Sometimes I’m surprised how rare things are. And I’m not talking about the way meat is cooked. I’m talking about our hunt for a fine rack of lamb.
The first store we went to had no lamb racks to be found. We checked the meat bins, the meat cases, and even the meat freezers. Not a single one in sight.
At the second store we did the same level of search. We turned our lamb radar on, and detected one single occurrence of rack of lamb. They were small slivers of meat.
We might have tried a 3rd store but I got tired of driving around. Life is painfully tough and sometimes you have to go with the first lamb you find. No shame in that.
In general, being “in hot water” is a negative thing for you to be in. Unless, of course, you are a succulent piece of lamb with garlic and rosemary. In which case you’ll want to stay in there for 2 hours. This is the first time we have sous vide on CK, but Chef T does it almost weekly because it saves time and keeps your food so moist with little work.
Doesn’t get much easier than that. In the meantime you can make your mint pesto. You can also make some other food items to go with your lamb during this time, but that’s way too advanced for one blog post.
When making the mint pesto, be sure to put in enough olive oil for your blending device. We didn’t add enough olive oil at first, and it was really struggling to blend. It was painful to watch, but we survived….barely.
Keep your struggles on the food, not the floor,
Your favorite alternative chefs, K & T
Rack of Lamb with a Mint Pesto
Ingredients
Lamb
- 2 lb. Rack of Lamb
- Kosher Salt
- Pepper
- 4 Sprigs Rosemary
- 4 Garlic Cloves
Mint Pesto
- 1 ½ cup of Parsley
- ½ cup of Mint
- 4 cloves of Garlic
- 1 Tbsp Lemon Juice
- Olive oil
- Salt
Instructions
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Preheat Sous Vide to 55 degrees celsius in a large tub of water. Pack the rack of lamb dry and season generously on both sides with salt and pepper. Toss lamb into ziploc bag with rosemary and garlic. Vacuum seal the bag as best you can and place in water. Sous vide for 2 hours.
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In food processor, combine parsley, mint, garlic, and lemon juice. While the machine is on, add olive oil in a steady stream until pesto thickens. Add salt to taste.
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After 2 hours, take lamb out of bag and sear in hot pan with the fat cap down. Sear for a minute on each side. Let rest for a few minutes before cutting and serving.