rack of lamb
1 bunch of broccoli
2 T powdered dry shiitake mushrooms
1 recipe Robuchon
1/4 cup wine
the sous vide rack of lamb
the rib eye from the rack of lamb. Season and
vacuum pack the rib eye. Sous vide at 134F for
1 1/2hours. Note: if straight from refrigerator
you may need 2 hours..
The lamb used for this dish was New
Zealand Rack of Lamb from Trader Joes
After cooking remove
the lamb, reserve any cooking liquid to be used
with a sauce. Set in aside in a plate and let
rest 5 minutes. Roll the lamb in powdered shiitake
mushrooms and sear in oil till browned. Let
rest again 5 minutes then slice.
Steam the broccoli
in a little water for 5 minutes, then refresh
in cold water till ready to use.
the broccoli in a little oil. Add the potatoes
and sliced lamb to a warm plate. Garnish with
the broccoli and red wine reduction.
Vide Lamb Rib Eye with a Mustard Persillade