Ingredients
Scale
- 1/2 tsp rosemary
- 1 tsp olive oil
- 1/2 tsp salt
- 1 rack of lamb (cut into individual lamb pops)
- 1/2 cup raspberries
- 1/4 cup balsamic vinegar
- 1/2 tsp salt
- 1/2 tsp dijon mustard
- 2 tbsp maple syrup
- ground pepper to taste
Instructions
Lamb
- Combine lamb pops in a sous vide bag with the olive oil, rosemary and 1/2 tsp salt.
- Program the sous vide to 135F and let water circulate 1.5-4 hours.
Sauce
- Combine the rest of the ingredients in a saucepan, bring to a boil and simmer until it reduces slightly, around 25 minutes.
- Smear the plate and place the lamb on top.
- Prep Time: 15 minutes
- Cook Time: 2 to 4 hours
- Method: Sous Vide