Sous Vide Rack of Lamb with Fava Bean Salad

Ingredients for 2

• 1 full rack of lamb

• Kosher salt and freshly ground black pepper

• 2 sprigs fresh rosemary

• 1/4 cup extra virgin olive oil

• 2 cups shelled fresh fava beans, blanched and peeled

• 1 tablespoon freshly squeezed lemon juice

• 1 tablespoon minced fresh chives

• 1 tablespoon minced fresh parsley

• 1 tablespoon minced fresh mint

• 1 clove garlic, minced

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 125°F (51.7°C).

• Step 2

  Season the lamb with salt and pepper and place in a large zipper lock or vacuum seal bag with the rosemary. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 2 hours.

• Step 3

  About 20 minutes before the lamb is finished, heat a grill to high.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the lamb and pat dry. Discard cooking liquid.

• Step 1

  Brush lamb with 1 tablespoon olive oil and season with salt and pepper. Grill over high heat until browned, about 3 minutes total. Transfer to a cutting board and let rest for at least 10 minutes.

• Step 2

  Meanwhile, toss the fava beans with the lemon juice, chives, mint, parsley, garlic, and remaining 3 tablespoons olive oil. Season to taste with salt and pepper.

• Step 3

  Slice the lamb into individual chops and serve with the fava beans.

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