Sometimes you just stumble across something that is just the absolute best way to achieve a particular result and when it comes to cooking meat for me, that has been Sous Vide, French for under vacuum. The vacuum packed meat is cooked at a low temperature for a longer period in a waterbath. The water temp is maintained at a certain temp for desired cookedness ( I made that up). This lamb rack was med rare after 45 minutes at 58deg c then a quick hot sear in a pan to caramalise the outside. I served it on a Moroccan spiced sweet potato mash with mashed potato, garlic buttered broccoli and cashew nut and a pepper and mint gravy.