Sous Vide Garam Masala Encrusted Rack of Lamb

(20)

Nicole Poirier

San Francisco

Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...

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Rack of lamb is always an impressive-looking dish to serve, and using the sous vide method makes it oh-so-easy! Bring an exotic flair to an already awe-inspiring choice by seasoning with multi-layer spice blend of Garam Masala. You can mix your own with the help of an easy recipe on the internet or purchase one already mixed, as we did, but the cinnamon, cardamom, coriander, and more complement the meat beautifully. Finish with a drizzle of honey or some mint sauce, and you will have one perfect - and perfectly easy to make - meal!
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Ingredients for 4

  • 1 1 - 1.5lb/450 - 680g rack of frenched baby lamb

  • 2 teaspoons garam masala spice blend

  • 1/2 teaspoon/2.5g salt

  • 1/2teaspoon/1g pepper

Directions

  • Step 1

    Set your Anova Precision Cooker to 135ºF/57.2ºC.

  • Step 2

    Liberally season your lamb rack with salt and pepper on all exposed meaty areas.

  • Step 3

    Do the same with the garam masala and rub in.

  • Step 4

    Place meat-first, bone upwards in a zip-locking or vacuum seal bag. Using the immersion method for zip-locking, release as much air as possible and seal.

  • Step 5

    Place in the bath and set timer for 1.5 hours.

    • Finishing Steps

    • Step 0

      Remove the meat from the bath and pat dry.

    • Step 1

      Sear with whatever method you choose. We used a blowtorch, but a pan sear with ghee would also be delicious!

    • Step 2

      Slice between the bones to get the lamb lollipops and serve. A drizzle of honey or mint sauce would bring this beautiful dish to another tasty level!

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135 F / 57.2 C Recipe Temp
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