The Bored Foodie
In Sous Vide

Herb Crusted Lamb Lillipops with Blackberry Port Sauce

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Lamb is something I didn’t eat often growing up and always felt intimidated by.  A couple years ago I decided I was going to figure it out and I think this preparation is it.  I start by cutting the lamb racks into individual servings, then sous vide them with some herbs. After they have finished in the sous vide I pan sear them and apply the crust.  This process makes the lamb extra tender and cooked perfectly throughout.  I paired it with a simple port wine reduction sauce and served with my mini hasselback potatoes.
 
If you are like me and buy most of your meat from Costco 1 rack serves 2 to 3 people.  The crust mixture will be enough for 2 full racks.
 

Herb Crusted Lamb Lollipops with Blackberry Port Sauce

Ingredients:

  • 1 Rack Frenched Lamb Roast (1.5lbs)
  • 2 Sprigs Fresh Rosemary
  • 2 Cloves Garlic (Smashed)
  • Blackberry Port Wine Sauce
    • 1 750ml Tawny Port Wine
    • 8oz Blackberries
    • 2 T Honey
    • 1T Balsamic
  • Herb Crust
    • 1C Panko Bread Crumbs
    • 1/2 C Fresh Grated Parmesan
    • 3 Cloves Garlic
    • 1 Small Shallot
    • 2 Oz Flat Leaf Parsley
    • 1 T Black Pepper
    • 1 t Kosher Salt
    • 10 Sprigs Fresh Rosemary
  • Salt and Pepper
  • 2T Dijon Mustard

Directions:

  1. Set sous vide to 129 degrees, while it is coming to temperature prepare lamb by: patting dry, seasoning with salt and pepper, then placing it in a vacuum seal or zipper bag with 2 sprigs of rosemary and 2 cloves of smashed garlic.
  2. Cook lamb in water bath sous vide for 2 hrs.
  3. At 1 hr into the cook start to prepare the sauce by combining all ingredients and reducing over medium to medium high heat.  This will take approximately an hour to reduce down to a syrup consistency.
  4. Start your side dish with about 45 min remaining, for this meal I made mini hasselback potatoes.
  5. Assemble crust by combining herbs, shallot, and garlic in food processor and chop until fine. Add herb mixture to breadcrumbs and parmesan cheese. Mix to combine.
  6. After 2 hrs of cooking time has passed for the lamb remove it from the water bath and allow to rest for 10 min.  While lamb is resting heat up a heavy bottom skillet and add high temperature cooking oil.
  7. Sear all sides of the lamb for 30 seconds or just until it begins to caramelize.
  8. While searing lamb turn oven to broil on 450 degrees.
  9. After all sides of lamb have been seared immediately brush all sides with dijon mustard then completely coat with crust mixture.
  10. Place crusted lamb on a baking sheet and place under broiler until top is nice golden brown.
  11. Allow meat to rest for 10 minutes then slice into individual Lollipops and place on plate with warm sauce and potatoes.
This dish can also be prepared without the sous vide.  If decide to roast or smoke the lamb instead cook it to just under your desired temperature to allow for the cooking that will happen during the crusting process.  
 
I am attaching a few pictures of what the crust looks like when mixed up and what the lamb is like prior to slicing.


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