I ordered the rack of lamb online. It was everything I expected when it arrived. Was afraid to screw up the lamb so I decided to try sous vide this time. Pairing it with an awesome fish sauce caramel (inspired from my visits to Chin Chin in the Melbourne CBD). The results where amazing. Charred tender lamb that is sweet, sour and savoury at the same time.
1kg rack of lamb - I cut it into 2 bones per cutlet
For the marinade:
2 tbsp Garlic powder
2 tbsp onion powder
1 tsp ginger powder
1 tsp chilli flakes
2 tbsp fish sauce
2 tbsp soy sauce
3 tbsp kecap manis
Juice of 1 lime
1 tsp white pepper powder
1 tbsp water
Mix all the above in a bowl.
Put in with lamb in resealable bag and leave in fridge overnight.
For the Fish Sauce Caramel
slice 1 stalk lemon grass
slice 4 kaffir lime leaves
slice 1 knob of ginger
1 handful of Thai basil
250 grams dark brown sugar
half cup of fish sauce
50 ml water
1-2 star anise
Fish Sauce Caramel
- Put all the above in a small pot or saucepan
- Bring to a boil over stove
- Reduce heat to low and simmer for 15 mins
- When cooled down, strain into a jar and store.
- It keeps in the fridge up to 3 weeks.
- Strain into jar and store in the fridge up to 3 weeks
Cooking the Lamb
- Cook the lamb in a water bath at 59 degrees Celsius for 1.5-2 hours. (For medium)
- I started the charcoal fire 20 mins before searing
- I used a charcoal BBQ but a cast iron skillet or huge blow torch would work too.
- Grill the cutlets fat side down first. Then char-grill the rest of the surface area.
- With sous-vide the lamb is already cooked to the temp that you want you do not want to cook the cutlets further. Just want to get some nice charring on.
- When at desired charring, remove from heat and plate.
- Drizzle fish sauce caramel liberally .