Carré d’Agneau au Moutarde

Name: Carré d’Agneau au Moutarde
Yield: Serves 4
Cuisine: American
Ingredients: 2 racks of lamb, French racks of lamb cut; 2 tbsp/28 g butter; 2 tbsp/28 ml olive oil; salt and pepper; 1 garlic clove, slightly crushed; 2 cups/450 ml strong, dark lamb stock; 1 cup/225 ml red wine; 1 bouquet garni; 1 pinch of fresh thyme leaves; 1 pinch of fresh rosemary leaves; 2 tbsp/28 g Dijon mustard; 2 tbsp/28 g fresh bread crumbs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Les Halles Cookbook

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.

Ingredients

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

Americas
Europe
United States
France
Main course
Mediterranean
New York

Method

Prep

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