Ah, the elusive rack of lamb—it’s a culinary symphony that plays on the taste buds, a dish almost regal in its simplicity yet complex in its flavors. Imagine a lazy Sunday afternoon, the aroma wafting through the air, mingling with the excitement of the latest twist in your favorite TV series. Cooking it sous vide? It’s like wrapping each tender morsel in a warm, comforting hug that whispers “you deserve this.
Steps
- Preheat your sous vide immersion circulator to the desired temperature based on your preference for doneness. Season the lamb racks generously with salt and pepper. Place the lamb in sous vide bags with optional aromatics such as thyme, rosemary, garlic, and shallots, then seal the bags.
- Submerge the sealed bags in the preheated water bath and cook according to your chosen doneness, typically between 1 to 4 hours as per the temperature chart.
- Once cooked, remove the lamb from the bags and gently pat them dry with paper towels to remove excess moisture.
- Heat oil in a cast iron or stainless steel skillet over high heat until it starts smoking. Place the lamb racks in the skillet, meaty side down, adding butter and fresh aromatics for flavor. Sear each side for about 30 to 45 seconds, basting with butter.
- Transfer the seared lamb to a wire rack set over a baking sheet to rest. If necessary, repeat the searing process with any remaining lamb racks, using fresh butter and aromatics.
- After resting, carve the lamb by cutting between the rib bones using a sharp knife. Serve immediately, or rest for up to 10 minutes and reheat pan drippings to pour over the lamb for added crispness before serving.
Ingredients
- 2 racks of lamb, each with 8 bones, approximately 2 pounds (900 g) in total
- Kosher salt
- Freshly ground black pepper
- Optional aromatics: fresh thyme or rosemary sprigs, sliced shallots, sliced garlic
- 2 tablespoons (30 ml) of vegetable, canola, or rice bran oil
- 2 tablespoons (30 g) of unsalted butter
Nutritional Values
Calories: 2325 | Fat: 177g | Saturated Fat: 81g | Cholesterol: 639mg | Sodium: 2400mg | Carbohydrates: 0g | Dietary Fiber: 0g | Sugars: 0g | Protein: 186g | Vitamin C: 0mg | Calcium: 81mg | Iron: 15mg | Potassium: 1905mg
FAQ
- What is the advantage of using sous vide for rack of lamb?
- Sous vide cooking ensures the lamb is cooked evenly from edge to edge, reducing the risk of overcooking. It also offers a consistent medium-rare result and allows for a precise level of doneness.
- How should I season the lamb before sous vide cooking?
- It’s best to season the lamb right before sealing it in the vacuum bag to prevent a firm texture that some find off-putting. You can also season the lamb after sous vide cooking and before the final sear for optimal flavor.
- Can I cook a rack of lamb directly from the freezer using sous vide?
- Yes, you can cook frozen lamb racks using sous vide. Just add an extra hour to the cooking time to ensure it’s thoroughly cooked.
- Is it necessary for sous vide lamb to rest after cooking?
- Unlike traditionally cooked meat, sous vide lamb doesn’t require resting because there’s no temperature gradient within the meat. It can be served immediately after searing.
- Should I add fats or aromatics to the sous vide bag?
- It’s not recommended to add fats like butter or olive oil, as they can dilute the lamb’s flavor. However, adding aromatics like rosemary, thyme, or garlic can enhance the flavor during cooking.
Tips
- Choose the Right Lamb: Consider the origin of the lamb when purchasing. American lamb is typically larger and has a more robust flavor, while lamb from New Zealand or Australia is leaner and milder. Select based on your taste preferences.
- Avoid Pre-Searing: There’s a risk of overcooking a small rack of lamb by searing it before and after sous vide cooking. It’s best to only sear after sous vide to maintain tenderness.
- Seasoning Timing: To avoid a cured texture, season the lamb just before vacuum sealing or after sous vide cooking. Serve with coarse sea salt at the table to enhance flavor.
- Monitor Cooking Time: Although sous vide extends the cooking window, avoid exceeding the recommended time to prevent changes in texture. For best results, especially for medium-rare lamb, keep cooking time within the advised range.
Equipment
- Sous vide immersion circulator
- Vacuum sealer (or alternatively, plastic zipper-lock bags for the water displacement method)
- Cast iron or stainless steel skillet
- Wire rack
- Rimmed baking sheet
