Serves 4
This is a recipe that takes time but is worth the wait. There is little work that is needed during the cooking process though. Using the broiler in your oven at the end of the cooking process creates a great crust while keeping the lamb perfectly cooked. Lamb is often an ignored meat because of the challenges of cooking it to the correct doneness. Using Sous Vide eliminates the worry of hitting the right doneness while also achieving great flavors.
Ingredients
1 rack of lamb, frenched
1 tbsp garlic powder
4 sprigs fresh thyme
2 tbsp olive oil
1 tbsp bacon fat or butter
Salt and pepper
Sous Vide Rack of Lamb
Kuraidori Sous Vide Precision Cooker
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