Actually breast of lamb but as far as I'm concerned the configuration and texture are lamb baby back ribs. A hell of a lot better than pork ribs.
They were incredibly tough to cut apart when I started this process.
I sous vide it at 140 for 20 hours. 50/50 salt and brown sugar rub plus Rosemary and thyme. Plus a generous spoonful of mint jelly.
Took it out. Dried it. Slice between the individual bones like they were butter. Dried some more.
This was pinker than I usually will do lamb but it was perfect. I usually overcook lamb.
Dropped it in a 400° fry pan with ghee in it. And when I say 400° I mean it, my pan maintains temperature. Flip flip flip flip flip flop. Perfectly brown and crisp on all sides. Sprinkle some more rosemary and thyme on its way out of the heat. 2 minutes later I have lamb ribs that melt in your mouth, taste better than any lamb chops I ever had and are a far better texture. At about 1/5 the price.
Eat one and freeze three bags. I'll be doing this recipe again. My 26-q sous vide tub will be showing up in a day or so. Along with my vacuum bag order. So at that point I can do 10 of these things at once, in 40 separate bags with about 20 minutes of prep. 20 hours of ignoring it. 5 minutes of ice bath to big freezer.
When I want one later I toss a bag into the 140° sous vide bath for 30 minutes. Then I go through the final 3 minute prep and fry and they are ready. 40 meals ready.
I bought one of those attachments that fit on a propane torch to sear meat. Somebody here recommended I get one a while ago once I started down this path and of course that's where I ended up. I'll find out in a day or so whether or not I kill myself with it
They were incredibly tough to cut apart when I started this process.
I sous vide it at 140 for 20 hours. 50/50 salt and brown sugar rub plus Rosemary and thyme. Plus a generous spoonful of mint jelly.
Took it out. Dried it. Slice between the individual bones like they were butter. Dried some more.
This was pinker than I usually will do lamb but it was perfect. I usually overcook lamb.
Dropped it in a 400° fry pan with ghee in it. And when I say 400° I mean it, my pan maintains temperature. Flip flip flip flip flip flop. Perfectly brown and crisp on all sides. Sprinkle some more rosemary and thyme on its way out of the heat. 2 minutes later I have lamb ribs that melt in your mouth, taste better than any lamb chops I ever had and are a far better texture. At about 1/5 the price.
Eat one and freeze three bags. I'll be doing this recipe again. My 26-q sous vide tub will be showing up in a day or so. Along with my vacuum bag order. So at that point I can do 10 of these things at once, in 40 separate bags with about 20 minutes of prep. 20 hours of ignoring it. 5 minutes of ice bath to big freezer.
When I want one later I toss a bag into the 140° sous vide bath for 30 minutes. Then I go through the final 3 minute prep and fry and they are ready. 40 meals ready.
I bought one of those attachments that fit on a propane torch to sear meat. Somebody here recommended I get one a while ago once I started down this path and of course that's where I ended up. I'll find out in a day or so whether or not I kill myself with it