Sous Vide Rack Of Lamb (Frenched)
Frenched rack of lamb cooked sous vide to medium-rare, then seared for a brown crust and finished with fresh mint.
Equipment
- Sous Vide Immersion Circulator
- vacuum sealer or heavy-duty zip-top bag
- Cast-Iron Skillet
- Tongs
- Paper Towels
- Ice bath (optional)
Ingredients
Ingredients
- 1 lbRack of lambFrenched
- 1/2 tspOreganodried
- 1/2 tspThymedried
- 1/2 tspGarlicdried
- 1/2 tspOniondried
- 1 tspSea salt
- 1/2 tspPepper
- 1/2 tbspOlive oil
- 1/2 tbspButter
- 1 tspMintfresh
Instructions
Instructions
- Preheat the sous vide to 132°F (medium-rare).
- In a small bowl, combine ½ tsp dried oregano, ½ tsp dried thyme, ½ tsp dried garlic, ½ tsp dried onion, 1 tsp sea salt, and ½ tsp pepper. Rub the mixture evenly over the 1 lb Frenched rack of lamb.
- Place the seasoned rack of lamb in a vacuum-seal bag or a heavy-duty zip-top bag. Seal using a vacuum sealer or the water-displacement method (slowly lower the bag into water, allowing pressure to push air out, then seal the bag).
- Submerge the sealed bag in the preheated sous vide and cook for 2 hours.
- If you plan to store the lamb before finishing: prepare an ice bath (cold water and ice). When the cook time is done, transfer the sealed bag to the ice bath and cool until cold to the touch (about 15–30 minutes). Refrigerate in the bag. When ready to finish, bring the lamb to room temperature for about 20–30 minutes before searing. If finishing immediately, skip the ice bath and proceed to the next step.
- Remove the lamb from the bag and pat it very dry with paper towels.
- Heat a cast-iron skillet over medium-high heat until very hot. Add ½ tbsp olive oil and ½ tbsp butter and swirl to coat the pan.
- Sear the rack of lamb, using tongs to turn, for 30–60 seconds per side until a brown crust forms on all exposed surfaces.
- Transfer the lamb to a cutting board and rest for at least 10 minutes.
- Slice the rack into portions (2–3 bones per serving if desired), sprinkle with 1 tsp fresh mint, and serve.
Notes
Sear evenly.Use tongs to move around the rack of lamb to ensure the various parts of the meat cook to a beautiful brown on each side.
Meal prep tip.Once it’s cooled, you can refrigerate the sous vide rack of lamb either in thesous videbag, or dry it and store it in the fridge for acouple daysuntil you want to sear it to enjoy it. Bring the rack of lamb to room temperature when it’s time to finish it.
Change the seasonings.If you prefer moreearthy, gamey flavors, you can toss in a little bit of cumin. You can even add in some black pepper and chili powder to add a little bit of heat. Rosemary is also a great addition to any lamb recipe, as the natural herb really bring out the mouthwatering flavors of the lamb.
Get the ‘best end” of your lamb.So the first 8 lamb ribs, known as “The Rack,” is known as the literal “Best End” of the lamb. Remember to make sure your lamb is Frenched, or the fat has been trimmed away from the bones, for the most beautiful rack of lamb you’ve ever cooked!
Meal prep tip.Once it’s cooled, you can refrigerate the sous vide rack of lamb either in thesous videbag, or dry it and store it in the fridge for acouple daysuntil you want to sear it to enjoy it. Bring the rack of lamb to room temperature when it’s time to finish it.
Change the seasonings.If you prefer moreearthy, gamey flavors, you can toss in a little bit of cumin. You can even add in some black pepper and chili powder to add a little bit of heat. Rosemary is also a great addition to any lamb recipe, as the natural herb really bring out the mouthwatering flavors of the lamb.
Get the ‘best end” of your lamb.So the first 8 lamb ribs, known as “The Rack,” is known as the literal “Best End” of the lamb. Remember to make sure your lamb is Frenched, or the fat has been trimmed away from the bones, for the most beautiful rack of lamb you’ve ever cooked!