Rack of Lamb

Ingredients for 4

• 1 full rack of lamb (frozen or thawed)

• 1 whole head of Garlic, minced

• 5 sprigs fresh Rosemary, chopped

• 10 sprigs fresh Oregano, chopped

• Pinch of Red Pepper Flakes

• 1 tablespoon Kosher Salt

• 1 teaspoon freshly Ground Black Pepper

• ½ cup Extra Virgin Olive Oil (approximate 25-second pour)

• Zest of 2 Lemons

• Juice of 4 Lemons

• 1 tablespoon Dijon Mustard

Directions

• 

  Step 1

  Sous Vide the Lamb • Preheat a water bath to 125°F (52°C). • Vacuum seal the rack of lamb or place it in a Ziploc freezer bag using the water displacement method. • Sous vide for 7 hours. If cooking from frozen, add 30 to 45 minutes.

• Step 2

  Remove and Dry • Take the lamb out of the bag and discard any excess liquid or aromatics. • Pat the lamb completely dry with paper towels. The surface must be dry to get a good sear.

• Step 3

  Make the Herb Paste • In a small bowl, combine garlic, rosemary, oregano, red pepper flakes, salt, pepper, olive oil, lemon zest, lemon juice, and Dijon mustard. • Stir to form a loose, aromatic paste.

• Step 4

  Apply the Paste • Brush or rub the paste evenly over all sides of the lamb. • Apply just before grilling—no need to let it sit.

• 

  Step 5

  Grill Finish • Preheat grill to 800°F or as hot as possible. • Place the lamb directly on the grill grates. • Grill for 3 minutes per side, turning carefully to avoid burning the herb paste. • Optional: briefly sear the fat cap and sides as well.

• Finishing Steps

• Step 0

  Rest and Serve • Let the lamb rest for 5 minutes after grilling. • Slice between the bones and serve immediately.

Latest Comments