Sous Vide Lamb Rib Eye crusted with Shiitake Mushrooms
This dish pairs the sweetness of roasted caramelized carrots and beets with a rich miso butter sauce
This dish pairs the sweetness of roasted caramelized carrots and beets with a rich miso butter sauce
For 2
1 rack of lamb
1 bunch of broccoli
2 T powdered dry shiitake mushrooms
1 recipe Robuchon Mashed Potatoes
1/4 cup wine sauce
For the sous vide rack of lamb
Debone the rib eye from the rack of lamb. Season and vacuum pack the rib eye. Sous vide at 134F for 1 1/2hours. Note: if straight from refrigerator you may need 2 hours..
Note: The lamb used for this dish was New Zealand Rack of Lamb from Trader Joes
After cooking remove the lamb, reserve any cooking liquid to be used with a sauce. Set in aside in a plate and let rest 5 minutes. Roll the lamb in powdered shiitake mushrooms and sear in oil till browned. Let rest again 5 minutes then slice.
For the Broccoli
Steam the broccoli in a little water for 5 minutes, then refresh in cold water till ready to use.
Assembly
Reheat the broccoli in a little oil. Add the potatoes and sliced lamb to a warm plate. Garnish with the broccoli and red wine reduction.
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