Badly overcooked meat is the worse. Imagine making perfectly cooked meats every single time without fail? Cooking sous vide will achieve these consistent results. You will never have that moment where you pull the meat out of the heat, cut into the meat not knowing if it cooked to your desired temperature. Cut in and see overcooked meat, or cut in and see undercooked meat. However, with sous vide you can have consistent results.
Rare lamb – I recommend 2 to 3 hours at 126ºF to give yourself a few degrees of temperature variation
Medium-rare lamb – I recommend 2 to 3 hours at 131ºF to give yourself a few degrees of temperature variation
Medium lamb – I recommend 2 to 3 hours at 140ºF to give yourself a few degrees of temperature variation
Well-done lamb – I recommend 2 to 3 hours at 143ºF to give yourself a few degrees of temperature variation
Once you get started making things sous vide, it’s hard to stop. Rack of lamb is another item you can make sous vide. It cooks everything evenly, it comes out perfect, and is absolutely delicious. You’ll hear this a lot “YAAAS, nice rack!”
So what you will need is:
1 (8-rib) rack of lamb, trimmed of all but a thin layer of fat
2 twigs of Rosemary, leaves removed from branches
1 bulb of Garlic, crushed
1 tablespoon Extra Virgin Olive Oil
¾ teaspoon Salt or to taste
½ teaspoon Cracked Black Pepper
1. Preheat the precision cooker to the desired cooking temperature, I chose 129°F. Allow the water bath to come to the desired temperature.
2. Marinade the rack of lamb with the rosemary, crush garlic, extra virgin olive oil, salt and pepper.
3. Place the rack in a food safe and BPA-free bag.
4. Seal the bag with a vacuum-sealer, or use a Ziploc bag (with most of the air removed)
5. Drop the bag into the preheated water bath. Cook according to the timing charts
6. Remove the bag from the heat when the item has cooked to the desired temperature. Remove the rack of lamb from the bag and place on a paper towel. Pat dry on all sides.
7. You can sear the meat on a hot barbecue grill, or with a torch, or on a hot fry pan on all sides.
8. Slice the chops away from the rack by slicing between the bones. Serve 2-3 chops per person. I served this rack of lamb with my Perfect Roasted Carrots and Crispy Roast Yukon Tots
Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen“. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!