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Rack of Lamb SV with zucchini pasta and caprese salad
GlennM
Posts: 1,449
Comments
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Details on the sous vide please.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
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Dennis - Austin,TX -
Yea this is exactly what I need to cook ASAP!!! What sous vide temp?Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.
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I have done a few of these and they come out great. I bag the rack when I get it after trimming the fat. Salt, pepper, bit of garlic powder and rosemary. Toss it in the freezer and when I feel like lamb I put it in the hot tub frozen at 135 for a couple of hours. Quick sear on the egg at about 400-450 and it’s perfect every time!dmchicago said:Details on the sous vide please.In the bush just East of Cambridge,Ontario
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