going to take off all of the tissue that’s in between the bones. So it’s a little bit cleaner, it presents more nicely. You’re going to take out what that called the cab. It’s a big slab of fat in here. So make sure you have a good, sharp kitchen knife and take this whole thing out because all it is really just fat that’s going to make the lamb not taste so great.
I personally like to roast the whole racks of lamb because it keeps a little bit more moist and a little bit more juicy, clean up the bones a little bit if you want to really take your knife again, you can scrape them all up. And you want to get a little bit of that off. Just so it doesn’t burn and that presents a little bit more nicely.
What I like to do is take thin foil and wrap each of the bones because this way, they’re not going to burn when you put them on the grill. So you’ll get nice, white, and pretty bones out of it. And the silver skin is literally silver and there’s a honey outside of the muscle. It incases the muscle, it just makes your meat a little bit more tender.
We’re going to make a little bit of an Asian marinade and the restaurant marinade in mushroom soy, and mirin. And mirin is a sweet rice cooking wine. It’s a mushroom soy.
Divya Gunani: Mushroom soy.
Sara Johannes: It’s a dark flavored soy here. It’s got a little bit more flavor than like light Kikkoman soy it normally would. I’m going to grab a fancy container that I already had some marinate on it.
Divya Gunani: Okay.
Sara Johannes: And then we’re just going to throw that in. So we’ll pour that all over and I want to be very careful to not get any of the marinade on the bones. So I’m going to let this marinate for at least half an hour. So once we’ve got that all marinated, and we’re going to pour some peppers before it goes on the grill.
The most important thing you can do with this, don’t touch it.
Divya Gunani: I know.
Sara Johannes: You want to take the thin foil off while the meat is hot and we’re going to put all of the eggplants in there. It starts probably away. So I’m using peanut oil. The reason I use peanut oil because the peanut oil has a very high—I’ve got some garlic here that I’ve sliced up really thinly.
I’m putting on some baby spinach or you can use greens, whatever is in seasoned. The—works really well like this and the spicy baby arugula. It’s whatever you got around you that you love. I’m going to put the warm eggplant right on top of the greens and I’m going to knot the scar to put some of the sauce in there. So that’s kind of being our vinaigrette. We want all that garlic, we want all that chili, we want all of that get stuffed.
The way that you cut a lamb right is to go right between the bones here. Sometimes, you’re going to hit off to the side because you got to kind of cut it in angle. I’m going to get people a double chop. So I’m going to cut straight down. You just melt some butter with a couple of cloves of whole garlic in there. You can put this in your fridge and keep it there forever. And every time you grill something on the grill cut a steak open. Add a little bit of garlic powder.
The finishing touch is stir it with whitesman shoes. And then the sauce that we serve this with at the restaurant is our Cilantro vinaigrette and that recipe can become a—
The cilantro in the lamb is so great. You’ll get a little bit of the nuttiness with the cashews that are in there. The lamb which is pretty sublte and very tender. I mean you’ve got a lot of the mid going on but the cilantro kind of gives it that and I expected that you were used to with the lamb. A mint jelly that you probably—I grew up on.
Divya Gunani: Sara thank you so much for having us.
Sara Johannes: Thank you so much.
Divya Gunani: Stay tuned to Behind the Burner where we give you the tips, tricks, and techniques that are lighting that culinary world on fire.