Tender and juicy Sous Vide Rack of Lamb is easy to prepare with a simple seasoning and only takes 2 hours to cook using your sous vide!

Why This Recipe Works

The sous vide water bath cooks the lamb evenly throughout and you get to choose your desired level of doneness.


Rack(s) of lamb Salt Black pepper Garlic Thyme Honey Sherry vinegar Dijon mustard Butter Beef stock

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.

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

Get the full Instructions here!

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