Friday, March 21, 2014

Roast rack of lamb

I was able to get hold of a very nice piece of welsh rack of lamb the other day.  I decided to marinate it simply with some garlic, shallots, parsley, sea salt and olive oil.  I wanted to infuse the flavours quickly and so sealed the meat in a ziplock ba, ensuring all the air was pushed out of the bag.

The rack was seared and popped into a hot oven 180 C for 30 minutes.  It came out perfectly, medium done and the flavours were very delicately infused in the meat.  It the simple process of creating  a vacuum with a ziplock bag that enabled this. 

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