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.
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)
8-10 baby potatoes (washed, scrubbed and halved)
2 sweet potatoes (washed, skinned and cut into half-inch thick)
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.