Rack of Lamb

Dry brined rack of lamb served with Bleu Cheese Potatoes Au Gratin, & asparagus with crispy pancetta.

Author

Greg Mountain

Prep Time: 00:30

Recipe Time: 02:30

Temperature : 135F / 57.2C

Ingredients

• Rack of Lamb-Frenched ans silver skin removed
• Salt
• Pepper
• Garlic powder
• Onion powder
• Smoked paprika
• Shiitake Mushroom Powder

Directions

1. Dry brine lamb by generously coating all sides of the rack with salt, pepper, garlic powder, onion powder, & shiitake mushroom powder. Place on a wire rack and sheet pan in refrigerator for 24-48hrs (cover loosely with plastic wrap over top of the rack to prevent evaporative loss).
2. Heat water bath to 135 F.
3. Vaccum seal or use water immersion method to seal the rack before placing in the bath.
4. Cook rack of lamb for 2-4hrs at 135F.
5. Remove lamb from water bath & pat dry.

Finishing Steps

1. Finish by pan searing in duck fat (or preferred searing fat) on all sides to create a nice crust.
2. Cut into 1-2 rib chops per your personal preference.