Sous Vide Rack of Lamb & Asparagus Risotto

French trim the rib bones by removing the membranes and excess fat. Season with salt and pepper. Place each rack in a vacuum bag along with the herbs and olive oil. Vacuum seal the bags. Set the immersion circulator to 55 ˚C and the timer for two hours. Place the bags into the water, then mount the immersion circulator on the rim of the pot.

When the two hours are done, take the bags out of the water and take the meat out of the bags. Dry the meat. Heat the butter in a pan and brown the garlic. Add the meat and quickly sear the surface.

Asparagus risotto makes an excellent accompaniment to this dish.

Asparagus Risotto

Snap off about 3 cm of the hard part of the asparagus stalks. Cut the asparagus into about 2 cm pieces and cook in lightly salted boiling water for around 5 minutes.

Peel and mince the shallots and garlic. Bring the water up to the boil and add the stock concentrate.

Place some olive oil and a knob of butter in a deep sauté pan and cook the shallots and garlic on low heat. Add the rice and continue sautéing. Add small amounts of stock, about 100 ml at a time, letting it boil away, stirring constantly, after which you will pour in another addition of stock.

After the rice has absorbed all the stock, stir in the wine and let simmer on low heat for about 10 minutes. Stir in the asparagus and the parmesan, then season with salt