Roasted Rack of Lamb
Potatoes · green beans · baby carrots · lamb jus
Potatoes · green beans · baby carrots · lamb jus
Sear lamb with oil, butter, and rosemary. Roast at 350°F (180°C) until internal temp reaches 130–135°F for medium rare. Rest before slicing. Prepare jus with wine, lemon, and demi-glace.
Vacuum-seal lamb rack with rosemary and olive oil. Cook sous-vide at 131°F / 55°C for 2 hours. Finish with high-heat sear or oven roast for crust.
| Stage | Critical Limit | Action |
|---|---|---|
| Receiving | <40°F | Reject if above |
| Cooking | ≥145°F (rest) | Continue cooking |
| Holding | >140°F | Reheat or discard |
680 kcal · Protein 38 g · Fat 50 g · Carbs 12 g · Sodium 620 mg
Floral aromatics and firm tannins cut through the richness of lamb.
Use the Tuscany Cuisine professional ordering sheet for catering, cost control, and HACCP documentation.
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