Southwestern Style Sous Vide Rack of Lamb
This sous vide rack of lamb recipe uses southwestern spices to bring a little heat and depth of flavor that compliments the supple texture that comes from cooking the lamb sous vide.
The reason sous vide works so well for a rack of lamb is because it applies heat evenly through the whole rack, which means every bit of the lamb is perfectly done. If you’re interested in learning more about sous vide check out our piece Getting Started Cooking with Sous Vide.
To cook the rack of lamb medium rare set the immersion circulator to 134℉.
Our preferred way to finish the lamb is on the grill. One of the nice things about finishing lamb cooked sous vide on the grill is you get a nice crispy char on the outside without having to deal with it flaring up every few minutes like you would if you were grilling it.
If you prefer more traditional flavors try this rack of lamb recipe that features garlic and rosemary.
- 1 1/4 lb rack of lamb
- 1/2 tsp Ancho chili powder
- 1/2 tsp cumin
- 1/2 tsp roasted garlic powder
- 1 1/2 tsp salt
- 1/2 tsp pepper
- Start by setting up your sous vide cooking station and bringing the water to 134℉.
- Mix the Ancho chili and roasted garlic powder, cumin, salt, and pepper together. 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 3 to 4 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 and let it rest for five minutes. To serve cut in between the ribs to carve out individual chops.