Kalamata Olive Rack of Lamb
It was a great pleasure working with the Pasto sous vide water bath. One of my favourite things about the Primo is how easy and convenient it was to use along with being very well designed meaning it can fit almost anywhere. The Pasto sous vide water bath has given me greater visibility into our
Prep Time 2 Hours
Cook Time 2 Hours
It was a great pleasure working with the Pasto sous vide water bath. One of my favourite things about the Primo is how easy and convenient it was to use along with being very well designed meaning it can fit almost anywhere.
The Pasto sous vide water bath has given me greater visibility into our daily operational challenges, allowing us to adapt and improve as well as making cooking almost effortless. It is definitely a must buy sous vide machine for anyone who loves cooking!
- 2.2kg rack of lamb
- 5g black pepper
- 80g kalamata olives
- 20g spring onion
- 10g garlic
- 40ml olive oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 100g Dijon mustard
- 8 litres lamb stock
- Sea salt
- Black pepper
- 300g edamame
- 100g barley
- 300ml chicken stock
- Sea salt
- Fill your sous vide water bath with water and preheat to 58ºC (136.4ºF).
- Trim and clean the rack of lamb. Place the lamb into a vacuum bag along with the crushed pepper, kalamata olives, spring onion, crushed garlic, olive oil, fresh rosemary and thyme. Seal the bag and set aside to marinate in the chiller for at least 2 hours.
- After marinating, place the bag into the preheated sous vide water bath for 2 hours.
- Once cooked, remove the rack of lamb from the bag. Set aside the lamb jus and other ingredients.
- Sear the lamb rack over a moderate heat until golden brown. Roughly chop the kalamata olives and garlic from the bag. Spread a thin layer of the Dijon mustard over the lamb before adding the chopped kalamata olives and garlic. Season to taste.
- Place the rack of lamb in a preheated oven at 180°C (356°F) for 5 minutes.
- Place the lamb stock and the remaining contents of the vacuum bag into a pan over a low heat, simmering for 2 hours, stirring occasionally until thickened. Strain through a fine sieve before setting aside.
- Place the barley into a pan with the chicken stock to cook until soft. Add the edamame before seasoning to taste. Set aside.
- Slice the lamb before adding to a serving platter along with the starch. Drizzle over the jus to complete the dish.