Rack of Lamb Sous Vide

meal sous-vide recipe

INFO

Sous-vide suits this lamb quite well, came out perfect.

Details

Ingredients

• 1 Rack of Lamb
• 1 Tsp of Garlic Powder
• Salt & Pepper
• Olive Oil
• 1 Tsp of [Clarified Butter](Clarified Butter.md)

Method

1. Pre-hreat the water bath
2. Prep the lamb, removing extra fat if needed
3. Salt and pepper both side of the rack
4. Add a Tsp of olive oil on the meaty side
5. Add the garlic powder
6. Place the rack into the a 1 gallon heat-seal bag, vacuum and seal it
7. I find taking the loin off the rack at that stage work well.
8. Cook for 2 hours
9. Remove the meat from the water
10. Slice the meat from the bone
11. Dry out the meat
12. Place a pan on medium heat with the [Clarified Butter](Clarified Butter.md)
13.  Sear the meat on all side
14. If you have time, let the meat rest for 5 minutes under a piece of aluminum foil

Note: I sprinkled a little bit of chive to finish it.

Quick View

Sous-Vide
Serve	1
Preparation Time	5 mn
Cooking Time (sous-vide)	60-120 mn
Cooking Time (traditional)	2 mn
Temperature	55 °C
Authors	Pascal Crausaz
Special	1 Gallon Heat-Seal Storage bag Vacuum Sealer Circulator