Trader Joe’s is one of my favorite grocery stores. I always find lots of cool, reasonably priced items such as Valrhona Le Noir Extra Amer 85% cocoa chocolate bars, Kerrygold butter, broccoli slaw, and ready-to-cook prepped produce. Once in a while, I find a dud but those are few and far between.
The other day while I was rummaging through TJ’s freezer section, I came across vacuum-sealed packets of seasoned Frenched lamb racks.
Not only were all the ingredients Paleo-approved but I bet I could dunk these packets straight from the freezer — and still in their packaging — into my SousVide Supreme. Score!
(No SousVide Supreme? No problem! Serious Eats shows you how to make perfect lamb racks with a DIY beer cooler sous vide contraption.)
Today, I finally tested my hypothesis. Before going to bed this morning, I filled up my water oven and set the temperature at 130 F (for medium rare chops). The night before, I’d transferred the lamb racks from the freezer to the fridge but they were still pretty solid. I asked my mom, who was babysitting the kids, to add the two packets of lamb racks to the SousVide Supreme at 4:00 p.m.
I let the lamb racks cook for about 2 hours and then I removed them from the bath and dried them off with paper towels.
Then, I heated a couple of tablespoons of lard in a large cast iron skillet over high heat and seared off each rack.
I sliced them up and they were uniformly pink and moist throughout.
The seasoning wasn’t bad but it was a little heavy-handed with the rosemary. Also, unlike roasting or grilling, the blobs of fat don’t render away when you sous vide so I just eat around them.
Enough bitching already! Overall, the results were great because you can get perfectly-cooked yummy lamb chops on the table with minimal work! I’ll definitely keep a rack or two in my freezer as emergency back-up protein.