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SV Rack of lamb, red wine reduction, with grilled romaine... best egged meal yet.
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caliking
Posts: 18,731
I'm usually more humble, but I truly knocked this one out of the park.
Rack of lamb from Costco. Trimmed some of the hard fat, hit it with DP Cowlick, then in the sous vide for 24 hours at 132°F. Fired up the mini the next day and made the sauce while it was coming to temp - EVOO, onions garlic, thyme, chives, beef broth, jus from the lamb, red wine, butter. Simmered until syrupy, then strained all the solids out.
Seared the rack a minute per side. I cut the rack in 2 halves, so I could sear SWMBO's half longer.
Grilled baby romaine - drizzled white truffle oil, and balsamic on the cut sides then dusted on some DP Pineapple Head. Grilled for about 2 mins after the lamb was done and resting.
My mediocre photography skills did not do this meal justice.
First bite of the lamb was a full-blown foodgasm. I can honestly say I have never had lamb this tender before. The red wine reduction was a perfect complement to the lamb. Could possibly be even better with a balsamic reduction. I have been wanting to try grilled romaine for a long time, and I'm glad I finally did - it was amazing for something as boring as lettuce! SWMBO agreed that the sous vide gizmo was a good purchase
A happy BGE family in Houston, TX.
Comments
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*slow clap*
That looks outstanding -
The student has become the master!! That looks fantabulous!!
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Wow...@Griffin is right.Green egg, dead animal and alcohol. The "Boro".. TN
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That is a home run for sure. I had a minor foodgasm just looking at it!I also got a sous vide under the tree so I will be trying this one out.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Thanks, fellas. I'm liking the sous vide - its kind of a fancy crockpot, but actually helps meal planning. The original plan was to set up the sous vide on Sat and hot tub the lamb for 48 hrs until Monday, then a quick sear, and a gourmet restaurant-quality meal is ready in very little time. I just need to work on the logistics of my sous vide operation a bit. I might try something like setting up 2 proteins on the weekend so we can pull them out for weeknight cooks... 24 hr chicken breasts, 48 hr lamb, 72 short ribs, etc.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Cali, Your numbers seem long from what I have read and done. Where are you getting them? Everything I've done for a long period has been mushy unless it was really tough to begin with. I have an eye of the round in for 48 hours now but wouldn't go 24 on chicken breasts. Curious here?
Steve
Caledon, ON
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That really looks great...We did Hanger Steak SV a couple weeks ago. Just put a package of mushroom soup mix on the frozen hanger and resealed it. Only did about 8-9 hours at 160. Turned out real nice. Next time I will go at least 24 hours.Did a couple ribeye steaks but the fat was nasty tasting after SV and a sear.Seems like we have had much better luck with leaner cuts.Thank you,DarianGalveston Texas
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I do my rack of lamb for 2 hrs sous vide then finish them off."Tell me what you eat, and I will tell you who you are."
Brillat-Savarin -
Little Steven said:Cali, Your numbers seem long from what I have read and done. Where are you getting them? Everything I've done for a long period has been mushy unless it was really tough to begin with. I have an eye of the round in for 48 hours now but wouldn't go 24 on chicken breasts. Curious here?Maybe I won't go 24hrs on the chicken breasts then. Scrap that plan. Trying to learn the SV ropes, so things are still experimental. Would rack of lamb be good after 48hrs? It was terrific after 24hrs.A question for ya - is it okay to sous vide 2-3 racks of lamb stacked on top of each other in something like the Sous Vide Supreme Demi?Photo Egg said:Did a couple ribeye steaks but the fat was nasty tasting after SV and a sear.Seems like we have had much better luck with leaner cuts.There was a fair bit of fat on the rack of lamb, towards the frenched bone side. It was tasty - nice fatty flavor, but rich, which is why I think a balsamic reduction would be great with this.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:Little Steven said:Cali, Your numbers seem long from what I have read and done. Where are you getting them? Everything I've done for a long period has been mushy unless it was really tough to begin with. I have an eye of the round in for 48 hours now but wouldn't go 24 on chicken breasts. Curious here?Maybe I won't go 24hrs on the chicken breasts then. Scrap that plan. Trying to learn the SV ropes, so things are still experimental. Would rack of lamb be good after 48hrs? It was terrific after 24hrs.A question for ya - is it okay to sous vide 2-3 racks of lamb stacked on top of each other in something like the Sous Vide Supreme Demi?Photo Egg said:Did a couple ribeye steaks but the fat was nasty tasting after SV and a sear.Seems like we have had much better luck with leaner cuts.There was a fair bit of fat on the rack of lamb, towards the frenched bone side. It was tasty - nice fatty flavor, but rich, which is why I think a balsamic reduction would be great with this.
Steve
Caledon, ON
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I meant stacked as in two separate bags on top of each other, maybe with spacers in between to allow water in between the bags?I have that Polyscience chart saved for ready reference, but it seems that folks are often doing long extended SV cooks here, so I was just wondering.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Yeah, I did a eye of round and rib roast last night in the same bath. I'm not sure of the mechanics of the demi but I've seen baldwin do multiple items in the same cook. As far as the cooking times go I am a newb too. I just know that the long cooks I've done with beef have produced stew instead of the sliceable stuff I was looking for. That said I'm doubling the time on the eye of the round cause it wasn't tender enough after 24 hours last time. I have a lot of lamb racks in the freezer from a half price sale so I may try a longer go when I get back from holidays.
