If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
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.
Ingredients
Rack of Lamb
Prep Time: 25 minutes
Cooking Time: 2 hours
Makes: 1 rack of lamb
Kosher salt and freshly ground black pepper
Rosemary sprig
1 tablespoon neutral oil – vegetable, canola etc
Mint Gremolata
Prep Time: 5 minutes
Makes: About 1/3 cup
1 cup loosely packed mint leaves
2 cloves garlic
Zest from 1 small lemon
1/4 teaspoon Kosher salt
1/4 teaspoon red pepper flakes
2 tablespoons extra virgin olive oil
Directions
Rack of Lamb
Preheat sous vide cooker to 135 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
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).
