Trim the rack of lamb of fat and tendons. 

Season the meat with salt and pepper and vacuum seal it. 

We chose to divide the rack of lamb into two portions, so it serves 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 cook it for 3 hours; for fresh rack of lamb, we would cook it for 4 hours at 55 degrees Celsius (131 degrees Fahrenheit).

After the 3 hours, take the meat out and sear it in a scorching hot pan in a mix of oil and butter.

Serve immediately.

 

Peel the potatoes and slice them as thinly as possible. We use a mandoline for this.

Soak them for an hour and dry them thoroughly with a kitchen towel.

The potatoes should be tossed in melted butter, fresh thyme, and pepper. Then stack them on top of each other in a round cutter and bake for 1 hour at 200 degrees Celsius (392 degrees Fahrenheit) in the oven.

 

 

Peel the carrots and boil them for 5 minutes. Dry them thoroughly and place them in a pan over medium heat to roast them in butter.

Add port wine syrup and cook/boil them in the mixture for a few minutes until it is nice, shiny, and glossy. As an alternative to the syrup, you can use a mixture of honey and vinegar - it just needs to boil down for a few minutes before placing the carrots on the pan.

 

Chop the onion and garlic and sauté them over medium-high heat in oil/butter in a heavy-bottomed pot. Once they have gained a bit of color, add a bit of cognac/sherry/whiskey and flambé for 20-30 seconds. Add the gastrique, which also gives color to the sauce.

Add a little port wine and let it reduce. Then add half of the red wine and let it simmer for about 20 minutes. Next, add the stock and the rest of the red wine and let it cook for 1-1.5 hours.

Thicken the sauce with a flour roux and season with sugar, lemon, vinegar, salt, and pepper to taste.

About 10 minutes before serving, add the cream, and 5 minutes before serving, add the juice from the vacuum bag.