Sous Vide Rack of Lamb Recipe

Sous vide rack of lamb sliced and served with risotto

Sous Vide Rack of Lamb Recipe

Course: Dinner

Cuisine: Mediterranean, Spanish

Prep Time: 15

Cook Time: 2 10

Total Time: 2 25

Servings: servings

Calories: 818kcal

This sous vide rack of lamb recipe uses rosemary and garlic to bring the flavors of the Mediterranean to life with juicy and flavorful lamb that melts in your mouth.

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US Customary - Metric

Equipment

Ingredients

1 1/4 lb rack of lamb
1 tsp salt
1/2 tsp pepper
1 clove garlic minced
2 tsp rosemary minced
1/2 tsp olive oil
1/2 tsp lemon juice
2 lemon wedges garnish

Instructions

Start by setting up your warm water bath and bringing the temperature to 134℉ (56℃).
Mince the rosemary and garlic. Mix the rosemary, garlic, salt, and pepper with the olive oil and lemon juice. Rub the seasoning onto the rack, making sure to get it into all the nooks and crannies.
1 tsp salt, 1/2 tsp pepper, 1 clove garlic, 2 tsp rosemary, 1/2 tsp olive oil, 1/2 tsp lemon juice, 1 1/4 lb rack of lamb
Vacuum seal the rack in plastic and cook it for two hours at 134℉ (56℃). When it has finished cooking, take it out of the bag and finish it on the grill.
To finish the rack, grill it on a medium-high grill for 2 to 3 minutes per side until a nice crust has formed on the outside. Make sure to watch the rack, so it doesn't flare up.
Cover the cooked lamb with foil and let it rest for 5 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.
2 lemon wedges

Notes

The lamb can be finished on the grill, which is our preferred method, or with a cast iron pan or kitchen torch.

Nutrition