Roasted rack of lamb
The rack of lamb is one of the best cuts of meat for roasting that you can find in lamb. Lamb loin can be prepared in many different ways, but the best is meat cooked to medium or medium rare. Cooking it in a vacuum bag will certainly give the meat the most even degree of doneness.
This meat can be prepared in different ways, either by cutting the lamb loin into pieces, after which it is cooked in a vacuum bag and browned in a hot pan. In this case, the meat is browned on all sides. Another option is to cook the uncut loin in a vacuum bag, after which it is browned and cut open. In this case, the edges of the meat are browned, and the cut surface remains nicely pink. When preparing a rack of lamb sous vide, it should be cooked in a vacuum bag for 2 hours, and the cooking levels would be approximately as follows:
Rare: 46 degrees and after browning about 49 degrees
Medium rare: 52 degrees and after browning 55-57 degrees
Medium: 57 degrees and after browning 60-63 degrees
Medium-well: 63 degrees and after browning 65 degrees
Well-done: 68 degrees and after browning 71 degrees
I prepared the rack of lamb at the Medium-rare level, which seems best and tastiest to me. After removing it from the sous vide bag, you need to dry the meat thoroughly, heat the oil in a pan to maximum heat and brown the meat on all sides, then turn off the stove, add a piece of butter and herbs, and baste the meat with this butter for a minute or two.
Preparation time: Sous-vide time 2 hours, cooking time with preparations about 3 hours
Level: Not too difficult
Quantity: for two
Ingredients:
One rack of lamb, from which you can cut 6-8 slices from each rib bone
50 g butter for sous vide, 50 g butter for browning
Thyme and rosemary for both the sous vide bag and for browning
Sea salt and black pepper for seasoning
Cooking oil for frying
For mashed potatoes, you need about a dozen medium potatoes, boiled
75g butter
About 200-250 ml milk
Sea salt for seasoning
For glazed carrots, you need about 8 young carrots, cooking oil for frying, 1 tbsp honey, and 1 tsp mustard seeds, as well as sea salt for seasoning.
For frying mushrooms, you need a piece of butter and sea salt.
For wine sauce, you need about 300 ml red wine, about 200 ml of broth, 50g butter, 1 onion finely chopped, 2 cloves of garlic crushed, and sea salt and black pepper to taste.
Preparation:
- Season the lamb chops with sea salt and black pepper, rub the meat well with the spices and place in a vacuum bag. Add the butter and a few sprigs of rosemary and thyme to the vacuum bag.
- Close the vacuum bag so that the air is removed from the bag.
- Turn on the sous vide cooker, place the meat with the bag in the water, and cook at the desired temperature for 2 hours.
- When the meat is cooked, use it immediately or cool quickly and store. If you store the meat in the refrigerator, where it will keep for up to a week, then before frying it, it should be reheated to a temperature about 2 degrees lower than the one at which the sous vide cooking was carried out.
- Before frying, take the meat out of the bag, dry it thoroughly, heat the oil in a pan to maximum heat, and fry the meat on all sides for about 1 minute. Turn off the stove so that there is no further heating; throw a piece of butter and sprigs of rosemary and thyme into the pan. Spoon the resulting herb butter onto the meat for a few minutes. Sprinkle sea salt and black pepper on the meat as well.
- Place the meat on a cutting board to rest. The rule is that the meat should rest for the same amount of time as it took to fry. Then, with a sharp knife, cut the leg between the bones into portions and serve. When serving, sprinkle sea salt and black pepper on the meat.
While the meat is cooking, prepare the mashed potatoes. To do this, peel the potatoes and cut them into pieces so that the potatoes cook more quickly. Boil them in lightly salted water until soft and mash or press them through a potato masher. Add the butter and let it melt. Heat the milk to about 70 degrees and stir into the porridge. Season the porridge with sea salt if necessary.
Peel the carrots, place in the oven under foil for about 20 minutes at 180 degrees. Then fry the carrots quickly in a pan for a few minutes. At the end of frying, drizzle liquid honey over the carrots and sprinkle with mustard seeds and season lightly with sea salt.
To prepare the mushrooms, heat the butter in a pan over medium heat, cut the roots off the mushrooms, and fry the mushrooms for about 1 minute. Season lightly with sea salt.
To prepare the wine sauce, brown the chopped onion and garlic in the butter for about 5 minutes. Add the wine and reduce it by about half. Add the broth and cook for about 10 minutes. Pour the sauce through a sieve, pre-crushing the onion and garlic pieces. Reduce the sauce by about half again, during which it will thicken slightly. Use the sauce when serving the food.
It would be good to use a preheated plate to serve the food. Place the mashed potatoes in the middle of the plate, arrange the pieces neatly, the bones upright so that they rest on the mashed potatoes, and drizzle a few tablespoons of sauce around the meat. Place the mushrooms and carrots next to the meat.
Serve immediately
Ready!
