Sous Vide Lamb Rack with Tapenade

Late last year I bought a copy of Heston Blumenthal's "Heston at Home" and have found the recipes challenging but very attainable for the home cook. And recently I bought a Sunbeam Sous Vide unit. I have to say, it's definitely a cheap option and it doesn't hold its temperature very well but it's a low-cost way to try out some sous vide dishes. In the end, gents, it's just hot water with meat in a bag!

sous vide lamb.jpg

So I had a go at Heston's sous vide lamb rack with his olive tapenade and green bean/radish salad. I won't steal his gorgeous recipes for the tapenade and salad but for the lamb it's pretty simple. You'll need:

  • 1 rack of lamb
  • 1 bunch of thyme
  • 1 bunch of rosemary
  • 4 bay leaves

Heat your sous vide machine or pot of hot water to 60C. Either vacuum seal the lamb in a bag or put into a Ziploc bag and remove the air. In the bag put the lamb, thyme, rosemary, bay leaves, and a drizzle of olive oil. Place in the 60C water for one hour and then remove from the water. Sear in a hot pan for 4 minutes, turning often. Slice and serve! 

I know sous vide sounds a bit over the top for some Gourmet Males but it's an easy way to ensure your meat is soft, juicy, and tasty. Try it on a rack of lamb soon and let us know what you think!