Sous vide rack of lamb with zhug, buttermilk and grilled spring onions
by Chantelle Nicholson
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Ingredients
Fresh Meat
2 racks of lamb
Oils & Vinegars
53 tbsp of olive oil
Store Cupboard
1/2 bunch of rosemary
sea salt
70.5g of table salt
1/2 tsp agave nectar
Dairy
25g of butter
120g of buttermilk
Spices & Dried Herbs
freshly ground black pepper
1/4 tsp white peppercorns
1/4 tsp fennel seeds
1 bay leaf
1 green chilli, deseeded and finely diced
1/2 tsp cumin seeds, toasted and finely crushed
1 cardamom pod, finely crushed
2 cloves, finely crushed
Salad & Fresh Herbs
1/4 tsp coriander seeds
3 1/4 sprigs of thyme
1 bunch of coriander, small (28g), leaves picked
1/2 bunch of parsley, small (28g), leaves picked
Fruit & Vegetables
2 garlic cloves, peeled and finely microplaned
2 bunches of spring onions, roots left on, washed