- 1 rack of lamb, Frenched
- 1 TBSP fresh rosemary
- 1 tsp freeze-dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 4 slices frozen gluten free bread
- 3 TBSP English or Dijon mustard
- 1 TBSP canola or other high-smoke-point oil
- Salt and pepper for seasoning
Trim excess fat from lamb, pat dry with towel, season all over with salt. Vacuum seal and sous vide at 133°F for 4 hours.
While lamb is cooking, place bread slices in 200°F oven for 1-2 hours, turning occasionally, until moisture is removed. Trim crust from bread and blend bread, rosemary, parsley, garlic powder, and salt in blender until bread crumbs have a fine and even texture. Place bread crumbs on parchment paper and place back in oven for about 5 minutes, let cool and store.
Pre-heat oven to 400°F. Remove lamb from vacuum bag, dry well with paper towels. Season again with salt and pepper and sear briefly in very hot pan with oil until browned all over. While lamb is still warm, use a basting brush to coat the lamb in a thin later of mustard. Spread bread crumbs on parchment paper and roll the lamb in the crumbed to thoroughly and evenly coat the lamb. Cook lamb on a rack in the oven, fat side up, for 5 minutes. Slice and serve immediately (resting is not necessary at this temperature).