Today there will be fire, there will be near-burns, there and there will be no barbecue sauce to cover our mistakes. We're grilling up lamb from Anthony Bourdain's Les Halles Cookbook.

🔪 My Essentials
Anthony Bourdain's Les Halles Cookbook: https://amzn.to/3ZEgYr3
My Favorite Knife: https://amzn.to/3PZ6eAi
My Apron (other colors available): https://amzn.to/45uQOZr
Kenji's Food Lab (not grilled): https://amzn.to/45MmTxs
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📚 Chapters
00:00 - Grilled Lamb... There's No Hiding
00:50 - Prepping The Lamb and Potatoes
02:59 - The Grill
06:58 - Comment Of The Week!
08:03 - Plating, Tasting, What I Would Do Different

🍎 Ingredients for Lamb and Persillade
• 4, 8 oz. / 225 g. lamb steaks (I bought whatever was on sale)
• 6 garlic cloves, thinly sliced
• 2 sprigs rosemary
• 4 sprigs thyme
• 6 Tbsp. / 84 ml. extra virgin olive oil
• 1 small onion, finely chopped
• 4 sprigs flat parsley, finely chopped
• Diamond kosher salt and fresh cracked black pepper

🫕 Equipment for Lamb and Persillade
• nonreactive casserole dish (such as glass or crockery)
• small bowl
• outdoor grill or grill pan
• tongs
• basting brush

🍎 Ingredients for Greek Inspired Potatoes
• Diamond kosher salt and fresh cracked black pepper
• 3-4 Yukon Gold potatoes, peeled and sliced into wedges
• ½ cup / 118 ml. extra virgin olive oil
• juice of one lemon
• 2 garlic cloves, minced
• 1 Tbsp. dried oregano
• 1 tsp. Dijon mustard

🫕 Equipment for Greek Inspired Potatoes
• large bowl
• whisk
• heavy-bottomed cast iron skillet or large roasting tray