Chef Eric Siew Herb Crusted Rack of Lamb
- Prep time 1Hr, 10Min
- Cook time 12Min
- Technique Roast, Sous-vide
- Meat Lamb
- Cut Rack
- Serves 4
Whip up a mouth-watering Herb Crusted Rack of Lamb with Chef Eric Siew’s easy-to-follow recipe! Using sous vide for tender perfection, this dish is bursting with the fragrance of thyme, rosemary, and the tanginess of Dijon mustard. Perfect for impressing your mates or a special family dinner, this recipe makes it a breeze to serve up something truly special. Dig in and enjoy the flavours of our premium Australian lamb!
Ingredients
- 1 pc 8-rib Australian Lamb Rack, frenched (approximately 700g)
- 4 sprigs fresh thyme, stem removed
- 2 sprigs fresh rosemary, stem removed
- 1 clove garlic, chopped
- 1 tbsp unsalted butter, softened
- 5 tbsp white breadcrumbs
- 1 tbsp Dijon mustard
- Season adequately: salt and freshly ground black pepper
Method
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Sous vide rack of lamb in vacuumed bag at 42°C for 1 hour.
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At the same time, mix thyme, rosemary, butter, garlic and breadcrumbs together. Season with salt and pepper.
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Roll the herb mixture in between parchment paper to about 2mm thickness. put onto a flat tray and allow to set in the chiller for 10 mins.
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Once rack of lamb is ready, soak in ice bath (if you are not serving immediately) or season with salt and black pepper and brown on all sides over the grill. Allow to cool to room temperature.
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Remove herb mixture from chiller and cut according to the size of the rack of lamb. Apply Dijon mustard over the rack of lamb in an even layer. Transfer the herb mixture onto the rack of lamb and roast in the oven at 175°C for 5 minutes. Allow to rest for 6 minutes before slicing.
