Sous Vide Rack of Lamb with Dijon Bread Crumb Crust

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Sous vide rack of lamb with a crunchy Dijon panko crust

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Dijon Bread Crumb Crust

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Sous vide the rack of lamb: Set the sous vide for 51.5°C/125°F for rare (55°C/131°F for medium rare; 59°C/138°F for medium). Sprinkle the rack of lamb with the salt, then vacuum seal in a large (gallon size) bag. Drop the bag in the sous vide and cook for 1 hour, or up to 4 hours.
Toast the bread crumbs: While the lamb is cooking, put the bread crumbs in a medium fry pan and toast over medium heat, stirring and tossing often, until the crumbs are toasted and brown. Pour the crumbs into a bowl, let cool for a minute, and then toss with the shredded Parmesan and rosemary.
Sear the lamb: Take the rack of lamb bag out of the sous vide, cut the bag open, and pat the rack of lamb dry with paper towels. Preheat a grill to high (or get a fry pan ripping hot over medium high heat), then sear the lamb on all sides, about 1 minute a side. Immediately move the rack of lamb to a serving platter.
Add the bread crumb crust: Brush the lamb with the Dijon mustard, then sprinkle on a thick layer of the bread crumb crust and press firmly so it sticks to the mustard. Let the crust rest for 5 minutes, then move the lamb to a carving board and cut between every bone to make single-bite-sized chops. Serve and enjoy!

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