Lamb rack frenched

(6)

Scott Roberts

Perth Western Australia

Head chef @yespleaseperth.com. au

  • Rate This
This recipe is one I use in my restaurant, it allows the meat to be soft and pink but not to rare. It's a good recipe for impressing anyone who you may cook for. I like a little bit more fat on this but you can still take it off of you are not a fan
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Ingredients for 0

  • Salt good pinch

  • Pepper pinch

  • Olive oil 100ml

  • Butter 200g

  • Lamb rack 1 whole

  • Purple Garlic 1 clove

  • Rosemary 1 sprig

  • Thyme 1 sprig

Directions

  • Step 1

    Set your precision cooker to 58.7 Trim fat cap on top of the lamb rack. In vaccum pack bag add garlic ,thyme, rosmary and olive.

  • Step 2

    Cover the bones with a piece of baking paper so that it does not peirce your vaccum pack bag. (I have had bags peirce before and it is not great for your precision cooker). Next vac and seal your bag so that you can drop in your lamb.

    • Finishing Steps

    • Step 0

      Once time is up take out your lamb and season with salt and pepper. Render the left over fat on the lamb on a low heat. No oil should be needed for this step as the lamb fat will produce it's own oil. Once golden brown and fat is a little crispy flip over and sear the bottom of the lamb for 30 seconds on high heat. Add butter and it should foam up straight away, use a spoon to throw the butter over the lamb (basting is what this process is called.) After this you are ready to carve your lamb in anyway desired and season lightly with sea salt.

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137.7 F / 58.7 C Recipe Temp
Recipe Time
Prep Time