Mouthwatering Sous Vide Rack of Lamb Recipe [2022] (with Garlic Herb)

Sous Vide Rack of Lamb is an elegant and mouth wateringly delicious holiday dinner recipe.

The rack of lamb is seasoned with garlic, rosemary, thyme, salt, and freshly ground black pepper before being cooked to medium-rare from edge to edge in a sous vide warm water bath!

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WHY SOUS VIDE RACK OF LAMB?

• A rack of lamb is one of the best (and most expensive) cuts of lamb, containing approximately 8-16 ribs or chops. Because it’s leaner than a steak, overcooking is the most common way to ruin this pricey cut. The sous vide method yields a more tender, flavorful, and juicy lamb than any other cooking method.

• The sous vide machine evenly cooks the lamb all the way through, resulting in an even doneness from edge to edge.

• Traditional methods require constant monitoring with a meat thermometer because a minute too long results in overcooked lamb. Sous vide cooking is low-stress cooking because it eliminates short time windows and extends this time window into hours. So you can almost completely automate the preparation of a restaurant-quality meal at home!

WHAT IS SOUS VIDE?

In French, sous vide means “under vacuum.” It’s a cooking method that involves vacuum-sealing food in a bag and then cooking it for an extended period of time at a precise temperature in a water bath.

This technique is well-known for being a precise and consistent method of cooking food evenly.

WHAT IS A RACK OF LAMB?

Rack of lamb is a rib cut that’s ideal for serving at dinner parties because it’s simple to estimate how many rib chops you’ll need per person.

You’ll want a rack of lamb that’s been frenched, which means the rib bones have been exposed.

Most racks of lamb are already prepared in this manner, but you can also request that your butcher do so for you.

INGREDIENTS YOU’LL NEED:

• Rack of Lamb: Most racks of lamb sold in supermarkets are already “Frenched.” Frenched rack of lamb exposes the rib bones by removing the fat and sinew that covers them.
• Minced Garlic: For the best results, use fresh garlic.
• I used rosemary and thyme as fresh herbs.
• To add flavor, season with salt and pepper.
• Extra Virgin Olive Oil

HOW TO COOK SOUS VIDE RACK OF LAMB?

1. It’s important to remember that lamb tastes great on its own, so don’t overdo the seasonings, but in the meantime, you’ll need to balance out the gamier flavors.

2. My recipe calls for a simple rub and seasoning of olive oil, garlic, rosemary, thyme, salt, and pepper. It balances out the lamb without being overpowering.

3. Let’s seal the lamb in a bag after seasoning it. Don’t worry if you don’t have a vacuum sealer. For this recipe, a standard zip-lock bag works perfectly.

4. Simply seal it in a zip-lock bag using the “water displacement” method (see recipe card for details).

5. Don’t be concerned about cooking it in a zip-lock bag; it’s perfectly safe to use for sous vide cooking.

6. The secret is to wrap the bones in aluminum foil so they don’t break the bag while cooking. Cook the rack in the sous vide water bath before quickly searing the meat.

DO YOU PRE-SEAR THE LAMB BEFORE SOUS VIDE COOKING?

There’s no need to sear the lamb before immersing it in water. We discovered that the lamb tastes best without pre-searing after testing this recipe several times.

TEMPERATURE AND DONENESS:

Set the temperature to 130°F for medium-rare, or 135°F for medium. Cooking the lamb to medium doneness yields a very tender and juicy result.

If you want to try another doneness, the guidelines are as follows:

Sous Vide Rack of Lamb Temperature	Doneness
115°F to 124°F	Rare
125°F to 134°F	Medium-rare
135°F to 144°F	Medium
145°F to 154°F	Medium-well
155°F and above	Well-done

HOW LONG DOES IT TAKE TO SOUS VIDE RACK OF LAMB?

Lamb, like the central steak cut, does not require a long cooking time. Cooking time varies slightly according to the size of your lamb.

It takes a minimum of 1.5 hours to cook small lamb, and a minimum of 2 hours to cook large lamb.

It is acceptable to leave the lamb in the water bath for an additional 1 or 2 hours.

FINISH WITH A QUICK SEAR

Although the lamb is fully cooked in the sous vide water bath, I like to sear it quickly to crisp up and brown the exterior.

A dry surface on the lamb is essential for a proper sear! Using paper towels, thoroughly dry the meat, removing as much moisture as possible.

This improves contact between the skillet and the lamb, resulting in less steam during cooking and a beautiful sear.

Before adding the lamb, make sure the skillet is very hot. Cook for 45-60 seconds on each side, or until nicely browned.

TIPS FOR SUCCESS:

• Lightly score the fat cap of the lamb to allow more flavor from the rub to permeate the meat.

• Choose lamb from Australia or New Zealand. American lamb has a more intense lamb flavor. Furthermore, it is usually more expensive.

• If your rack of lamb isn’t already French, ask your butcher to do it for you.

• The garlic-rosemary coated lamb can be refrigerated for up to 8 hours ahead of time.

• The sharp ends of the bones should be covered with foil to avoid puncturing the sous vide bag.

• When searing the lamb, use a high-heat oil such as grapeseed, avocado, or canola.

Frequently Asked Questions

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Alternative recipes to try:

Sous Vide Rack of Lamb with Rosemary and Garlic

Habanero Honey Soy Rack of Lamb Cooked Sous Vide

Sous Vide Rack Of Lamb With Herby Feta Sauce