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close up of cut chop with other chops in background

Rack of Lamb Sous Vide

Rack of lamb in the sous vide is always tender, savory, and always perfectly cooked.
Course Appetizer, Dinner
Cuisine American, American Classic, Greek/ Mediteranean, Italian, Mediterranean
Diet Gluten Free
Prep Time 15 minutes
Cook Time 2 hours
Searing 10 minutes
Servings 2 People
Calories 1051kcal
Author Diana Reis


  • Sous Vide (Immersion Circulator)
  • Large Pot or Food Container
  • Vacuum Bag or Food Storage Bag


  • 1 Rack of Lamb 8 bones
  • 2 Tablespoons Canola Oil for searing
  • 2 Teaspoons Course Salt
  • 1 Teaspoon Cumin


  • 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. **for water displacement method, see notes***
  • Place sealed meat into the preheated water and cook for 1-4 hours. **see time temp chart in post**
  • 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.
  • 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.
  • 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.
  • ** 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.***


Should you season rack of lamb before sous vide?
There is no need to season the rack before sealing. Salt can actually change the texture of the meat if left on for two long. Some people recommend adding aromatics like garlic or rosemary to the bag. I haven’t found this makes much difference in the finished taste. Spices added during searing have the most impact on finished taste.
How many people does a rack of lamb serve?
I recommend 3-4 bones or chops per person. This means each rack will serve approximately 2 people for dinner. As a heavy appetizer, each person should be served 2 chops.
What Temperature Should I Cook Rack of Lamb Sous Vide?
Personally, I like the rack of lamb a little closer to true medium and I don’t find that I increase the temperature much during the short sear. For me, 138° is perfect for lamb. Medium leaves the chops, once cut, pale pink from edge to edge and takes away the chewiness that you experience with more rare meat. This is all a matter of personal preference.
How Long Should I Sous Vide Rack of Lamb?
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. *
Water Displacement Method
  • 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. 
  • 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.
Searing Methods
Searing can be done on the stovetop as described in the recipe. It 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.


Calories: 1051kcal | Carbohydrates: 1g | Protein: 36g | Fat: 100g | Saturated Fat: 39g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 44g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 2466mg | Potassium: 490mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 4mg