Rack of lamb

Sous vide rack of lamb! Preparing lamb can be quite tricky, but with sous vide, it's much easier to achieve perfect cooking. We're keeping it simple in this recipe, but feel free to try different ingredients.

Author	Hannah
People	4
Temperature	55
Cooking time	2 hours
Prep time	30 minutes

Ingredients

• 2 fresh racks of lamb
• 30 g unsalted butter
• 3 cloves of garlic
• thyme
• 1 shallot
• rosemary

Preparation

The preparation

Preheat the sous vide bath to 55 degrees Celsius. You can determine your preference using the following list.

• Very Rare to Rare: 46°C – 51°C (1 to 2.5 hours)
• Medium-rare: 52°C to 57°C (1 to 4 hours, 2.5 hours maximum if cooking below 54°C)
• Medium: 57°C to 62°C (1 to 4 hours)
• Medium-well: 63°C to 67°C (1 to 4 hours)
• Well done: 69°C (1 to 4 hours)

Herbs & yarn

Season the lamb generously with salt and pepper on both sides. Vacuum seal the bag and place it in a water bath. We choose 55°C (131°F) for 2 hours.

Drying & baking

After 2 hours, remove the lamb from the water and drain it on paper towels. Heat vegetable oil in a cast-iron pan over high heat. Coarsely chop a shallot and some garlic. Place the lamb in the pan, bone-side up. Melt the butter in the pan and add the rosemary, thyme, garlic, and shallot.

Serve

Using a spoon, pour the juices over the lamb. Repeat this a few times to ensure the flavor is fully absorbed. After about 1.5 minutes, flip the meat to the other side and turn off the heat. After 30 seconds, remove the lamb from the heat and carve it into generous portions. In this recipe, we serve the lamb with some pomegranate and Brussels sprouts.

Use these products

[product=sous-vide-bak-met-lid]
Handy for this recipe
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[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
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[product=vacuum bags]
Suitable for sous vide cooking
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