Sous Vide Rack of Lamb
By Sous Vide Guy Lamb Sous Vide
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
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.
4 Reviews
Scott Clarke
May 19, 2020
Easily the best lamb rack I’ve cooked. I added rosemary and smoked garlic to the bag and finished in smoked garlic EVO & basted in butter and a sprig of rosemary at the end. Sensational!
Mirna Bowman
April 11, 2020
Can I cut them first then sous vid? Then grill? Is the time shorter if I do them this way?
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.
Regina
December 29, 2020
This was a fantastic recipe! I made it for my husband’s post Christmas Birthday. I ended up putting some leftover Au jus from our Christmas roast in each bag. I did them at 130 as we like meat on the rare side. It was perfect!