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.