Chef Trevor's South American Lamb Rack


Stewed tomatoes:
1/2 yellow onion minced
3 cloves minced garlic
1 Tbsp Olive oil
Fresh basil
Fresh oregano
1 cup peeled tomatoes
1 Tbsp balsamic vinegar

1 1/4 c. Water
1 c. Couscous


Place lamb rack and 1 Tbsp South American sauce in vacuum bag and seal. Submerge lamb in 135° water for at least 4 hours (up to 8)
Finish on grill or skillet. Allow to rest 10 minutes before serving. Should be served medium rare.

Sauté onions in Olive oil til translucent. Add garlic, basil, and oregano. Sauté 30 seconds. Add tomatoes and balsamic vinegar. Reduce heat and cover. Simmer for 20 minutes. Remove cover and simmer an additional 10 minutes.