Herb-Crusted Rack of Lamb
- Cook
- 78 min
-
[MED] 8 min
[WARM 60°F] 60 min
+ OVEN 445°F 10 min
2 ¼ lb of rack of lamb, tendon and excess fat removed, room temperature
2 teaspoon kosher salt or 1% of the weight of the meat
Freshly ground black pepper
4 tablespoons olive oil, divided
1 sprig fresh thyme or rosemary
1 clove garlic, crushed
2 tablespoons Dijon mustard
Breadcrumb Mixture
4 tablespoons panko breadcrumbs
4 tablespoons Italian parsley, finely chopped
1 tablespoon parmesan cheese, grated
½ clove garlic, minced
Season lamb by rubbing salt and pepper on all sides.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, sear lamb fat-side down, then sear all sides until golden brown. Turn off heat, remove lamb, and let cool.
Place lamb, 3 tablespoons of olive oil, thyme and garlic in a sealable bag. Remove as much air as possible using the immersion method (See notes below).
Rinse and dry the pot, add about 8 cups of water (not included in ingredients) and set temperature to [WARM 140°F]. Once you hear a beep after 5 minutes, submerge the bag in water, cover and sous-vide for 60 minutes. Combine ingredients for Breadcrumb Mixture and set aside.
Remove the lamb from the bag and pat the lamb dry with a paper towel. Discard the water from the pot, wipe it dry. Preheat oven to 450°F.
Place the lamb fat side up in the pot. Brush the top with Dijon mustard and generously sprinkle Breadcrumb Mixture on top. Drizzle 1 tablespoon of olive oil over the lamb and roast uncovered for 10 minutes, or until golden brown on top. Remove from oven and cut into desired pieces.
Immersion method: If you don't have a vacuum sealer, you can easily create a natural vacuum seal using the following directions:
1. Place the seasoned meat in the bag and seal it until there is about an inch opening at the top.
2. Submerge the bag in a pot of water until the top of the bag is just above the waterline.
3. Remove as much air as possible and seal the bag.
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