1 8-bone Australian rack of lamb-26 oz, trimmed
2.5 tsp salt
½ tsp black pepper
2 medium (2 lbs) eggplant, sliced ½ inch thick
6 tsp salt
3 tsp ground coriander
2 tsp ground cumin
1 tsp ground black pepper
1 cup plain Greek Yogurt
2 lemons, fresh juice
2 Tbsp fresh chopped mint
½ tsp ground coriander
¼ tsp salt
1 ½ Tbsp (1oz) Tahini paste
1 Tbsp olive oil
2 Tbsp honey
2 tsp harissa paste
1 cup mint leaves
Prepping time: 30 minutes / Cooking time: 40 minutes (excludes sous vide cooking time)
Heat oil in a large sauté pan over medium high heat. Remove lamb from pouch, reserving any cooking juices. Pat dry and sear lamb on each side for 30 seconds, twice. Reduce heat to medium-low. Place honey, harissa paste and reserved cooking juices in pan, stir to combine and heat through, turning the lamb to coat. Remove from heat, and rest for a few minutes before slicing. Serve lamb over seared eggplant with pan glaze drizzled on top along with minted yogurt sauce and fresh mint leaves.
Seared to perfection and then finished slowly, this sous vide lamb shank will become a go-to for future get-togethers.
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Ask Dr. Bruno Goussault, the master of sous vide.
Dr. Bruno Goussault pioneered the sous vide method in 1971, forever changing the way we cook. Soak up his knowledge by browsing his answers to questions from Sous-Vide magazine readers—and ask him a question of your own!