lamb with Chimichurri

Sous Vide Lamb

Ingredient list:

Lamb:

2 Frenched rack of lamb

1 tbsp minced garlic

2 tbsp extra virgin olive oil

2 tsp sea salt

2 tsp black pepper

2 tsp Herbs de Provence

Mint Chimichurri:

1 C basil chopped finely

1/4 C mint chopped finely

1 shallot minced

1 tsp minced garlic

1/2 C extra virgin olive oil

1/4 C red wine vinegar

1 tsp sea salt

1 tsp black pepper

Pinch of red pepper flakes

Method:

Chimichurri:

Combine all ingredients

Mix well

Refrigerate for at least 1 hour

Lamb:

Rub garlic and olive oil into lamb

Sprinkle both sides with salt, pepper + Herbs de Provence

Vacuum seal lamb or place in zip lock bag

Using a Sous Vide cook at 133 degrees F for 2 hours

Remove lamb from bag, pat dry

Sear in a greased pan over medium high heat 1 minute per side

Lest rest for 3-4 minutes before slicing between bones

Top with Chimichurri and enjoy!