Frenched Rack of Lamb

This method will rival the best French Restaurants, yet is simple and easy enough for any home cook.

The hardest part is finding a Frenched rack of lamb. Ask your butcher to do it for you, or keep in mind that lamb chops and lamb loin chops, or even a boneless leg of lamb will all work just as well. This technique utilizes sous vide but remember: You can get nearly the same results going low-and-slow. The simple marinade is really the key to this dish.

1. Rack of Lamb, Frenched (or lamb loin chops or boneless leg of lamb)
2. Juice of 2 lemons, plus rinds once squeezed.
3. 6-8 cloves garlic, finely minced or pressed
4. 4-6 sprigs fresh thyme
5. 2 bay leaves
6. 1/4 cup olive oil
7. 2 sprigs fresh rosemary (optional)
8. Kosher salt & freshly ground black pepper.

Special Equipment:
1. 1 gallon ziplock FREEZER bags (not storage bags)
2. Sous Vide Immersion Circulator or small but sturdy beer cooler (but seriously, if you don’t have an Immersion Circulator, its probably the best investment you can make in gadgetry for under $75).
3. Probe Thermometer

Combine all ingredients EXCEPT rosemary and S&P into 1 or 2 gallon-sized freezer bags. If using two bags, divide the ingredient list in half between each of the two bags. Using the water displacement method, seal the lamb in the bag(s) with the ingredients. Massage bags gently to ensure even coating. Allow to marinate for two hours or up to 8 hours.

1. If using an immersion circulator, heat the water bath to 133°F.
2. If using the cooler method, fill the cooler up 2/3 of the way with hot water, and, using a probe or instant read thermometer, verify the water temperature is between 135°F – 140°F (it will lose a few degrees over time and also when you put the lamb in).
3. Immerse the lamb (still in the sealed bags!) into the water bath. Use clothespins or binder clips to secure if using immersion circulator; if using cooler, leave an inch of the top of the zip locks outside the cooler and shut the lid tightly.
4. Allow lamb to hang out in the water bath for at least 2 hours, and up to 4 hours.
5. Remove lamb from plastic bags. Pat VERY dry. Discard any herbs, or large chunks of garlic or lemon that may be clinging to it. Rub lamb with drizzle of olive oil. Season lamb aggressively with salt and pepper.
6. Sear lamb on all sides, 2 minutes per side, on a very hot grill or in a screaming hot cast iron skillet. Verify final temperature of Lamb is between 135°F – 140°F.
7. Brush Lamb lightly with fresh rosemary sprigs. Allow to rest for 10 minutes loosely tented with foil. Serve.

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