Fill and Pre-heat your sous vide container to 120f
Coat the lamb rack with olive oil to help the rub stick
Spread over a good amount of Lane's Sunday Roast rub, ensure an nice consistent, even coverage.
Place the rack in a vac bag, with 2-3 knobs butter and sprigs of rosemary.
Seal and place into the water for 2 hours
After 1.5 Hours Start a full chimney of lump charcoal on your weber or whatever grill you use, when lit place in a basket/pile in the center of your cooker and allow to get searing hot. around 200-250f should do the trick.
After 2 hours, remove the rack from the water, unwrap and place on the grill directly over the coals, carefully move the rack around to allow a nice crust to form.
Allow to rest for 10-15 mins then slice in between the bones to create individual cutlets.
garnish with chopped mint and a sprinkle of good quality salt.
Lamb is beautiful served with your favourite roasted veggies (seasoned with Lane's Sunday Roast and Veggies obviously) or with a fresh salad for a delicious summer lunch
