Sous vide lamb rack

JVB_82199

Hi i am having a group of friends over and they are bringing some lamb from Kamouraska which is supposed to be truly wonderful. I want to cool it sous vide so that I can spend more time with my guests and less in the kitchen. At what temperature and for what period of time should i cook it in my water bath? Should i just follow the beef temps?

Thanks for your help

JVB

Tim_Sutherland_52834

I take the loin off the bone, roll it in plastic wrap, bag and SV at 57°C/1:15hr. Unbag, quick sear all the way around, slice and serve. Use the bones and trim for a sauce. Don't cook the lamb too long or you will end up with lamb pate.