CHEF ERIC SIEW Herb Crusted Rack of Lamb
- Prep time 1Hr
- Cook time 10Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Rack
- Serves 5
A tender sous vide lamb rack with a fragrant herb crust, finished with a Dijon mustard coating and roasted to perfection.
Ingredients
- 1 x 8-rib lamb rack, frenched (approximately 700g)
- 4 sprigs fresh thyme, stems removed
- 2 sprigs fresh rosemary, stems removed
- 1 clove garlic, chopped
- 1 tbsp unsalted butter, softened
- 5 tbsp white breadcrumbs
- 1 tbsp Dijon mustard
- Salt and freshly ground black pepper to taste
Method
- Sous vide the lamb rack in a vacuum-sealed bag at 42°C for 1 hour.
- While the lamb is cooking, mix the thyme, rosemary, butter, garlic, and breadcrumbs together. Season with salt and black pepper.
- Roll the herb mixture between two sheets of parchment paper to a thickness of about 2mm. Place it onto a flat tray and chill in the refrigerator for 10 minutes to set.
- Once the lamb is ready, either immerse it in an ice bath (if not serving immediately) or season with salt and black pepper, then brown on all sides over the grill. Allow it to cool to room temperature.
- Remove the herb mixture from the fridge and cut it to the size of the lamb rack. Brush the rack with Dijon mustard in an even layer.
- Press the herb mixture onto the lamb rack, then roast in the oven at 175°C for 5 minutes.
- Allow the lamb to rest for 6 minutes before slicing.
