Crown

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.