Lamb Rack Chops
These double Frenched bone lamb rack chops are absolutely delicious and they definitely know how to impress. The tender meat comes from Australian. Extremely tender and succulent, they require just a touch of seasoning to highlight its natural flavours.
How Chops likes it
Sous vide it! Seriously. Heat your water bath to 130F and submerge your seasoned and bagged rack for 1 to 4 hours. Remove from the bag and dry it thoroughly. Heat a cast iron skillet and sear the rack fat side down. Adding butter and aromatics and finish the other side until a nice crust has formed. Rest, cut and serve!
Here's a detailed read on Serious Eats.