Sous vide rack of lamb
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It’s been a long time since I’ve enjoyed a rack of lamb. Yes, a whole rack of a lamb. Indeed, it’s been a long time since I’ve bought lamb cutlets or even lamb chops. You see, in Australia, baby sheep, i.e., lamb, is really expensive. It never used to be that way. Back when I was a boy, lamb meat was cheap. It was what we ate a couple of times a week because chops and cutlets were cheap, fatty and tasty. These days you may pay the GDP of a small country for lean fat-free lamb that lacks taste and flavour. After all, all the flavour is in the fat. I hate the way supermarket butchers trim away all the fat. They should leave that for the customer to make the choice. I don’t particularly care that some people don’t know how to dissect away fat, it’s not hard to learn skills these days. If all the fat was left on the meat I’d happily cook the meat with the fat on and enjoy all the extra flavour.
Can you believe lamb costs $32.50 per kilogram, for readers in the USA, that’s about $16 per pound.
I bought all the ingredients from Coles on Saturday morning. I cooked with the Anova Culinary Precision Cooker.
