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Herbed-Garlic Sous Vide Lamb Rack
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.
Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 15 mins
Servings: 4 Servings
Calories: 589 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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
% 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.