Herbed-Garlic Sous Vide Lamb Rack
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Prep Time
10 mins
-
Cook Time
2 hrs 10 mins
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Total Time
2 hrs 15 mins
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Servings
4 Servings
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Calories
589 kcal
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Course
Main Course
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Cuisine
American
Herbed-Garlic Sous Vide Lamb Rack
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Herbed-Garlic Sous Vide Lamb Rack is the best rack of lamb you have ever had. This lamb is flavorful and tender and oh so delicious.
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Ingredients
- 1 bone lamb rack
- 4 tablespoons extra virgin olive oil divided
- 3 cloves garlic peeled and minced
- 2 teaspoons fresh Rosemary chopped (plus more for garnish)
- 1 teaspoon thyme fresh or dried
- ½ teaspoon ground sage
- sea salt
- pepper
Instructions
- Get out and measure your ingredients. Using a sharp knife, trim any excess fat and sinew, then season the lamb generously with salt and pepper on all sides.
- Prepare the sous vide. If you are using your instant pot, fill the pot up to the fill line (roughly 10 cups of water).
- Rub 1 tablespoon of olive oil on top of the lamb rack. Season generously with the herbs and minced garlic.
- With a sheet of foil, gently wrap around the end with the exposed bones to prevent them from breaking.
- Place the seasoned lamb rack into a plastic resealable bag.
- Add 1 more tablespoon of olive oil and seal the bag, pressing as much air out as possible.
- Gently submerge the bag into the top of the instant pot or sous vide and cook for roughly 2 hours, or until your desired internal temperature. Carefully remove the lamb rack from the bag and pat dry with a paper towel.
- In a cast iron skillet or frying pan, heat the remaining 2 tablespoons of olive oil. Feel free to put some additional herbs in the skillet as well to give a boost of flavor.
- Place the rack of lamb (meat side down) into the pan and sear for 1-2 minutes per side, or until it has a nice caramelized texture. Season with salt and pepper.
- Remove from the pan and let the meat rest for 5 minutes before slicing. Serve with your favorite roasted veggies or leafy green salad. Serve and enjoy.
Notes
- To ensure even cooking, place the seasoned lamb rack in either a vacuum-sealed bag or a resealable to use the water displacement method.
- After the sous vide process, remove the lamb from the bag, pat it dry, and sear it in a hot skillet with some oil to create a beautiful, flavorful crust.
- Let your lamb rack rest for a few minutes after searing to allow the juices to redistribute throughout the meat, ensuring a tender and juicy texture.
- When it's time to slice your lamb rack, use a sharp knife to carve between the bones for perfect, even servings.
- You can either sous vide the rack of lamb whole, sear it, and then slice it, or cook it sliced.
- Set your sous vide machine to 132 degrees F for a medium-rare lamb rack.
- For a medium finish, cook the lamb rack at 135-144 degrees F and for a medium-well finish, cook it at 145-154 degrees F.
Nutrition Information
Show Details
Serving
1Serving
Calories
589kcal
(29%)
Carbohydrates
1g
(0%)
Protein
18g
(36%)
Fat
57g
(88%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
5g
Monounsaturated Fat
28g
Cholesterol
94mg
(31%)
Sodium
70mg
(3%)
Potassium
248mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
26IU
(1%)
Vitamin C
2mg
(2%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 589kcal | 29% |
| Carbohydrates | 1g | 0% |
| Protein | 18g | 36% |
| Fat | 57g | 88% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 28g | 140% |
| Cholesterol | 94mg | 31% |
| Sodium | 70mg | 3% |
| Potassium | 248mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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