Using sous vide (a constant temperature water bath) is not just simple, but makes for near perfect meat every time. And if I don’t have to worry about overcooking my lamb, I can worry about other things – like making sure my guests are happy.
Rack of Lamb
Prep Time: 25 minutes
Cooking Time: 2 hours
Makes: 1 rack of lamb
INGREDIENTS
- Kosher salt and freshly ground black pepper
- Rosemary sprig
- 1 tablespoon neutral oil –
vegetable, canola etc
DIRECTIONS
- Preheat sous vide cooker to135 degrees
- Season lamb with salt & pepper, place in a vacuum bag with rosemary, seal and put in the preheated water – let cook 2 hours
- While it cooks, make the gremolata
- When the lamb is done, remove from the bag and carefully pat dry with paper towels
- Add oil to a heavy pan (cast iron is ideal for this) turn on your stove vent and heat until just smoking
- Start by carefully placing the rack meaty side down, and sear until well browned all over – should be no more than a minute
- Put on a cutting board, slice into individual ribs and serve with the gremolata.
Mint Gremolata
Prep Time: 5 minutes
Makes: About 1/3 cup
INGREDIENTS
- 1 cup loosely packed mint leaves
- 2 cloves garlic
- Zest from 1 small lemon
- ¼ teaspoon Kosher salt
- ¼ teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil
DIRECTIONS
- Put the mint, garlic, lemon zest, Kosher salt, red pepper flakes and olive oil in a food processor, and pulse until finely chopped then set aside (you can easily make this the day before).
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