Lamb Rack
Lamb Rack
Cooking Mode:
Steam
Equipment
- Zip Lock Bag
- Fry Pan
- Medium Saucepan
- Thermometer
- Small Frypan
Ingredients
Ingredients- 4 Point Lamb Rack
- Salt
- Olive Oil
- 4 Sprigs of Thyme
- 20gm Butter
METHOD
Place lamb, oil, salt and thyme into a zip lock bag and remove as much air as possible
3/4 Fill a medium size saucepan with water at 55 degrees; use the thermometer to ensure the temperature is correct Place the pot into the oven on steam setting 55 degrees for 2 hours
Once cooked remove from oven pat dry with paper towel, heat a frypan add a little oil and pan fry fat side down for 2 mins
over medium heat
Add butter and fry for a further minute Remove from the pan and slice in half and serve
3/4 Fill a medium size saucepan with water at 55 degrees; use the thermometer to ensure the temperature is correct Place the pot into the oven on steam setting 55 degrees for 2 hours
Once cooked remove from oven pat dry with paper towel, heat a frypan add a little oil and pan fry fat side down for 2 mins
over medium heat
Add butter and fry for a further minute Remove from the pan and slice in half and serve
HINTS & TIPS
Use the same method with Lamb Rump, a cheaper yet just as impressive cut of lamb
Serve with simple salad and our mint sauce for a perfect dinner
Ask you butcher to “French” the lamb rack this means there is not flesh on the bones giving you a perfect looking rack
Serve with simple salad and our mint sauce for a perfect dinner
Ask you butcher to “French” the lamb rack this means there is not flesh on the bones giving you a perfect looking rack
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