Tuesday, April 25, 2017

Sous Vide Rack of Lamb with Orange-Ginger Carrot Puree & Pistachio-Cilantro Gremolata



Ignore the funky iPhone photos on this one... it was dark, and I was hungry. Look at that lamb! It was way too tender and perfect to wait for photos. This recipe seems labor-intensive, which in a way it is, but the lamb can be cooked a day ahead and seared the day of serving. The puree comes together pretty quickly, and the gremolata can be made while the carrots are roasting. If you don't have the equipment to sous vide (which most people don't), you can brown and roast the lamb according to these directions.

I have pretty high standards for my meals, judging them by whether I'd be happy if served this dish at a restaurant, which was the first thing Adam said when he tasted this dinner. The New Zealand lamb from Trader Joe's was great; actually it was even better than the expensive racks I bought for Easter from Central Market (which were way too fatty). I had planned to get a plain yogurt for the carrot puree, but when I saw this siggi's orange and ginger flavor, I thought it would be such a great combination. I can't imagine it any other way now.

Make this meal sometime when you really want to impress someone, because it will!



Sous Vide Rack of Lamb with Orange-Ginger Carrot Puree & Pistachio-Cilantro Gremolata

Ingredients 

For the Lamb

Rack of lamb, mine was New Zealand lamb from Trader Joe's (~1.5 lbs)
Freshly ground black pepper
Kosher salt
3-4 T. olive oil

For the Carrot Puree

10 oz bag shredded carrots
Drizzle of olive oil
5 oz container siggi's orange & ginger yogurt
1 t. cumin
1 t. smoked paprika
1/2 t. sea salt

For the Gremolata

4 T. chopped shelled pistachios
2 T. chopped cilantro
Drizzle of olive oil

Directions
  1. Sous vide the racks of lamb according to the master, J. Kenji López-Alt. This can be done a day ahead of time, so that day-of prep is a breeze. I cooked mine at 132 degrees F for 2 hours.
  2. Preheat the oven to 400. Toss the shredded carrots with a drizzle of olive oil and roast on a baking sheet for 20-30 minutes, stopping before they turn brown. Remove from oven and allow to cool slightly.
  3. Blend the carrots with remaining puree ingredients until smooth. 
  4. Mix the pistachios and cilantro for the gremolata, and add just enough olive oil to wet the ingredients.
  5. Remove the lamb from the vacuum bag and dry the surface completely. Salt and pepper the surface.
  6. Heat the 3-4 T. olive oil in a large sauté pan over high heat until nearly smoking. Sear all sides of the lamb until browned, about 1 minute per surface. 
  7. Slice the lamb and serve over the puree. Top with the gremolata.










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