Rack of sous vide lamb
2 servings
Rack of lamb (sous vide):
1 rack of lamb
1 sprig of rosemary
salt
Vegetables:
1 handful of broad beans
3 handfuls of baby spinach
1 clove of garlic
1 small glass of white wine
oil
salt
pepper
Sauce:
1 sprig of rosemary
1 clove of garlic
1 small piece of ginger
1 handful of fresh cherries
80 ml sherry
80 ml verjus
40 ml balsamic vinegar
soy sauce
fresh ground pepper
oil
salt
honey
sugar
Rack of lamb (sous vide):
Prepare meat and salt Vacuum together with the rosemary and cook sous vide for 30 minutes at 58 °C in the fusionchef. Remove from the bag and quickly sear in a grilling pan.
Vegetables:
Blanch and shell broad beans. Sauté diced garlic in oil, add baby spinach and then bag them together. Season with salt and pepper and douse with white wine.
Sauce:
Sauté garlic, rosemary and ginger in oil. Douse with sherry, verjus and balsamic vinegar in a ratio of 2:2:1. Then season with salt, pepper and a little soy sauce. Sweeten with honey and a little sugar. Simmer approx. 15 minutes, strain and return to the sauté pan and reduce. Add the destoned and halved cherries to the sauce at the end and allow flavors to blend briefly.
This recipe was kindly provided by Annette Sandner. Photo: Annette Sandner