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For
2
1
frenched rack of lamb
1 carrot
1 head of kale
1/2 pound shiitake mushrooms
16 small golden nugget potatoes
2 garlic cloves sliced in half
For
the sous vide rack of lamb
Season
and vacuum pack the rack of lamb. Sous vide
at 134F for 2 hours. Note: if straight from
refrigerator you may need 3 hours..
Note:
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. Using a blow torch sear or put
under a broiler to sear the outside of the lamb
to get it browned and crusty. Let rest another
5 minutes as more juices will flow.
For
the Vegetables
Sauté the
mushrooms in a small amount of oil and set aside
on a paper towel. In boiling salted water add
the golden nuggets for 5 minutes, then add the
sliced carrots for 1 minutes, then add the kale
for 30 seconds. Drain and refresh all under
cold water till ready to serve.
Assembly:
Slice the lamb. Reheat the vegetables with a
little bit of oil. Season to taste. Place vegetables
on a warmed plate then add the lamb.
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Sauce Option
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You can make
a nice sauce with the dripping of the lamb,
some added chicken or vegetable stock and
some red wine and shallots. First sauté
a finely diced shallot. Sauté in
a little olive oil. Add a cup of red wine
and reduce to almost syrupy. Then add the
lamb drippings and a 1/2 cup chicken stock..
Reduce the liquid down and swirl in a T
of butter before serving. Sprinkle some
sea salt on lamb... |
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