Rack of Lamb with Pomegranate-Coffee Sauce

Rack of Lamb with Pomegranate-Coffee Sauce

Ingredients

• For the Lamb
• 1 cup warm coffee
• 1/4 cup brown sugar, packed
• 1/4 cup balsamic vinegar
• 2 cups pomegranate juice
• 2 racks of lamb (about 2 lbs total), frenched
• Salt and pepper
• 2 sprigs fresh rosemary
• 1 tablespoon butter

• Special Equipment
• SousVide Supreme
• SousVide Vacuum Sealer and cooking pouches

Instructions

1. Marinate the lamb. In a medium bowl, combine the warm coffee and the brown sugar, stirring until the brown sugar is dissolved. Stir in the balsamic vinegar and the pomegranate juice. Remove 1 cup of the marinade and reserve it for later (cover and store it in your refrigerator). Add the two racks of lamb to a large zip-closure bag and pour the remaining marinade over the lamb. Seal the bag and refrigerate the lamb with the marinade for at least 4 hours or up to overnight.
2. When you are ready to cook the lamb, fill your SousVide Supreme with water and pre-heat it to 132 degrees Fahrenheit (55.5 degrees Celsius). Remove the racks of lamb from the marinade and pat them dry with a few paper towels. Season well with salt and pepper on all sides. Discard the marinade.
3. Place the racks of lamb in the large cooking pouches, using a separate cooking pouch for each rack. Add a sprig of fresh rosemary to each pouch. Vacuum seal the pouches. Alternatively, you can use a zip-closure bag and use the displacement method to remove as much air from the bags as possible before sealing it closed. Submerge the cooking pouches in your pre-heated SousVide Supreme. Cover and cook for 2 hours.
4. When the lamb is almost finished cooking, pre-heat your broiler and make the sauce. For the sauce, add the reserved 1 cup of marinade to a skillet over medium heat. Bring the marinade to a low boil and cook, stirring occasionally, for about 5 minutes, or until it’s reduced to about 1/3 of a cup. Don’t reduce it much further than that or it will become too sticky. Remove the skillet from the heat and whisk in the butter and 1/8 tsp. salt. Set aside.
5. Carefully remove the cooking pouches from the SousVide Supreme and remove the racks of lamb. Place the lamb on a broiler-safe pan and place under your pre-heated broiler for 1-2 minutes per side, or until the lamb is nicely browned. Remove the lamb from the broiler and add the racks to the sauce in the skillet, turning to coat.
6. Slice the racks into single or double chops and serve immediately. Pass with extra sauce.