Sous-Vide Rack of Lamb With Potato and Beetroot Mash







A recipe allowed in a diet.

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.

Nutritional Chart

Calories: 527 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 29 g
  • 30 g
  • 38 g

Ingredients Needed for Sous-Vide Rack of Lamb With Potato and Beetroot Mash

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
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
⅔ cup fresh parsley, chopped
6 medium potatoes, mashed
0.5 medium beetroot, mashed

How to Make Sous-Vide Rack of Lamb With Potato and Beetroot Mash

  1. 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. Submerge the vacuum pouch inside the sous-vide cooking machine. Sous-vide for 150 minutes at 131⁰F/55⁰C.
  3. Transfer the cooked lamb racks to a roomy baking dish and coat them with melted butter. Roast for 15 minutes at 400⁰F/200⁰C.
  4. Add the panko and parsley to a blender. Blend until even. Transfer to a tray.
  5. Add the mashed potatoes and beetroot to a bowl. Mix them until even.
  6. Coat the racks with panko and parsley mixture and serve them with potato – beet mash.

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