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5.0 from 48 votes

Sous Vide Rack of Lamb Recipe

Take your rack of lamb to the next level with this foolproof sous vide method! By using a sous vide you'll get evenly cooked, tender meat with the perfect rosy pink center every time.

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings: 2
Calories: 926 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 rack of lamb
  • 1 clove garlic
  • Fresh rosemary sprigs
  • salt
  • black pepper

Instructions

    Cup of Yum
  1. 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.
  2. Once it reaches temperature, season the lamb with salt and pepper. Place the lamb in a bag with fresh herbs and slices of garlic.
  3. 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.
  4. Place the lamb in the preheated water bath. Let it cook for 1 - 4 hours.
  5. 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.
  6. Slice into individual lamb chops and serve with more fresh herbs.

Notes

  • Look for a lamb rack with even fat distribution and a bright, fresh color. Your butcher can help you select a good one.
  • You can sear the meat in a hot skillet; it is just more difficult than a grill due to the shape of the lamb rack.
  • Allow 3-4 lamb chops per person.
  • If the lamb is frozen, add 1 hour to the cooking time.
  • Over 4 hours, the lamb texture will start to deteriorate.
  • Temperature Chart for Sous Vide Rack of Lamb
  • Cooking under 130°F isn't recommended. Lamb is usually served medium rare or medium so it doesn't get dry.
  • °F isn't recommended. Lamb is usually served medium rare or medium so it doesn't get dry.
  • 130°F to 134°F| medium rare | warm red center
  • 130°F to 134°F| medium rare | warm red center
  • 135°F to 144°F | medium | warm pink center, still moist
  • 135°F to 144°F | medium | warm pink center, still moist
  • 145°F to 154°F| medium well | slightly pink center, a bit dry
  • 145°F to 154°F| medium well | slightly pink center, a bit dry
  • 150°F and up | well done | little or no pink, firmer, drier
  • °F and up | well done | little or no pink, firmer, drier
  • Look for a lamb rack with even fat distribution and a bright, fresh color. Your butcher can help you select a good one.
  • You can sear the meat in a hot skillet; it is just more difficult than a grill due to the shape of the lamb rack.
  • Allow 3-4 lamb chops per person.
  • If the lamb is frozen, add 1 hour to the cooking time.
  • Over 4 hours, the lamb texture will start to deteriorate.

Nutrition Information

Calories 926kcal (46%) Carbohydrates 0.5g (0%) Protein 36g (72%) Fat 85g (131%) Saturated Fat 38g (190%) Polyunsaturated Fat 7g Monounsaturated Fat 35g Cholesterol 189mg (63%) Sodium 139mg (6%) Potassium 478mg (14%) Fiber 0.03g (0%) Sugar 0.01g (0%) Vitamin A 0.1IU (0%) Vitamin C 0.5mg (1%) Calcium 40mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 926

% 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.