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Mint Crusted Lamb Rack with Curried Carrot Purée

Name: Mint Crusted Lamb Rack with Curried Carrot Purée
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Ingredients: 2 of racks of lamb, trimmed and frenched (see note); 0 of Salt and freshly ground black pepper; 2 bunches of fresh mint, leaves stripped; 1 cup of bread crumbs; 0.25 cup of extra-virgin olive oil, divided; 2 Tbsp of grated Parmesan cheese; 5 cloves of garlic, 2 sliced and 3 smashed; 1 pinch of cayenne pepper; 2 of carrots, thinly sliced; 0 of Vegetables of your choice, for roasting (see note); 1 tsp of garlic powder; 0.75 cup of vegetable stock; 3 Tbsp of unsalted butter, divided, plus more if needed; 2 Tbsp of Greek yogurt; 1 tsp of curry powder; 1 of shallot, peeled and halved; 1 of rosemary sprig; 0.5 cup of Dijon mustard

Louiie Victa

September 2, 2021

The Anova Precision Oven does a wonderful job of cooking a rack of lamb perfectly from end to end, thanks to its bagless sous vide feature. After cooking sous vide, the lamb rack gets coated in a breadcrumb crust and broiled until browned on the outside and a perfect medium on the inside. Traditional lamb dishes are often served with a mint jelly, but in this recipe we’ll blitz the mint into the crust. Blanching the mint before adding it to the crust mixture helps to preserve its distinctive green hue. Notes: You can ask your butcher to trim and french the lamb racks if you’d prefer not to do it yourself. This recipe calls for making a curried carrot purée and simple roasted vegetables, but feel free to substitute whatever sides you choose.

Serves

Prep Time

00:30

Cook Time

03:00

Mint Crusted Lamb Rack with Curried Carrot Purée

5 (6)

5263

Ingredients

racks of lamb, trimmed and frenched (see note)

Salt and freshly ground black pepper

2 bunches

fresh mint, leaves stripped

1 cup

bread crumbs

¼ cup

extra-virgin olive oil, divided

2 Tbsp

grated Parmesan cheese

5 cloves

garlic, 2 sliced and 3 smashed

1 pinch

cayenne pepper

carrots, thinly sliced

Vegetables of your choice, for roasting (see note)

1 tsp

garlic powder

¾ cup

vegetable stock

3 Tbsp

unsalted butter, divided, plus more if needed

2 Tbsp

Greek yogurt

1 tsp

curry powder

shallot, peeled and halved

rosemary sprig

½ cup

Dijon mustard

Steps

1. Preheat Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 127°F

Heat: Rear

2. Season Lamb

Season the lamb racks with salt and pepper. Place on a sheet pan and insert the probe into the center of one of the racks.

3. Sous Vide Lamb

Rack

Place the lamb in the oven, attach the probe, and cook until it reaches its target temperature, about 2 hours. Cover to keep warm.

Sous Vide Mode: On

Steam: 100%

Temp: 127°F

Heat: Rear

125°F Probe Target

4. Prepare Herb Crust

While the lamb cooks, make the herb crust: Bring a small pot of water to a boil. Add the mint leaves and cook for 10 seconds. Drain and then immediately transfer to an ice bath. Drain again and wring out excess moisture. Transfer to a small food processor. Add the breadcrumbs, 2 tablespoons of the olive oil, the Parmesan, the sliced garlic, and the cayenne. Process until all of the ingredients are thoroughly combined and the mixture resembles green coarse sand. Season to taste with salt and pepper.

5. Adjust Oven for Vegetables

Rack

While the oven heats, season the vegetables: In a large bowl, season the sliced carrots and any additional vegetables you’d like to roast with the remaining 2 tablespoons olive oil, the garlic powder, and salt and pepper. Transfer to a sheet pan, keeping the sliced carrots separate from the remaining vegetables.

Sous Vide Mode: Off

Steam: 100%

Temp: 350°F

Heat: Rear, Top

6. Roast

Rack

Transfer to the oven and cook until tender, about 20 minutes.

Sous Vide Mode: Off

Steam: 100%

Temp: 350°F

Heat: Rear

00:20 Timer

7. Blend Carrot Purée

Transfer the sliced carrots to a blender. (Cover the remaining vegetables to keep warm.) Add the stock, 2 tablespoons of the butter, the yogurt, and the curry powder. Blend just until smooth. Keep warm.

8. Sear Lamb

Pat the lamb racks dry. Place a cast iron skillet over high heat for 5 minutes. Add the remaining tablespoon butter to the skillet with the shallot, rosemary, and smashed garlic cloves. Add one lamb rack and sear just until browned on all sides, 1 1/2 to 2 minutes. Repeat with second lamb rack, adding additional butter if needed. Do not sear too long, or you may overcook the lamb. Transfer to a plate.

9. Coat with Herb Crust

Brush the seared lamb with the mustard and then top with the herb crust, making sure to coat the entire rack. Pat down the mixture to adhere. Transfer to a foil-lined sheet pan.

10. Adjust Oven for Broiling

Rack

Sous Vide Mode: Off

Steam: Off

Temp: 400°F

Heat: Top, Rear

11. Broil Lamb

Rack

Insert the probe back into one of the lamb racks. Transfer to the oven and attach the probe. Broil until the crust is golden brown, 8 to 12 minutes. You can use the probe to monitor the lamb’s temperature to ensure it doesn’t overcook. For perfect medium doneness, pull the lamb out once it reaches 135°F (57°C).

Sous Vide Mode: Off

Steam: Off

Temp: 400°F

Heat: Top, Rear

00:08 Timer

12. Portion

Carve the lamb roast into portions of 3 to 4 ribs per person. (The lamb has already rested while preparing the vegetables, so you can serve straight from the oven.)

13. Plate and Serve

To plate, arrange a bed of roasted vegetables on one side of a plate. Swoosh the carrot purée along the other side of the plate. Place the lamb in the center with the bones laying on top of each other to give it a little height on the dish. Serve.