Rack of Lamb

1 Rack of lamb (French trimmed)

Salt, pepper & rosemary (fresh if possible)

3 lumps of butter

 

Sous vide at 58 C. for 2 ½ hour

Sear and rest for 5 min.

 

Serve with cauliflower puree, green asparagus and roast potatoes.

  • Ready to Vacuum seal

  • 58-59 C, for 2 to 3 hours

  • Enjoy with sides...