Sous Vide Lamb

2 minutes, 49 seconds Read

Chef: Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international publications. In 2013, after nearly a decade working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, where she now leads a team of 60 writers across the country. Australia.

Here’s my recipe for sous vide lamb rack with button mushrooms, sweet potato mash and red wine jus.

Ingredients for 2

  • 1 (2 1/2-pound) rack of lamb
  • Salt and freshly ground black pepper
  • 2 sprigs fresh rosemary
  • 1 large sweet potato
  • 1/2 cup beef stock
  • 3 tablespoons unsalted butter
  • 1/2 small red onion, finely chopped
  • 2 cloves garlic, minced and divided
  • 1/2 cup dry red wine
  • 1 tablespoon extra virgin olive oil
  • 4 ounces button mushrooms, trimmed
  • 3 sprigs fresh thyme
  • Juice of 1/2 lemon

Directions
Step 1
Set the BioloMix Sous Vide Cooker to 134ºF (57ºC).

Step 2
Divide the lamb rack into two 4-rib pieces. Season with salt and pepper. Divide racks between 2 large zipper lock or vacuum seal bags. Divide the rosemary between the bags and seal using the water immersion technique or a vacuum sealer on the moist setting.

Step 3
Place the bags in the water bath and set the timer for 2 1/2 hours.

Step 4
About 45 minutes before the lamb is finished, heat the oven to 410ºF (210ºC). Place the sweet potato on a small baking sheet and transfer to the oven. Bake until soft, about 40 minutes.

Step 5
Meanwhile, place the beef stock in a small saucepan. Bring to a simmer over medium-high heat. Remove from heat and keep warm.

Step 6
Melt 1 tablespoon butter in a medium skillet over medium heat. When the butter stops foaming, add the red onion and sauté until soft, 3 to 5 minutes. Add half of the garlic and continue to cook until aromatic, 30 seconds to 1 minute.

Step 7
Add the red wine and bring to a simmer. Cook until partially reduced, about 3 minutes. Add the beef stock, bring to a simmer, and reduce heat to low. Continue to cook until sauce is thickened, 10 to 15 minutes. Remove from heat and keep warm.

Step 8
Heat olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms and cook, without stirring, until browned, 3 to 5 minutes. Add 1/2 tablespoon butter, remaining garlic, thyme, and lemon juice. Stir, and cook until mushrooms are softened, about 5 minutes. Season to taste with salt and pepper.

Step 9
When the sweet potato is soft, remove from the oven. Peel off the skin and discard. Transfer sweet potato flesh to a medium bowl. Add 1/2 tablespoon butter and, using a fork, mash until smooth. Season to taste with salt and pepper.

Finishing Steps
Step 0
When the timer goes off, remove the bags from the water bath. Remove the lamb racks from the bags and pat very dry with paper towels.

Step 1
Melt the remaining tablespoon butter in a large skillet over medium-high heat. When the butter stops foaming, add the racks. Sear racks until well-browned on all sides, about 3 minutes total.

Step 2
Transfer racks to a cutting board and let rest for 5 minutes. Slice each rack into 4 slices.

Step 3
Divide the mashed sweet potatoes and mushrooms between two serving plates. Top each serving with 4 slices of lamb. Drizzle with the red wine reduction. Serve.

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