Sous Vide Lamb Rack

Ingredients for 2

• 1 (2 1/2-pound) rack of lamb

• Salt and freshly ground black pepper

• 2 sprigs fresh rosemary

• 1 large sweet potato

• 1/2 cup beef stock

• 3 tablespoons unsalted butter

• 1/2 small red onion, finely chopped

• 2 cloves garlic, minced and divided

• 1/2 cup dry red wine

• 1 tablespoon extra virgin olive oil

• 4 ounces button mushrooms, trimmed

• 3 sprigs fresh thyme

• Juice of 1/2 lemon

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).

• Step 2

  Divide the lamb rack into two 4-rib pieces. Season with salt and pepper. Divide racks between 2 large zipper lock or vacuum seal bags. Divide the rosemary between the bags and seal using the water immersion technique or a vacuum sealer on the moist setting.

• Step 3

  Place the bags in the water bath and set the timer for 2 1/2 hours.

• Step 4

  About 45 minutes before the lamb is finished, heat the oven to 410ºF (210ºC). Place the sweet potato on a small baking sheet and transfer to the oven. Bake until soft, about 40 minutes.

• Step 5

  Meanwhile, place the beef stock in a small saucepan. Bring to a simmer over medium-high heat. Remove from heat and keep warm.

• Step 6

  Melt 1 tablespoon butter in a medium skillet over medium heat. When the butter stops foaming, add the red onion and sauté until soft, 3 to 5 minutes. Add half of the garlic and continue to cook until aromatic, 30 seconds to 1 minute.

• Step 7

  Add the red wine and bring to a simmer. Cook until partially reduced, about 3 minutes. Add the beef stock, bring to a simmer, and reduce heat to low. Continue to cook until sauce is thickened, 10 to 15 minutes. Remove from heat and keep warm.

• Step 8

  Heat olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms and cook, without stirring, until browned, 3 to 5 minutes. Add 1/2 tablespoon butter, remaining garlic, thyme, and lemon juice. Stir, and cook until mushrooms are softened, about 5 minutes. Season to taste with salt and pepper.

• Step 9

  When the sweet potato is soft, remove from the oven. Peel off the skin and discard. Transfer sweet potato flesh to a medium bowl. Add 1/2 tablespoon butter and, using a fork, mash until smooth. Season to taste with salt and pepper.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bags from the water bath. Remove the lamb racks from the bags and pat very dry with paper towels.

• Step 1

  Melt the remaining tablespoon butter in a large skillet over medium-high heat. When the butter stops foaming, add the racks. Sear racks until well-browned on all sides, about 3 minutes total.

• Step 2

  Transfer racks to a cutting board and let rest for 5 minutes. Slice each rack into 4 slices.

• Step 3

  Divide the mashed sweet potatoes and mushrooms between two serving plates. Top each serving with 4 slices of lamb. Drizzle with the red wine reduction. Serve.

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