3 Michelin Star 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.
Recipe https://go.parkerhallberg.com/tfl-lamb

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Non-afflicted links
The French Laundry's lamb-https://purebredlamb.com/
Rancho Gordo beans
Cranberry: bit.ly/3KQelMy
Cassoulet: bit.ly/3KLpgHB

TOOLS I USE- Affiliates
The French Laundry cookbook: https://amzn.to/45jmaTe
Boning knife- https://amzn.to/3DQmihs
Scale- https://amzn.to/3MXW4gb
Large pot- https://amzn.to/3Xkk14R
Sautoir- https://amzn.to/3vPJUln
Small pot- https://amzn.to/3HGS7dL
Sauce strainer-https://amzn.to/3lgkkAy
Mandoline- https://amzn.to/3SsNSZP
Squeeze Bottles- https://amzn.to/4bd3iZo
Blender -https://amzn.to/3lkHXrK
Tweezers- https://amzn.to/3RFuKpv
Thermometer- https://amzn.to/3RJY8Ll
Service tray- https://amzn.to/3Tuu2LY
Lenin Like- https://amzn.to/3jzRElL
Kunz spoon- https://amzn.to/3u7dsKI



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