Lamb rack makes a stunning main for dinner parties and special Sunday lunches but many are daunted by the perceived difficulty of cooking this costly ingredient. When cooking lamb rack sous vide, there is no need to fear making an expensive mistake. This method produces a perfect result every time and it can be used to prepare lamb rack in advance: simply reheat it in a pan when required.
- 1 500g lamb rack
- 1 sprig rosemary
- 2 tbsp olive oil
- Preheat the water bath to a temperature of 57⁰C.
- Prepare the lamb rack for cooking by cutting off the fat and sinew, wrapping the bones in foil and rubbing the meat with salt.
- Seal the rack inside a vacuum bag with the rosemary and ½ of the olive oil. Use the highest pressure setting on the vacuum packer.
- Place the bag in the water bath and leave to cook until done to your liking. For medium, cook for 45 minutes.
- Remove from the water bath. If you are preparing the lamb in advance, place the vacuum bag in iced water to chill and then store in the fridge until needed. If you are using the lamb straight away, remove from the bag and pat dry with kitchen paper.
- Heat the remaining olive oil in a frying pan, then add the lamb and sear for 2 minutes on each side over a medium-high heat.
- When the lamb is caramelised and golden brown on both sides, remove from the pan and cut into cutlets. Serve immediately.
Experiment adding different seasonings to the vacuum bag with the lamb. For example, you could try thyme, tarragon or garlic. The temperature of the water bath can be increased to 62⁰C if you prefer the meat to be more cooked. Recipe courtesy of www.greatbritishchefs.com