Rack Of Lamb (Reduced-Gameyness)

This recipe is for those that hates the gamey flavour in lamb and wants a juicy finish! - The mustard and lemon juice together helps prevent the strong game *TRIED AND TESTED* - I could not, infact, taste the game at all with this recipe!

Author

Grace P

Prep Time: 07:00

Recipe Time: 02:30

Temperature : 132.8F / 56C

Ingredients

• Small Rack of Lamb (250g)
• 3 cloves of Garlic, minced
• 1 tsp Salt
• 2 tbsp Dijon Mustard
• 1/2 tbsp Soysauce
• 2 sprigs of Rosemary, coarsely chopped
• 2 tbsp Lemon Juice
• Olive oil

Directions

1. Mix all ingredients for the marinade: adding oil just enough to make a silky paste (1-2 tbsp)
2. Vacuum-Seal Lamb rack and marinade (with the moist mode) and refrigerate overnight
3. Set your Anova Sous Vide Precision Cooker to 132.8ºF / 56.0ºC.
4. When ready, place vacuum-sealed lamb rack into the sous vide machine (for 2.5hrs)
5. Remove lamb rack from vacuum-sealed bag and remove the marinade left on the lamb
6. Put sunflower oil in the skillet, heat it up until hot and sear the rack for some browning
7. (Optional) Blowtorch the rack to finish-off, adding a grilled scent

Optional Sides

1. *FOR POTATOES* Peel potatoes and cut into 3cm cubes place in a pot
2. Turn the heat to high until a soft boil, then reduce the heat to simmer for 10mins
3. Drain the potatoes and stir in heated pot to remove all the moisture
4. Using a fork, mash the potatoes
5. Add butter (first) and cream to taste (and salt!)
6. *FOR CARROTS* Peel baby carrots and toss in a skillet with butter. Cook until tender to the fork, covering skillet up to steam the carrots along the way. Add salt and pepper to taste