1pc 8-rib Australian Lamb Rack, frenched (approximately 700g)
4 Sprigs fresh thyme, stem removed
2 Sprigs fresh rosemary, stem removed
1 Clove garlic, chopped
1tbsp Unsalted butter, softened
5tbsp White breadcrumbs
1tbsp Dijon mustard
Season adequately salt and freshly ground black pepper
Sous vide rack of lamb in vacuumed bag at 42°C for 1 hour.
At the same time, mix thyme, rosemary, butter, garlic and breadcrumbs together. Season with salt and pepper.
Roll the herb mixture in between parchment paper to about 2mm thickness. put onto a flat tray and allow to set in the chiller for 10 mins.
Once rack of lamb is ready, soak in ice bath (if you are not serving immediately) or season with salt and black pepper and brown on all sides over the grill. Allow to cool to room temperature.
Remove herb mixture from chiller and cut according to the size of the rack of lamb. Apply dijon mustard over the rack of lamb in an even layer. Transfer the herb mixture onto the rack of lamb and roast in the oven at 175°C for 5 minutes. Allow to rest for 6 minutes before slicing.