Rack of Lamb, brocoli, potatoes, shitake mushrroms with a Pea Puree

sous vide rsck of lamb rib eye

Lamb is an excellent choice of meat and easy to prepare especially when the young sheep are raised on grass as feed. Grass-fed beef and lamb has more Omega-3 fatty acids, which reduce the risk of heart disease. Grass-fed also contains more beta-carotene and up to five times as much conjugated linoleic acids (CLA). The lamb used in this recipe is from New Zealand and purchased at Trader Joes. See our comparison of Costco (Australian Lamb) and lamb from New Zealand.

Ingredients

For 2

1 rack of lamb
Broccoli
4 shitake mushrooms sliced
1 yukon potato diced into cubes
1 garlic clove
1/4 cup diced parsley
1 cup frozen peas
1/8 cup of water
olive oil
salt, pepper, sea salt

Directions

For the rack of lamb

sear fat side down rack of lamb in stainless steel pan,, then sear all sides, blow torch racks. Put rack into a preheated 425F oven for 8 minutes or till internal temperature is 132F.

Note: The lamb used for this dish was New Zealand Rack of Lamb from Trader Joes

After cooking remove the lamb. Set in a plate and let rest 5 minutes.

For the Vegetables

Mushrooms -- saute the mushrooms in olive oil till browned season with salt and pepper... set aside on a paper towel.

Broccoli -- Boil salted water to 1" in pot add broccoli and cook for 4 minutes then refresh under cold water and reserve

Potatoes- par boil cubed potatoes for 3 minutes, set on paper towel and then sear golden in olive oil -- set to rest with mushrooms

For the Pea Puree- Par boil one cup of frozen peas with one garlic glove and parsely for 30 seconds -- refresh to keep color -- puree with water in a blender, send through course sieve (optional) reserve.

For Plating

Warm all ingredients then add pea puree to plate, garnish with broccoli, mushrooms and potatoes, cut rack into 4 pieces (2 per person and add to plate.


 

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