Sous Vide Rack of Lamb with Garlic & Herbs
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Sous Vide Rack of Lamb with Garlic & Herbs
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Sous Vide Rack of Lamb is a perfect and elegant holiday dinner recipe that’s mouth-watering delicious and foolproof. The rack of lamb is seasoned with garlic, rosemary, thyme, salt and freshly ground black pepper, and then cooked in the sous vide warm water bath to your desired doneness with the precise temperature!
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Ingredients
- 1 rack of lamb Frenched*
- 2 teaspoons minced garlic about 2 cloves
- 2 teaspoons chopped fresh rosemary plus a few more sprigs for searing
- 1 teaspoon chopped fresh thyme plus a few more sprigs for searing
- kosher salt to taste
- ground black pepper to taste
- 2 tablespoons olive oil divided
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Instructions
- Preheat the sous vide machine: Fill a medium-sized container or pot with water, attach the sous vide precision cooker and set the temperature to 135ºF/57ºC for medium doneness**.
- Season the rack of lamb: In a medium bowl, whisk together garlic, rosemary, thyme, salt, and black pepper. Rub the lamb all over with 1 tablespoon of olive oil and the seasoning mixture.
- Sous vide cook the lamb: Wrap bones in foil and place the lamb in a zip-lock bag or vacuum seal bag. The foil will prevent the bones from breaking the bag while cooking in the water bath.
- Seal the bag with a vacuum sealer, or using water displacement method: Seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
- Place the bag in the sous vide container and cook for 2 hours.
- Once the timer goes off, remove the bag from the water bath. You can use it immediately or store it in the fridge for 3-4 days.
- Remove the lamb from the bag and wipe off any extra moisture with paper towels.
- Sear the rack of lamb: Place the skillet on medium-high heat and add the rest of the oil. Once it’s smoking hot, add aromatics such as rosemary and thyme, and the lamb meat-side down, sear for about 45-60 seconds per side until nicely browned.
- Transfer the lamb to a cutting board, and cover it with foil and let it rest for 10 minutes.
- Carve it by holding the rack upright and slicing down after every two rib bones. Serve immediately.
Equipments used:
Notes
- * Most rack of lamb you will find in grocery stores are already “Frenched”. Frenched rack of lamb means that the rib bones are exposed by cutting away the fat and sinew coving them.
- ** 135°F is my preferred doneness, the lamb is super tender and juicy at this temperature. Anywhere between 125°F to 134°F will produce medium-rare doneness, if it’s below 125°F, it will be very rare and tastes almost raw. You can find the temperature chart here.
Nutrition Information
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Calories
526kcal
(26%)
Carbohydrates
1g
(0%)
Protein
18g
(36%)
Fat
50g
(77%)
Saturated Fat
20g
(100%)
Cholesterol
94mg
(31%)
Sodium
70mg
(3%)
Potassium
245mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
25IU
(1%)
Vitamin C
1mg
(1%)
Calcium
24mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 1g | 0% |
| Protein | 18g | 36% |
| Fat | 50g | 77% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 94mg | 31% |
| Sodium | 70mg | 3% |
| Potassium | 245mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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