Sous Vide Rack of Lamb with Fava Bean Salad

This sous vide rack of lamb gets the classic mint garnish in the form of a fresh, springy fava bean salad. Doesn't it look delicious?

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:30

Recipe Time: 02:00

Temperature : 125F / 51.7C

Ingredients

• 1 full rack of lamb
• Kosher salt and freshly ground black pepper
• 2 sprigs fresh rosemary
• 1/4 cup extra virgin olive oil
• 2 cups shelled fresh fava beans, blanched and peeled
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon minced fresh chives
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh mint
• 1 clove garlic, minced

Directions

1. Set the Anova Sous Vide Precision Cooker to 125°F (51.7°C).
2. Season the lamb with salt and pepper and place in a large zipper lock or vacuum seal bag with the rosemary. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 2 hours.
3. About 20 minutes before the lamb is finished, heat a grill to high.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the lamb and pat dry. Discard cooking liquid.
2. Brush lamb with 1 tablespoon olive oil and season with salt and pepper. Grill over high heat until browned, about 3 minutes total. Transfer to a cutting board and let rest for at least 10 minutes.
3. Meanwhile, toss the fava beans with the lemon juice, chives, mint, parsley, garlic, and remaining 3 tablespoons olive oil. Season to taste with salt and pepper.
4. Slice the lamb into individual chops and serve with the fava beans.