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SV Rack of lamb with blueberry balsamic sauce

caliking
caliking Posts: 19,780
in EggHead Forum
SV rack of lamb is one of my better cooks, so I figured it was time to pull a rack out of the freezer and give it a go.

SV for 6-7hrs at 134°F then on the egg at 350°F raised to get a bit of crust on it.
image

 Plated with grilled sweet potatoes and the sauce. I had made blueberry jam some time ago, so just had to add some balsamic, chipotle, salt, and pepper and reduce it. Turned out pretty good.
image


#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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Comments

  • Cymbaline65
    Cymbaline65 Posts: 800
    Dig! Love the color on the sweet P's. That's a veggie I should be warmer to but I'm not. Grilled however, I should try that.
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • Canugghead
    Canugghead Posts: 13,697
    Very nice, how's the texture?  I did boneless leg of lamb at 133F/5H and it was way too tender (kind of mushy).  Nice plating too, btw, before you know it Caliprince's plate will be as large as yours and your SWMBO's combined ;)
    canuckland
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