Sous Vide Curried Lamb Rack, Mint Yoghurt and Toasted Peanuts | Recipe by sousvidetools.com

Sous Vide Curried Lamb Rack, Mint Yoghurt and Toasted Peanuts

Sous Vide Curried Lamb Rack, Mint Yoghurt and Toasted Peanuts Recipes Sous Vide, Curried, Lamb Rack, Mint, Yoghurt, Toasted, Peanuts, Medium, Dinner Indian
  • COOK TIME: 2 Hours
  • PREP TIME: 45 Minutes
  • DIFFICULTY: Medium
  • SERVES: 2

Ingredients

  • 4 bone rack – French trimmed
  • 1 small bunch Roast Cherry tomatoes on the vine
  • 3 tbsp Mint yoghurt
  • Young tender stem
  • Baby Mint leaves

Marinade

  • ½ tsp Turmeric
  • 1 tsp Lemon curry powder
  • ½ tsp Ground cumin
  • 1 tbsp Salt

Crust

  • 50g crispy panko breadcrumbs
  • 25g crushed peanuts

Method

  1. Preheat your water bath or circulator to 60°C and turn your oven to 180°C
  2. Combine all the ingredients in the marinade and cover the rack of lamb, then place into a vacuum pouch
  3. Cook the lamb sous vide for 2 hours, then remove from pouch and pat dry
  4. Place a medium pan on a high and quickly sear the rack to create a crust on all sides, then remove the lamb from pan and cover with the peanuts and breadcrumbs. Bake then lamb for 8 mins
  5. Place the broccoli into the pan after removing the lamb and cook until firm
  6. Place the cherry tomatoes under a grill under blistered
  7. Remove the lamb from the oven and allow to rest for 5 minutes then serve with the accompaniments

Chef’s Tip:

Try adding some roasted garlic mash for a full Sunday dinner

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