Perfectly tender and bursting with flavor, this Sous Vide Rack of Lamb delivers restaurant-quality results with minimal effort—every bite is juicy, succulent, and cooked to perfection.
A sous vide rack of lamb is a culinary delight that combines the precision of sous vide cooking with the tenderness and flavor of succulent lamb meat. The process begins with a high-quality rack of lamb, typically consisting of several bones with trimmed, exposed meat in between. The rack is seasoned with a blend of herbs and spices, which can vary depending on personal preference but commonly includes rosemary, thyme, garlic, salt, and pepper.
Feeds 4-6 people
Prep time 15 minutes
Cook time 2 ½ hours
Why Sous Vide Rack Of Lamb Works
Precision Cooking – Sous vide ensures the lamb reaches the perfect doneness edge-to-edge without overcooking.
Enhanced Flavor – Cooking in a sealed bag locks in natural juices and allows seasonings to infuse deeply.
Unmatched Tenderness – The low and slow sous vide process breaks down connective tissue for an ultra-tender texture.
Foolproof Results – No guesswork or constant monitoring—just set the temperature and let sous vide do the work.
Ingredients
- 1 rack of lamb
- 1 ½ tablespoons all purpose seasoning
- Tzatziki sauce for dipping
- 1 pound green beans washed and trimmed
- ¼ stick butter for basting
- 1 pound green beans
Instructions
Prepare the Lamb – Start by trimming any unwanted fat and silver skin from the rack of lamb. This helps create a cleaner bite and enhances the final texture.
Season Generously – Sprinkle all-purpose seasoning evenly over both sides of the lamb rack, ensuring full coverage for maximum flavor.
Seal the Lamb – Place the seasoned rack of lamb in a vacuum-seal bag or a resealable zip-lock bag. If using a zip-lock bag, you can apply the water displacement method to remove air.
Sous Vide Cooking – Submerge the sealed lamb in a water bath set to 132°F (55°C) and cook for 2 ½ hours. This ensures a perfectly medium-rare result.
Prepare the Green Beans – With 15 minutes left on the sous vide timer, heat a skillet over medium heat and sauté green beans. Season with all-purpose seasoning to taste. Once fully cooked, transfer them to a serving dish alongside tzatziki sauce.
Remove and Dry the Lamb – Carefully take the rack of lamb out of the bag and place it on an elevated rack. This step is crucial: Pat the lamb completely dry using paper towels. A dry surface helps develop a better sear.
Sear for the Perfect Crust – Heat a skillet over medium-high heat with a bit of cooking oil. Sear the lamb rack on both sides until a deep golden-brown crust forms.
Baste and Finish – Add butter to the skillet and baste the lamb for extra richness. Once basted, remove it from the heat.
Slice and Serve – Slice the lamb between the bones into individual chops. Arrange the chops over the sautéed green beans and enjoy!
If you are looking for more lamb chop recipes i recommend my Parmesan Crusted lamb or Lamb Scottadito Recipes!
Sous Vide Rack Of Lamb
A sous vide rack of lamb is a culinary delight that combines the precision of sous vide cooking with the tenderness and flavor of succulent lamb meat. The process begins with a high-quality rack of lamb, typically consisting of several bones with trimmed, exposed meat in between. The rack is seasoned with a blend of herbs and spices, which can vary depending on personal preference but commonly includes rosemary, thyme, garlic, salt, and pepper.
Ingredients
- 1 rack of lamb
- 1 ½ tablespoons all purpose seasoning
- Tzatziki sauce for dipping
- 1 pound green beans washed and trimmed
- ¼ stick butter for basting
- 1 pound green beans
Instructions
- Prepare the Lamb – Start by trimming any unwanted fat and silver skin from the rack of lamb. This helps create a cleaner bite and enhances the final texture.
- Season Generously – Sprinkle all-purpose seasoning evenly over both sides of the lamb rack, ensuring full coverage for maximum flavor.
- Seal the Lamb – Place the seasoned rack of lamb in a vacuum-seal bag or a resealable zip-lock bag. If using a zip-lock bag, you can apply the water displacement method to remove air.
- Sous Vide Cooking – Submerge the sealed lamb in a water bath set to 132°F (55°C) and cook for 2 ½ hours. This ensures a perfectly medium-rare result.
- Prepare the Green Beans – With 15 minutes left on the sous vide timer, heat a skillet over medium heat and sauté green beans. Season with all-purpose seasoning to taste. Once fully cooked, transfer them to a serving dish alongside tzatziki sauce.
- Remove and Dry the Lamb – Carefully take the rack of lamb out of the bag and place it on an elevated rack. This step is crucial: Pat the lamb completely dry using paper towels. A dry surface helps develop a better sear.
- Sear for the Perfect Crust – Heat a skillet over medium-high heat with a bit of cooking oil. Sear the lamb rack on both sides until a deep golden-brown crust forms.
- Baste and Finish – Add butter to the skillet and baste the lamb for extra richness. Once basted, remove it from the heat.
- Slice and Serve – Slice the lamb between the bones into individual chops. Arrange the chops over the sautéed green beans and enjoy!
Notes
Why Sous Vide Rack Of Lamb Works
Precision Cooking – Sous vide ensures the lamb reaches the perfect doneness edge-to-edge without overcooking.
Enhanced Flavor – Cooking in a sealed bag locks in natural juices and allows seasonings to infuse deeply.
Unmatched Tenderness – The low and slow sous vide process breaks down connective tissue for an ultra-tender texture.
Foolproof Results – No guesswork or constant monitoring—just set the temperature and let sous vide do the work.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 460Total Fat: 28gCholesterol: 115mgSodium: 415mgFiber: 4gSugar: 4gProtein: 38g