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Chef Jacques van Staden prepares Lamb Scaloppini with Arugula Lettuce, Tossed with Feta Cheese, Roasted Tomato and Mustard ...
Tags:Lamb Scaloppini with Arugula recipe,arugula,cheflive,feta,jacques van staden,lamb scaloppini
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What I have here is a Colorado lamb. It’s a whole rack of lamb that we bought and then what we actually do is we flatten the lamb chops. So you just kind of about, I say about inch and a half thick. You can do inch, you can do two inches. Of course, the thicker you cut it, the more flat surface or larger chop the larger scaloppini that you’re going to end up with.
What we basically do is after you cut it, you’ll have your mallet. Just start off with a little bit of lamb, pat it down and you’re going to get to a point where you see it’d probably be about that a big and then you’re going to see the lamb, kind of like starts sticking to the cutting board. At that point what you want to do, you take some plastic wrap. So what you do, you put your plastic wrap down. One piece and then you take the lamb, put it down, you put up another piece of plastic wrap over.
And at that point, you take the mallet and you start pounding out the lamb and you just pound it. Go sideways, pound it and you’ll see eventually, the whole thing come down and then when you take it out off the plastic, this is what you come to. What the plastic does is it prevents the actual mallet to really break the meat or actually tear it apart. That’s why you want to prevent because you want to just keep your scaloppini in one piece as much as possible. That’s what you’re looking for. And then again, you can do this ahead of time. You can do it a day ahead of time. It really doesn’t matter. It’s up to you because you just leave it in the refrigerator.
So, what we’re going to do with this very simple, nice, elegant recipe, we’re going to have just some arugula salad. I’m going to have some Feta cheese and then I have a little bit truffle oil and regular extra virgin olive oil and then we’re going to make a Dijon vinaigrette, just very light and simple.
Usually at the restaurant, when we do the scaloppini, we have a red wine sauce. We have a cream sauce but you know those are something that sometimes it’s an extra step for you to do. So, I’m just going to show you how to just make a simple mustard vinaigrette which is really nice.
I got some whole eggs, just whisk. We’re going to bread them, the flour and then we have some Panko breadcrumbs. Now Panko breadcrumbs, you can find them at stores. It’s actually called Japanese breadcrumbs. If you want to use regular breadcrumbs, or you want to use flavored, you know you’d buy those in the box and they got all kinds of mix and spices in them. You can do that too if you don’t want to use Panko. I like it because of the texture of it. It gets really nice and crunchy, real nice and crispy.
So first thing we’re going to do, let’s start off and you want to season the lamb first. It’s very important to remember this. Do not season the lamb and then walk away for an hour and wait because what happens is that actually when you season the meat it will pull out the moisture out off the lamb so it will get like almost like wet. So what you’re going to do is season this up and again on this one, twice as yours, white pepper or black pepper. I’m going to use black pepper.
Now again, the flour, season and you can season the eggs, whatever, but make sure you season it. Otherwise, you’re not going to have enough salt on it. Season both sides and then a little pepper, very easy, same thing. What you’re going to do is you do your flour first. Always flour first and then you go in the egg wash, then you can go into the breadcrumbs.
Now when you do this, you’re going to probably ask me, “Can I do this ahead of time and let it sit in the refrigerator?” Yes, you could. Don’t make it too long because eventually the bread crumbs will get soggy but you can do it ahead of time. That’s not a problem and you just follow the procedure.
The reason why you have to dip it in the flour first is your egg doesn’t stick on the lamb if you don’t dip in the flour. So that’s why it’s very important to dip it in the flour then the egg, then you do your bread crumbs. So in this way, it presses real nice.
First, shake off the other ones. Same process and like I said you can go ahead. Do this a day in advance if you want to but you know when you sauté this you’ll see that it’s still crisp up. You don’t have to worry. The breadcrumbs will look like it’s getting a little bit soggy but you will be fine with it, alright. I’ll do it one more right here.
This recipe, same thing, if you don’t want to do scaloppini, you want to use the lamb and just do a little, regular grilled scaloppini. You can definitely do that too. It’s great. It’s just the different preparation for lamb because a lot of people when they have lamb, it actually is to the point where everybody knows what a rack of lamb is. Everybody, that’s how they usually eat it or grilled lamb skew or something like that. This is just a simple different recipe.
Now it’s nice, for those people who do like the meat well done, obviously not me. In this recipe you could, the lamb is always going to get medium to medium-well which is also a nice way to do it but what’s nice with it is it still has a lot of moisture in it.
So let’s go here. Usually for this, if you want to use clarified butter, it’s really good to use clarified butter. It works real well. Clarified butter is almost like it’s melted butter that has actually separated the butter fat or solids from the actual butter so it’s just clear. So when you sauté something, it cooks it up real good. We’re going to add a little bit more oil to this. You want a decent amount of oil because you’re almost going to pan fry it, so you need to have enough oil in there.
