Sous Vide Rack Of Lamb (Frenched)
This Sous Vide Rack Of Lamb (Frenched) is a tender, juicy, and impressively flavorful dish that delivers restaurant-quality results with ease at home.
Equipment
- Sous vide precision cooker
- Vacuum Sealer or Zip-top Bags
- Cast Iron Skillet or Heavy Pan
- Meat Thermometer
- Cutting Board
Ingredients
- 1 lb Rack of Lamb, Frenched
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1 tsp Dried Garlic
- 1 tsp Dried Onion
- 1 tsp Sea Salt
- 1 tsp Pepper
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 1 tsp Fresh Mint
Instructions
Sous Vide Rack Of Lamb (Frenched): Step-by-Step Guide
- Start by patting the rack of lamb dry with paper towels. Season generously with salt, pepper, dried oregano, dried thyme, garlic, and onion, rubbing all over the meat.
- Place the seasoned lamb in a vacuum-seal bag or zip-top bag. Use the water displacement method to remove air if using a zip-top bag, then seal completely.
- Fill a large pot or container with water and attach your sous vide precision cooker. Set temperature to 135°F (57°C) for medium-rare. Once water reaches temperature, add the sealed lamb.
- Cook the rack of lamb in the sous vide bath for 1.5 to 2 hours. The cooking time is forgiving and can be extended slightly if needed.
- Remove lamb from the bag and pat dry again. Preheat cast iron skillet over medium-high heat and add olive oil and butter. Sear lamb 1-2 minutes per side until browned and crusted.
- Let the lamb rest for 5-10 minutes to redistribute juices. Slice between bones into individual chops and garnish with fresh mint before serving.
Notes
- Use fresh herbs doubled in quantity instead of dried for a vibrant flavor.
- Replace butter with plant-based alternatives for a lighter dish.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Reheat sous vide at 130°F for 30 minutes or sear briefly in a hot skillet.
- Ensure pan is hot enough before searing to achieve a nice crust.