Lamb chops have always been considered a celebratory meal for us. Elizabeth’s dad, Tom, has been known for a killer lamb chop dinner. So much so that when Rachel, Elizabeth’s sister, comes into town; rack of lamb and risotto are pleaded requests upon each visit. The gamey lamb with the acidic mustard garlic crust takes you straight to the mediterranean. We sous vide the meat to ensure the most perfect cook to our liking–an unctuous bite, wetting our mouths, putting that smile of satisfaction on our faces as our eyes slowly close–THE bite. If you don’t have a sous-vide, of course, you can just use the oven. Pair this with risotto, mashed potatoes, or any creamy starch, and prepare yourselves for a celebratory meal that never disappoints!
Serving: 2 people with extra risotto
1 serving risotto
1 rack of lamb (8 ribs)
2 tbs mustard
3 cloves garlic, smashed
fresh chopped parsley and mint, and finishing oil (for a garnish—optional)
For the Marinade:
1 bottle of red wine (we used an Italian primitivo, but just use any red you like)
5 cloves of garlic
4 sprigs of rosemary
10 sprigs of thyme
salt and pepper
Marinate the lamb. Clean the lamb of excess fat and silver skin. The silver skin is located on the bottom side of the rack. It looks like a thin white layer that covers the meat. Go bone to bone, using a fillet knife, to peel that silver skin off and throw it away. This is tough, chewy, and not very desirable when munching on a lamb chop. Turn the rack over, and cut out excess fat using the same knife. You want a relatively lean piece of meat when cooking.
Place cleaned rack of lamb in baking dish. Cover the lamb with the ingredients in the marinade. Cover the baking dish, and refrigerate for a minimum of 2 hours, or overnight.
Take remaining 3 cloves of smashed garlic and combine with a pinch of salt on your cutting board. Work the flat side of your knife back and forth to spread the garlic and salt together to create a paste. Add the garlic paste to mustard in a small bowl. Set aside.
Set sous vide to 126° F. Take lamb from marinade, drain excess liquid off, and place in a vacuum-sealed bag. Submerge lamb in the sous vide for at least 1 hour.
**If you don’t have a sous vide, you can cook the lamb in a skillet and the oven. Preheat your oven to 400° F. Heat an oven-safe skillet with olive oil over medium-high heat. Spread the garlic mustard all over the lamb. Sear the lamb on both sides until browned and crusty. Place the pan in the oven. Cook for 12 minutes or until the internal temperature reaches 131° F.
When the risotto is 10 minutes from being finished, take the lamb out of the vacuum-sealed bag and pat completely dry. This will give it a great sear! Coat with salt and the garlic mustard.
Heat large cast iron skillet on medium-high heat. Add olive oil. Add lamb to the hot skillet. Sear on both sides until browned and crusty. Take the meat off the heat and allow the meat to rest for at least 10 minutes.
Serve double chops with risotto and garnish with parsley, mint, and finishing oil.