Sous Vide Rack Of Lamb With Rosemary And Garlic Recipes

SOUS VIDE RACK OF LAMB WITH ROSEMARY AND GARLIC

Sous Vide Rack of Lamb with Rosemary and Garlic image

This sous vide rack of lamb recipe uses rosemary and garlic to bring the flavors of the Mediterranean to life with lamb so juicy and flavorful that it will melt in your mouth.

Provided by Mark Hinds

Categories Dinner

Time 2h25m

Number Of Ingredients 8

Ingredients

1 1/4 lb rack of lamb
1 tsp salt
1/2 tsp pepper
1 clove garlic (minced)
2 tsp rosemary (minced)
1/2 tsp olive oil
1/2 tsp lemon juice
2 lemon wedges (garnish)

Steps:

Start by setting up your warm water bath and bringing the temperature to 134℉ (56℃).
Mince the rosemary and garlic. Mix the rosemary, garlic, salt, and pepper with the olive oil and lemon juice. Rub the seasoning onto the rack, making sure to get it into all the nooks and crannies.
Vacuum seal the rack in plastic and cook it for two hours at 134℉ (56℃). When it has finished cooking, take it out of the bag and finish it on the grill.
To finish the rack, grill it on a medium-high grill for 2 to 3 minutes per side until a nice crust has formed on the outside. Make sure to watch the rack, so it doesn't flare up.
Cover the cooked lamb with foil and let it rest for 5 minutes. To serve, cut in between the ribs to carve out individual chops. A little squirt of lemon juice helps to bring the flavors together.

Nutrition Facts : Calories 818 kcal, Carbohydrate 11 g, Protein 31 g, Fat 72 g, SaturatedFat 31 g, Cholesterol 157 mg, Sodium 1863 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

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