Name: Sous Vide Rack Of Lamb With Zhug Recipe
Total time: 690 min
Yield: 4
Cuisine: British

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Chantelle nicholson serves up a stunning sous vide lamb rack recipe, perfect for dinner parties. 

How to make Sous Vide Rack Of Lamb With Zhug Recipe

Chantelle Nicholson

Crawler

British

<p>Chantelle nicholson serves up a stunning sous vide lamb rack recipe, perfect for dinner parties. </p>

Non Vegetarian

Racks of lamb

Olive oil

Rosemary

Butter

Sea salt

Freshly ground black pepper

Buttermilk

Table Salt

White peppercorns

Coriander seeds

Fennel seeds

Thyme

Bay leaf

Coriander

Parsley

Green chilli

Cumin seeds

Cardamom pod

Cloves

Agave nectar

Garlic Cloves

Spring onions

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.

step 1

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.

step 2

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.

step 3

Fully submerge the lamb racks in the brine and place in the fridge for 2 hours.

step 4

step 5

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.

step 6

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.

step 7

When ready, remove the lamb from the water bath and increase the temperature to 90c (to cook the spring onions).

step 8

To prepare the spring onions, place in a sous vide bag with 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.

step 9

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.

step 10

Pour any cooking juices from the sous vide bag in the pan and reduce to a glaze.

step 11

Remove the spring onions from the bag and quickly brown in the chargrill pan.

step 12

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.

step 13

Great British Chefs