Sous Vide Deep Fried Rack of Lamb
Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...
Ingredients for 2
1 rack of lamb
Kosher Salt
Canola oil for frying
Directions
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Step 1
1. Set Anova Sous Vide Precision Cooker to 135°F / 57.2°C.
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Step 2
2. Season lamb generously with kosher salt and place in a resealable ziplock bag.
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Step 3
Place lamb in water bath and sous vide for 2 hours.
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Finishing Steps
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Step 0
When the timer goes off, remove lamb from bag and dry very well. Place on an elevated rack for 15 minutes.
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Step 1
Add 3 inches of oil into a deep pot, and heat to 375°F / 190°C.
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Step 2
Dry lamb again, ensuring the surface is free of moisture. Carefully submerge lamb in hot oil and flash fry for 2 minutes until golden.
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Step 3
Remove lamb, and carve between every other bone to serve!