Lamb rack is often seen as difficult to cook and can be an expensive mistake if things go wrong. Cooking lamb rack sous vide takes away the stress and gives a perfect result every time. It can also be cooked in advance and reheated in a pan when required, great for dinner parties and special Sunday lunches.
Trim any fat and sinew from the rack. Wrap foil around the bones, this will prevent the bag from bursting
Season the lamb with salt and put into a vacuum bag with the rosemary and oil, seal on full pressure
Cook for 60 minutes
If not using straight away chill in iced water and transfer to the fridge, otherwise remove from the bag and dry on kitchen paper
Heat a frying pan over a medium-high heat and add a tbsp olive oil
Sear the lamb for 2 minutes on each side until caramelised and golden brown
Slice into cutlets and serve
Try putting different herbs and flavours in the bag with the lamb. Thyme, tarragon and garlic would all work well. If you prefer the meat a little more cooked increase the temperature of the water bath to 62°C for medium and leave the cooking time the same.