Sous Vide Lamb Rack
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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
Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).
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.
Place the bags in the water bath and set the timer for 2 1/2 hours.
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.
Meanwhile, place the beef stock in a small saucepan. Bring to a simmer over medium-high heat. Remove from heat and keep warm.
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.
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.
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.
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.
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.
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.
Transfer racks to a cutting board and let rest for 5 minutes. Slice each rack into 4 slices.
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.