Rack of lamb

A rack of lamb is quite a pricey delicacy. Usually, it consists of 8 ribs. This dish looks spectacular on a festive table and surprises guests with its flavor and juiciness. The rack of lamb will turn out flawless if it's cooked using a sous vide technology time after time. You'll get a tasty and evenly cooked lamb just in a couple of hours of cooking time.

The sous vide certainly can do wonders, but it's recommended to buy a meat from a trusted farmer.

To proceed further with this recipe, it's better to purchase a milk-fed lamb meat. Its age shouldn't be over 6 months. Such veal is distinguished by a delicate milky flavor and a pink shade of the meat. Also, the bones are located at a short distance from each other and there is no hint of a specific mutton odour.
Press the meat with your finger before buying. A tenderloin should be elastic and the dent should quickly disappear. Shy away from a frozen tenderloin and cook a fresh or chilled veal instead.

• Preheat a sous vide water bath to the required temperature based on the values taken from a doneness chart below.
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  You can purchase the veal trimmed off fat and meat at a distance of 5cm from the rib. This is called the French sirloin. Alternatively, you can do the same by yourself. Otherwise, leave it as it is and proceed with this recipe. When buying a rack of lamb, ask the farmer to cut off shoulder blade bones and a backbone (sirloin bones).
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  If you want to get rid of the bones by yourself, put the veal in an upright position to make the first cut. Now cut the rack of lamb in a straight line down. The distance from the edge should be 2.5cm. Turn the meat over while continuing to cut it. Repeat the same for the next cut. The distance from the edge of the ribs is 5cm. This will help to easily debone veal when it's done.
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  Put the rack of lamb into a vacuum bag adding pepper, salt, olive oil and herbs to your liking.
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  Pump out an rxcessive air and seal the bag tightly with a vacuum sealer. Lay it into a sous vide cooker and set a thermostat for 2 hours.
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  Pull out the cooked dish from the bag and pat it dry gently with napkins. Next, grab the ribs where the veal was cut with a clean kitchen towel. Separate the meat from the bone. Scrape the ribs with a special deboning tool (boning knife). This is necessary in order to remove the remaining silver skin. This way of processing the rack of milk-fed lamb favors to the way it'll look on a dining table.
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  Preheat a non-stick frying pan well over high heat, then pour in the olive oil. There should be a thin layer of oil spreaded across a surface of the pan. After heating the pan, lay out the lamb in it fat-side down. Press it down with a kitchen towel. The meat should be fried until crispy golden brown. After that, turn off a hotplate and turn over the meat. Leave it like that for a half a minute, then take out from the pan.
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  The meat is done. It can be seasoned with finely chopped herbs. Bon Appetit!

The rack of lamb doneness chart: