Sous vide cooked lamb ribs
By cooking the lamb this way, you keep a bit more fat with the meat. This gives off more flavour than classic lamb racks. It also allows you to easily work with whole saddles, which in turn saves on purchasing costs. The difference with a cutlet is that you don't cut it.
Makes 16 pieces.
Allergens and dietary requirements
No allergens or dietary requirements.
Ingredients
1
saddle of lamb100
ml
olive oilas needed
salt and pepper