Thursday, April 25, 2013

Double Sous Vide Rack of Lamb




Wife loves lamb rack and has requested this for her birthday dinner last week. I had already planned to make the Scallops with sweet corn puree and quail eggs as starter for the dinner and wanted to keep the main course simple, at least to keep the cooking process simple on that day itself. As such, the thought of using the sous vide method to cook the rack of lamb came to mind.

After some research on the web for a sous vide lamb rack recipe, I felt this one used by Executive Chef Jacob Burton from Stella Culinary School best suits my taste and cooking style. I was intrigued by the 2-steps sous vide process and the use of fried whole garlic and rosemary sprigs to infuse flavour to the lamb and the sauce.

If you are interested to see the complete preparation and cooking process and how Chef Jacob did this in his kitchen, watch the video below. I personally had watched it several times before my attempt.





I did not follow exactly all the steps and ingredients used in the video. The lamb turned out perfectly medium-rare-pink and infused with the garlic and herbs flavour. I wish I could have more of that sauce although I was unable to achieve the same colour and thickness as Chef Jacob's. 

Overall, I am very happy with the result. Love the elegant french-cut of the rack, the texture and doneness of the lamb and the final plating and presentation. What about you?


Double Sous Vide Rack of Lamb
Adapted from Chef Jacob Burton's Stella Culinary School podcast video

Ingredients (Serves 4)

1 rack of lamb, frenched
12 cloves whole garlic
2 long sprigs rosemary
1 cup olive oil
2-3 shallots (finely sliced)
0.5 cup white wine
500 ml chicken stock
3 pcs bacon strips (cut into 1-inch sections)

Roasted Vegetables
8-10 baby potatoes (washed, scrubbed and halved)
2 sweet potatoes (washed, skinned and cut into half-inch thick)
12-15 shallots


Method

Set the water bath temperature to 56C.

Clean, dry and vacuum-pack the whole lamb rack. Sous vide for 1 hour.

Remove lamb rack from bag and carefully pour out the meat juice and set aside.

Heat the olive oil and fry the whole garlic on low-medium heat until garlic is brown but not burnt. Remove and put aside. In the same pan of oil, fry the rosemary sprigs and put aside. By this time, the olive oil would have been infused with the garlic and rosemary flavour.

In the same pan, brown the lamb rack all round and out aside.

Remove excess oil and keep just enough for frying the shallots. When shallots are brown, pour in the white wine to deglaze until almost dry. Add chicken stock and the meat juice from the earlier sous vide step, bring to boil and reduce to half and let it cool.

While the sauce is being reduced and cooled, cut the rack into 2 (4 bones each) and pack each rack with fried garlic, rosemary leaves and bacon into sous vide bag. 

Pour the cooled gravy into the bags and freeze the bags in the fridge. When solidified, vacuum seal the bags and put back in fridge until actual day of dinner. *(I adopted this freeze and seal method as I do not have a chamber vacuum sealer and I do not like the use of zipper bags as shown in the video for the sous vide process)

Before serving, set the temperature of the sous vide water bath to 55C. Sous vide the lamb rack for the second time for 2 hours.

Meanwhile, place the cut potato, sweet potato and shallots on a roasting pan with sprigs of rosemary. Drizzle olive oil and sprinkle sea salt and black pepper. Toss and baked in oven at 200C for 20-25 minutes or until vegetable is cooked.

Remove lamb from bag and strain the sauce into a frying pan for further reduction. Add butter, salt, pepper and/or lemon juice to taste.

Light up a blow torch and brulee the lamb until slightly charred on the outside. 

To serve, divide and place the roasted vegetables into 4 serving plates. Slice the lamb rack to individual piece and place 2 pieces on each plate beside the vegetable with the bone pointing up.

Drizzle the reduced sauce over and serve immediately.





















36 comments:

  1. Alvin , one of your best yet ;D It looks sumptuous ! Foodporn lol Photos are as always , terrific !

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    1. Thanks Anne! I am really into porn lately! I mean food porn! LOL!

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  2. Bro, another great looking and fine dining presentation!

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  3. Lovely pictures and I thought I've walked into a 5 stars restaurant! :)

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  4. Goodness your standard is so up there my friend! All us stay home mummies are like wowing your creations, lol (*^◯^*) but again love seeing your posts and how we can learn from u all these fine cooking! Great work! (^_−)−☆

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    1. Ha Bee! All the stay home mummies who I know cook very well too! Just like you! Love all your IG photos!

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  5. Slurpsssss!!!! I would want that for my birthday too...or anytime of year. Sigh!!! Wishful thinking!

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    1. Hi Arthur! Ask your wife to cook this for you on your birthday! It's really not that difficult... ;D

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  6. I don't eat lamb, but this certainly looks amazing! So moist,flavorful and tender.

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  7. another drool worthy, gorgeous dish! i'm so feeling carnivorous! ^^

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  8. That's really gorgeous! I would happily pay for that in a restaurant. :) (PS You put some restaurants to shame, they hardly get it this beautiful pink)

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  9. Sigh Alvin, i really must invite myself over when i come down next time :p.

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  10. A beautiful, gorgeous, scrumptious plate of yummilicious, delicious rack of lamb! I'm practically drooling.....!!!!

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  11. Hi Alvin. wooooow very delectable luscious meal. Nice plating. You're excellent, better than some of the 5 star chef.

    *hint*... my birthday coming soon. LOL

    Have a nice weekend.

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    1. Okay Okay... When's the big day? I'll send a virtual meal over!

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  12. Your wife must be feeling so loved. The scrumptious scallops, then this. Absolute heaven. The lamb is perfectly done. Love (!) the garlic. Fab photos, Alvin.

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    1. Thanks Adora! I love those garlic too! Frying them in oil really bring out the aroma!

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  13. Just beautiful! I general try to avoid eating red meat but I think I'd want second serving of that!

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    1. Thanks Kelly! Good red meat goes very very well with glass of good red wine... You have to experience this wonderful union to appreciate what I mean. Try it. :D

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  14. Hi Alvin, I admire your cooking and presentation skill! Great job :)

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  15. Beautiful! And so elegant, love the potatoes too. Alvin, I should try cooking rack of lamb someday :)

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    1. Hi PH! Try it... but knowing you, the portion might be too small for you. You can serve 2 pieces of 2-bone rack criss-crossed just like that in the video.

      Use normal oven if you do not have sous vide setup at home.

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  16. excellent presentation! i also know you love these presentation very much and the photos cos i see so many photos in this post..normally that's what we always do , right? ""chik chak, chik chak" haha...!

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    1. Haha Lena... My original plan was to upload all the photos then decide which ones to publish and which to drop... Eventually, I found all so beautiful and published all!

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  17. Hi Alvin,
    I am like your Mrs, lamb rack is my favourite too.. 羊是我的最爱..:p
    Your plating, the rack of lamb, the roasted vegetable ..ohh!! even the brown garlic are awesome :D
    How i wish i can help clean the dishes again...lol
    Pictures are great. Know what, you are awesome!!
    mui

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    1. Thanks Mui! You comments made me blush! Haha!

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  18. oooh pairing with a bottle of E.Guigal Crozes Hermitage? Nice!!!

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    1. Sharp eye! :D Nice although I prefer their Hermitage.

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