Carré d’Agneau au Moutarde

Preparation info
  • Serves


    • Difficulty


Appears in

By Anthony Bourdain

Published 2004

  • About

Yee-hah! Rack of lamb! Just like they make it on ocean liners, in hotels, at fancy rug joints, in revolving restaurants…and at Les Halles. Some classics, I guess, you just don’t mess with. “French cut” means the excess fat has been trimmed and the bones have been scraped down to expose the ribs. Your butcher will take care of this.


  • 2 racks of lamb, French racks of lamb cut
  • salt and pepper
  • 2 tbsp/28



Season the racks with salt and pepper. Heat the olive oil in the sauté pan and, when the oil is hot, add 1 tablespoon/14 g of the butter. Once the butter has f