Ingredients:
1 Rack of Lamb
2 tbsp butter
3 sprigs thyme
1/8 tsp toasted coriander, crushed
1/8 tsp toasted fennel seed, crushed
To taste salt and pepper

DIRECTIONS

1. Vacuum seal of the ingredients. Cook Sous Vide at 130 degrees for two hours. This temperature will yield a medium rare rack. Increase temperature 5 degrees for medium.
2. When ready to serve, remove the lamb from the sous vide bag. Sear on high on all sides.
3. Allow the lamb to rest for 5 minutes. Brush with whole grain mustard and coat with herbed bread crumbs (recipe below)
4. Serve with pea cream, fresh snap peas, & roasted carrots.

Pea Cream

Ingredients:
2 cup English peas, freshly shelled
4 oz bacon, chopped
1 large shallot, peeled and sliced
1 garlic clove, thinly sliced
2 cups heavy cream
1 spring mint
To taste, salt

DIRECTIONS

1. In a heavy bottom sauce pan render the bacon stirring occasionally. When fully cooked add the shallot and garlic. Sautee for 3 minutes.
2. Add the cream. Bring the mixture to a boil. Add the peas. Season with salt. Bring the mixture back to a simmer for 45 seconds.
3. Transfer the pea cream to a blender. Puree on high until very smooth. Pass the pea cream through a fine strainer. Adjust seasoning if necessary. Add the whole mint sprigs.
4. Allow the mixture to sit for 30 minutes. Remove the mint.

Herbed Bread Crumbs

Ingredients:
4Tbsp butter
1 ½ C panko bread crumb
1 bunch chives, finely chopped
4tbsp parsley, chopped
1 garlic clove, mince

To taste, salt and pepper

DIRECTIONS

1. 1. Melt the butter in a large sauté pan over medium heat. Toast the bread crumb in the butter until golden brown stirring constantly.
   2. Add the garlic and herbs. Continue cooking for 1 minute.
   3. Season to taste.
   4. Store the toasted bread crumb on a paper towel in a cool dry place.