high-protein
Sous Vide Lamb Rack at 170°F/77°C for 2h with Brussels Sprouts
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⏱️ Prep: 14m🔥 Cook: 120m📊 Total: 134m🎯 medium⭐ 4.9 (12972)
💪 30g+ Proteinsous-vide🎯 P:E Score: 9
10g50g100g
Servings:
1
- Lamb Rack143.5 g
- Brussels Sprouts108 g
- Olive oil0.5 tbsp
- Salt0.5 tsp
- Black pepper0.5 tsp
- Butter0.5 tbsp
- Garlic0.5 tbsp
- Bay leaf1 tbsp
💡 Chef Tips
- • Pat protein completely dry before searing for the best crust.
- • Use a vacuum sealer for best results, but ziplock water displacement works too.
- • Sous vide is forgiving - going 30 minutes over won't hurt the dish.
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