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

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  • Author: Jamasine J
  • Prep Time: 5 minutes
  • Cook Time: 1 hour and 10 minutes
  • Total Time: 1 hour and 15 minutes
  • Yield: 4 servings 1x


This recipe for Sous Vide Rack of Lamb is juicy, tender, and delicious. Cooked to a perfect medium-rare temperature.


  • 2 8-bone racks of lamb (about 2 pounds)
  • 3 cloves garlic (thinly sliced)
  • Coarse ground black pepper

For finishing:

  • 2 Tablespoons canola or vegetable oil
  • 2 Tablespoons butter
  • 2 sprigs fresh rosemary (optional)
  • 2 sprigs fresh thyme (optional)
  • Kosher salt and black pepper


  1. Set the sous vide to the temperature you want using the chart below (I prefer 131-degrees for medium-rare).
  2. Season the lamb with black pepper and sprinkle with garlic.
  3. Using your preferred method, vacuum seal the lamb. Each bag has one rack.
  4. Cook for 1 hour to 4 hours.
  5. Remove the lamb from the pan, discard the garlic, and pat dry with paper towels. Season with salt and pepper to taste.
  6. Preheat a cast-iron skillet over medium-high heat. 1 Tbsp. at a time, working on 1 rack at a time 1 tbsp. oil 1 sprig rosemary, 1 sprig thyme, 1 sprig butter Sear the lamb for 1 minute on each side, tilting the skillet and spooning butter over it as it browns. Repeat with the remaining lamb rack, oil, butter, and herbs on a cutting board.


When cooking at a temperature of 130 degrees or less, your food should spend no more than 2 12 hours in the water bath for food safety reasons.

  • Category: Lamb
  • Method: Sous Vide
  • Cuisine: French


  • Serving Size: 4 servings
  • Calories: 222kcal
  • Sugar: 1g
  • Sodium: 203mg
  • Fat: 23g
  • Saturated Fat: 15g
  • Carbohydrates: 3g
  • Protein: 1g
  • Cholesterol: 62mg

Keywords: Sous vide lamb rack, lb of rack, sous vide recipe, lamb of rack recipe

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