Rack Of Lamb

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'.

Author

Edward Smith

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 thing.....

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 145F / 62.8C

Ingredients

• Rack of Lamb (non frenched)
• Minted Lamb Seasoning (*lazy mans choice)

Directions

1. Set your Anova Sous Vide Precision Cooker to 145ºF / 62.8ºC
2. Gotta take that photo for the gram.
3. Score, forget football, life is about eating. Score the skin in a grid pattern to allow the flavours of the season to permeate.
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!
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

1. Remove from bag and pat dry
2. Heat a cast iron pan up and throw in some garlic
3. Sear the edges. be quick and make sure the pan is super hot.
4. Place on chopping board
5. Take a photo
6. Slice and serve. Delish. Presented here with skin on mash potato and riced greens with chilli.