Sous Vide Deep Fried Rack of Lamb

Ditch the dry, overcooked lamb, and give this flavorful cut the treatment it deserves. The low, slow, precise sous vide cook ensures the lab comes out perfect time after time, and the flash fry finish in place of a standard sear makes sure that all the nooks and crannies get perfectly golden.

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:15

Recipe Time: 02:00

Temperature Options:

Medium rare

135F / 57.2C

Ingredients

• 1 rack of lamb
• Kosher Salt
• Canola oil for frying

Directions

1. 1. Set Anova Sous Vide Precision Cooker to 135°F / 57.2°C.
2. 2. Season lamb generously with kosher salt and place in a resealable ziplock bag.
3. Place lamb in water bath and sous vide for 2 hours.

Finishing Steps

1. When the timer goes off, remove lamb from bag and dry very well. Place on an elevated rack for 15 minutes.
2. Add 3 inches of oil into a deep pot, and heat to 375°F / 190°C.
3. Dry lamb again, ensuring the surface is free of moisture. Carefully submerge lamb in hot oil and flash fry for 2 minutes until golden.
4. Remove lamb, and carve between every other bone to serve!