Rack of Spring Lamb Sous Vide – Don’t Feck About With It!

It really needs little fecking about.

Sorry for the blunt headline. But, I need your attention. If you are lucky enough to be able to get your hands on a delicious rack of genuine Irish spring lamb, don’t go messing around with it. Cook it simply and serve it with other nice simple fare. Don’t go overboard, spicing, adding heat or generally fecking around with it. The flavour is delicious, delicate and doesn’t need much else. 

The fat has a parchment like texture. Lovely meat.

Side note 1 on the word “feck”; Here in Ireland, we are a very mild mannered and understated lot. We would never use the four letter word that sounds similar to “feck”. Feck has many meanings, best illustrated by example:

“You fecking eejit, you have spilled the milk on the rug. Get down to the shop and get some more.” – Used here to add specific emphasis to another great Irish word “eejit”.

Using a very sharp knife, slice a diamond pattern on the fat. Don’t try anything too fancy. It adds little value.

Cut a diamond pattern through the fat but not into the meat.

Season the rack on both sides with plenty of salt and pepper.

Side note 2 on the use of the word feck; “He went into the shop and fecked a bottle of milk”. – Here it replaces “stole” as in theft. Stole can also be used to describe a piece of cloth draped across the shoulders of an ageing woman, sitting by a turf fire (also very Irish). 

One thing you can go to town on. Plenty of seasoning.

Vacuum seal the rack and then cook it sous vide for an hour at 54ºC. When it is done, it will look like this.

The rack with gelatinous fat. At it’s least appealing.

Heat a cast iron frying pan to medium and brown the rack on both sides, fat side first. When some of the fat renders, add some chopped shallots and some tarragon butter. If you feel the tarragon butter is ‘fecking around’ don’t add it.

Side note 3 on the use of the word feck; “The shopkeeper came out after him so he fecked the bottle through the window and fecked off.” – Meaning, in the first instance, propelled with force and, in the second instance, departed at speed.

The tarragon butter adds a nice glaze.

Slice the lamb between the ribs and serve with something nice and simple. I served with small potatoes and green beans.

Side note 4 on the use of the word “feck”; “Feck you, feck off, you fecker, he shouted at the shopkeeper as he ran down the street.” – Three different meanings all of which you can work out for yourself.

A glass of Lussac St. Emilion did no harm either.

My underlying message is to not muck about too much with quality ingredients. Let them shine on their own when they can. Irish spring lamb has such a delicate flavour, it really needs very little added. So, remember NO FECKING ABOUT WITH IT!