Rack of Lamb - Garlic Mustard Panko Crust

Achieve superstar chef status when you bring out a perfectly cooked rack of lamb to the table. Sous vide rack of lamb eliminates the done-ness guessing game and the garlic mustard panko crust adds texture without sacrificing any of the roasted and rendered fat flavor you get from traditional roasting.

Author

mH3JYMy7qgNUxdq76iPtWh

career mommy | home cook | sous vide | craft cocktails | food art | plating videos

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 134.6F / 57C

Ingredients

• 1 rack - Rack of Lamb, usually 8 ribs
• 1/2 tsp - Salt
• 1/2 tsp - Garlic Powder
• 1/4 tsp - Black Pepper
• 5 cloves - Garlic, peeled
• 1/3 cup - Panko Bread Crumbs
• 2 tbsp - Dijon Mustard
• 1 tbsp - Chives, chopped
• 2 tbsp - Olive Oil

Directions

1. Set your Anova Sous Vide Precision Cooker to 57ºC / 134.6ºF
2. Season the rack of lamb with salt, garlic power, and pepper. Place into plastic bag with 5 cloves of peeled garlic.
3. Drop plastic bag into water bath when optimal temperature of 57C / 134.6F has been reached. Cook for 2 hours. Remove rack of lamb and garlic from plastic bag.

Finishing Step - Fat Broil

1. Preheat the oven with broiler on high. Pat dry the rack of lamb with a paper towel and place in the center of a baking pan with the fat side up. Cover bones with tin foil to prevent from burning. Broil on high for 2 minutes on middle rack until fat is golden brown. Remove from oven but turn broiler down to low.

Finishing Step - Garlic Mustard Panko Crust

1. Using a pastry brush on the back of a spoon, brush Dijon mustard onto the fat side of the rack of lamb in an even thin layer.
2. Finely mince the sous vide garlic and put into a small bowl. Add chives, panko bread crumbs, and olive oil and mix well.
3. Pat the crust mixture onto the fat-side top of the rack of lamb.
4. Prop up the rack of lamb with balls of tin foil so that the fat side is sitting evenly with the bones. Broil on low on middle rack for 3 minutes until crust is golden brown. Rotate pan as necessary to brown evenly.
5. Remove from oven and let rest 5 minutes. Slice and serve.