Sous Vide Rack of Colorado Lamb Printanié Style (2009)
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Credit: Russell Scott, CMC
Sizzle, Spring 2009
1 rack of Colorado lamb, 8 bone
3 oz. butter, whole
2 garlic cloves, split
2 rosemary sprigs, cut in half
8 baby carrots
8 pearl onions
9 baby turnips
1 thyme sprig
12 oz. white beef broth
1 oz. butter
1 t. parsley
1 t. chives
2 oz. green peas
4 oz. baby green beans
1/2 oz. butter, whole
1 t. each salt and black pepper
1) Clean and french lamb rack; cut into four two-bone chops.
2) Peel carrots, turnips and pearl onions, keeping them whole to maintain their original shapes.
3) Season pan sear lamb chops in 2 oz. butter with garlic and rosemary, basting and allowing butter to brown well along with lamb.
4) Place carrots in a sauce pot with white beef broth and thyme; cook until they start to become tender. Add turnips and onions; continue cooking to 75% done.
5) Place one portion each of lamb chops and par-cooked root vegetables along wiht some of the vegetable cooking liquid, 1/2 clove of garlic and 1/2 sprig of rosemary used to sear lamb into appropriate size Crovac bag; seal. Submerge bag into a thermal circulating bath at 142°F for 1 hour.
6) Rinse; trim baby green beans, cutting them in half on a bias and blanching in salted boiling water until tender. Shock beans briefly in cold water; blanch peas in same water. also shocking briefly. Drain both well; reserve.
7) Cut open Cryovac bag; place lamb with rosemary and garlic in a sauté pan with 1 oz. butter over high heat to re-crisp the chops surface.
8) Place root vegetables and cooking liquid from the bag into another pot;bring to simmer, then swirl a small amount of whole butter into liquid to complete glazing of vegetables. Adjust seasoning; finish with chopped fresh herbs.
9) Reheat green vegetables in a small amount of whole butter, adjust seasoning.
10) Slice lamb chop in half; arrange in casserole-type serving dish along with all vegetables, making sure to spoon excess glazing liquid over lamb and vegetables.
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