Following on from my review of the SousVide Supreme I thought I’d detail the first dish I cooked using it. Most reviews I’ve read of first experiences with the SousVide Supreme will involve cooking steak. Nothing wrong with this of course but I thought I’d try something a little different – Sous Vide Rack Of Lamb. OK, I admit I’m still cooking a piece of meat but hopefully it’s a slightly different angle for those of you looking to learn about cooking using this method.
For the Sous Vide Rack Of Lamb
The meat was seasoned lightly and vacuum sealed along with bay leaf, rosemary and thyme.
For the veg
- 3 Carrots sliced lengthways
- 4 shallots quartered
- 2 baby leeks, sliced
- 1 baby cauliflower
- Broad beans
- Flageolet beans
- Salt & Black pepper.
For the sauce
- Lamb stock (either make your own or a decent stock cube or gel will work – this method should pad the flavour out well)
- 1 Onion, chopped
- 1 Stick celery, chopped
- 2 carrots, chopeed
- 1 leek, chopped
- 1 Bay leaf
- Picked thyme
- 3 star anise
- black peppercorns
- Olive oil
- 1/2 bottle red wine
- 3 shallots, chopped.
The sauce is the most involved part of this dish as cooking Sous Vide frees you up to concentrate more on this type of thing – I spent a few hours putting this together (on and off – it wasn’t hard work).
In a pan gently sweat the onion, celery, leek and carrot in a spoon of oil until softened -about 15 minutes. Now add a pint or so of lamb stock. Add the bay, thyme, star anise and peppercorns. Allow to cook for an hour or so over a low flame.
In a separate pan fry the shallots until softened and now add the wine. Allow to reduce over a low heat for 30 minutes or so.
Now strain the lamb stock mix into the pan with the red wine and reduce further. Don’t allow it to boil.
Strain it again to remove the shallots, skim any froth from the surface. Reduce further.
If you cooked using a stock cube you may need to thicken the sauce slightly using a teaspoon of sauce flour mixed in water. (A cube of butter to finish it off wont do it any harm either.)
If you want to sweeten the sauce, consider a teaspoon or 2 of redcurrant jelly. Season and taste your sauce. When it tastes and looks good, it’s ready to go.
Back to the meat and veg
The veg is cooked in the SousVide Supreme for 1 hour at 84c. (The beans were just boiled in a pan – I’m not sure if they would benefit from an hour in the water bath)
This is then reduced to 60c and the lamb is added for 1 hour of cooking, keeping the veg in the water to keep warm.
Take the lamb out of the bath and plastic bag. The lamb then needs to be seared in a hot pan to add some colour and texture to the edge of the meat.
Serve the veg straight from the bag. Cut the rack of lamb and serve on the veg with the sauce.
Simple as that – the meat was incredible. The veg was incredible.
What was really nice was how simple it was to serve everything perfectly cooked and still warm at exactly the same time.
I’ll be posting more recipes using this cooking method over the next few weeks.