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
- 2 Tablespoons canola or vegetable oil
- 2 Tablespoons butter
- 2 sprigs fresh rosemary (optional)
- 2 sprigs fresh thyme (optional)
- Kosher salt and black pepper
- Set the sous vide to the temperature you want using the chart below (I prefer 131-degrees for medium-rare).
- Season the lamb with black pepper and sprinkle with garlic.
- Using your preferred method, vacuum seal the lamb. Each bag has one rack.
- Cook for 1 hour to 4 hours.
- Remove the lamb from the pan, discard the garlic, and pat dry with paper towels. Season with salt and pepper to taste.
- 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