Chefs Jeff Mcinnis & Janine Booth Gremolata Crusted Rack of Australian Lamb
- Prep time 25Min
- Cook time 1Hr, 45Min
- Technique Sous-vide
- Meat Lamb
- Cut Rack
- Serves 16
crunchy herb & garlic, purple mustard
Ingredients
For the gremolata crust:
- 2 cups panko bread crumbs
- ¼ cup garlic oil
- 1 tablespoon salt
- ½ tablespoon black pepper
- 12 mint leaves, finely chopped
- 1 bunch parsley flat leaf, finely chopped
For the Pre-Sous Vide of the Lamb:
- 2 Racks Aussie lamb (8 bone chops)
- 1/4 pound butter
- 8 sprigs thyme
- Salt & pepper
- 1/8 cup Dijon mustard
Serve with purple mustard and fresh mint.
Method
For the gremolata crust:
Mix everything in a large sauté pan except the lemon zest and herbs. Toast over medium heat until golden brown. Remove from heat and cool to room temp, add herbs and lemon zest and toss.
For the Pre-Sous Vide of the Lamb:
Season the lamb with salt and pepper. Sear over medium high heat until golden brown on all sides. Let rest until cool. In Cryovac Bag seal the lamb with butter and thyme. Cook in sous Vide at 135 degrees for 1.5 hours. Remove from bag, slice into individual chops.Place on roasting rack and brush lightly with Dijon mustard and then top each chop heavily with 1.5 Tblsp of the Gremolada Panko crust. Bake in oven at 400 degrees F for 3 to 5 minutes until crust is set and golden brown.
Serve with purple mustard and fresh mint.
