SV Rack of Lamb

robert.c.brown15

Hey All,

Bought a rack of lamb (just the 8 bones, so half a rack?) and plan on cooking it tomorrow night. Wanted to guidance and share what I was thinking about doing.

First I'd sear it in a pan, fat side down. Then I would seal it in a bag with the lamb fat that rendered (not sure about this, but part of me thought it was a logical step).

Then I would SV it at 59C (yes I know that is a bit high, but my fiancee will unfortunately be put off by a red rack of lamb) for 2 hours(? no idea if that is took long or too short, but seemed like it would be a safe amount of time).

I would then take it out of the bag, dry off, season with salt, pepper, put some mustard (honey mustard?) on the fat side and press panko onto it. Then throw it in the oven and broil it to brown it.

How does that all sound? Any recommendations? Thoughts? Should I put the rendered fat in the bag with it? Should I add any other herbs while it cooks sous vide?

Appreciate the help!

Edit: Can I use what is left over in the bag to make a sauce? What would you recommend to make the sauce? Throw together shallots, red wine, bag drippings, and veal demi-glace?

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Comments

Brendan_Lee_56950

I wouldn't brown it before bagging, lamb has the tendency to get funky aromas when you presear. I would also cut that sucker in two so you don't have to be subject to grey meat syndrome as well. Cook her's first and then drop the temp and throw yours in and you can hold both until service.

Johan_Edstrom_5586

Half rack - 54C.

Take out, clean + trim fat. Torch.

Season and possibly broil with spices.

You can use what is left in the bag for sauce, just make sure you strain it well.

robert.c.brown15

Dropping the temperature and then doing mine would add a lot to the cooking time. I'm trying to eat within 2 hours or so. But good idea for when I have the time!

Trim fat meaning excess stuff? I don't take that whole fat cap off do I?

I don't have a torch so I'll just sear it.

And should I cut them into 4 pieces of 2 ribs each? That's what I would have done with the full rack afterwards.

Thanks for the help!

Johan_Edstrom_5586

You won't really be able to sous vide and as well render all that fat without severely over cooking.

I usually just dump stuff in with the fat on, then trim, torch off the fat and give it a nice color.

Get a torch

Brendan_Lee_56950

Hell if you are going to be cooking it on the high side for temperature why not just roast it the old fashioned way so you won't have to worry about when to brown etc, and it'll take less time.

robert.c.brown15

Wanted to experiment with SV rack of lamb as I've never done it before. Figured it would be a learning experience. I guess it isn't worth it?

Brendan_Lee_56950

It's delicious but it's a means to a particular end for me, so if I wanted nice medium rare all the way through it would be much harder to do conventionally but since that is not what you are shooting for I would do it the old fashioned way to save time and steps. I think one of the problems I got locked into when I first started sous vide cooking was that everything had to be done that way and that really takes a lot of time and planning. It's totally worth it for some instances but for others, and I would consider your instance to be one of them, I'd turn to the usual manner of cooking for convenience.

Manfred_18311

@Robert_Brown,

Than you

should leave out one step, sear or oven, otherwise you try to cook it as known and squeeze the SV in for the experience

which makes no real sense, so I would agree with Brendan it takes less time to just

roast it.

SV it un-seared

it if you like to make the experience, than just put it under high grill for 4

min. turn it, gill 4 min. again. You might have to adjust your recipe though, not all classic recipes are fit for SV. An herb crusted Lab rack I certainly would just roast.

Matthew_Snyder_68770

@Johan, I still can't believe the size of the lamb ribs you get. I don't think they're sheep, I think they're actually from an infant stegosaurus.

Jack_Mayer_85396

@Matthew - he claims to get it at Costco! My Costco has lamb rack in the 1-1.5 lb range, no bigger. But I agree, his lamb does look huge and delicious!

Johan_Edstrom_5586

@Matthew I watched a lot of 70's movies growing up, it is all about perspective.

Johan_Edstrom_5586

Quite honestly that is what the Costco stuff looks like if you let it -

*Cook, trim and rest, then torch.

I usually cook those from around 2-3pm to 6-7 pm.

It isn't the perhaps optimal but it is tasty as hell.

When I trim and you have a normal butchered rack or rib, expect to remove everything

down to about 5mm of fat left around, then torch. Torch around 10seconds, rotate,

torch the bones, keep rotating so you don't overcook, I usually also add oil so I get extra flame.

When it is nice gorgeous brown, drop butter on it and drab it in so it can melt, then season and rest.

Jack_Mayer_85396

@Johan - it's lamb for me this weekend! Cheers!