Rack of Lamb with Chimichurri Sauce
Chef Series Digital Sous Vide Bath
$199.99
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Ingredients
Rack of Lamb
1 rack of lamb (7–8 chops), frenched
1 teaspoon kosher salt
4 sprigs parsley
2 sprigs marjoram
1 tablespoon vegetable oil
Chimichurri Sauce
1 tablespoon garlic, chopped
¼ cup parsley leaves, chopped
2 tablespoons marjoram leaves, chopped
½ teaspoon red pepper flakes (optional)
1 jalapeño, seeded and chopped (optional)
2 tablespoons white wine vinegar
¼ cup extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
⅛ teaspoon white sugar (optional)
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Instructions
Season the rack of lamb with salt. Place in Vacuum Bag with parsley and marjoram, then remove the air using Vacuum Pump.
Transfer to Sous Vide Bath set to your desired doneness and cook for 2 hours: Rare = 125°F, Medium-Rare = 130°F, Medium = 135°F, Medium-Well =140°F, Well Done = 145°F
While the lamb cooks, combine all ingredients for the chimichurri sauce in a Food Processor or Blender. Blend until well combined.
Remove the lamb from the bag and pat dry. Heat vegetable oil in a skillet over high heat until shimmering. Place lamb outer side down and sear for 1 minute. Flip and sear for another 30 seconds.
Remove from the skillet and let rest for 5 minutes before slicing into chops. Serve with chimichurri sauce and enjoy a flavor so good, it’s un-baa-lievable!
Chef's Tips
Wrap lamb bones in plastic wrap before sealing to prevent puncturing the vacuum bag.
