Sous Vide Rack of Lamb Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
2
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Calories
926 kcal
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Course
Main Course
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Cuisine
American
Sous Vide Rack of Lamb Recipe
Description
The recipe begins by seasoning the rack of lamb with salt and pepper, then placing it in a vacuum-sealed or zip-top bag with rosemary sprigs and garlic slices. Cooking sous vide at 135°F allows the lamb to reach a medium rare doneness with a warm red center, retaining moisture and tenderness. The lamb can cook anywhere from 1 to 4 hours; beyond 4 hours, the texture may deteriorate. After sous vide, the lamb is dried and seared quickly to form a crust without overcooking the interior.
This method produces evenly cooked meat, avoiding the gradient of doneness seen in traditional roasting. The fresh rosemary and garlic impart subtle herbal and aromatic flavors during the sealed cooking. Slicing the rack reveals individual lamb chops that can be served immediately, often garnished with extra fresh herbs.
Choosing a rack with even fat distribution and fresh appearance helps ensure good flavor and texture. The recipe notes that if frozen lamb is used, it needs an additional hour of cooking time. The guide also provides a temperature chart for various preferred doneness levels, emphasizing that cooking under 130°F is not recommended for safety and quality reasons.
Ingredients
- 1 rack of lamb
- 1 clove garlic
- rosemary fresh sprigs
- salt
- black pepper
Instructions
- Make sure the rack of lamb fits into your sous vide container. Fill the container with water and set the circulator to 135 degrees F. The notes below for a chart of temperatures for lamb.
- Once it reaches temperature, season the lamb with salt and pepper. Place the lamb in a bag with fresh herbs and slices of garlic.
- To seal the bag, use a vacuum-sealer or zip-top bag using the water displacement method. To use the water displacement method, seal the bag most of the way and slowly lower it in the water, letting the water pressure push out most of the air.
- Place the lamb in the preheated water bath. Let it cook for 1 - 4 hours.
- When you are ready to eat, heat a grill on high heat. Remove the rack of lamb from the bag and pat it dry with a paper towel. Sear for 1-2 minutes per side to form a nice crust on the meat.
- Slice into individual lamb chops and serve with more fresh herbs.
Notes
- Select a rack of lamb with even fat distribution and fresh color for best results.
- Searing on a hot grill or skillet develops a crust but requires care due to the rack's shape.
- Plan for 3 to 4 lamb chops per person to estimate serving size.
- Add 1 hour to sous vide cooking time if starting from frozen lamb.
- Cooking longer than 4 hours may negatively affect texture.
- Sous vide temperature impacts doneness: 130°F–134°F for medium rare; 135°F–144°F for medium; above 145°F for higher doneness levels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 926 kcal
% Daily Value*
| Calories | 926kcal | 46% |
| Carbohydrates | 0.5g | 0% |
| Protein | 36g | 72% |
| Fat | 85g | 131% |
| Saturated Fat | 38g | 190% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 35g | 175% |
| Cholesterol | 189mg | 63% |
| Sodium | 139mg | 6% |
| Potassium | 478mg | 10% |
| Fiber | 0.03g | 0% |
| Sugar | 0.01g | 0% |
| Vitamin A | 0.1IU | 0% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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