Serves 4
90 min
Sous Vide Rack of Lamb
Recipe GLPR18a216076b178f
Tender, perfectly cooked lamb racks sealed in their own juices using precise sous vide techniques, then finished with a quick sear for a golden crust. This elegant dish showcases the natural flavors of lamb enhanced by aromatic herbs and aromatics, making it an impressive main course for any occasion.
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Ingredients
2 racks lamb racks (8-bone), about 2 pounds total
kosher salt
freshly ground black pepper
fresh thyme sprigs
fresh rosemary sprigs
shallots, sliced
garlic cloves, sliced
2 tablespoons vegetable oil, canola oil, or rice bran oil
2 tablespoons unsalted butter
Directions
Fill a large pot or water bath with water and set a sous vide immersion circulator to 145°F (54°C) for medium-rare lamb. Allow the water to reach the target temperature.
Pat the lamb racks dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
Distribute the fresh thyme sprigs, rosemary sprigs, sliced shallots, and sliced garlic among two vacuum-seal bags or resealable freezer bags, dividing the aromatics equally.
Place one seasoned lamb rack into each bag with the aromatics. If using vacuum-seal bags, remove as much air as possible before sealing. If using freezer bags, use the water displacement method to remove air before sealing.
Carefully lower the sealed bags into the water bath, ensuring they remain fully submerged. Cook for 1 hour, maintaining the water temperature at 145°F (54°C).
Remove the bags from the water bath and carefully open them, allowing any accumulated liquid to drain. Pat the lamb racks dry with paper towels.
Heat the vegetable oil in a large cast-iron or stainless-steel skillet over high heat until it begins to shimmer, about 1–2 minutes.
Carefully place the lamb racks into the hot skillet, bone-side up first. Sear for 1–2 minutes until the meat side develops a deep golden-brown crust, then flip and sear the bone side for 30–45 seconds.
Reduce the heat to medium. Add the unsalted butter to the pan and let it melt, tilting the pan to baste the lamb racks with the foaming butter for 30 seconds.
Transfer the lamb racks to a cutting board and let them rest for 5 minutes before carving and serving.
