Rack of Lamb with Crisp Roasted Potatoes and Creamed Kale

I don't know about all of you, but I am SERIOUSLY ready for cooler weather and heartier food. So even though it's still blazing hot in SoCal, I recently put on a sweater and some boots (just kidding - it's surface of the sun hot recently) and made one of my favorite dishes of all time - rack of lamb. Lamb to me is the best of both worlds - it feels luxurious and fancy, yet I inevitably end up picking up the chops by hand to make sure I get all the goodness off of each bone.

If you've cooked lamb before you know that it is best served medium-rare. Otherwise it gets a bit tough and gamey. But lamb is also notoriously easy to overcook. It's like it goes from raw to shoe leather in a matter of seconds. While it is obviously possible to prepare a perfectly medium-rare rack of lamb in the oven or on the grill, my preferred method these days is sous vide.*

I know what you're probably thinking - ugh, another damn food blogger who can't really cook so she resorts to the boil-in-a-bag method. That's pretty much how I felt about sous vide before I started experimenting with it. But I received an Anova Nano a couple of years ago for Christmas, and I have to admit that there are certain foods (lamb being a prime example) for which the sous vide method is now my preferred cooking method. Not only does it allow me to cook the item to exactly the temperature I want, but because it requires no hands-on effort AND can be done in advance, it allows me the freedom to prepare more elaborate meals over all - without any additional effort. Win, win, win.

Alright, alright. Get to the recipe already, right? You got it.