Friday, February 3, 2017

Sous Vide Rack of Lamb

While rack of lamb isn't something I make often, it sure as heck doesn't need to be saved for special occasions. I mean, everything goes on sale once in a while, and when that happens, I take advantage.

As far as cooking it, of course I cooked it sous vide. It's my favorite way to cook a lot of different kinds of meats, and it's particularly good when you want an exact doneness.

And, unlike when you're roasting, you get the same doneness all the way through. You don't end up overcooking the thinner parts or the outside edges. and you don't have to watch it like a hawk. If it cooks a little longer because you didn't hear the alarm, it's not going to get ruined.

This was insanely easy, and it was done pretty quickly, too. While this was a "just for me" splurge, this would be a great main dish for company. To make it even easier, you could cook the meat sous vide the day before, then sear it right before serving, to get that nice crust and to warm the inside.

Sous Vide Rack of Lamb
Depending on the size of the rack and what else you're serving, figure on 2-4 chops per person.

1 8-bone rack of lamb
Salt and pepper, to taste
Greek seasoning mix*
Olive oil

Heat the sous vide water to 135 degrees.

Sprinkle the rack of lamb with the salt, pepper, and seasoning, to taste. Drizzle with olive oil, just enough to moisten, and rub the seasoning onto the meat.

Place the meat in a sous vide bag, vacuum, and seal.

Place the bagged lamb in the water and cook at 135 degrees for 1 hour.

Remove the bag from the water. Remove the lamb from the bag and pat dry.

Heat a small amount of olive oil in a pan until it's just about smoking. Sear the lamb, fat side down, until it's brown and crispy, then sear on the other sides.

Let the lamb rest for a few minutes before slicing into individual chops.

*Or use any spices or any spice mix you like. With lamb, I like oregano or rosemary with lemon, but feel free to use anything you like.