Steve
Caledon, ON
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Looks amazing cali! Great job!Just a hack that makes some $hitty BBQ....
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@caliking ...WOW! Now you made me really cursing myself... I defrosted a nice boneless NZ leg of lamb couple of days ago, seasoned it, researched the time/temp (varies all over the map in the interweb) to the nth degree and was all set on SV it @133 for 24 hours. Unfortunately I changed my plan and ended up cooking it in the kitchen box and now I see your post >:PWell, live and learn, still have two more lamb roasts in the freezer.Little Steven said:Cali, Your numbers seem long from what I have read and done. Where are you getting them? Everything I've done for a long period has been mushy unless it was really tough to begin with. I have an eye of the round in for 48 hours now but wouldn't go 24 on chicken breasts. Curious here?canuckland
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Canugghead said:@caliking ...WOW! Now you made me really cursing myself... I defrosted a nice boneless NZ leg of lamb couple of days ago, seasoned it, researched the time/temp (varies all over the map in the interweb) to the nth degree and was all set on SV it @133 for 24 hours. Unfortunately I changed my plan and ended up cooking it in the kitchen box and now I see your post >:PWell, live and learn, still have two more lamb roasts in the freezer.Little Steven said:Cali, Your numbers seem long from what I have read and done. Where are you getting them? Everything I've done for a long period has been mushy unless it was really tough to begin with. I have an eye of the round in for 48 hours now but wouldn't go 24 on chicken breasts. Curious here?
Steve
Caledon, ON
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@Canugghead - the times in the Sous Vide Supreme and Polyscience reference charts seem short to me, which is why I wanted to do a few long cooks and see what happens.Do you like the Modernist Cuisine book's SV recipes? I may buy it if it sounds useful.And envy goes both ways - I didn't even post my salmon cook from the weekend after seeing your ghee-basted salmon thread#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I like!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Little Steven said:Exactly. What dies it say for rack/tenderloin?Whereas page 192 covers tender cuts (like rib eye and pork tenderloin, etc), suggests meat IT 133F for medium rare, no mention of water temp/time. Several recipes show use of regular zip lock bag with thermometer inserted into the meat. Now I'm more confused!canuckland
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@caliking, haven't tried any recipes from the book yet. It sure is interesting, the photography is amazing, definitely great for coffee table if nothing else! Still not so sure about some SV time/temp in it, e.g. lamb at 144F for 48 hours, won't it turn to mush? few other random observations ... many recipes/methods on pressure cooking; beef jerky made in microwave; tuna confit with olive oil packed in mason jar then SV; vacuum pickled vegetables; chicken slow baked in oven at 170F...canuckland
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Wow! The good heavy browning at the end for flavor, and perfectly cooked inside from sous vide. Cool as hell. Thanks for sharing, and for including Dizzy.I'm inspired.Happy cookin!Chris
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Lamb shoulder and shanks are 3rd category cuts. Rack of lamb is a primary cut that requires a LOT less time. Just sayin'In the "real world" outside of sous vide, lol you need to cook shoulder or shank for a long time, bbq or braise or whatever. A rack or a chop you cook like a "steak.""Tell me what you eat, and I will tell you who you are."
Brillat-Savarin -
When I took a sous vide course at Le Notre about 14 years ago, we did a recipe where you get red wine, reduce by half, get some onions and carmelize the heck outta them, mix the two, put in a bag with a seasoned beef shoulder. There is a huge piece of fat in the middle of the shoulder that turns to goodness.I apply that technique to all sorts of 2nd and 3rd cuts with great success. I find for most meats, it's nice to have them cook in "something" rather than just seasoned."Tell me what you eat, and I will tell you who you are."
Brillat-Savarin -
@Canugghead - well... a belated Hanukkah gift to myself may just be in order then. I have 3 pressure cookers, so that aspect may be interesting, although from the perspective of Indian cooking there isn't much "modernist" about it I think I'll add it to my next Amazon buy. SV at 144°F does sound a bit high, since its past medium rare? I guess experimentation will tell.Nature Boy said:Wow! The good heavy browning at the end for flavor, and perfectly cooked inside from sous vide. Cool as hell. Thanks for sharing, and for including Dizzy.I'm inspired.Happy cookin!Chris#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I love rack of lamb and that looks great!! Gotta get a sous vide one of these days.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
caliking said:@Canugghead - well... a belated Hanukkah gift to myself may just be in order then. I have 3 pressure cookers, so that aspect may be interesting, although from the perspective of Indian cooking there isn't much "modernist" about it I think I'll add it to my next Amazon buy. SV at 144°F does sound a bit high, since its past medium rare? I guess experimentation will tell.144 for shoulder which isn't a primary meat cut. What temp do you cook pork shoulder to?"Tell me what you eat, and I will tell you who you are."
Brillat-Savarin -
@ringkingpin - I'll try adding the red wine reduction to the bag prior to SV next time. Thanks for the tip.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Cali, @rinkingpin is referring to is second and third quality cuts. I wouldn't put an acid in with a rack or any tender cut
Steve
Caledon, ON
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LS - duly noted. Maybe I'll try the reduction with a lamb shank or beef short ribs.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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