Rack of Lamb
More than 60 min
Lamb Rack1 pc (~450 g)
Garlic (sliced)1 pc
Olive Oil100 g
Black PepperTo Taste
Lock the Circulator onto the water container. Set the temperature to 60°C.
Heat the olive oil until smoking. Add the thyme and garlic slices. Cook for 1 minute over low heat. Set aside.
Heat up the pan again with olive oil until hot. Sear the lamb over high heat for 2-3 minutes until golden-brown. Let cool.
Coat the lamb with the olive oil from step 2 and then place into the vacuum zipper bag. Seal with the Vacuum Sealer.
When the water reaches the desired temperature, place the bag into the water bath. Cook for 1 hour.
Remove the lamb rack from the bag and pat-dry. Sear again in a hot pan and serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference