So I was scrolling through the tender cuts class and to my surprise, Chefsteps does their lamb rack in the oven.
I just grabbed some for Xmas along with some trimmings to a stock which I'll turn into a lamb & mushroom beurre rouge, by sepparating the fat, from the jellied stock adding equal amount of flour and finishing with the brown stock.
Anyhow, since the racks we get here are from very young lambs, I would like to avoid using the oven to cook them since they'll be really easy to overcook. So obviously I was going for pot & stove, 58C style. Anyone done lamb rack sous-vide before? Is there a reason why I shouldn't? Does the skin lose it's crispiness?
Appreciate some feedback!
Cheers & Happy Holidays!
