Lamb rack is often seen as difficult to cook and can be an expensive mistake if things go wrong. Cooking lamb rack sous vide takes away the stress and gives a perfect result every time. It can also be cooked in advance and reheated in a pan when required, great for dinner parties and special Sunday lunches.
1
Heat the water bath to 57°C
2
Trim any fat and sinew from the rack. Wrap foil around the bones, this will prevent the bag from bursting
3
Season the lamb with salt and put into a vacuum bag with the rosemary and oil, seal on full pressure
4
Cook for 60 minutes
5
If not using straight away chill in iced water and transfer to the fridge, otherwise remove from the bag and dry on kitchen paper
6
Heat a frying pan over a medium-high heat and add a tbsp olive oil
7
Sear the lamb for 2 minutes on each side until caramelised and golden brown
8
Slice into cutlets and serve
Variations
Serving suggestions
Dominic Chapman simply serves Lamb rack with crushed Jersey Royals and anchovy butter for a delicious spring supper but for something a little more challenging try Matt Gillan's Best end and shoulder of salt marsh lamb, red pepper, pineapple, mint oil and cobnuts.
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