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Sous Vide Rack Of Lamb

Sous Vide Rack Of Lamb
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Discover how to perfectly cook a succulent rack of lamb using the sous vide method. Tender and flavorful results await with our step-by-step guide!

Ingredients

Scale
  • 2 racks of lamb (about 2 pounds / 900g total)
  • Kosher salt and freshly ground black pepper
  • Aromatics, such as fresh thyme or rosemary sprigs, sliced shallots, and sliced garlic (optional)
  • 2 tablespoons (30ml) vegetable oil
  • 2 tablespoons (30g) unsalted butter

Instructions

  1. Set your sous vide machine to the target temperature as specified in the reference chart. Generously apply salt and pepper to the lamb racks. Put each rack into separate sous vide bags, adding herbs, garlic, and shallots throughout if you’re using them. Seal the bags with a vacuum sealer or use the water displacement method with zipper-lock bags. Submerge the bags in the preheated water bath for the recommended time.
  2. Take the lamb out of the bags and dry them gently with paper towels.
  3. Ensure proper ventilation by turning on kitchen fans and opening windows. Pour vegetable oil into a heavy skillet made from cast iron or stainless steel, placing it on your stove’s highest heat setting. Heat the skillet until it begins to smoke. Carefully place the lamb in the skillet, meaty side facing down, using either fingers or tongs. If the skillet is small, cook in batches. Add one tablespoon of butter per rack along with fresh herbs. Sear the first side, moving it around the skillet and basting with hot butter and herbs until it is nicely browned, about 30 to 45 seconds. Turn over and brown the other side for another 30 seconds. Move the lamb to a wire rack on a baking sheet to rest, and repeat with the second rack if needed, using fresh butter and herbs each time.
  4. You can carve and serve the lamb immediately, or let it rest for up to 10 minutes while you prepare the table. To refresh the crust, heat the skillet drippings until they smoke, then pour them over the resting lamb before slicing and serving.
  5. Place the lamb on a chopping board. Hold the rack upright and slice between every two rib bones with a sharp knife. Be careful to find the joint between the bones as you cut. Avoid forcing the knife through bones to prevent damage. Serve right away.

Notes

  • Consider using a blend of fresh thyme, rosemary, shallots, and garlic to season the lamb racks before cooking sous vide.
  • Sear the lamb racks in a heavy cast iron or stainless steel skillet for a nice brown crust.
  • After searing, baste the lamb racks with hot butter and herbs to enhance their flavor.

Nutrition

Find it online: https://sousviderecipe.com/sous-vide-rack-of-lamb/