1 rack of lamb
Market carrots, brussel sprouts and turnips
1 T Dijon mustard
! T finely diced parsley
1 T finely diced garlic
1 T creme fraiche
1/4 cup dark rich chicken stock
For the sous vide rack of lamb
Debone the rib eye from the rack of lamb. Season and vacuum pack the rib eye. Sous vide at 138F for 1 1/2hours. Note: if straight from refrigerator you may need 2 hours..
Note: The lamb used for this dish was New Zealand Rack of Lamb from Trader Joes
After cooking remove the lamb, reserve any cooking liquid to be used with a sauce. Set in aside in a plate and let rest 5 minutes. Sauté the lamb in oil and butter and let rest another 5 minutes before cutting.
For the Vegetables
Par boil the vegetables in a small amount of water for 5 minutes. Refresh in cold water. Before serving heat in a small amount of butter.
Notes: This lamb was done at a higher temperature ... 138F. Than previous recipe that was done at 134F. See sous vide lamb rib eye. In addition the previous recipe was kept vacuum packed overnight and then encrusted with shiitake mushrooms and sautéed. By refrigerating the lamb in the pouch and then sautéing with high heat it will prevent the interior of the lamb from overcooking. The lamb freshness did not deteriorate which it was kept overnight in the pouch.