Sous Vide Garlic Rosemary Rack Of Lamb Recipe

Cooking Directions

• STEP 1.Preheat the sous vide water bath to 135°F (57°C).
• STEP 2.Season the rack of lamb with salt and pepper.
• STEP 3.In a small bowl, mix together the minced garlic, chopped rosemary, and olive oil.
• STEP 4.Rub the garlic rosemary mixture all over the lamb, making sure to coat it evenly.
• STEP 5.Place the lamb in a vacuum-sealed bag and seal it using a vacuum sealer.
• STEP 6.Submerge the bag in the preheated water bath and cook for 2 hours.
• STEP 7.Once cooked, remove the lamb from the bag and pat it dry with paper towels.
• STEP 8.Heat a skillet over high heat and sear the lamb on all sides until browned.
• STEP 9.Let the lamb rest for a few minutes before slicing and serving.
• STEP 10.Serve the sous vide garlic rosemary rack of lamb with roasted vegetables and a red wine reduction.

Cooking Tips

• For a more intense flavor, marinate the lamb overnight in the garlic rosemary mixture.
• If you don't have a vacuum sealer, you can use a ziplock bag and the water displacement method to seal the lamb.
• To achieve a nice crust, make sure the skillet is very hot before searing the lamb.

Storage and Serving

• Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the lamb in a preheated oven at 350°F (175°C) for about 10 minutes.
• Serve the lamb with roasted vegetables and a red wine reduction for a complete and elegant meal.