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.

 

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. 

 

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.