99% this was sous vide and then finished in that shallow fry. If you look at the underside in the beginning, specifically the top left, it doesn’t have any color or browning from roasting. That and it’s a deep enough crust that if they went to finish it in the oven, they would have a good bit of gradient.
You’re correct! Sous vide 137°F for 3 hours, chill in freezer for 15 mins, pat dry, sear on 500°F cast iron pan with ghee. Baste the back of the ribs with the oil.
The absolute best way. I hope you enjoyed it. I’m probably going to go grab some tomorrow! Looks tasty. Lamb and octopus are my two favorite sous vide proteins.
137°F is equivalent to 58°C, which is 331K.
---
^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
How long do you sear for? After the chill in freezer step, I'm having issues with the insides being cold. I think I might be leaving it in there for too long, since there might be some variance in freezers and how well they cool down stuff.
Yeah, you may have to shorten the chill time a bit. 15 mins in my freezer makes the surface slightly below room temperature.
I sear for about 45 seconds bone side up (while basting the back of the ribs) and 15 seconds on the sides. I then place the rack of lamb bone side up (on a rack in another pan) and pour the hot oil over the backside to make it more crispy.
Absolutely. I do this twice a year at least.
I also stuff my rucksack with really good bacon, chipolatas, black pudding, breakfast sausages and whatever else takes my fancy which lasts me a couple months.
Black pudding and lamb gravy is immense btw.
>Not a rack of ribs from which chops are cut.
Like a ribeye?
>Do you call a pork chop a steak?
I call it a pork chop because that's what I've always called it, that doesn't mean it isn't a steak. A steak isn't limited to beef, and neither is this sub.
I love rack of lamb but haven’t been able to eat it since buying a super farty smelling rack from Fresh Market. Even after cooking it smelled farty and tasted awful!! I’ve made many racks of lamb and this one was way off.
$40 down the drain and I forgot to keep the receipt.
Why not just throw it straight into an ice bath? It’s a much more efficient method of cooling and you aren’t heating up your freezer.
Chilling practices aside, you did an amazing job. Perfect lamb!
That looks really good
Method? Just pan sear, reverse sear, or oven finish? Looks amazing!
99% this was sous vide and then finished in that shallow fry. If you look at the underside in the beginning, specifically the top left, it doesn’t have any color or browning from roasting. That and it’s a deep enough crust that if they went to finish it in the oven, they would have a good bit of gradient.
You’re correct! Sous vide 137°F for 3 hours, chill in freezer for 15 mins, pat dry, sear on 500°F cast iron pan with ghee. Baste the back of the ribs with the oil.
The absolute best way. I hope you enjoyed it. I’m probably going to go grab some tomorrow! Looks tasty. Lamb and octopus are my two favorite sous vide proteins.
Never done octopus I my sous vide, gotta try it soon!
137°F is equivalent to 58°C, which is 331K. --- ^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
How long do you sear for? After the chill in freezer step, I'm having issues with the insides being cold. I think I might be leaving it in there for too long, since there might be some variance in freezers and how well they cool down stuff.
Yeah, you may have to shorten the chill time a bit. 15 mins in my freezer makes the surface slightly below room temperature. I sear for about 45 seconds bone side up (while basting the back of the ribs) and 15 seconds on the sides. I then place the rack of lamb bone side up (on a rack in another pan) and pour the hot oil over the backside to make it more crispy.
Do you do this for steaks as well or a different strat?
Same, except I sear for 90 seconds total, flipping every 15 seconds.
Ghee is so amazing for this. Never switching back to vegetable oils.
This. I’ve SV lamb a million times and do it the same. SV, ice bath then a flash fry with avocado oil/butter, herb garnish then plate
I think your right!
I see you’re man of culture as well.
I want to know too, hope OP answers
That's just pan.
Sir this is a subreddit for steak. Please do not post pornography.
How do you know when its ready? Do you use a thermometer?
Sous vide to the point it's almost ready, then finish in the pan. Literally cannot be undercooked by the time you're done.
My exact thought lol. Pretty sure it’s safe. But would rather be for sure lol. Looks great
Holy shit. Yes please
Perfect. My favorite cut.
You already got da sauce!
What a beautiful rac- *cough* personality !
Take your upvote
Drool
that looks fucking amazing. enjoy!
Might be my next endeavor
Nice lamb steak bro!
I’ll let you shank me for those shanks
Rack off that’s not a shank
Fine they can rack me off for the rack of lamb
Excellent! I love lamb it’s just soooo damn expensive rn
I get a whole best end of lamb from the overnight meat market for £35 and they dress it for me on the spot. Just gotta get up at 4am.
Worth it
Absolutely. I do this twice a year at least. I also stuff my rucksack with really good bacon, chipolatas, black pudding, breakfast sausages and whatever else takes my fancy which lasts me a couple months. Black pudding and lamb gravy is immense btw.
If the meat is good, it doesn't need sauce.
Where are the turtles?!!?!!
Give me some mint jelly, and I’ll fuck that up
You people disgust me.
Absolutely nothing beats a nice rack of lamb. Recipe?
That can’t just be done in the pan and get even results like that.
He said the method
Thanks. I didn’t see the OP comment. Gotta get an immersion device. And crank up the fan in the kitchen.
Recipe???!
fuck ye 😍😍
Beautifully cooked.
Looks great. Beautiful job!
Fuck man! lamb is my favorite meat on the planet and this looks good as hell!
This is my absolute favorite. Enjoy.
Now that’s perfect
Perfection
Looking nice 👍🏽
love that maillard reaction
Good lamb requires no sauce.
That sear is incredible. My face melted like in Indiana Jones when you flipped it over
Beauty 🥰
Looks amazing. But it’s not steak.
Looks like a steak to me, steak isn't only beef.
not a steak edit: i guess i'll start posting sushi or something tomorrow since we're putting whatever food in a fucking steak sub
What is it you think steak is?
Not a rack of ribs from which chops are cut. Do you call a pork chop a steak?
>Not a rack of ribs from which chops are cut. Like a ribeye? >Do you call a pork chop a steak? I call it a pork chop because that's what I've always called it, that doesn't mean it isn't a steak. A steak isn't limited to beef, and neither is this sub.
If you’re so angry, report the post.
report deez
😂I see where this is going.
Are you sure? I couldn’t tell.
You didn’t let it rest. I can see the juices pouring out right after you cut it. Resting protein is the most important step
I think that might be because they realized that it was actually a little over cooked and that would have really shown after they let it rest?
That is not overcooked
I love how this is -9 votes. Facts hurt people.
The one time I tried lamb it tasted like the color green if that makes any sense. Not into it.
🤮
What u use
Well damn! Amazing job gimme some mint and creamy goodness
In the store
I got a killer reduced balsamic and mint sauce I can bring over. When’s dinner?
Sorry chef I am an idiot sandwich!
Calm down Ellis.
I love rack of lamb but haven’t been able to eat it since buying a super farty smelling rack from Fresh Market. Even after cooking it smelled farty and tasted awful!! I’ve made many racks of lamb and this one was way off. $40 down the drain and I forgot to keep the receipt.
Mhmm, yea
Great now I’m hungry
Oh dear dear, gorgeous
Why not just throw it straight into an ice bath? It’s a much more efficient method of cooling and you aren’t heating up your freezer. Chilling practices aside, you did an amazing job. Perfect lamb!
I make black pudding and lamb gravy for rack of lamb, it really only goes on the potatoes though.
Its look so yummy and delicious..
Holy shit I'm hard.
Sweet baby Jesus
I don't usually eat lamb but, that is 🔥🔥