[homemade] Sous vide Dijon garlic rubbed rack of lamb. Finished on the grill.
[homemade] Sous vide Dijon garlic rubbed rack of lamb. Finished on the grill.
by ButtPlugsForDays
9 Comments
Mystery-Ess
Gorgeous!
I was watching a cooking show and this dude called himself master of lamb and was judging what his competitor cooked and it was less pink than yours and I’m like oh that looks overcooked and he says oh that’s undercooked and I’m like what?!
rb56redditor
That looks really good. Do you think you could taste the lemon when it was cooked?
kain459
Fantastic. No butter in bag detected.
Fuzzy_Welcome8348
Looks excellent! Well done
anonymgrl
This is one of the best things on here in months
DrJorkins
Looks amazing!!!! Do you have a recipe please (if you want to share) ?
TheLowlyPheasant
Very difficult to get that color without having unrendered fat. Great job
jpl77
Is lamb something that does well sous vide? Every time I’ve cooked it, I have to be extra careful to not overcook it, so as to avoid the gamey flavor.
CozyCook
Sous vide is the only way to do a rack imo, made it for a holiday…everyone said it was super tender, and couldn’t believe it was cooked. Too used to gray bands I guess.
9 Comments
Gorgeous!
I was watching a cooking show and this dude called himself master of lamb and was judging what his competitor cooked and it was less pink than yours and I’m like oh that looks overcooked and he says oh that’s undercooked and I’m like what?!
That looks really good. Do you think you could taste the lemon when it was cooked?
Fantastic. No butter in bag detected.
Looks excellent! Well done
This is one of the best things on here in months
Looks amazing!!!! Do you have a recipe please (if you want to share) ?
Very difficult to get that color without having unrendered fat. Great job
Is lamb something that does well sous vide? Every time I’ve cooked it, I have to be extra careful to not overcook it, so as to avoid the gamey flavor.
Sous vide is the only way to do a rack imo, made it for a holiday…everyone said it was super tender, and couldn’t believe it was cooked. Too used to gray bands I guess.