from the Sous Vide Meat cookbook

Serves 4
Cooking time: 1-1/2 to 4 hours

INGREDIENTS

For the lamb

• 2 lamb racks, Frenched (or 12 meaty t-bone lamb chops)
• Salt and pepper to taste

For the herbed butter

• 2 tablespoons (30 ml) butter
• 1 clove garlic, peeled and pressed
• 1/2 teaspoon (2.5 ml) onion powder
• 1 teaspoon (5 ml) fresh rosemary leaves, minced
• 1 tablespoon (15 ml) grated Parmesan

For the mint sauce

• 2 tablespoons (30 ml) fresh mint leaves, minced
• 1/3 cup (2.6 fl oz/77 ml) apple cider or red wine vinegar
• 2 teaspoons (10 ml) sugar (or 1 packet sweetener)

INSTRUCTIONS

For the lamb

1. Fill and preheat the water oven to 134°F/ 56.5°C.
2. Sprinkle both sides of the racks or chops liberally with salt and pepper.
3. Put each lamb rack (or 3 to 4 chops) into a small (1 quart/.9 liter) food-grade cooking pouch and vacuum seal.
4. Submerge the food pouches in the water bath and cook for at least 11/2 hours (but up to 4 hours will not affect the texture of the meat.)

For the mint sauce

1. Whisk all ingredients together in a small bowl.
2. Let the sauce sit at room temperature for 15 to 20 minutes to allow flavors to blend.

To finish the lamb

1. At the end of the lamb’s cooking time, melt the butter and combine with all remain¬ing herbed butter ingredients.
2. When ready to serve, remove the lamb from the pouches, pat the surface dry, and brush all over with the herbed butter mixture.
3. Sear the lamb quickly on one side in a hot skillet or for about 3 minutes under the broiler. (Sear the rack meaty side down in the skillet or meaty side up under the broiler.)
4. Slice the rack into chops and top with Fresh Mint Sauce, if desired.