Sous Vide Lamb Ribs Recipe
Ingredients:
2-3 pounds lamb ribs (baby back or spare ribs)
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional, for heat)
¼ cup honey or maple syrup (optional, for glazing)
¼ cup balsamic vinegar or red wine (optional, for flavor)
Equipment:
Sous vide immersion circulator
Vacuum sealer or heavy-duty zip-top bags
Cast iron skillet or grill for finishing
Instructions:

Prepare the Sous Vide Water Bath:

Fill a large container or pot with water and attach your sous vide immersion circulator. Preheat the water to 140°F (60°C) for medium-rare, or 160°F (71°C) for medium.

Season the Ribs:

In a small bowl, mix together olive oil, garlic, rosemary, thyme, smoked paprika, cumin, salt, black pepper, and cayenne pepper.
Rub the spice mixture evenly over the lamb ribs, ensuring they are well coated.

Vacuum Seal the Ribs:

Place the seasoned ribs in a vacuum-sealable bag. If using, you can add honey or maple syrup and balsamic vinegar to the bag for added flavor.
Seal the bag using a vacuum sealer or the water displacement method if using a zip-top bag (slowly submerge the bag in water to push out air and then seal).

Sous Vide Cook:

Submerge the sealed bag of ribs in the preheated water bath. Cook for 24 hours for tender, fall-off-the-bone ribs. If you prefer a firmer texture, you can reduce the cooking time to 12-18 hours.

Finish the Ribs:

After the sous vide cooking time is complete, carefully remove the ribs from the bag and pat them dry with paper towels (this helps achieve a better sear).
Preheat a cast iron skillet or grill over high heat. If desired, brush the ribs with additional honey or maple syrup for a glaze.
Sear the ribs for about 2-3 minutes on each side until they develop a nice caramelized crust.

Serve:

Slice the ribs between the bones and serve immediately. You can also serve them with sides like roasted vegetables, mashed potatoes, or a fresh salad.
Tips:
Feel free to experiment with different herbs and spices based on your preferences.
You can make a barbecue sauce to serve on the side or brush it on during the searing process for extra flavor.
Enjoy your perfectly cooked sous vide lamb ribs!