Southwestern Style Sous Vide Rack of Lamb

  • The texture and taste of sous vide rack of lamb is ethereal
    The texture and taste of sous vide rack of lamb is ethereal
  • Rack of lamb cooking sous vide
    Rack of lamb cooking sous vide
  • Use a grill to finish the lamb gives you the best of both worlds
    Use a grill to finish the lamb gives you the best of both worlds

Description

This sous vide rack of lamb recipe uses southwestern spices to bring a little heat and great depth of flavor that really compliments the soft supple texture that comes from cooking the lamb sous vide.

The reason sous vide works so well for rack of lamb is because it applies heat evenly through the whole rack, which means every bit of the lamb is perfectly done.  You also get the best of both worlds by finishing it on the grill without having to worry about it flaring up every few minutes.

Ingredients

1 1/4 pound 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

Details

Prep Time: 15 minutes
Cooking Time: 2 hours 10 minutes
Servings: 2 servings

Rate this Recipe

Average: 5 (1 vote)

Instructions

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 in rest for five minutes.  To serve cut in between the ribs to carve out individual chops.

Notes

If you're interested in learning more about sous vide check out our piece Getting Started with Sous Vide.

PT2H25M
  • Southwestern Style Sous Vide Rack of Lamb

Share this Recipe

Last Updated

December 27, 2015

People & Places

Sandstone arch at Pictured Rocks National Lakeshore
Mark Hinds | August 12, 2016

Rising hundreds of feet above Lake Superior in Michigan’s Upper Peninsula, Pictured Rocks National Lakeshore offers visitors a chance to see towering arches carved from sandstone, waterfalls, and lighthouses. 

Stories

Recipes

Grilled mushrooms are a great addition to summer meals
Mark Hinds | August 2, 2016

What makes this grilled mushrooms recipe so delicious is how the lemon juice adds a hint of acid, brightening up the mushrooms, and how the olive oil helps the fresh rosemary and thyme stick to the mushrooms as they're grilled.

Stuff

Alex Gibney and Michael Pollan
Mark Hinds | March 1, 2016

Cooked, a new documentary by Michael Pollan and Alex Gibney on Netflix, is a beautifully filmed series about the role cooking plays in what makes us human.  If you’re interested in seeing a show about food where you actually learn something new and are entertained Cooked is worth watching

Drinks

Cucumber Lemonade
Mark Hinds | August 27, 2016

There’s a lot worth eating at the Minnesota State Fair that doesn’t come on-a-stick. Check out all of Umami’s recommendations for finding everything worth eating and drinking at the Great Minnesota Get-Together.

Food

Mountain Berry Crisp
Mark Hinds | August 23, 2016

Mountain Berry Crisp brings strawberries, blueberries, blackberries, and raspberries together to create a scrumptious dessert that shows off fresh summer berries.