Sous Vide Rack of Lamb with Rosemary and Garlic
With its bold Mediterranean flavors this succulent rack of lamb will melt in your mouth
This sous vide rack of lamb recipe uses rosemary and garlic to bring the flavors of the Mediterranean to life with lamb so juicy and flavorful that it will melt in your mouth.
There’s a reason why rosemary, garlic, and lamb is such a classic combination. The bright notes from the rosemary and lemon juice compliment the lamb without overpowering it, creating a dish that is both rich and light, with flavors that linger long after you’re done with dinner.
One of the best ways to bring the three together is cooking the lamb sous vide. Using sous vide is an easy way to update this classic dish with a modern technique that makes the dish both easier to make and taste better. The advantage of this technique is how evenly it cooks everything, ensuring that the entire rack comes out at the same temperature.
Tips for Cooking Lamb Sous Vide
A couple of tips for cooking lamb this way. One rack is usually enough to serve 1 to 2 people depending on the size of the rack and the appetite of the eater. Racks of lamb can be deceptive because there is so much bone in them compared to the amount of meat that it’s a good idea to look at the racks and not just use their weight when judging how many to make.
We found that cooking the lamb at 134℉ for two hours is the perfect combination of time and temperature to deliver a lamb that is a firm medium-rare. If you prefer your lamb more or less done just adjust the temperature a few degrees either way. We don’t recommend cooking the lamb longer than three hours because of what it does to the lamb’s texture.
There are three good options for finishing a rack of lamb. The first is searing the lamb on a hot grill for a couple of minutes a side. When you’re finishing it on the grill it’s a good idea to be standing by with a pair long-handled tongs to move it off the fire if it starts to flare up.
If a grill isn’t available you can use a torch to finish it. If you’re just interested in posting great pictures to Instagram use the grill and the torch to double up on the fire and show up your friends and neighbors.
The final option is searing the lamb in a hot pan with some olive oil. The reason we prefer using the grill to the other two methods is the way the grill adds a nice char to the dish creating an interesting contrast of flavors and textures that compliment the sweetness of the lamb. This recipe will work with full racks or individual lamb chops.
If you’re interested in similar sous vide recipes try our leg of lamb or for something with a completely different flavor profile try our Southwestern Rack of Lamb that uses the deep smokey flavors of the Southwest to create a truly unique dish.
The rosemary and garlic in this recipe are ideally suited to go with Greek, Spanish, and Italian dishes. A few of our favorite side dishes to serve with this dish are a creamy Herb Risotto with Rosemary and Thyme, Rosemary Roasted Red Potatoes, and Grilled Asparagus.
- 1 1/4 lb rack of lamb
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 clove garlic
- 2 tsp rosemary, minced
- 1/2 tsp olive oil
- 1/2 tsp lemon juice
- 2 lemon wedges, garnish
- Start by setting up your water bath and bringing the temprature to 134℉.
- Mince the rosemary and garlic. Mix the rosemary, garlic, salt, and pepper together with the olive oil and lemon juice. Rub the seasoning onto the rack of lamb, making sure to get it into all the nooks and crannies.
- Seal the rack of lamb in a plastic bag and cook it for two hours. When the rack of lamb has finished cooking take it out of the bag and finish it on the grill.
- Grill the rack of lamb on a medium-high grill for 2 to 3 minutes a side until you've got a good crust on the outside. Make sure to watch the lamb, so it doesn't flare up.
- Cover the lamb with foil and let it rest for 5 to 10 minutes. To serve cut in between the ribs to carve out individual chops. A little squirt of lemon juice helps to bring the flavors together.
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