Put the pans here on medium heat and then we’re going to go ahead and lay down on it. This one you don’t want to have a smoking point. Be very careful with your pans because you’ll get smoky point, what happens is you’ll immediately burn the bread crumbs and your lamb will still be raw. So, you can get it there while that’s going, add vinaigrette, very simple, add some Dijon mustard right here. If you don’t like Dijon mustard, you can use any other kind of mustard you want to. We’re going to put some on that on the bowl and then the rice vinegar.
Always what you usually do is always mix your ingredient but you’re going to mix for the mustard first and then you’re going to add your olive oil to it. Now again, if you want to use some lemon juice or if you want to use a balsamic vinegar or a red wine vinegar or any vinegar, same principle, you don’t have to worry, you do the same process.
And then add some extra virgin olive oil and we’re just going to slowly emulsify. If you have a blender, this works perfect in a blender. Just remember though, in a blender, it really emulsifies real fast. So what you probably going to have to do is add a little water to it. But, when you do it in a bowl, because of the little amount that we have here too, just whisking it, it will be fine.
So they can see, got a nice thick consistency and again if you want to do a honey mustard sauce just add some honey, no problem. You can do that. So that is our vinaigrette right here, additional vinaigrette then we’re going to drizzle this over the lamb and we’re ready.
So let’s look at the lamb but you want to make sure it gets nice golden brown. And since it’s thin like that you don’t actually have to go in the oven. So this lamb is just going to cook it right on the stove top and make sure you’re in medium high heat. You just let it simmer. Let it toast real nice and it’s very important that you get the color evenly around. Some people, they’ll see here if you can see on the edges, you’ll see it start getting brown so you think “Oh my goodness, it’s burning” but you know it really doesn’t. It’s not there yet. The sides always get a little bit more crispy, a little bit darker than when the center does?
So, we got that and then we’re going to have a little arugula salad with it. So, baby arugula. I use arugula because arugula, mustard, Feta cheese, the Russet tomatoes, it all goes very well together. So, that’s the reason why I use this. If you want to use spinach, be my guest, you can go ahead in your spinach.
So let’s go ahead, flip this over. You see nice and golden brown. It’s essential that you get a natural brown. So many times people they say, “Oh, you know, I just can’t get it right.” It’s because they get too afraid that they’re going to burn it and then they get too nervous about it and then I start flipping it too early. Just let it sit. It’s got no problem there.
We’re going to put a little bit truffle oil with this and then some more olive oil. And in this one actually I’m not really going to use vinaigrette because the tomatoes that we have in here, these are almost like sun bath or roasted tomatoes that are pickled instead of olive oil and thyme and some lemon juice. You can buy this at the whole food store and actually some of the shopping stores. They do have that right now.
We’re just going to take this salad and then put this salad. I love using black pepper. White pepper I usually don’t do this for salads just because it’s so strong but black pepper it acts simply perfect for salad.
And then we’ll add a little bit salt, again not too much because we’re going to have the Feta cheese that we’re going to garnish it with. We just toss our salad such and then let’s here. It’s actually the lamb. Now when you do this, on the front you’ll see the lamb, actually the bone. It looks like it’s still a little bit raw but it’s fine but the lamb will be cooked. So you don’t really have to worry about that. Sometimes if you don’t want lamb, we do veal. We take actually veal chops and pound them out but it gets really big. It gets about around the size of the plate which is excellent dish to do.
So, I’m going to show you how we’re going to plate this up. If you want to do this for a bunch of friends, you’re just going to do one plate down or you can do individual plates. I’m just going to do one plate and then we’re going to serve from there. Make sure the other side is nice and golden brown and you’ll see it always have one nicer side than the other side. Make sure you always display the nicer side. That’s what we do. In a restaurant, usually when we burn something, we always put the burn side down. That’s what we do.
Those are the nice sides, this is done. Flip them over but you can do too if you want to, you could just put it on a towel, flop it dry a little bit to get rid of the excess oil that’s on there. So, I’m going to go ahead, put it on a plate and then we’re going to put the salad actually right in the center. See, this is nice. It’s so easy. I mean, you cook a rack of lamb, it has some chops yet. It’s a process to actually pound them down and get that done but other than that the rest is really easy.
Add vinaigrette, stir that around. So we’re just going to drizzle a little bit of that. I guess that if you like honey mustard vinegar, you can do honey mustard. You can do balsamic, all the stuff. I actually try to just keep it simple than do additional vinaigrette just because lamb and mustard really goes good together too.
So we have a little salad. Like I said before, this is almost like a buffet style. This is how we present, we put it down, people get a salad, get a chop, and then we have Feta cheese and again I use Feta cheese because everybody uses goat cheese but Feta cheese, I think some people forget, or some people have even no idea that good Feta cheese actually tastes better. Now that’s done and I think this is it.
This is it folks, this is what we have so, just look at this. We have our rack of lamb that was kind of dull and we’ll make some nice lamb scaloppini out here and then we have a nice arugula salad with some Feta cheese, roasted tomatoes and mustard vinegar. So, bon appetit, we hope you enjoy this one, too.