It’s just before Christmas, and rack of lamb is perfect for the season. My parents brought home a rack for me to grill for them. I tried the sous vide method, adding garlic and herbs at the beginning of the cooking process. It happened that I also had to go do surgery, so I placed the meat in to cook while I went to work. After that, I grilled everything, enough to sear the outside, leaving the center more rare.
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