• Home
  • Sous-Vide Rack of Lamb with Potato and Beetroot Mash

Sous-Vide Rack of Lamb with Potato and Beetroot Mash

Juicy lamb racks coated with a crunchy parsley mixture and served with a potato and beetroot mash. What a treat! As is customary in the case of lamb you should use a lot of spices and herbs. Add them into the vacuum pouch together with the lamb and they will transfer their whole aroma to the meat. Don’t forget to add some tangy rose wine, too.
Features:
Juicy lamb racks coated with a crunchy parsley mixture and served with a potato and beetroot mash. What a treat! As is customary in the case of lamb you should use a lot of spices and herbs. Add them into the vacuum pouch together with the lamb and they will transfer their whole aroma to the meat. Don’t forget to add some tangy rose wine, too.

Did you like this recipe? You can leave your comment here!


Share it on your social network:

Or you can just copy and share this url

Ingredients

4 pounds of rack of lamb, cut into 4 pieces
4 fresh rosemary sprigs
4 fresh thyme sprigs
2 teaspoons of coriander seeds
2 teaspoons of thyme powder
salt
2 teaspoons of chili flakes
2 tablespoons of worcestershire sauce
2 tablespoons of rose wine
2 tablespoons of sesame oil
¼ cup melted butter
¾ cup panko
cup fresh parsley, chopped
6 medium potatoes, mashed
0.5 medium beetroot, mashed

Ingredients

Steps

1
Done

Distribute the 4 lamb racks, the rosemary, thyme, coriander seeds, thyme powder, chili flakes, Worcester sauce, rose wine, and sesame oil to 2 vacuum sealing bags. Season with salt and pepper, then drain the air out using a vacuum sealer.

2
Done

Submerge the vacuum pouch inside the sous-vide cooking machine. Sous-vide for 150 minutes at 131⁰F/55⁰C.

3
Done

Transfer the cooked lamb racks to a roomy baking dish and coat them with melted butter. Roast for 15 minutes at 400⁰F/200⁰C.

4
Done

Add the panko and parsley to a blender. Blend until even. Transfer to a tray.

5
Done

Add the mashed potatoes and beetroot to a bowl. Mix them until even.

6
Done

Coat the racks with panko and parsley mixture and serve them with potato - beet mash.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

527 kcal
Calories
29 g
Protein
30 g
Fat
38 g
Carbohydrates

Add to Cookbook

You need to login or register to bookmark/favorite this content.

Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.