Rack Of Lamb

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Edward Smith

England

Sous Vide Enthusiast..... I love trying new things, or even the same thing but cooked at different times and temps. I discovered sous vide when looking at how to smoke food better in the 'low and slow' style. Is it an addiction now? yep. 100%. but thats not a bad th ...

When discussing this recipe on the Anova facebook group a lot of people suggested that I french trim them. I disagree. why would you want to waste the meat from between the bones, you've got to have something to chew on after you have absorbed the 'eye'.

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Ingredients for 1

Rack of Lamb (non frenched)

Minted Lamb Seasoning (*lazy mans choice)

Directions

Step 1

Set your Anova Sous Vide Precision Cooker to 145ºF / 62.8ºC
Step 2

Gotta take that photo for the gram.
Step 3

Score, forget football, life is about eating. Score the skin in a grid pattern to allow the flavours of the season to permeate.
Step 4

Lovingly season your meat. make sure to get it in all the 'cracks' for best results leave in bag with marinade overnight or if you don't have that much time 1 hour will do!
Step 5

Bath time. I suppose i should remind you that you need to bag and seal. Either with a vacuum sealer or using water submersion.

Finishing Steps
Step 0

Remove from bag and pat dry
Step 1

Heat a cast iron pan up and throw in some garlic
Step 2

Sear the edges. be quick and make sure the pan is super hot.
Step 3

Place on chopping board
Step 4

Take a photo
Step 5

Slice and serve. Delish. Presented here with skin on mash potato and riced greens with chilli.