Rack of Lamb
Rack of Lamb
Get this quick and easy lamb recipe by Martin Yan from Back to Basics.
  • Technique Sous Vide
  • Preparation Time 15 minutes
  • Cooking Time 2 hours
  • Yield 8 servings
As seen on Back to Basics
Ingredients
  • 8 kilograms Aurora rack of lamb (60 days grain-fed)
  • 65 grams Cherry tomato
  • 65 grams Yellow zucchini
  • 65 grams Baby carrot
  • 65 grams Australia asparagus
  • 65 grams Pumpkin
  • 65 grams Green zucchini
  • For Lamb Marination:
  • 300 millilitres Red palm oil
  • 20 grams fresh Rosemary
  • 20 grams Spring onion
  • 20 grams fresh Thyme
  • Sea salt to taste
  • Wild Mushrooms:
  • 40 grams Trumpet mushroom
  • 40 grams Morel mushroom
  • 40 grams Ceps mushroom
  • 40 grams Chanterelle mushroom
  • For Tapanade:
  • 20 grams Green olive
  • 20 grams Black olive
  • 20 grams Kalamata olive
  • 10 grams Garlic, chopped
  • 10 grams fresh Rosemary, chopped
  • 10 grams Dijon mustard
  • Sea salt to taste
  • For Polenta:
  • 600 grams Polenta flour
  • 180 millilitres Fresh milk
  • 140 grams Butter
  • 20 grams Black truffle, chopped
  • 20 millilitres Truffle oil
  • Sea salt to taste
  • To Garnish:
  • Fresh thyme
  • Fresh purple shiso
  • Celery leaves
Method
  1. To make Tapenade:
  2. Finely chop the olives, garlic, and rosemary together, then mix in dijon mustard
  3. Salt to taste
  1. To make Polenta:
  2. Bring the milk to boil over the stove
  3. Add polenta flour slowly in small batches, mixing with a wooden spoon to avoid clumping
  4. Remove the polenta from the fire, then add 60 g of butter and whisk until it is smooth
  5. Set aside until required
  6. Just before serving, stir the remaining butter, chopped black truffles and truffle oil into the polenta
  1. To prepare Vegetables and Wild Mushrooms:
  2. Sweat some onions with butter, then sauté each type of vegetable individually to avoid over-cooking or under-cooking
  3. Set sautéed pumpkins and carrots in a pot and pour vegetable stock in
  4. Cover the pan with parchment paper and allow to simmer until the vegetables acquire the right texture
  5. Drain and set aside
  1. To marinate Lamb:
  2. Trim and clean the rack of lamb
  3. Mix together red palm oil, rosemary needles, thyme and chopped spring onion, then add kosher salt to taste
  4. In a non-reactive bowl, mix marinade with lamb rack, making sure to rub the herbs into the meat
  5. Insert internal temperature probe inside rack of lamb, then place the into clean, food-safe plastic wrap and seal to prepare for sous-vide cooking
  1. To cook Lamb:
  2. Sous vide the lamb at a temperature of 100°C, with 50% humidity for 11 minutes, or until the internal temperature probe reads 38°C
  3. Remove the lamb rack, then sear quickly over high heat before coating with a layer of tapanade
  4. Plate the lamb rack with truffle polenta, yellow zuchinni, green zuchinni, pumpkin, asparagus, carrots, and wild mushrooms
  5. Re-generate, or roast the lamb rack in a combi oven at a temperature of 140"C at a humidity of 50% for 7 minutes
  6. Remove, garnish as appropriate, then serve immediately

Tagged Under

Recipes to consider

Trending