Dash Chief Series Manual page 19

RACK OF
LAMB WITH
CHIMICHURRI
SAUCE
INGREDIENTS:
Rack of Lamb 2 tbsp marjoram, leaves only, chopped
1 rack of lamb (7-8 chops), frenched ½ tsp red pepper flakes (optional)
1 tsp kosher salt 1 jalapeno, seeded, chopped (optional)
4 sprigs parsley 2 tbsp white wine vinegar
2 sprigs marjoram ¼ cup extra virgin olive oil
1 tbsp vegetable oil ½ tsp kosher salt
Chimichurri Sauce ¼ tsp ground black pepper
1 tbsp garlic, chopped ¹/8 tsp white sugar (optional)
¼ cup parsley, leaves only, chopped
DIRECTIONS: (Temperature for Rare: 125ºF, Medium-Rare: 130ºF,
Medium: 135ºF, Medium-Well: 140ºF, Well Done: 145ºF, Time: 2 hours)
Season rack of lamb with salt. Place lamb in Vacuum Bag with parsley and
marjoram. Remove air using the Vacuum Pump. Sous Vide two hours.
Combine all ingredients for chimichurri in Food Processor or Blender. Blend until
well combined.
Remove lamb and pat dry. Heat vegetable oil in suitably-sized Skillet on high until
slick and shiny. Add lamb, outer side down, and sear one minute. Flip and sear
another thirty seconds. Remove from Pan and let rest five minutes before slicing
into chops. Serve with chimichurri sauce.
PRO TIP: Wrap lamb bones in plastic wrap to ensure they do not puncture the
Vacuum Bag.
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DUCK
confit
INGREDIENTS:
2 duck thighs
kosher salt
¼ tsp ground black pepper
2 tbsp duck fat
2 sprigs thyme
2 bay leaves
DIRECTIONS: (Temperature: 170ºF, Time: 12 hours)
In suitably-sized Shallow Pan, pour one layer of kosher salt. Place
duck thighs into Pan in single layer. Top with another layer of kosher
salt. Let cure eight hours or overnight.
Remove duck thighs from salt cure, rinse under cold water and pat
dry. Place duck thighs into Vacuum Bag with black pepper, duck fat,
thyme and bay leaves. Remove air using the Vacuum Pump. Sous Vide
twelve hours.
Remove duck thighs from Sous Vide and place, skin side up, onto
Sheet Tray with Roasting Rack. Preheat Broiler on high. Broil duck
thighs until crispy, approximately 2-3 minutes. Let rest three minutes
before serving.
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