Sous Vide cooked lamb @ 135° for 2 hours. Paste of garlic, rosemary, smoked sea salt, black pepper and olive oil coating the lamb rack while sealed in the water bath. Seared on high-heat cast iron for 30 seconds on each surface prior to serving. Port Wine reduction sauce.
Celery root, turnips, fennel bulb, sweet onion, and garlic tossed in olive oil, Himalayan pink salt, celery seed, fennel seed and red pepper flakes. Roasted for 1 hour @ 425°. Sprinkled with a little balsamic glaze at the end.
