Sous Vide Rack of Lamb

Cooking any meat sous vide brings out the natural flavor and produces an extremely tender texture.  In order to really let the technique show what it can do, I like to keep it simple and just use salt and pepper to season the meat.

For some added flavor try pairing this with sous vide rosemary mustard lamb chops, caramelized carrot soup, and potato foam.

Ingredients – Makes 4

• 1 Rack of Lamb (Frenched)
• Salt
• Pepper

Preparation

• Generously season the rack of lamb with salt and pepper

• Vacuum seal the rack

• Cook sous vide in a water bath at 140°F for two hours

• Serve and enjoy!