Sous Vide Rack of Lamb

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This tender and juicy Sous Vide Rack of Lamb recipe is easy to prepare and an elegant dish to serve for the holidays or special occasions! It’s coated in a simple rub and only takes 2 hours to cook using your sous vide!

Okay, when I say special occasions, I really mean any day of the week! That’s because lamb cooked sous vide style is so easy to prepare, it really should be on the dinner menu more often!  

And, it’s so tender and flavorful. Never dry or tough! 

We’ve been loving these sous vide lamb chops with mint chimichurri so much that I thought it was time to cook an entire rack of lamb using the sous vide. We also love these sous vide lamb shanks!

A rack of lamb can be a little intimidating to cook, especially since it’s a pricey cut of meat. But, I promise, this recipe is super easy and you don’t have to worry about overcooking your lamb! 

The sous vide uses a temperature controlled water bath, so you can cook your lamb just how you like it without having to guess when it’s done. Just set the water bath to your preferred temperature. It’s that simple!

You’ll just need to whip up some truffle mashed potatoes and Instant Pot Brussels sprouts to complete the meal and you’re good to go!

Check out the sous vide rack of lamb story!

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator. This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

To learn even more about sous vide cooking, head over and read "what is sous vide cooking."

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use binder clips) to clip the bag to the side to keep it from floating and getting air and/or water inside.

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container
• Vacuum sealer
• Vacuum seal bags

Other sous vide recipes

• Sous Vide Veal Chops with Miso Mushroom Sauce
• Sous Vide Lamb Shoulder
• Sous Vide Risotto with Mushroom Pesto
• Sous Vide Pork Chops with Apple Mustard Sauce
• Sous Vide Mashed Potatoes

What is a rack of lamb?

A rack of lamb comes from the rib portion of the lamb and is essentially 8 lamb chops attached together. 

Lamb racks can be found at your local grocery store or butcher shop and may or may not be frenched.

A frenched lamb rack means that the meat, fat and tissue have been removed from the rib bones so they look clean. I didn’t use a frenched rack of lamb for this recipe but it definitely adds to the presentation if you want to try it!

Why this recipe works

1. The sous vide water bath cooks the lamb evenly throughout and you get to choose your desired level of doneness. I’ve included water temperature suggestions below. (We prefer medium-rare, but you can cook it to your own liking).
2. Rack of lamb is lean and tender so it can easily overcook and dry out in the oven if you leave it too long. This is not the case with the sous vide. The water bath keeps the lamb at the same temperature so it’s almost impossible to overcook it.
3. You still get a delicious outer crust! That’s right. Even though we’re cooking the lamb in a water bath, you can still get a nice crust by searing and basting the lamb with butter before serving!  

Ingredients

Please refer to the recipe card below for a full list of ingredients and quantities.

You’ll need 2-3 pounds of rack of lamb for this recipe. Since the average rack of lamb weighs about 1½ - 2 pounds, you will likely need two racks.

The lamb is seasoned with a simple rub of salt, pepper, garlic, honey, fresh thyme, sherry vinegar and grainy dijon mustard. 

If you don’t have sherry vinegar, you can substitute with champagne vinegar or even red or white wine vinegar. 

I love to add grainy dijon mustard to rubs and sauces but some brands tend to be a little salty. If the one you're using is extra salty, just cut back on some of the added salt in the recipe.

You’ll need 3 tablespoons of butter for searing the lamb rack before serving. As the butter melts and helps the lamb sear, you’ll also use it for basting. 

The bag juice (the juice left in the bag after the lamb cooks) is combined with ¼ cup of beef broth to make a flavorful jus to serve with the lamb. You can use store bought broth or make your own like this slow cooker beef bone broth.

Sous vide rack of lamb temperatures

Lamb is best served medium rare, but refer to this table if you like it cooked another way.

Temperature	Doneness
120-127°F	Rare
128-132°F	Medium-rare (recommended)
133-140°F	Medium
140-145°F	Medium-well
146°F and above	Well done (not recommended)

Step by step instructions

Heat a sous vide water bath to 130F degrees.

Add all the ingredients, except the butter and beef stock, in a bowl and mix together.

Rub the mixture all over the lamb and place in a freezer safe bag (for water displacement method) or vacuum sealable bag. Seal the bag.

**Be careful using the vacuum sealer as the bones may puncture holes in the bag when sealing.

Cook in the water bath for 2 hours and then remove.

Open the bag and remove the lamb, reserving the bag juice in a small saucepan.

Add the beef stock to the bag juice and simmer 3-5 minutes, skimming any impurities off the top. Adjust salt to taste and set aside.

Heat a skillet on medium-high heat and add the butter.

Add the lamb and brown on each side, basting with butter until golden brown all around, about 2 minutes total.

Remove and let cool slightly. Slice and serve drizzled with the jus and this tangy mint chimichurri (optional).

Expert tips

1. Whether you use a vacuum seal or ziplock bag, you’ll want to make sure to remove the air from the bag to avoid bacteria getting in.
2. If the bag starts to fill with air and float during the cooking process, you can open the bag, remove the air and reseal it. 
3. To help prevent floating, I like to use a sous vide sinker weight.
4. Be sure to use a large enough bag to fit the racks of lamb. If using a vacuum seal bag, be careful that the bones don’t pierce the bag as it’s sealed.
5. To get the best sear, pat the lamb rack dry with paper towels after it comes out of the water bath. 
6. When heating the butter for searing, you’ll want to use medium-high heat. The skillet should be hot for a good sear, but if it’s too hot, the butter may burn up.
7. Sear the lamb for just 1 minute per side. Any longer and you risk overcooking and drying out the lamb.
8. Make sure you baste the lamb as you sear it. This adds flavor and helps create a delicious crust.
9. Depending on the size of your lamb racks and your skillet, you may need to sear the lamb in two batches.
10. You can also broil the lamb to achieve a crust, but I find basting is easier when the lamb is seared on the stovetop.

Common questions

Serving options

There are so many delicious side dishes to go with lamb. Here are a few of our favorites:

• Duck Fat Parmesan Truffle Fries
• Creamy Garlic Mashed Potatoes
• Air Fryer Baked Potatoes
• Honey Balsamic Brussels Sprouts
• Air Fryer Carrots
• Instant Pot Mashed Sweet Potatoes

Other lamb recipes

• Instant Pot Lamb Shanks
• Spicy Lamb Tacos
• Teriyaki Marinated Grilled Lamb Chops

Did you make this recipe? Leave a comment below and let me know how it turned out!