Ingredients
2 racks of lamb
Salt and Pepper TT
1. Trim your Lamb of any fat or silver skin.
2. Make your own a rendered lamb fat by cutting the reserved fat into smaller pieces and baking in an oven set at 250F for 1.5 hrs.
3. Pour the liquid fat into a jar and reserve for searing. (Keep in fridge up to 6 months)
4. Make your marinade and rub over your racks of lamb.
5. Place lamb in ziplock or vacuum sealed bag and cook sous vide at 135 F for two hours
6. Pat dry and season with salt and Pepper
7. Sear your lamb in your rendered lamb fat on all sides for one minutes each
8. Allow to rest, then slice.
Ingredients
2 racks of lamb
Salt and Pepper TT
1. Trim your Lamb of any fat or silver skin.
2. Make your own a rendered lamb fat by cutting the reserved fat into smaller pieces and baking in an oven set at 250F for 1.5 hrs.
3. Pour the liquid fat into a jar and reserve for searing. (Keep in fridge up to 6 months)
4. Make your marinade and rub over your racks of lamb.
5. Place lamb in ziplock or vacuum sealed bag and cook sous vide at 135 F for two hours
6. Pat dry and season with salt and Pepper
7. Sear your lamb in your rendered lamb fat on all sides for one minutes each
8. Allow to rest, then slice.