Crown
by wjw on December 17, 2017
So here’s a crown rack of lamb I produced the other day. I cooked it sous vide, then browned it in olive oil on the stovetop.
The lamb came pre-sealed in a vacuum pouch, so all I had to do was toss it in the pot for two hours at 130 degrees for perfect medium rare.
The result was moist and tender and perfectly cooked, but lacked a bit of flavor. Next time I’ll take the lamb out of the vacuum package, throw in some herbs and garlic, then put it in a baggie and cook it the same way. Also I might brown it on an outdoor grille and not in a pan.
Dish by dish, we approach perfection.
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Try nothing more than salt to taste, garlic powder (yes powder), and generous amounts of fresh ground pepper (no, you can’t use ground pepper from the store). If you want to get fancy, use fresh rosemary from a bush in your back yard. You can rub it in if you have a delicate palate, or if you’re like me, you’ll shred it inside a spice grinder and sprinkle the shredded remains on your meat.
P.S. Grilled over real charcoal chunks and using a meat thermometer is wayyy better than anything in a bag. Hold your grill temperature to 350F.
I have grilled many a lamb chop, but have never got results this consistent and this tender.
In the past, I’ve used olive oil, sea salt, and rosemary, which is how they grill lamb in Greece, and that produced a fine result.
I’ve also used a marinade of worcestershire sauce, olive oil, rosemary, lemon juice, and garlic. Lamb is good that way, too.
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