Sous-Vide Lamb Chops with Sweet-and-Savory Accompaniment
Step 1: Lamb
Cut away the lamb loins. Then, using a meat cleaver, cut the rack in two.
Expose the bone of every other chop, and remove the outer layer as well as the fat, leaving only 1/10 inch (3 mm) of fat on the exterior.
Season with fleur de sel, and sear the racks of lamb in a copper sauté pan coated in grapeseed oil to color the fat without actually cooking the meat. Remove the meat, and place it on a rack. Cool the meat quickly in a flash freezer.
Rub each rack with a garlic clove, and fresh thyme flower.
Place the racks of lamb in 8 3/4 x 6 3/4 inch (220 x 170 mm) sous-vide bags. Pour in some olive oil, and seal (pressure 3, seal 2.8).
Place the bags in water at 185°F (85°C) for 6 minutes, then at 140°F (60°C), until the center reaches 138°F (59°C). Cool quickly over ice.
Step 2: Spice Mix
Grind the spices finely in a mortar, then sift to eliminate the powder and keep only the spice.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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