Served with small new potatoes tossed in truffle butter
Recipe for rack of lamb sous vide with gremolata
We provide you with a recipe for rack of lamb prepared sous vide. The rack of lamb is one of the finest (and most visually impressive) cuts of lamb. The Sous Vide method ensures the meat is beautifully pink all the way through and deliciously tender. Our Danish lamb is dry-aged for 60 days and sprinkled with a delectable gremolata, served with small, new potatoes tossed in truffle butter.
Servings: Servings
Rack of Lamb Sous Vide with Gremolata
Served with small new potatoes tossed in truffle butter
Ingredients
- 0.5 pcs. Crown Of Lamb
- 10 gram Butter
- 14 gram Oil Neutral taste
- 600 gram Potato
- 50 gram Butter
- 10 gram Truffle
- Spices Salt and pepper
Instructions
- Trim the rack of lamb for fat and sinews.
- Season the meat with salt and pepper and vacuum pack it.
- We chose to split the rack of lamb into two parts, so it is for 2x2 people instead of 4 at once.
- The meat should be cooked for 3 hours sous vide/water bath at 55 degrees Celsius (131 degrees Fahrenheit). Since the meat is dry-aged, we give it an hour less than a fresh rack of lamb.
- After the 3 hours, take the meat out and cut it into "steaks".
- They should be browned in a scorching hot pan in a mixture of oil and butter for a very short time.
- Toss the meat in homemade gremolata and serve immediately.
Truffle Butter
- This recipe is perfect if you have a leftover truffle.
- Let the 50 grams of butter reach room temperature and grate the truffle over it.
- Mix the mass with an immersion blender and season with good flake salt and freshly ground pepper.
Potatoes
- We used new potatoes of the Bintje variety from our garden for this recipe. We used all the very small potatoes for this recipe. They were scrubbed and boiled for 6 minutes and allowed to sit in the water for 2 minutes afterward.
- Toss your potatoes in the truffle butter when serving.
Notes
Instead of gremolata, you can use herb breadcrumbs.