Non Veg

Sous Vide Rack of Lamb

foodiecrush_admin 4 Min Read

This sous vide rack of lamb recipe produces incredibly tender meat with maximum flavor infusion. By cooking the rack slowly under precise temperature control, the sous vide method locks in moisture while allowing the lamb to cook to a perfect medium rare finish. A quick sear locks in flavor and adds texture before this lamb is sliced and served just like a 5 star restaurant.

Contents
IngredientsInstructionsPrep the lambSous Vide the LambSear the LambSlice and serveNutrition

This Sous Vide Rack of Lamb recipe is the ultimate showstopper for special occasions. Cooking these lamb racks sous vide is the perfect method for achieving perfectly cooked lamb every time.

Ingredients

  • ▢ 1.5 – 2 lbs rack of lamb Frenched
  • ▢ 1 tsp salt
  • ▢ 4 to 5 Fresh rosemary sprigs divided
  • ▢ 2 tbsp Dijon mustard
  • ▢ 2 tbsp Garlic junkie or your favorite steak seasoning or garlic heavy spice blend for the crust

Instructions

Prep the lamb

  • Remove the lamb from the package and pat dry.
  • Season it with salt and place it in a vacuum seal bag with the rosemary.
  • Seal the bag with a vacuum sealer.

Sous Vide the Lamb

  • Meanwhile, prep a sous vide water bath for 125 degrees F.
  • When the water is heated, add the rack of lamb, making sure the bag is submerged below the water with no air pockets. We use a weight to hold our food down.
  • Sous vide the lamb for 3 1/2 to 4 hours.
  • Then carefully remove the rack of lamb from the sous vide.
  • Remove the lamb from the bag and pat it dry with paper towels.

Sear the Lamb

  • Slather the cooked lamb with the mustard and a liberal coating of the Garlic Junkie or Garlic and rosemary spice blend.
  • Preheat a large cast iron pan over medium-high heat.
  • When the pan is just smoking, place the lamb in the pan, fat sid down and sear for 60 to 90 seconds, until a good crust has formed.
  • Using tongs, flip the lamb and add the butter and more fresh rosemary to the pan.
  • Using a spoon, carefully spoon the melted butter over the lamb and the other side browns, another 30 to 60 seconds.
  • Remove the lamb from the pan and transfer to a clean cutting board.

Slice and serve

  • Let the lamb rest for 10 minutes.
  • To slice, use a sharp knife and follow the edge of the bones to carve the rack of lamb into individual lollipops.
  • Garnish with salt and pepper to taste and a pinch of freshly minced parsley and serve immediately.

Nutrition

Serving: 1serving | Calories: 478kcal | Carbohydrates: 3g | Protein: 19g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 94mg | Sodium: 735mg | Potassium: 274mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 3mg
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