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

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Last Updated

December 27, 2015

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