No-Fail Sous Vide Rack of Lamb (Gluten-free, No Soy/Dairy/Grains)
How can I describe this meal? YUMMMM!!!!! Oh, and easy! Sous vide rack of lamb ends up melt-in-your-mouth medium-rare on the inside with a salty, crispy crust. I could polish off an entire rack and pick my teeth with the bones.
Like most of my sous vide meals, sous vide rack of lamb doesn't even need a recipe. Just season, sous vide, and crisp the crust!
Season your rack of lamb (I used salt, pepper, and sprigs of fresh rosemary), add it to your Ziplock bag, and sous vide at 134 F for 4 hours. When the lamb has finished cooking, move the bag with the lamb into an ice bath while your broiler heats up. Remove the lamb from the bag and pat the surface as dry as possible (a wet surface will not crisp up). Place the rack of lamb on a baking sheet, reseason with salt and pepper, and broil for a few minutes until it starts to develop a crust. Let the rack cool for a couple of minutes, cut into individual chops, and enjoy!
Lamb pairs well with all sorts of sides from hot to cold. For this meal, I made a cool, crunchy cabbage-apple slaw in my rich, creamy, and dairy-free Avocado Caesar Dressing. Shredded cabbage, apple, and radish were tossed in my Avocado Caesar Dressing and left to marinate in the fridge until the lamb was ready. One thing I really like about slaws? Unlike, lettuce salads, they are still crunchy the next day as leftovers!
Lamb is meant to be served medium to medium-rare. It is naturally a very red-colored meat so, while the redness might make it look rare in comparison to beef, it is not... trust me! Cooking it to well-done will not improve the flavor and will result in tougher, chewier meat.
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