If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Sous Vide Rack of Lamb with Mint Gremolata
...in your mind.
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Sous Vide Rack of Lamb with Mint Gremolata
Using sous vide (a constant temperature water bath) is not just simple, but makes for near perfect meat every time. And if I don’t have to worry about overcooking my lamb, I can worry about other things – like making sure my guests are happy.
Season lamb with salt & pepper, place in a vacuum bag with rosemary, seal and put in the preheated water – let cook 2 hours
While it cooks, make the gremolata
When the lamb is done, remove from the bag and carefully pat dry with paper towels
Add oil to a heavy pan (cast iron is ideal for this) turn on your stove vent and heat until just smoking
Start by carefully placing the rack meaty side down, and sear until well browned all over – should be no more than a minute
Put on a cutting board, slice into individual ribs and serve with the gremolata.
Mint Gremolata
Put the mint, garlic, lemon zest, Kosher salt, red pepper flakes and olive oil in a food processor, and pulse until finely chopped then set aside (you can easily make this the day before).
