Recipe for sous vide lamb rack (dry-aged)
A dry-aged (cured) lamb crown cooked Sous Vide becomes tender and flavorful due to the gentle treatment that Sous Vide preparation provides. The final browning of the meat ensures a beautiful and delicious crust.
Servings: Portions
Sous Vide Lamb Rack (dry-aged)
Ingredients
- 1 pcs. Crown Of Lamb Dry-aged for 60 days
- Salt
- Pepper
Instructions
- Trim the lamb rack of fat and sinews.
- Season the meat with salt and pepper and vacuum seal it.
- We chose to divide the lamb rack into two parts, so there’s enough for 2x2 people instead of 4 at once.
- The meat should be cooked sous vide (in a water bath) for 3 hours at 55 degrees Celsius (131 degrees Fahrenheit). Since the meat is dry-aged, we cook it for 3 hours; for regular fresh lamb rack, we would cook it for 4 hours at 55 degrees Celsius (131 degrees Fahrenheit).
- After the 3 hours, remove the meat and sear it on a piping hot pan in a mix of oil and butter.
- Serve immediately.