Lamsrack sousvide

Heat up the water bath to 55° C. Cut the racks from the body. Rub the racks with salt and pepper, 9 g salt and 1 g sugar per 1 kg meat. Let it rest for 14 minutes and wipe off with a paper towel. Vacuum pack the racks and let it process in the water bath for 1 hour. After, let it cool down quickly if you do not use the meat immediately to serve. Cool on iced water and freeze.

Defrost for a day in the refrigerator. Heat up to 55 ºC. Make a crust with a burner or put the chops under the grill for a few minutes.