Double Lamb Chob

This chop is huge. We French the two long bones on one rack of lamb. We then cut off the second half of the rack and bond it to the back of the lamb with the bones. Once the double thick rack of lamb is intact we cook it sous vide. To serve it we re-therm it in a water bath then dip it into liquid nitrogen to freeze the exterior and then into a deep fryer filled with rice bran oil and smoked lamb fat to brown the outside. The result is worth the efforts.