Sous Vide Honey Dijon Rack of Lamb
Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...
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Ingredients for 4
1 rack of lamb, trimmed (about 1.25 lb/~570 g)
3 Tablespoons runny honey
2 Tablespoons Dijon mustard
1 teaspoon white or sherry wine vinegar
1/4 teaspoon salt
2 tablespoons avocado or other high-smoke point oil
Optional: toasted mustard seeds & chopped green onion for garnish
Directions
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Step 1
Set your Anova Precision Cooker to 135ºF/57.2ºC
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Step 2
In a small bowl, combine everything but the lamb and whisk until combined
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Step 3
Place the trimmed lamb meat-first into a zip-locking bag or silicone pouch and pour the sauce over it
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Step 4
Using the immersion method, release as much air as possible from the bag
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Step 5
Place the bag in the bath and set the timer for 1 hour
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Finishing Steps
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Step 0
Remove the bag from the bath and the lamb itself from the bag, placing on a serving plate, setting the juice-filled bag aside
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Step 1
Heat the 2 tablespoons of oil in a frying pan over medium-high heat. When it shimmers and flows easily around the pan, place meatiest-side down to sear. Let it sear, undisturbed, for 2 minutes before turning to sear other sides. Repeat the process for each side
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Step 2
Slice into individual chops or pieces of your design. Drizzle with bag sauces, garnish with mustard seeds and green onion, and enjoy!