Michelin Techniques for Lamb | The French Laundry***

We're breaking dow the Michelin techniques that The French Laundry uses so we can elevate our lamb at home. We will also break down what they serve with the lamb and what they look for in terms of quality for lamb.

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Rancho Gordo beans

TOOLS I USE- Affiliates

INGREDIANTS- Page 197 The French Laundry Cookbook
2 Tbsp Marrow beans soaked 1 c water
2 Tbsp Cranberry beans soaked 1 c water
1/2 c Chicken stock
2 inch section Leek
2 inch section Carrot
1 tsp Butter, unsalted
10 large Green beans, blanched, bias cut 1 inch
10 Yellow wax beans, blanched, bias cut 1 inch
1/4c Fava de-germed, blanched
1/4c Soybeans blanched
2 Tbsp Tomatoes diamonds
Lamb
Canola oil
1 oz butter
2 cloves Garlic, split & crushed
6 sprigs Thyme
1 sprig Rosemary
2tsp Brunoise
1pt carrot 1/16 inch
1pt turnips 1/16
1/2 pt leek, dark green part

Quick lamb sauce
1/2 c canola oil
1.5 lamb bones
3 c water
2.5 c chicken stock
1 c more poix
1 c leeks, white and light green
1 c carrots
2 c veal-subbed chicken jus
2c water
2c chicken stock

Rosemary oil
1 c rosemary
2c Italian parsley
1 c canola oil

[chrisyou]

Probably one of the best cooking channels on YouTube. Spends so much money for a great and thorough tutorial but makes so much less from the video itself. Someone give this guy a shoutout, so underrated!

[toturnt]

Found your channel the other night and dude, you are seriously talented. One of the best cooking channels on YouTube. Keep pumping out videos and this channel is sure to get big. You deserve far more subs and views.

A vid I would love to see is tasting menu for under $100 using ingredients from Whole Foods, TJs, etc, or something along those lines. Keep up the good work!

[CookingwithChefRich]

Nice trick to French the lamb chop. I have never seen this done before.

GB and D- Golden Brown and Delicious

Very nice video my friend

[ratflail]

I just recently found your channel and I'm transfixed.

[imaliveagain]

I never knew how to properly trim and prep a rack and still use all the trimmings. Thanks for this!

[knvoxxz]

You've created a channel ive been searching for a long time!! Some of the best dishes and tutorials ive seen!

[allanarmstrong]

Thank you Parker. I've been reading this recipe in TFL cookbook for a few years now and never understood how to make this dish. You video really helps and I plan on making this dish on Dec 9 for friends. I really appreciate your really clear instruction. Thanks again!

[armzyx]

Imagine serving this at a restaurant 🤦🏻‍♂️🤦🏻‍♂️🤦🏻‍♂️. To like 100 people, lol

[SolaceAndBane]

This shows the people who complain about fine dining prices—they're working on a ridiculous level

[nataliegasbarre]

Great videos Parker!!! I’m excited to try some of the recipes you’ve highlighted :)

[maureenbailey]

Really love your channel. There’s no waste of time, it’s to the point. I can’t stand videos where I have to watch someone cutting onion for a minute. Anyway, the recipes are delicious! And US lamb is THE best.

[Srp]

For once the algorythm sent me to the right place! Incredible. Couldn't be bothered to make it at home (not to that standard, anyway) on my day off as I'm a chef myself but I'll say this: I learn more from your posts than I do at work.
Thanks, buddy 👍.

[oldmanbanjo]

Dude you are literally the only chef on youtube who regularly teaches me new techniques. subbed.

[stuckstepsis]

Damn man that looks good. I'm glad to see your channel is starting to get the recoqnition it deserves.

[Gamadeuz]

Was in my recommended. Love the content! I'm subscribed, I see that you're a smaller channel, so I hope this constructive criticism is welcome: Your voice “jump cuts”, which is a bit jarring at times, maybe recording a bit more of the line, and then cutting would help the pitch not going unnaturally up and down, and being careful to leave a natural time of pause between the words where theres being cut. Maybe have a short lead of time, before changing the scene. Would make for a more "natural" experience I think!

[marcthibodeau]

Thank you once again chef Parker for such a detailed tutorial. BTW, have you ever tried Canadian lamb? Fairly cheap but very tasty!

[adamschneider]

This channel is amazing. You are about to blow up. I feel like I would need a whole afternoon to make this.

[wilsonforlive]

Your channel is such a gem, keep up the great work and I‘m sure your audience will grow massively!

[millyonz]

"My rent went up after I made this recipe"

[majorasmasque]

"shuck the fava beans" is going to be my new curse