Sous vide Rack of Lamb with Zhug, Buttermilk and Grilled Spring Onions | Recipe by sousvidetools.com
Sous vide Rack of Lamb with Zhug, Buttermilk and Grilled Spring Onions

- COOK TIME: 3 Hours
- PREP TIME: 6 Hours
- DIFFICULTY: Medium
- SERVES: 4
Ingredients
Sous vide rack of lamb
- 2 racks of lamb
- 2 tbsp of olive oil
- 1/2 bunch of rosemary
- 25g of butter
- sea salt
- freshly ground black pepper
Buttermilk
- 120g of buttermilk
Brine
- 70g of table salt
- 1/4 tsp white peppercorns
- 1/4 tsp coriander seeds
- 1/4 tsp fennel seeds
- 3 sprigs of thyme
- 1 bay leaf
Zhug
- 1 bunch of coriander, small (28g), leaves picked
- 1/2 bunch of parsley, small (28g), leaves picked
- 1 green chilli, deseeded and finely diced
- 1/2 tsp cumin seeds, toasted and finely crushed
- 1 cardamom pod, finely crushed
- 2 cloves, finely crushed
- 1/2 tsp agave nectar
- 2 garlic cloves, peeled and finely microplaned
- 50ml of olive oil
- 1/2 tsp table salt
Sous vide griddled spring onions
- 2 bunches of spring onions, roots left on, washed
- 1 tbsp of olive oil
- 1/4 bunch of thyme
Method
Recipe courtesy of Chantelle Nicholson from Great British Chefs. Watch the full instructional video below to discover how to make this delicious sous vide recipe.
METHOD
- To begin, place the buttermilk in a sieve lined with a J-cloth and place over a bowl. Leave to strain in the fridge for 6 hours
- After this time, scrape the strained buttermilk out of the J-cloth into a new bowl and whisk until smooth. Place in a piping bag and refrigerate
- To make the brine for the lamb, place all the ingredients in a saucepan, add 500ml warm water and bring to the boil. Simmer for 2 minutes then remove from the heat and add 500ml cold water. Allow to cool completely before using
- Fully submerge the lamb racks in the brine and place in the fridge for 2 hours
- Preheat a water bath to 55°C
- When ready to cook the lamb, rinse the racks well and pat dry. Season well, place in 2 large vacuum bags and add some oil and rosemary to each one. Seal with a bar sealer and cook in the water bath for 3 hours
- While the lamb is cooking, make the zhug. Place all the ingredients in a blender jug with 2 tbsp of water and blend until a chunky paste is formed. Season to taste
- When ready, remove the lamb from the water bath and increase the temperature to 90°C (to cook the spring onions)
- To prepare the spring onions, place in a sous vide bag with the the olive oil and thyme and season well. Seal with a bar sealer and place in the water bath for 5 minutes. Meanwhile, heat a chargrill pan until almost smoking for when the spring onions are ready
- To brown the lamb, place the butter in a frying pan over a high heat. When foaming, add the lamb racks fat-side down and cook until golden, for approximately 5 minutes. Remove from the pan and keep in a warm place to rest for 5 minutes
- Pour any cooking juices from the sous vide bag in the pan and reduce to a glaze
- Remove the spring onions from the bag and quickly brown in the chargrill pan
- To serve, carve the lamb racks into 12 pieces. Divide the spring onions between the plates, add 3 lamb pieces to each plate and drizzle the pan juices over the lamb. Pipe the buttermilk on the plate, spoon over some zhug and serve