Cooking: Over 3 hours

This recipe is intended for professionals or cooks lucky enough to have a sous-vide (vacuum cooking) apparatus, in which the food is cooked slowly at low temperature.

*Panoufles
The parts on either side of the saddle.

**Mark
Sear rapidly on the grill or in a very hot grill pan to impart grill marks to the meat - here we`ve made a crisscross pattern by turning the meat 180° after the initial marking.

Suggested side
A few glazed young carrots served on the side make a perfect accompaniment to this flavorful dish. 

Rack of lamb

1. Mark**, cool and place the rack of lamb sous vide with a few drops of oil, garlic, thyme and bay leaf.
2. Cook for 2 minutes at 80° C (175° F)  and 2 hours at 56° C (132° F).
3. At service, grill very briefly just to reheat.
4. Place a sprig of rosemary as a garnish on the rack of lamb.

Lamb fillet

1. Remove the fillet from the saddle.
2. Mark, cool and place the fillet sous vide with a few drops of oil, salt, thyme and bay leaf.
3. Cook for 2 minutes at 80° C (175° F) and 2 hours at 56° C (132° F).
4. Sauté and slice on one side only.
5. Collect the panoufles,* mignons and kidneys and form into a tight sausage.
6. Mark, cool and place sous vide with a few drops of oil, salt, thyme and bay leaf, plus 50 g lamb jus per bag.
7. Cook for 3 hours at 85° C (185° F). Reheat the 1 cm slices in jus. 

Spinach purée

1. Wash the spinach well, then sauté in butter with a clove of garlic and a grating of nutmeg.
2. Purée to obtain a smooth mixture.

Presentation

1. Serve a spoonful of the spinach purée in the centre of the plate and place the lamb sausage, then the fillet with the slice near the top, and finally the chop on a slight angle.
2. Garnish with a sprig of savory or rosemary.

Lynch-Bages 2002