Rack Of Lamb (Reduced-Gameyness)
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Anova
Pro-level cooking techniques made simple.
Ingredients for 2
Small Rack of Lamb (250g)
3 cloves of Garlic, minced
1 tsp Salt
2 tbsp Dijon Mustard
1/2 tbsp Soysauce
2 sprigs of Rosemary, coarsely chopped
2 tbsp Lemon Juice
Olive oil
Directions
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Step 1
Mix all ingredients for the marinade: adding oil just enough to make a silky paste (1-2 tbsp)
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Step 2
Vacuum-Seal Lamb rack and marinade (with the moist mode) and refrigerate overnight
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Step 3
Set your Anova Sous Vide Precision Cooker to 132.8ºF / 56.0ºC.
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Step 4
When ready, place vacuum-sealed lamb rack into the sous vide machine (for 2.5hrs)
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Step 5
Remove lamb rack from vacuum-sealed bag and remove the marinade left on the lamb
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Step 6
Put sunflower oil in the skillet, heat it up until hot and sear the rack for some browning
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Step 7
(Optional) Blowtorch the rack to finish-off, adding a grilled scent
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Optional Sides
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Step 0
*FOR POTATOES* Peel potatoes and cut into 3cm cubes place in a pot
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Step 1
Turn the heat to high until a soft boil, then reduce the heat to simmer for 10mins
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Step 2
Drain the potatoes and stir in heated pot to remove all the moisture
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Step 3
Using a fork, mash the potatoes
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Step 4
Add butter (first) and cream to taste (and salt!)
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Step 5
*FOR CARROTS* Peel baby carrots and toss in a skillet with butter. Cook until tender to the fork, covering skillet up to steam the carrots along the way. Add salt and pepper to taste