Recipe and photo courtesy of Liz Harris (Floating Kitchen)
Serves 4 to 6
For the lamb
- 1 cup (240 ml) warm coffee
- 1/4 cup (50 g) brown sugar, packed
- 1/4 cup (60 ml) balsamic vinegar
- 2 cups (480 ml) pomegranate juice
- 2 racks (about 1 pound/0.9 kg each) of lamb, frenched
- Salt and pepper
- 2 sprigs fresh rosemary
- 1 tablespoon (14 g) butter
- At least 4 hours or up to overnight in advance, marinate the lamb.
- In a medium bowl combine the warm coffee and the brown sugar, stirring until the brown sugar is dissolved.
- Stir in the balsamic vinegar and the pomegranate juice.
- Remove 1 cup of the marinade and reserve it for later (cover and store it in your refrigerator).
- Add the two racks of lamb to a large zip-closure bag and pour the remaining marinade over the lamb. Seal the bag and refrigerate the lamb with the marinade for at least 4 hours or up to overnight.
- When you are ready to cook the lamb, fill and preheat the SousVide Supreme water oven to 132F/55.5C.
- Remove the racks of lamb from the marinade and pat them dry with paper towels/kitchen paper. Discard the marinade.
- Season the racks well with salt and pepper on all sides.
- Put the racks into separate large (gallon/3.8 liter) cooking pouches. Add a sprig of fresh rosemary to each pouch and vacuum seal,
- Submerge the pouches in the water oven to cook for 2 hours.
- When the lamb has almost finished cooking, pre-heat the broiler and make the sauce.
- For the sauce:
- Put the reserved marinade into a skillet over medium heat on the stovetop and bring to a low boil. Cook, stirring occasionally, for about 5 minutes, or until it’s reduced to about 1/3 its volume. Don’t reduce it much further than that or it will become too sticky.
- Remove the skillet from the heat and whisk in the butter and 1/8 tsp (1.25 ml) salt. Set aside.
- Preheat the broiler to high heat.
- Remove the cooking pouches from the water oven and the lamb from the pouches. Put the racks onto a broiler-safe pan and sear under the broiler for 1 to 2 minutes per side, or until the surface of the lamb is nicely browned.
- Transfer the lamb from the broiler to the sauce in the skillet, turning to coat.
- Slice the racks into single or double chops and serve immediately. Pass extra sauce.