Rack of Lamb - Garlic Mustard Panko Crust

Ingredients for 4

• 1 rack - Rack of Lamb, usually 8 ribs

• 1/2 tsp - Salt

• 1/2 tsp - Garlic Powder

• 1/4 tsp - Black Pepper

• 5 cloves - Garlic, peeled

• 1/3 cup - Panko Bread Crumbs

• 2 tbsp - Dijon Mustard

• 1 tbsp - Chives, chopped

• 2 tbsp - Olive Oil

Directions

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 57ºC / 134.6ºF

• 

  Step 2

  Season the rack of lamb with salt, garlic power, and pepper. Place into plastic bag with 5 cloves of peeled garlic.

• 

  Step 3

  Drop plastic bag into water bath when optimal temperature of 57C / 134.6F has been reached. Cook for 2 hours. Remove rack of lamb and garlic from plastic bag.

• Finishing Step - Fat Broil

• 

  Step 0

  Preheat the oven with broiler on high. Pat dry the rack of lamb with a paper towel and place in the center of a baking pan with the fat side up. Cover bones with tin foil to prevent from burning. Broil on high for 2 minutes on middle rack until fat is golden brown. Remove from oven but turn broiler down to low.

• Finishing Step - Garlic Mustard Panko Crust

• 

  Step 0

  Using a pastry brush on the back of a spoon, brush Dijon mustard onto the fat side of the rack of lamb in an even thin layer.

• 

  Step 1

  Finely mince the sous vide garlic and put into a small bowl. Add chives, panko bread crumbs, and olive oil and mix well.

• 

  Step 2

  Pat the crust mixture onto the fat-side top of the rack of lamb.

• 

  Step 3

  Prop up the rack of lamb with balls of tin foil so that the fat side is sitting evenly with the bones. Broil on low on middle rack for 3 minutes until crust is golden brown. Rotate pan as necessary to brown evenly.

• 

  Step 4

  Remove from oven and let rest 5 minutes. Slice and serve.

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