Herb Identification Culinary Demo

Check out Chef Mark’s culinary demo! The Chef covers Herb Identification and also prepares a seared center cut lamb chop with herbs for his demonstration. Below is a list of topics that Chef Mark covers in detail:

  • Identify and Select Fresh Herbs
  • Clean them
  • Cut them
  • Store them
  • Uses of them in cooking (Lamb Chop)

Seared Center Cut Lamb Chops Recipe:

2- 4oz. Center Cut Lamb Chops
1/8 tsp. Sea Salt
2 tbsp. EV Olive oil
1 large sprig of fresh rosemary cut in half
2 cloves of garlic unpeeled.
½ oz. Hennessey Cognac
1/8 tsp freshly ground Black pepper

1. Bring chops to room temp. Season the chops well with salt on both sides. Place skillet over low- to -medium heat, allow to get hot
2. Add oil and when the oil gets hot add chops, and turning chops over on all sides regularly to get an even brown color. Add garlic and rosemary after somewhat browned, baste constantly
3. Flambé with Cognac, then adding black pepper, then taste to adjust seasoning
4. Plate chops and pour pan reduction over all
5. Serve on warmed plate
6. Some stock can be added for additional flavor and more liquid

Please be sure to check out our recent demos!
Advanced Knife Skills Class
Brown Butter Cake Pastry Demo

To learn more about our programs, contact us at (855) 696-6602 or admissions@escoffieronline.com

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