Mint Crusted Lamb Rack with Curried Carrot Purée

Louiie Victa
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
4
Prep Time
00:30
Cook Time
03:00
Mint Crusted Lamb Rack with Curried Carrot Purée
5 (6)
4658
Ingredients
2
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
2
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
1
shallot, peeled and halved
1
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.
Season Lamb

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 Lamb
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.
Prepare Herb Crust

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.
Adjust Oven for 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.
Roast
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.
Blend Carrot Purée

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.
Sear Lamb

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.
Coat with Herb Crust

10. Adjust Oven for Broiling

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear, Top

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, 10 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).
Broil Lamb
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Rear, Top
00:12 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.)
Portion

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.
Plate and Serve
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