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Sous vide rack of lamb

Sous Vide Rack of Lamb with Shiitake Mushroom, Kale, Carrots and Golden Nugget Potatoes

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.



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.


Sauce Option

lamb cooked sous vide   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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