Niman Ranch Frenched Rack of Lamb From Perdue Farms

 

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Making a delicious rack of lamb doesn't have to be scary. You can follow some simple tips to make sure your rack of lamb turns out perfectly.

I'm a big fan of J. Kenji Lopez-Alt's recipes, and how he breaks them down for you so you can make them easily at home. 

He posted an alternative method of cooking a Frenched Rack Of Lamb over on the Serious Eats website.

If you don't own an expensive Sous-Vide machine (a temperature controlled water bath), he suggested you can use a tight-sealing cooler filled with hot water. It essentially works the same.

Here's how you can make a restaurant quality rack of lamb at home:

1. Order the Niman Ranch Frenched Rack of Lamb from the Perdue Farms Website.

(If you use my link, you'll receive 15% off)

Just search Lamb and you'll find it.

Make sure you have some garlic, shallots, rosemary and thyme (also salt & pepper).

2. Cut the rack into two parts

3. Add the aromatics to a 1 or 2 gallon ziploc bag.

4. Salt and Pepper the rack of lamb.

5. Put the rack of lamb into the bag with the aromatics and try to seal out as much air as you can using your hands. Close the zipper, leaving one inch unsealed. Then submerge the bag in a large container of water so the rest of the air escapes through the opening at the top. The water surrounding the bag will push any remaining air out of the bag. Then seal it shut and set aside. 

6. Heat at least 2 gallons of water on the stovetop to 135-145 degrees. 

Pour water into your picnic cooler and place the bag with the rack of lamb in the water. 

Make sure the cooler is sealed tight (drape towels over the cooler to help keep the heat in).

Put the cooler in a warm spot and let it set for at least 45 minutes, or up to 3 hours. 

Check your water temperature after 15 minutes to make sure the water temperature hasn't dropped more than 1 degree. If it has, add some boiling water.

7. Remove the rack of lamb and discard any aromatics. 

I then cut the lamb into 2-3 rib sections.

Add some oil to the bottom of a large frying pan, and heat on high until slightly smoking. 

Then sear the lamb on all sides until well browned. 

You'll want your lamb to be 135-145 degrees.

Remove from heat and tent with foil for 5 minutes before serving. 

There you have it. Perfectly cooked rack of lamb. 

This Niman Ranch Frenched Rack of Lamb from Perdue Farms  tastes just like what you'd get at a fine dining establishment. Your family will be shocked that you made it!

So don't be afraid of cooking a delicious rack of lamb. Go for it!

*FTC Disclosure: This is a sponsored post that includes affiliate links. Although I receive commissions by Perdue Farms, all content and opinions are my own.

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