First off, for those of you who don’t have a Sous Vide and aren’t getting one soon, here’s a previous post with rack of lamb made in a traditional way. Rack of lamb done properly is perhaps my favorite food. And making it in the Sous Vide Supreme was just to die for. Easily my favorite thing so far — though pork chops run a close second. So for the preparation, it was sea salt & ground black pepper, a clove of crushed garlic, a sprig of fresh rosemary (I now have a plant out on the terrace) and a…
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