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.
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Prep Time: 00:15
Recipe Time: 02:00
134.6F / 57C
- 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
- Set your Anova Sous Vide Precision Cooker to 57ºC / 134.6ºF
- Season the rack of lamb with salt, garlic power, and pepper. Place into plastic bag with 5 cloves of peeled garlic.
- 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
- 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
- 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.
- Finely mince the sous vide garlic and put into a small bowl. Add chives, panko bread crumbs, and olive oil and mix well.
- Pat the crust mixture onto the fat-side top of the rack of lamb.
- 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.
- Remove from oven and let rest 5 minutes. Slice and serve.