Sous Vide Garam Masala Encrusted Rack of Lamb

Rack of lamb is always an impressive-looking dish to serve, and using the sous vide method makes it oh-so-easy! Bring an exotic flair to an already awe-inspiring choice by seasoning with multi-layer spice blend of Garam Masala. You can mix your own with the help of an easy recipe on the internet or purchase one already mixed, as we did, but the cinnamon, cardamom, coriander, and more complement the meat beautifully. Finish with a drizzle of honey or some mint sauce, and you will have one perfect - and perfectly easy to make - meal!

Author

Nicole Poirier

Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, France and worked as a restaurant chef in Rhode Island before becoming an award-winning international yacht chef. Chef Nicole has worked alongside Anova Culinary since our Kickstarter in 2014 and officially joined the team in November, 2016. She has a specialty private event and catering business and and enjoys teaching cooking to clients throughout the Bay Area.

Prep Time: 00:10

Recipe Time: 01:30

Temperature Options:

Medium rare - Tender and juicy

135F / 57.2C

Ingredients

• 1 1 - 1.5lb/450 - 680g rack of frenched baby lamb
• 2 teaspoons garam masala spice blend
• 1/2 teaspoon/2.5g salt
• 1/2teaspoon/1g pepper

Directions

1. Set your Anova Precision Cooker to 135ºF/57.2ºC.
2. Liberally season your lamb rack with salt and pepper on all exposed meaty areas.
3. Do the same with the garam masala and rub in.
4. Place meat-first, bone upwards in a zip-locking or vacuum seal bag. Using the immersion method for zip-locking, release as much air as possible and seal.
5. Place in the bath and set timer for 1.5 hours.

Finishing Steps

1. Remove the meat from the bath and pat dry.
2. Sear with whatever method you choose. We used a blowtorch, but a pan sear with ghee would also be delicious!
3. Slice between the bones to get the lamb lollipops and serve. A drizzle of honey or mint sauce would bring this beautiful dish to another tasty level!