Sous vide rack of lamb is a fantastic way to achieve perfectly cooked and tender meat with precise temperature control. Here’s a detailed recipe to prepare sous vide rack of lamb:

Ingredients

Rack of lamb (about 1.5 to 2 pounds, frenched)

Salt (to taste)

Freshly ground black pepper (to taste)

Fresh herbs (such as rosemary, thyme, or mint)

4 cloves of garlic (smashed)

Olive oil (for searing)

Butter (for finishing, optional)

Equipment

Sous vide precision cooker

Vacuum-sealable bag or resealable freezer bag

Skillet (for searing)

Tongs

Instructions

Step 1: Preheat the Sous Vide Water Bath

Fill a large pot or container with water and attach your sous vide precision cooker. Preheat the water to 129°F (54°C) for medium-rare, or adjust to 135°F (57°C) for medium.

Step 2: Prepare the Lamb

Season the Rack: Generously season the rack of lamb with salt and pepper. Rub it with crushed garlic and fresh herbs. You can also add a drizzle of olive oil for extra flavor.

Bag It: Place the seasoned rack of lamb in a vacuum-sealable bag or a resealable freezer bag. If using a resealable bag, use the water displacement method to remove air: seal the bag almost completely, submerge it in water until the air is expelled, and then seal it completely.

Step 3: Sous Vide Cooking

Cook: Submerge the bag in the preheated water bath. Cook for 1.5 to 3 hours. The longer you cook it, the more tender it will become, but 1.5 hours is usually sufficient for tender lamb.

Step 4: Searing the Lamb

Remove from Bag: Once the sous vide cooking is complete, carefully remove the bag from the water bath and take the lamb out of the bag. Pat it dry with paper towels; moisture will prevent a good sear.

Sear: Heat a skillet over medium-high heat and add a drizzle of olive oil. Once the oil is hot, add the rack of lamb bone side down and sear for 1-2 minutes until browned. Turn to sear all sides, including the meat side, for about 30 seconds to 1 minute until nicely browned. If desired, add a tablespoon of butter during the last minute of searing for extra flavor.

Step 5: Rest and Serve

Rest: Remove the lamb from the skillet and let it rest for about 5 minutes.

Slice and Serve: Cut the rack into individual chops and serve with your favorite sides and sauces. A mint chimichurri or a red wine reduction pairs beautifully with lamb.

Tips

Herbs and Spices: Feel free to experiment with different herbs and spices according to your taste preferences.

Doneness: Adjust the cooking temperature for different levels of doneness:

Rare: 125°F (52°C)

Medium-rare: 129°F (54°C)

Medium: 135°F (57°C)

Medium-well: 145°F (63°C)

Well done: 160°F (71°C)

Enjoy your perfectly cooked sous vide rack of lamb!