Jacques Pépin's Leg of Lamb with Potato Gratin (Great episode) | KQED

This is the season 2 finale episode of Today's Gourmet and it's a good one. Jacques Pépin makes a delicious meal featuring a robust and tender breaded leg of lamb. Jacques' potato gratin recipe is truly a work of art and he uses clever techniques that you're sure to incorporate into other recipes. The first course is a seared sea scallop with scallion and cracked pepper mustard sauce. For dessert, Jacques prepares a decadent apricot soufflé guaranteed to impress your dinner guests.

This episode is packed with fantastic kitchen tips including how to remove fat from a leg of lamb, which are the best bones to use for soup, how to pare scallops, how to clean a copper mixing bowl, the best way to beat egg whites, and more.

In This Episode:
00:00: How to carve a leg of lamb
3:32 How to roast lamb
4:55 How to make breading
5:59 How to make potatoes au gratin
9:50 Seared sea scallops with scallion and mustard dressing
14:59 How to clean a copper bowl
16:05 Apricot soufflé recipe

Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 26, 1992. Summer Glance
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.

The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​

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