2 Hours 15 Minutes
Pat rack of lamb dry with a paper towel.
Place in a food saver bag and seal.
Fill a pot or heat safe container and use immersion circulator to heat to 134°F.
Place sealed rack of lamb into the water bath and cook for a minimum of 2 hours and a maximum of 4 hours.
Take sous vide lamb out of the water bath. Remove it from the food storage bag and pat dry.
Rub with cumin salt.
Heat a skillet on medium heat and sear on both sides.
Let the seared lamb rest for 10 minutes.
To carve the rack of lamb, place your knife blade between each bone and slice away a juicy, tender lamb pop.
Serve as an appetizer or main dish.
Add your favorite roasted vegetables or side salad for a delicious, restaurant quality dinner.
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