Sous Vide Lamb Rack with Pan Sauce and Sauted Vegetables


This video will take you through the process that we use to sous vide a rack of lamb at Stella. The nice thing about this process is we cook the lamb rack a second time in a reduced pan sauce which infuses both the lamb and the sauce with an amazing flavor.

Supporting Video Techniques

Sous vide rack of lamb how to plus time and temperature

This post is part of our ongoing Completed Dish Video Series, which shows you how to combine multiple techniques into a restaurant quality dish. For more information, you can also view our How To Cook Video Index.

 

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Joined: 04/16/2012
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This is awesome. And I thought my fingerlings and pearl onions were cool, haha.
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Thanks, I'm glad you liked the video.
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In this picture below the video, did you garnish the lamb with fleur de sel? Whether or not, nicely done!
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Yes, pretty much every protein I serve at the restaurant (unless it's been brined) is garnished with fleur de sel.
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Great video Jacob.  I never thought to sous vide in the Cryovac bag they sell the proteins in.  I always figured it was best to open the bag and wash the blood/juices off the protein before you cook it.  But if it's really not needed I know they sell ribs like that at Costco so why not use the same technique.  I recently purchased an immersion circulator and the thing I'm struggling with is cooking time.  I know the protein will never exceed the set temp but I also know there is a window of when the meat will be best, any longer and it turns mushy.  Do you have a site or something to reference where I can find timing for different proteins?  If not I was wanting to do Baby Back Ribs this weekend for my mom since it's mother’s day.  How long would they need to cook?  Any good idea for sides?  The one thing that I was curious about is that you are cooking the meat without salt to start.  You added it later so my question is if I was season it and reseal it or cook it and season it will the flavor be the same?

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Hey PM, It is not necessary to rinse your meat, all that does is wash away the flavor. Also, when using a technique like this, I like to season with finishing salt right at the end. I find this gives me the mist control and purest flavor. For the ribs, I would try 60C for 24-48 hours. Chill completely and then glaze on BBQ or in a hot oven, just long enough to set the glaze and bring the core temperature up. For good sous vide chart, check out www.cookingissues.com.
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Http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/ Actual link to the chart. Sorry, I'm responding from my phone and it's givin me issues.
uhu01

Thanks for the video. I got my immersion circulator a short while ago and the last few tries where with some chicken (and the lentil recipe from modernist cuisine...). Your video got my to try something like that with some pieces of beef that I just got (ok, not the same thing, but a pretty similar process...)

 

Btw. I really like your videos, they really stand out in the mass that is already on the internet. I really like that you also focus on the ideas behind what you are doing (you can get that information from other videos too, but it's just so much nicer to have it spelled out instead of having to read between the lines). The second thing is that I never heard: "do it that way because it's right. I don't care/know/have time to tell you why, just do it"

It doesn't really apply to this video, it just happens to be the first one I commented on...

 

PS: I hope the comment goes through your filter this time, the first time it was rejected...

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Hi uhu01,

 

Glad you're enjoying the videos. I'm always careful not to talk in "absolutes" because the craft of cooking is always evolving and there are many different ways to accomplish the same end goal. The best I can do is show you how I do it and explain the why behind the process. The more information you have, the more educated decisions you'll be able to make in your kitchen.

 

Also, sorry about being blocked by the spam filter. They've been acting up lately and its something that we've been working on. I added your username to our trusted list which means now you can post a comment without it ever being blocked by the spam filters.

 

Welcome to the site.

 

Jacob

 

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Joined: 04/24/2012
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It's been my understanding that If a packaged cut of meat has a foobath, so to speak, of protein liquid, this is not a Good Thing. Similarly, when I get home, the bird--and to a lesser extent meat-- has a slimy coat. I rinse it off and then spend an inordinate amount of time drying it so it doesn't boil in the pan. Fish Slime I've learned to leave alone. So you really never rinse your meats or fowl?
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If your meat or poultry really has a slimey coat, then you should take it back to the place you bought it from and get your money back. Poultry and meat should never have a "slimey" coating.

 

I don't rinse my poultry or meat before cooking it. If the protein is packed and cooked fresh, then the protein liquid in the bag will be full of flavor.

 

 

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I guess I over spoke on the "slime" part. The meat is clearly fresh. What I was referring to was basically the difference between freshly opened packaged chicken/beef (even if recently packaged) and the way it feels once rinsed and dries. That kind of "slime." Also, fresh _un_rinsed fish _always_ is better--not basing this generalization on Truite au Bleu--right?
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how do you suggest to warm the rack of lamb if i want to open the vacum bag after cooking the two steps, first one one hour  and second for  three hours?

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The bag should stay closed until you're ready to serve. If you expose cooked meat to air then it will form a "warmed over" flavor. If you go through the two step cooking process and want to serve the lamb later, simply place it in an ice bath and let cool while still in the bag. When ready to serve, place in a 55C water bath for 20 minutes to warm it through completely and then finish as demonstrated in the video.

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