Uploaded February 2025 | Updated September 2026, 1 day ago

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What happens when you combine the class of a French dish with some guy born and raised in New Jersey? Many mistakes. Let's make for the first time, carré d'agneau au moutarde from Anthony Bourdain's Les Halles Cookbook. Comments are always appreciated

💜 Buy Me an Espresso & Get Perks: tinyurl.com/ycx9juuc
📔 Anthony Bourdain's Les Halles Cookbook: amzn.to/3ZEgYr3
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📚 Chapters
00:00 - Carré D'agneau au Moutarde, what is it?
01:04 - Prepping The Dish
05:23 - Announcing Memberships, Comment Of The Week!
07:10 - Plating, Tasting, What I Would Do Different

🍎 Ingredients
• 2 racks of lamb, French cut
• salt and pepper
• 2 Tbsp. / 28 ml. olive oil
• 2 Tbsp. / 28 g. unsalted butter
• 1 cup / 225 ml. red wine
• 2 cups / 450 ml. strong, dark lamb stock
• 1 garlic clove slightly crushed
• 1 bouquet garni (thyme, parsley, bay leaf)
• 1 pinch fresh thyme leaves
• 1 pinch fresh rosemary leaves
• 2 Tbsp. / 28 g. Dijon Mustard
• 2 Tbsp. / 28 g. fresh bread crumbs

🫕 Equipment
• large, heavy-bottomed sauté pan
• tongs
• wooden spoon
• fine strainer
• small pot
• roasting pan
• serving platter
• whisk

#anthonybourdain #lamb #mitchmai