CULINARY THYME RECIPES

Rack of lamb isn't cheap, so it's understandable that cooking it can be even more nerve-wracking than cooking a pricey steak. What's more, lamb tends to be leaner and smaller than a steak, which means that it's even more susceptible to accidental overcooking. All of this makes it an ideal candidate for cooking sous vide, which makes overcooking nearly impossible and perfectly edge-to-edge medium-rare results the norm.Temperature and Timing Charts for Lamb RackSmaller New Zealand and Australian lamb needs only around 45 minutes to cook at a minimum. Larger American lamb should be cooked for a minimum of 1 hour. Lamb rack cooked under 130°F / 54.4ºC should not be cooked longer than two-and-a-half hours at a time for food safety reasons.Very Rare to Rare115°F / 46°C to 124°F / 51°C       1 to 2 1/2 hoursMedium-rare125°F / 52°C to 134°F / 57°C    1 to 4 hours (2 1/2 hours max if under 130°F / 54°C)Medium135°F / 57°C to 144°F / 62°C   1 to 4 hoursMedium-well145°F / 63°C to 154°F / 67°C      1 to 4 hoursWell done 155°F / 69°C and up        1 to 4 hours

Provided by J. Kenji López-Alt

Total Time 01 hours 00 minutes

Prep Time 030 minutes

Yield Ingredients for 4

Number Of Ingredients 5

• Ingredients

Sous vide is a great way to prepare tuna to be served nearly raw, sashimi-style, or to be used in recipes where you'd typically use canned tuna, giving you better texture and flavor than any canned option.Rather than cold and raw in the center, you can serve tuna that's heated just to the point of starting to firm up, giving it an even meatier bite while maintaining a gorgeous, translucent deep red color and moist texture.

Provided by J. Kenji López-Alt

Total Time 045 minutes

Prep Time 015 minutes

Yield Ingredients for 4

Number Of Ingredients 8

• Ingredients