Ingredients
For the rack of lamb:
1 lamb rack, Frenched
rosemary
garlic cloves
olive oil
butter
For the herb crust
olive oil
rosemary
⅔ c. bread crumbs
1 tsp fresh thyme leaves
2 bunches parsley
1-2 cloves garlic, chopped
1 tbsp mint, picked
Dijon mustard
Preparation
Heat up a water bath to 140˚F (59˚C). Usually an immersion circulator is used. However, if you don’t have one (we don’t), you can use a pot of water on an induction burner, or on the stove with a thermometer in the water. It’s just important to be able to keep the temperature consistent, as this is the key to sous vide cooking.
Sear the lamb rack with garlic and rosemary until brown on both sides. Let it rest for 20 minutes.
Vacuum seal the rack of lamb in a bag, or place it in a gallon freezer bag and slowly lower it into the water, using the water displacement method to remove excess air, then seal the bag.
Mix herb crust ingredients in a food processor and spread out in a shallow pan that will fit the rack of lamb.
When the lamb finishes cooking, take it out of the freezer bag, and let it rest for 15 minutes. Finish in the pan by basting both sides with butter, rosemary, and garlic, to your desired temperature. Use a thermometer to check the temperature, if needed.
Brush the lamb with the Dijon mustard, coat in herbs, then slice and serve. We had white bean sauce and spinach as sides.
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