Kalamata Olive Rack of Lamb

October 2017

Ingredients List:

  • 2.2kg rack of lamb
  • 5g crushed black pepper
  • 80g kalamata olives
  • 20g spring onion
  • 10g garlic, crushed
  • 40ml olive oil
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 100g Dijon mustard

Lamb Jus

  • 8 litres lamb stock
  • Sea salt to taste
  • Black pepper to taste

Starch

  • 300g edamame
  • 100g barley
  • 300ml chicken stock
  • Sea salt to taste

Serves: 10
Prep Time: 2 hours
Cook Time:2 hours

 

Preparation:

  • Preheat your sous vide water bath to 58°C (136.4°F).
  • Trim and clean the rack of lamb. Place the lamb into a vacuum bag along with the crushed pepper, kalamata olives, spring onion, crushed garlic, olive oil, fresh rosemary and thyme. Seal the bag and set aside to marinate in the chiller for at least 2 hours.
  • After marinating, place the bag into the preheated sous vide water bath for 2 hours.
  • Once cooked, remove the rack of lamb from the bag. Set aside the lamb jus and other ingredients.
  • Sear the lamb rack over a moderate heat until golden brown. Roughly chop the kalamata olives and garlic from the bag. Spread a thin layer of the Dijon mustard over the lamb before adding the chopped kalamata olives and garlic. Season to taste.
  • Place the rack of lamb in a preheated oven at 180°C (356°F) for 5 minutes.

Lamb Jus:

Place the lamb stock and the remaining contents of the vacuum bag into a pan over a low heat, simmering for 2 hours, tirring occasionally until thickened. Strain through a fine sieve before setting aside.

Starch:

Place the barley into a pan with the chicken stock to cook until soft. Add the edamame before seasoning to taste. Set aside.

To Serve:

Slice the lamb before adding to a serving platter along with the starch. Drizzle over the jus to complete the dish.



About Grant Creative Cuisine

Introducing Grant Creative Cuisine, a complete range of high quality consumer and professional sous vide equipment including portable immersion circulators and water baths. With over 60 years experience designing and manufacturing sophisticated fluid temperature control systems, Grant has a worldwide reputation for the highest levels of quality, reliability, service and support.

All manufactured in the United Kingdom, Grant includes a range of tools, from the Uno sous vide controller and Primo range water baths for the at-home cook to the Pasto water baths and Vortice portable immersion circulator for the professional chef. All Grant products are offered with full product warranties and are the preferred choice of leading chefs around the world due to their quality, reliability and durability.

View all our Grant Cuisine products. For further information, send an email to [email protected].

Thanks to Grant Cuisine for this delicious recipe.