Sous Vide Honey Dijon Rack of Lamb
Lamb always tastes like a celebration, but especially when it's infused and drizzled in a gorgeous honey-Dijon mustard sauce with crunchy toasted mustard seeds for garnish. Serve alongside some green...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.anovaculinary.com.
Ingredients
- 1 rack of lamb, trimmed (about 1.25 lb/~570 g)
- 3 Tablespoons runny honey
- 2 Tablespoons Dijon mustard
- 1 teaspoon white or sherry wine vinegar
- 1/4 teaspoon salt
- 2 tablespoons avocado or other high-smoke point oil
- Optional: toasted mustard seeds & chopped green onion for garnish
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