SousVide rack of lamb, puree and cube butternut squash, broccoli spears, sundries tomatoes, crispy bacon, all served with a mustard white wine sauce.
I love using the SousVide and my favourite is rack of lamb followed very closely by the Ribeye of beef. Today’s SousVide rack of lamb is served with a mustard white wine sauce. There is a very low carbohydrates count on the menu in the butternut squash. Otherwise it is carbohydrates free. Yeah!
SousVide Rack of lamb with a mustard white wine sauce
Ingredients
Vacuumed pack
- 1 Rack of Lamb
- salt and freshly ground pepper
Vegetables
- 1 pkt brocolli spears optional
- 1 bundle asparagus optional
Butternut Squash
- 1 large butternut squash cubed
- 1 tbsp honey optional
White wine mustard and thyme jus
- 1 tbsp Garlic mince
- 2 tbsp Onions mince
- 1 glass/cup White wine
- 1 cups Lamb or chicken stock
- 1 tbsp Dijon mustard
- 1 sprig thyme
- 1 tbsp double cream
- salt and freshly ground pepper
Streaky bacon
- 1 pkt bacon
Instructions
For the Lamb
- Seasoned the lamb rack with salt & freshly ground pepper. Vacuumed sealed and into SousVide machine at 55C for an hour.
- Remove from SousVide and let dry before rendering out the fats. I cross cut the fats like diamond shaped. Fry the fats side for 2 minutes and remove. Use the rendered fat to make the white wine mustard jus.
For the Butternut Squash
- Prepare the butternut squash into cubes and roast in the oven at 180C for up to 45 minutes depending on the size they are cubed.
- Before roasting coats them with butter liberally
For the White wine mustard Jus
- Using the same pan with the lamb fat fry the garlic and onions till translucent but not brown.. Add in white wine. Let it boil down to half.
- Next add in the lamb stock and let it boil down to half.
- Turn off the heat and add in the Dijon mustard and thyme. Then season with salt and pepper and a tbsp of double cream.
- Lastly add in the butter and any juice from the resting rack of lamb. The sauce is now ready.
- Carve the lamb and serve with the boiled broccoli spears.
Vegetables
- Just boil the broccoli spears and asparagus in hot water for 3 to 5 minutes till tender
Bacon
- To get crispy bacon place the strips in between 2 pans and roast in the oven together with the butternut squash
To serve
- Be as artistic as you like.
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