Rack of lamb w/mustard, rosemary and garlic

Anova Culinary

Author

Michael Yoder

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 129F / 53.9C

Ingredients

Directions

  1. Thoroughly dry lamb. Coat lamb with mustard, salt and pepper. Lightly cover with olive oil and then cover with finely chopped rosemary and garlic. Vacuum seal and cook at 129° for two hours. Remove and put under the broiler until crust forms. Let rest approx 5-10 minutes, cut and serve

Finishing Steps

  1. Broil in oven until crust forms