This dish is only for those who want to experience a whole notha level of meat tenderness. And the restaurant secret isn’t a secret anymore. Here’s how:
1 Rack of Lamb (feeds 2-3)
1 tbsp Herbs and Spices
1 tbsp Whole Grain Mustard or Hot Mustard if you like it spicy
Salt & Pepper
2 tbsp Oil
1 tbsp Balsamic Glaze
Take the rack of lamb and drizzle it with 1 tbsp of oil. Sprinkle all the herbs, spices and seasonings you want to use. Smear on the mustard. Traditionally, lamb works well with rosemary and mustard because they are high in antioxidants which lessen the oxidation/rancidity of the fat. It can also lessen the gamey taste. But you are the boss of your raw sauce. (Yay man’s not hot reference X Chef john reference!)
SOUS VIDE* METHOD: 100% Internal temperature control
Pop that bad boy in a oiled ziplock and put in a sous vide bath heated to 132°f. Make sure it is full submerged in the water for 1.5 hrs. When you’re ready to serve, you can choose a finishing step such as broiling in the oven, or searing in a pan, or even deep frying (but make sure you pat dry first to reduce splatters)! Whatever you choose, you will want to drizzle some balsamic glaze on the outside beforehand to help with the maillard reaction (browning!).
CLASSIC OVEN METHOD: This version doesn’t really come close in the texture we are going for, but the recipe still works nicely for those who want to use an oven.. Yay inclusivity!
Pop into the an oven preheated to 400°f for 15 mins. If you desire, you can broil it for an additional 5 mins for extra brownification.
*I personally use the Anova Sous Vide and got it off Amazon. But omg, the aesthetic of the ChefSteps Joule is soooo pretty.
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