Miserable wet and windy day on Sunday so it needed some winter food. I bought some Lamb Shanks so decided to braise them in the pressure cooker. YUM an hour and a bit and they were fall apart perfect. I would normally give it a good slug of red wine but had used it all so I used some white wine bolstered by some good balsamic vinegar to enrich the sauce, it worked a treat and gave it another dimension. Matched with some good mash and a seared tomato and bukchoy number and it was wintery wonderment.
I took Paula to Pinnacles 5 star resort Airlie Beach for her birthday and despite the multitude of restaurants in this solely tourism driven town she chose to have me cook her a Lamb Rack in our apartment. It had to be good so I sous vide the racks and then finished them in pan and oven. I had to sous vide them by eye as I had no way to regulate the temperature of the water bath nor a thermometer to test it. They came out of the oven as perfect medium rare rare. Thrown down with a nice Asian style salad and the complimentary bottle of champagne the resort supplied and it was a perfect birthday dinner for two
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.
Doe’s having a small salad with this dish make up for the fact that there are three pieces of fried Haloumi on it? Who cares! It was excellent. Its Lamb Steaks topped with pan-fried haloumi and chilli mint sauce w/ salad and sweet potato chips. Its an extra big serve because Paula was feeling a bit seedy after a big rum and didn’t want all of hers, the sacrifices we make! The lamb was very good, fresh and only cooked for bout 2 mins each side then rested. The result was perfectly blushing steaks that were as tender as it gets. Gotta say I’m loving the lamb price war.