This week is all about my favorites! Rack of lamb is my favorite meat. We do get to eat a lot of it, mostly because I shop at restaurant depot and the prices are a little better, but non the less when cooked right it’s the most delicious tender meat. Sous Vide cooking is a labor of love, but it’s the most amazing way to cook food. This lamb literally melts in your mouth!
Sous Vide Herb Crusted Rack of Lamb
(Adapted from Sous Vide Ways)
1 rack lamb
4 sprigs rosemary
2 cloves garlic, crushed
½ tablespoon dijon mustard
½ cup Progresso bread crumbs
Salt and pepper to taste
Set the sous vide machine to 58C/136F.
Salt and pepper rack of lamb to taste. Place rack of lamb in bag with 2 sprigs of rosemary, 2 cloves of crushed garlic and olive oil. Remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for 2 hours.
Herbed Bread Crumb Mixture
While lamb is cooking, create the bread crumb mixture. Add Progresso bread crumbs and a touch of oil and sauté until golden brown, about 3 minutes. Remove from heat and add 2 tablespoons of chopped rosemary and salt and pepper to taste. Set aside and let cool.
Finishing
After 2 hours, remove bag from bath. Immediately transfer lamb to ice bath to reduce the internal temperature of the meat. Once cool, take out of the bag, discard rosemary and garlic and pat dry with paper towel.
Heat up large skillet on high and add oil. Sear rack of lamb for 60 seconds on each side, or until browned. Remove from pan, place on a plate and gently pat with paper towels to remove excess oils.
Preheat oven to 400F. Evenly brush dijon mustard on the rack of lamb, then pat a thick layer of the herbed bread crumb mixture.
Put coated rack of lamb in oven at 400F for 10 – 15 minutes. Take lamb out of the oven and let rest for 5 minutes. Slice the rack of lamb into individual chops and feast!
