Rack of Lamb

Serves 6

2 racks of lamb, weighing approx 500g each

Extra virgin olive oil

16 sprigs of thyme

4 sprigs of rosemary

8 bay leaves

Salt

Jar of tapenade

You will need:

Sous-vide vacuum bags

Water bath (bain-marie)

Pre-heat the water-bath to 60C. Place the racks in two individual sous-vide bags with 15g each of oil and the herbs divided between them.

Seal the bags under full pressure, and place in the bath for one hour.

Remove the bags from the bath and remove the racks from the bags, discarding the herbs. Pat dry. (Alternatively, place the sealed bag in a basin of iced water at this stage and refrigerate until required.) Season the lamb with salt.

Coat the bottom of a large frying pan generously with olive oil and place over a medium-high heat. When the oil is hot but not smoking, add the lamb and cook for four minutes, flipping the rack every 15 seconds, until the meat is brown on each side.

If the pan begins to smoke, lower the heat. Remove the lamb from the pan and allow to rest for at least 5 minutes before coating with the tapenade. Divide into cutlets to serve.