Sous vide lamb lollipops with grilled shishito pepper and a red rosemary sauce.
Inspired and in memory of The Oval Room, DC. —Yang Lowe
Tomato Rosemary Sauce
Celery, very finely chopped
Carrots, very finely chopped
White onion, very finely chopped
Tomatoes, very finely diced
Garlic bulb, minced
Sweet Pimenton (Optional)
Rack of Lamb, French Trimmed
Shishito pepper, chopped and de-seeded
In This Recipe
Begin French trimming the lamb at least an hour before you begin setting up you mise en place. It can be a very tedious process if not practiced.
Set water bath to 60C/140F. Vacuum seal OR air seal the lamb. (a ziplock bag would do) Place in bath for one hour
Finely dice lamb trimmings and fry in olive oil until golden. Set aside.
Sweat the celery, carrots, onion, and garlic in a pan with olive oil. Add rosemary and spices once onion is translucent and cook for approx. 2-3 minutes.
One aromatic, add lamb trimmings and wine. Reduce.
When the wine is reduced by half, add the tomatoes and bay leaf. Let simmer until rich and stir occasionally on medium low heat until ready to serve. Salt to taste.
Remove lamb from water bath and pat dry. In a separate pan, sear on high heat. Once a golden brown crust has formed, remove and let rest under tinfoil for approx. 3-5 minutes
Dry sear the shishito peppers until lightly charred. Salt and set aside
Once ready to serve, divide rack of lamb into portions of two lollipops per serving. Dollop red sauce in the center of the plate and serve the lamb portions with the cut side facing up. Pile shishito peppers adjacent to lamb. Clean the plate of smears and serve.