Simple Sous Vide Rack of Lamb Recipe

Sous vide might sound fancy, but it’s actually quite easy - you can literally set it and walk away. Just cook your rack of lamb at 130°F for two to three hours, and you’ll have a delicious, restaurant-quality, medium-rare dish. This recipe turns an already luxurious meat into a gourmet masterpiece that your family and friends will love, perfect for a weekend gathering or a holiday feast. To be honest, my wife and I devoured an entire rack of lamb and had a blast!

Why Sous Vide?

Lamb racks aren’t cheap! I used to feel nervous about cooking expensive meats like ribeye steaks or lobster tails, worried that I might ruin them. However, ever since I tried sous vide, I’ve had nothing but success. This method ensures the racks of lamb are cooked just right - beautifully pink center, juicy texture, and extra flavor infused with garlic and rosemary - all for a lick of yummy goodness. What’s more, cooking rack of lamb sous vide requires little to no effort and can be prepped in advance. With just a quick sear at the end, this dish can be a true crowd-pleaser.

How to Buy Rack of Lamb for Sous Vide?

A standard rack of lamb usually has eight ribs, roughly the equivalent cut on a prime rib cut. Most of these racks are French cut, which means the meat at the rib ends is trimmed away, leaving just a neat bone shank.

Generally, you can find lamb from local farms, as well as from Australia and New Zealand. Local American lamb tends to be bigger, fattier, and has a stronger mutton flavor. If you prefer something mild, go for the imported grass-fed rack of lamb.

Should I Season Rack of Lamb?

Yes, but keep it simple. Just season with salt, black pepper, rosemary, and garlic to make the lamb shine. If you prefer a firmer texture similar to a lightly cured ham, season the rack of lamb before vacuum sealing and cook it right away. Otherwise, you can season it after cooking or just before searing.

How Long to Sous Vide Rack of Lamb?

In short, the best cooking time for sous vide rack of lamb is 2-3 hours. While sous vide tolerates time well, it’s best to avoid cooking for more than 4 hours. After 4 hours, the enzymes start to break down the protein, making it overly tender, almost melt-in-your-mouth, and completely mushy. For me, 2 hours is my sweet spot.

Best Temperature for Sous Vide Rack of Lamb

Temperature plays a more important role in the texture and doneness of lamb than the cooking time does. For the best tenderness and juiciness, cook it medium-rare or medium. Any higher temperatures can make the meat drier and less tender. With sous vide cooking, you never have to worry about overcooking. Since everyone has different preferences, you can choose the temperature that best suits your liking from the options provided below.

Should I Pan Sear After Sous Vide?

Yes, pan-searing after sous vide is essential. Sous vide cooking will get the rack of lamb cooked to perfection, but it won’t give you that crispy crust, unless you like soggy, dull-looking meat.

Before searing, pat the rack of lamb dry thoroughly with paper towels. Then, preheat a heavy cast iron pan with canola or grapeseed oil until smoking. Place the lamb, meat side down, in the pan and sear for about 1 minute on each side. As you sear, baste the lamb with melted butter and spices until golden-brown.

Sous Vide Rack of Lamb Recipe

Ingredients:

• 1 rack of lamb, about 1.5 lbs, frenched
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 sprigs fresh rosemary
• 3 cloves garlic, crushed
• 1 tablespoon canola or grapeseed oil
• 1 tablespoon unsalted butter

Equipment:

• Sous vide circulator
• Large container or pot
• Vacuum sealer and bag
• Cast-iron skillet
• Tongs
• Spoon

Instruction:

1. Fill a large container or pot with water and attach your sous vide cooker. Preheat the water bath to your desired doneness according to the temperature chart above. I would recommend 130°F/54°C.

2. In the meantime, season the rack of lamb with salt and pepper. Place it in a vacuum sealer bag along with garlic and rosemary. Use a vacuum sealer or the water displacement method to remove as much excess air as possible from the bag.

3. Once the water bath has reached the desired temperature, carefully submerge the sealed bag into the water and let it cook for 2 hours. 

4. When the cooking time is up, take the bag out of the water bath and remove the rack of lamb. Pat dry with paper towels.

5. Heat a cast iron skillet over high heat and add a tablespoon of canola or grapeseed oil. Once the oil starts to smoke, place the rack of lamb, meat side down in the skillet. Sear it for about 1 minute per side, occasionally basting with melted butter, until it develops a golden-brown crust.

6. Transfer the lamb to a cutting board and let it rest for about 10 minutes. Then, cut the rack  of lamb vertically and serve.