Frenched Lamb Rack

Author

Peter Dunkin

Snow Skier, Wine lover, Motorbikes Foodie Amateur cook of no repute Lover of razor sharp knives! I have no time for bad coffee Melbourne, Australia.

Prep Time: 00:00

Recipe Time: 02:00

Temperature : 122.9F / 50.5C

Ingredients

• 1kg lamb rack
• 3 sprigs Rosemary
• 1 large clove garlic
• 20g unsalted butter
• 2 Bay Leaves (Fresh)
• Salt & Pepper

Directions

1. French the rack so there is no meat on the bone Liberally season With the warmth of your finger break butter into small pieces and smear or push onto lamb Slice garlic and eventual distribute onto lamb Place bay leaves, 1 each side Place Rosemary on each side Put in sous vide bag

Finishing Steps