Sous Vide Rack of Lamb & Asparagus Risotto – Maku Kitchen Life

Ingredients

• 600 g rack of lamb (there should be 4 to 6 chops per person)
• ¼ tsp salt
• Freshly ground black pepper
• A few sprigs of rosemary/thyme/mint
• 2 tbsp olive oil
• 2 tbsp butter
• A few cloves of garlic, chopped
• 500 g green asparagus
• 2 shallots
• 2 cloves garlic
• 800 to 900 ml water
• Vegetable stock concentrate
• Olive oil
• Butter
• 255 g arborio rice
• Approx. 200 ml dry white wine
• Salt
• 80 g grated parmesan