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Anna N

Anna N

IMG_3348.thumb.JPG.43be8d2e34aa54f5913904c3052debda.JPG

 

 I meant to take a photograph before I put it in the bag but obviously I forgot. It is double bagged on account of those bones!   Setting the Sous Vide for 56.5 C and thinking I will let it go for 2 1/2 hours. I have never cooked a  rack of lamb before either Sous Vide or otherwise. You might think of this one as a practice run.  There will be another one appearing later. This is an Australian halal rack. I think it will be a challenge to get a sear on it using the LGE. 

 

So the laundry is folded and put away. The garlic is roasted. The lamb is ready to go swimming  and the bath is heating up.  So far so good.

Anna N

Anna N

IMG_3348.thumb.JPG.43be8d2e34aa54f5913904c3052debda.JPG

 

 I meant to take a photograph before I put it in the bag obviously I forgot. It is double bagged out on account of those bones!   Setting the Sous Vide for 56.5 C and thinking I will let it go for 2 1/2 hours. I have never cooked a  rack of lamb before either Sous Vide or otherwise. You might think of this one as a practice run.  There will be another one appearing later. This is an Australian halal rack. I think it will be a challenge to get a sear on it using the LGE. 

 

So the laundry is folded and put away. The garlic is roasted. The lamb is ready to go swimming  and the bath is heating up.  So far so good.

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