sous vide rack of lamb recipe

Sous Vide Rack of Lamb

  By Sous Vide Guy    

February 17, 2017

It's official. Rack of lamb should not be cooked using any method other than sous vide. It's just too perfect. With just a little salt and pepper, sous vide rack of lamb has the most buttery, mouthwatering, and tender flavors imaginable. There's seriously no way to screw it up. Make it!

  • Prep: 10 mins
  • Cook: 1 hr 30 mins
sous vide rack of lamb recipe

Ingredients

1 Rack of Lamb

Sea Salt

Cracked Black Pepper

1 Tbs Avocado Oil (or another high smoke point oil)

1 Tbs Butter

RARE

115°F - 125°F

1 - 3 hours

MEDIUM RARE

126°F - 135°F

1 - 3 hours

MEDIUM

136°F - 145°F

1 - 3 hours

MEDIUM WELL

146°F - 155°F

1 - 3 hours

WELL DONE

156°F +

1 - 3 hours

Directions

PREPARE IT

1(Optional) Marinate rack of ribs for 24 hours prior. We typically just use salt/pepper, but do enjoy a nice rosemary balsamic marinade with rack of lamb.

2Pre-heat water bath to your ideal temperature (see chart on the right). We prefer 135°F which is on the high end of medium rare.

3Generously season with sea salt, cracked black pepper, and any aromatics such as rosemary.

4Vacuum seal your rack of ribs.

COOK IT

1Place bagged rack of lamb in water bath and cook for 1 - 3 hours.

2Remove lamb rack and pat dry with paper towels.

SEAR IT

1Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).

2Sear lamb rack on hot cast iron pan for 1 minute, rotating every 15 seconds or so. Be sure to rotate the lamb in order to get as much surface contact as possible.

3Add butter and any aromatics to the pan for added flavor and crispness. Sear for an additional 30 seconds to 1 minute.

4(Optional) Use a torch to get in the nooks and crannies of the rack of lamb.

SERVE IT

1Slice your rack of lamb after every 2 ribs with a sharp knife.

00:00

1 Review

Gary

May 23, 2017

I have done racks a few times sous vide. Your temp. of 135 is bang on! I put a fresh sprig of rosemary in each bag of 8 ribs and vacuum seal. My favourite sear method comes from Chef Alton Brown… A ripping hot charcoal fire without grills! Just toss and turn for about 1-2 minutes and the crust is out of this world. Then I butter them and wrap in foil for a few minutes while plating everything else.

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