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.
Ingredients – Makes 4
- 1 Rack of Lamb (Frenched)
- 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!