Sous Vide Rack of Lamb

This Sous Vide Rack of Lamb recipe is juicy, tender and delicious. Cooked to a perfect medium-rare.

📝 Ingredients

• 2 8-bone racks of lamb (about 2 pounds)
• 3 cloves garlic (thinly sliced)
• 2 sprigs fresh rosemary (optional)
• Coarse ground black pepper
• 2 Tablespoons canola oil (or vegetable oil)
• 2 Tablespoons butter
• 2 sprigs fresh rosemary (optional)
• 2 sprigs fresh thyme (optional)
• Kosher salt and black pepper

👨‍🍳 Instructions

1. 1Set the sous vide to your desired temperature according to the chart below (I prefer 131-degrees for medium-rare).
2. 2Season 2 8-bone racks of lamb with black pepper and top with 3 cloves garlic and 2 sprigs fresh rosemary.
3. 3Vacuum seal the lamb using your preferred method. 1 rack per bag.
4. 4Cook for 1 hour, up to four hours***.
5. 5Remove lamb, discard garlic and pat dry with paper towels. Season with salt and pepper.
6. 6Preheat a cast iron skillet over high heat. Working 1 rack at a time, add 1 Tbsp. oil, 1 Tbsp. butter, 1 sprig rosemary and 1 sprig thyme. Sear lamb 1-minute per side, tilting skillet and spooning butter over it as it browns. Remove to a cutting board and repeat with remaining lamb rack, oil, butter, and herbs. Slice each rack into 4 double chops and serve.