Ingredients
Rack of lamb, cut up 8 chops
2 sprigs of rosemary,
4 cloves of garlic
2 tbsp butter
1 tsp SIDS CRAZY SALT
Directions
Wash you hands thoroughly.
Pour boiling water over the rosemary.
Cut the rack of lamb into 8 chops and trim the fat. Season with a sprinkle of SIDS CRAZY SALT. Place some rosemary leaves on each chop and a few slices of garlic. Place two chops in each vacuum bag and place some butter, rosemary and garlic slices on the other side of the chop. Vacuum seal the bags and submerge them in the 54.5°C water bath to cook for 2 hours.
Remove the vacuum bags from the water and remove the lamb chops from the bags.
Sear the chops on a scalding hot pan, about a minute on each side.
