Sous-Vide Rack of Lamb

This was my first Lamb Racks made Sous-Vide.

I placed the racks in individual bags with olive oil and herbs.

Sealed in vacuum chamber under full pressure.

Water-bath at 57 degrees Celsius.

Placed the bag in the bath for one (1) hour.

After an hour I removed the bags from the bath and removed the herbs.

After this I seasoned the lamb with salt only and put the racks in a preheated medium-high frying pan for about 1,5 to 2 minutes on each side to get the Maillard reaction.

Done!

Gallery | This entry was posted in Food, Sous-Vide and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s