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.
