Here's my recipe for sous vide lamb rack with button mushrooms, sweet potato mash and red wine jus. Serves 2
Ingredients: Sous Vide Lamb
- 1 rack of lamb
- 2 sprigs of rosemary
- Pinch of salt and pepper
To Finish:
- Knob of Butter
- Salt and pepper
Red Wine Jus
- Small knob of butter
- ½ cup beef stock
- ½ cup dry red wine
- ½ small red onion finely chopped
- 1 garlic glove finely chopped
- Black pepper to finish
Button Mushrooms
- Drizzle of olive oil
- 2 handfuls of button mushrooms
- 3 sprigs of thyme
- Squeeze of lemon
- 1 garlic clove
- Small knob of butter
Sweet Potato Mash
- One whole sweet potato
- 1-2 tsp butter
- Salt and pepper
Directions:
- Cut the lamb rack into two and season with salt and pepper.
- Place lamb halves into separate bags with rosemary sprigs and seal.
- Set Anova sous vide cooker to 56.5 c for 2 ½ hours and pin bags inside water bath.
- With 40 minutes left to go, roast sweet potato in preheated oven for 40 minutes at 210 degrees C.
- With 20 minutes left to go, make half a cup of beef stock and leave to simmer.
- Fry red onion in a pan with butter on a medium flame for a couple of minutes then add garlic and fry for another couple of minutes.
- Add red wine to onions and garlic and then after a couple of minutes add beef stock. Turn down to low heat and leave to reduce.
- Drizzle olive oil in a pan and fry mushrooms for a few minutes (don't move them - this helps them caramelize), then toss them and add butter, garlic, thyme and a squeeze of lemon. Cook for a further few minutes until done and then remove from heat. Finish with black pepper.
- Take cooked sweet potato out of the oven, peel off skin and mash with salt, pepper and butter.
- When lamb is done, remove from bags and fry in a pan with very hot butter for a few seconds on each side.
- Plate up and enjoy!
And here's a picture of the final dish:
1 comment
How to sou vie individual lamb chops