Sou Vide lamb rack 慢煮羊架

 

from Ricky Cheung

Ingredients:

- olive oil 100gm

- thyme, some

- garlic, sliced, some

- lamb rack, ca. 450gm, one pce

- mustard seed paste 30gm

- parsley, chopped

- lemon zest, one

How:

- heat the olive oil in a pan, slightly hot, in the garlic slices + thyme, slow heat, cook for a minute, set aside to cool down

- heat the pan with oil, high, sear the lamb rack outside to golden brown, about 2 minutes. do not overcook !  take out the rack, and let it cool for 2 to 3 minutes

- put the lamb rack into a GLAD bag, pour into it the olive oil with thyme and sliced garlic

- dip the bag into water, by way of high water pressure in squeezing out all air inside, and seal the bag

- prepare for Sou Vide - 60 deg / 45 min - RARE.  or, 65 deg / 45 min - MEDIUM RARE

- after 45 min, take out the lamb rack from the bag, wipe dry the meat with kitchen towel

- heat the pan with oil, high, quickly seal the skin / outside of the lamb rack, in ONE MINUTE

- separately, mixed the mustard seed with chopped parsley and lemon zest

- ready to plate.

NOTES:

- tried 16/4/2022 after hiking; very hungry

- exceeded my expectation; just cooked to the perfection; pinky tender 

- forget the step in searing the outside skin of the lamb rack before deeping it into the bag

- it can be improved by searing; must sear the fat around to brownish

- it is just PERFECT TIMING - 65 deg C / 45 min. BRAVO !!