Rosemary Rack of Lamb with Thyme Mushrooms

A rack of lamb is not inexpensive, so it would be a shame to overcook it. Also, because the area of meat is relatively small, as compared with a steak, overcooking is not uncommon with traditional cooking methods. This recipe cooks it perfectly and then finishes it in a pan adding some earthy flavors with mushrooms and herbs.

SERVES: 2

TEMPERATURE: 137ºF for medium rare; 145ºF for medium; 150ºF for medium well

COOKING TIME: 2 to 3 hours

Ingredients:

1 rack of lamb (8-ribs)

salt and freshly ground black pepper

2 sprigs fresh rosemary

1 tablespoon canola oil

1 shallot, finely chopped

4 ounces button mushrooms, sliced

1 teaspoon fresh thyme leaves

1 tablespoon butter

1 teaspoon fresh rosemary, very finely chopped

sea salt

Directions:

1.Pre-heat the sous vide water bath to the desired temperature corresponding to the desired degree of doneness.

2.Season the rack of lamb with salt and freshly ground black pepper. Transfer the rack of lamb to a zipper lock bag and place a sprig of rosemary on each side of the rack. Remove as much of the air as possible from the bag using a vacuum pump or by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.

3.Cook in the sous vide bath for at least 2 hours, or for as long as 3 hours.

4.Just before the time is up, pre-heat a large skillet over medium-high heat. Add the canola oil to the skillet and sauté the shallot and mushrooms, seasoning with salt, freshly ground black pepper, and fresh thyme. Sauté until nicely browned and softened. Remove the mushrooms from the pan and set aside.

5.Remove the lamb from the water bath, transfer to a plate and dry well with a clean paper towel. Add a little more canola oil to the skillet and transfer the rack of lamb to the skillet. Sear the lamb for about 30 to 60 seconds per side, until well browned. Just before you are ready to remove the rack, add the butter and fresh rosemary to the skillet. Spoon the butter and rosemary over the lamb and then remove to a cutting board to rest for a minute or two.

6.Serve the lamb, cut into rib sections with the mushrooms and a little sea salt to season at the table.

Rosemary Rack of Lamb with Thyme Mushrooms