Serves 4 INGREDIENTS For the lamb 2 lamb racks, Frenched Salt and pepper to taste finely minced fresh rosemary or herbes de Provence For the herb 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 teaspoon (5 ml) fresh chives, minced 1 teaspoon (5 ml) fresh mint, minced 1 tablespoon (15 ml) grated Parmesan INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 134°F (56.5°C). Sprinkle both sides of the racks or chops liberally with salt, pepper, and rosemary. Put … Read More
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