Sous Vide Rack of Lamb

If you want a succulent, tender, cooked to perfection rack of lamb every time, then the sous vide method delivers. This set it and forget it cooking technique delivers high end, restaurant quality results without bill.

Why Sous Vide?

Sous Vide cooking is the technique of cooking vacuum sealed foods in a temperature controlled water bath. The water temperature is set to the finished cooking temperature and the meat will be raised to that temp and no higher.

This low and slow method of cooking ensures that the rack of lamb will be cooked to the exact right temperature. It will take about two hours to bring the meat to the correct temperature, and can be kept, sealed, in the water bath for up to four hours without any loss of texture. *If cooking at temperatures under 130°, the meat can only be left for 2 hours for food safety. *

Equipment

• Large Pot or Food Container
• Sous Vide (Immersion Circulator)
• Vacuum Sealer and Bags

**You don't actually need a vacuum sealer to cook with the sous vide. The water displacement method works and all you need is a high quality food storage bag. **

Water Displacement Method

Place the rack into the food storage bag and leave the top open. Slowly, lower the bag, bottom first, into the water. The water pressure on the outside of the bag will push the air out of the open top and create a vacuum around the meat. 

When using water displacement, you should clip the bag to the side of your container to make sure the bag stays in place and keeps a good seal around your meat.

Ingredients

Rack of Lamb is the rib section of the lamb. Each rack is made up of about 8 bones and a small, but special round of meat on the ends. Most often, these cuts come Frenched which means the butcher has removed the sinew and fat from the tops of the bones. This leaves a clean bone which looks nice when presented. 

Frenching is just for appearance and is really a matter of preference. If you happen to get a rack that has not been cleaned, and you don't have the right tools; you can leave it as it is and still have an amazing dish. 

Using other methods, rack of lamb is a quick cooking cut. If done right this means most racks can be ready to serve in around 30 minutes. However, the small amount of meat means they are particularly susceptible to over cooking. Since this is a pricey cut and likely something you are serving for a special occasion the Sous Vide takes away the guesswork and prevents overcooking disasters.

Instructions

Step 1: Plan, Prepare, and Seal

• Fill a large pot or food container with water and set up the sous vide (immersion  circulator).
• Decide how well you would like the rack of lamb cooked, and preheat the water bath. 

• Take the rack of lamb and place it into a vacuum bag and seal. Be sure all of the air is removed and that the bones will not puncture the plastic. 

FAQs

Time and Temperature chart

Doneness	Temperature Range	Cook Time
Rare	120°-128°	1-2 Hours
Medium Rare	129°-134°	1-2 Hours
Medium	134°-144°	1-4 Hours
Medium Well	145°-155°	1-4 Hours
Well	156° and up	1-4 Hours

Step 2

• Place the sealed meat into the preheated water bath. Let cook for at least one hour, and ideally two hours.

Step 3: Seasoning

• Remove the lamb from the seal bag and pat dry with a paper towel. 
• Rub dry seasonings into meat, being sure to coat all sides even getting it onto the bones.

The great thing about this sous vide method for rack of lamb is that it leaves you with an abundance of options for spicing your meat. 

Garlic and rosemary is a common spice combination, and what many people think of when cooking lamb. However, lamb is popular in many cultures and takes on strong spices quite well. I would encourage you to try different combinations.

For this recipe, I've used a very simple cumin salt. It is made up of two parts salt to one part cumin. The warmth of the cumin is wonderful with the sweet, tangy flavor inherent to young lamb.

Step 4: Sear

• Heat a skillet on medium-high heat. Once the pan is very, very hot, add a drizzle of canola oil. 
• Place the seasoned rack of lamb fat side down onto the pan. Let sear for approximately 2 minutes.

• Then, turn the rack over and sear the back side of the rack for 1 minute. 
• If you like, you can hold the rack upright with tongs and get a nice crust on the bottom of it as well.

The pan should be heated on medium-high heat. Rather than turn the burner up extra high; take the time to let the pan heat a little above medium. When using a gas stove, remember that your flame should never be larger than the bottom of the pan. This will give you better control and prevent smoking up the house. 

Searing Methods

My top choice for searing a sous vide rack of lamb is a cast iron pan coated with a small amount of canola oil or other high heat oil.

Avocado oil, corn oil, and peanut oil will work as well. I tend to choose canola oil because it has a very neutral flavor and can be used for a lot of different foods.

Searing can also be done on the barbecue grill or under a broiler. For these methods, skip the canola oil and rub extra virgin olive oil into the meat along with the seasonings. The key to any searing method is to make sure you have heated the pan, grill, oven thoroughly before starting.

Step 5: Cutting and Serving

• Once the meat has a nice crust around the outside, remove it from the heat.
• Then, cover it with foil and let it rest for 10 minutes to prevent the juices running out of the roast during carving.
• Slice the rack of lamb into chops. With a good knife, carefully feel out where each bone is located and slice in between. You should get nice, even individual chops.
• Serve with your favorite side dishes.

** Often, the bones curve slightly to one side. Use the first cut as a guide and keep cutting at the same angle all the way to the end of the rack for even pieces.**

What to Serve with Sous Vide Rack of Lamb

• Roasted Delicata Squash and Beet Salad
• Garlic Mashed Cauliflower
• Roasted Artichokes with Garlic Aioli
• Roasted Glazed Carrots
• Bacon Balsamic Brussels Sprouts
• Mushroom Rice Pilaf
• Warm German Potato Salad

Related Recipes

• Ribeye Steak Sous Vide
• Sous Vide Sausage with Beer Gravy
• Sous Vide Tri Tip with Southwest Seasoning
• Sous Vide Pork Tenderloin with Pineapple Glaze
• Sous Vide Recipes: A Home-Cook's Budget Friendly Guide

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