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Pinched! from peachesplease.com

Sous Vide Rack of Lamb with Mustard Sauce | Oh lamb. How lovely you are. Such a tender, wonderful meat. The trouble with lamb is that is can be tricky to cook. It’s a balancing act between keeping the lamb as pink throughout as possible without leaving th

Sous Vide Rack of Lamb with Mustard Sauce | Oh lamb. How lovely you are. Such a tender, wonderful meat. The trouble with lamb is that is can be tricky to cook. It’s a balancing act between keeping the lamb as pink throughout as possible without leaving that dark red rare spot in the middle. Fortunately, there’s a solution to that. Cooking the lamb sous vide enables you to cook the meat to a perfect medium/medium rare pink throughout and then all you have to do is sear it or stick under a broiler briefly to finish off the lamb. If you aren’t familiar with the sous vide method of cooking, check out my sous vide pulled pork post here. I spent some time contemplating what to serve with my lamb tastiness and ended up making some creamy parmesan grits and asparagus. Also, while a fruity wine like a pinot noir is a nice pairing with lamb, I stopped by a local growler store (the Beer Growler in Avondale) to get a beer pairing. The lovely staff there recommended a great beer, which was great with the mustard and lamb. What beer you ask? Well, I would tell you, but I lost the tag with the name on it. So if I find it I’ll let you know. Thanks to Shannon and Bryan for being my food guinea pigs and to the folks from the Beer Growler for an excellent beer pairing! was pinched from <a href="http://peachesplease.com/sous-vide-rack-of-lamb-with-mustard-sauce/" target="_blank">peachesplease.com.</a>
INGREDIENTS
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Rack of Lamb
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Salt & Pepper
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a few sprigs of Rosemary
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Olive Oil
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3 Tbsp Grainy Mustard
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1 Tbsp Balsamic Vinegar
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2 Tbsp Olive Oil
•
3 Garlic Cloves
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Rosemary or tarragon, chopped
•
Salt & Pepper, to taste
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