LAMB RACK SOUS VIDE RECIPES
SOUS VIDE LEG OF LAMB WITH ROSEMARY AND GARLIC | UMAMI
Sous vide leg of lamb is an easy and delicious way to cook lamb. The bright herb flavors in the rosemary and thyme, coupled with the sliced lemon and garlic give this dish a warm Mediterranean vibe.
Provided by Mark Hinds
Categories Dinner Main Course
Total Time 380 minutes
Prep Time 20 minutes
Cook Time 360 minutes
Yield 10
Number Of Ingredients 9
Steps:
- Start by setting your sous vide water bath to 134℉.
- Prepare the herb mixture by mincing the garlic, rosemary, and thyme and mixing them together with the salt, pepper, smoked paprika, and olive oil. Slice half a lemon into rounds.
- Spread the herb mixture on the lamb, making sure to get it into all the nooks and crannies. Roll the lamb up and slip 3 to 4 pieces of kitchen twine underneath the roast. Truss the lamb by tying the string on the top tight enough to hold the roast's shape.
- Place the lamb in a sous vide bag along with the lemon slices and vacuum-seal everything. Place the leg into the water bath and cook it for 6 to 8 hours.
- Once the lamb has finished cooking, take it out of the water and the plastic bag and pat it dry with a paper towel.
- To finish the lamb grill it on a medium high grill for 3 to 5 minutes per side, turning it as you go. The goal is to add some char to the outside of the lamb without over cooking the inside.
- Let the lamb rest under foil for 5 to 10 minutes before serving.
Nutrition Facts : Calories 191 kcal, CarbohydrateContent 2 g, ProteinContent 27 g, FatContent 8 g, SaturatedFatContent 2 g, CholesterolContent 82 mg, SodiumContent 546 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
OVEN ROASTED RACK OF LAMB RECIPE - FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 500 degrees F.
- Season lamb with salt and pepper. Brush lamb with Dijon mustard, to coat. Dredge in breadcrumbs. Place on a rack into the oven for 20 minutes. Remove and allow to rest for 10 minutes. Slice and serve.
Nutrition Facts : Calories 335 calorie, FatContent 26.3 grams, SaturatedFatContent 10.9 grams, CarbohydrateContent 2.4 grams, FiberContent 0.2 grams, ProteinContent 21 grams
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OVEN ROASTED RACK OF LAMB RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4
Total Time 30 minutes
Category main-dish
Cuisine american
Calories 335 calorie per serving
Reviews 4
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Category main-dish
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Calories 335 calorie per serving
- Season lamb with salt and pepper. Brush lamb with Dijon mustard, to coat. Dredge in breadcrumbs. Place on a rack into the oven for 20 minutes. Remove and allow to rest for 10 minutes. Slice and serve.
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Reviews 4.8
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- Brush both racks with the honey mustard and apply each with the panko and herb mixture. Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes. Let rest 15 minutes before carving into chops.
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For tender, juicy roast beef cook your next beef roast sous vide. This sous vide roast beef recipe makes a fantastic roast whether you're serving it for Sunday dinner or just want super delicious roast beef sandwiches. Use this recipe to make a perfectly medium-rare roast that’s juicy and tender on the inside with a beautifully seared crust on the outside
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