Herbed-Garlic Sous Vide Lamb Rack

Sous Vide Lamb Rack is juicy, tender, and flavorful. I think sous vide has become my favorite way to make a rack of lamb.

A rack of lamb can be pricey, and sometimes that can make me a little nervous about cooking it. No one wants to overcook a pricey cut of meat. That's where sous vide comes into play. Sous vide makes this lamb roast come out perfectly!

Sous Vide Rack Of Lamb

A friend of mine asked me how to cook a rack of lamb because every time she made it, she felt like it was overcooked and a waste of money. So, I had her come over to my house and we made this Sous Vide Rack of Lamb together. And, that's how this recipe came to be.

This was inspired by my holiday roast beef recipe on this site, and pairs well with my favorite side dish to go with it.

Why You'll Love this Recipe

• With super easy sous vide cooking, you can achieve a consistent, ideal doneness for your lamb rack, taking the guesswork out of traditional cooking methods.
• A seared sous vide lamb rack looks beautiful with a golden-brown crust that's sure to impress your family and guests.
• The low, steady temperature of sous vide cooking ensures that your lamb remains tender and juicy, not overcooked or dried out.
• Sous vide cooking allows the flavors to penetrate the lamb for deeper, more intense taste.

Ingredients

You only need 8 easy ingredients to make this delicious recipe.

• Lamb Rack (8 bone) - Sous vide lamb chops or leg of lam instead.
• Olive Oil - Use your favorite vegetable oil instead.
• Garlic Cloves - Use shallots, ¾ teaspoon granulated garlic or ½ teaspoon garlic powder instead.
• Fresh Rosemary - Other fresh herbs like oregano will work instead.
• Fresh or Dried Thyme and Ground Sage - Use marjoram instead.
• Sea Salt and Pepper - The best flavor enhancers.

See the recipe card below for quantities and cooking times.

Substitutions and Variations

Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this sous vide rack of lamb. Use as many as you need to.

• Butter - use butter instead of olive oil if you like.
• Garlic- don't have whole garlic on hand? Use minced garlic in it's place.
• Italian-want to change up the flavor? Add some italian seasoning to your lamb roast.
• Chives - add some fresh chives to your recipe if you want a slight onion flavor.

Instructions

To make this savory and delicious rack of lamb recipe you only need to follow these five easy steps.

Step 1: Seasoning the rack of lamb and prepare for cooking

Rub 1 tablespoon of olive oil on top of the lamb rack. Season generously with the herbs and minced garlic.

With a sheet of foil, gently wrap around the end with the exposed bones (to prevent them from breaking) and place the seasoned lamb rack into a plastic food storage resealable bag. Add 1 more tablespoon of olive oil and seal the bag, pressing as much air out as possible.

Step 2: Sous Vide the rack of lamb

Gently submerge the bag into the top of the instant pot or sous vide and cook for roughly 2 hours, or until your desired internal temperature. Carefully remove the lamb rack from the bag and pat dry with a paper towel.

Step 3: Brown and Serve the lamb

In a cast-iron skillet or frying pan, heat the remaining 2 tablespoons of olive oil. Feel free to put some additional herbs in the skillet as well to add flavor. Place the rack of lamb (meat side down) into the pan and sear for 1-2 minutes per side, or until it has a nice caramelized texture. Season with salt and pepper.

Remove from the pan and let the meat rest for 5 minutes before slicing. Serve with your favorite roasted veggies or leafy green salad.

If you love recipes like this lamb cooked sous vide, you may also enjoy this lamb chops recipe or sous vide pork loin roast.

Storage

Store leftover Sous Vide Rack of Lamb in the fridge for up to three days.

If you have any leftover lamb, it's simple to reheat it using sous vide, ensuring that the meat stays tender and juicy without overcooking.

I've found that reheating the leftovers in the oven works great too. Preheat the oven to 350 degrees and then bake your leftovers for 10 to 12 minutes or until warm all the way through.

Cooled lamb can be wrapped in plastic wrap before adding to an airtight container or resealable bag and placed in your freezer for up to three months.

What to Serve with Sous Vide Lamb

Check out our starch side dishes and you'll find everything from our amazing mashed potatoes to rice dishes and so much more.

Simple roasted or steamed vegetables can enhance the lamb's flavors without overpowering them, creating a well-rounded meal. Our sauteed cauliflower, vegetable medley casserole, balsamic roasted carrots with onions or quick and easy balsamic green beans.

Consider plating the dish with a sliced rack of lamb, cut into individual lamb chops and arrange them on a plate with colorful vegetables and a drizzle of sauce.

I don't recommend cooking this lamb ahead, but you can prepare the lamb and vacuum seal it up to 24 hours in advance.

Perfect Lamb Doneness Levels

Achieving the perfect doneness level for your sous vide rack of lamb is essential for a delicious, tender result. Here are the different doneness levels you can choose from.

Rare (125°F / 51.7°C): At this temperature, your lamb rack will have a bright red, cool center. The texture will be soft and tender, with plenty of juices. If you prefer your lamb with a slight bite and a rich, meaty flavor, this is the doneness for you.

Medium Rare (131°F / 55°C): A preferred choice for many, medium rare sous vide lamb has a warm, reddish-pink center. The meat will be tender and succulent, with slightly more firmness compared to rare. This doneness level balances the meat’s natural flavor and tenderness.

Medium (140°F / 60°C): For those who like their lamb less pink, a medium doneness level is the way to go. The meat will have a light pink center and a more substantial texture. It will still retain some tenderness and juiciness, but with a firmer bite.

Medium Well (150°F / 65.5°C): If you prefer your lamb with just a hint of pink, this is your ideal temperature. The result will be a slightly browned exterior and a pale pink center. The texture will be firmer, with less juice compared to medium, but still tender enough to enjoy.

Well Done (160°F / 71°C): For the most thoroughly cooked option, a well-done sous vide rack of lamb will have a uniformly browned exterior and interior. The meat will be firm and drier compared to the other doneness levels, but the sous vide method will ensure it remains more tender and juicy than traditional cooking methods.

Remember, sous vide cooking times will vary depending on the thickness of your lamb rack. Typically, it takes between 2 to 4 hours to heat through. Choose your preferred doneness level, and enjoy a beautifully cooked sous vide rack of lamb every time!

Tips

• To ensure even cooking, place the seasoned lamb rack in either a vacuum-sealed bag or a resealable to use the water displacement method.
• After the sous vide process, remove the lamb from the bag, pat it dry, and sear it in a hot skillet with some oil to create a beautiful, flavorful crust.
• Let your lamb rack rest for a few minutes after searing to allow the juices to redistribute throughout the meat, ensuring a tender and juicy texture.
• When it's time to slice your lamb rack, use a sharp knife to carve between the bones for perfect, even servings.
• You can either sous vide the rack of lamb whole, sear it, and then slice it, or cook it sliced.
• Set your sous vide machine to 132 degrees F for a medium-rare lamb rack.
• For a medium finish, cook the lamb rack at 135-144 degrees F and for a medium-well finish, cook it at 145-154 degrees F.

FAQ

Do you have questions about our perfectly cooked Sous Vide Rack of Lamb? Here are some of the most commonly asked questions about this recipe.

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If you love to sous vide check out our Sous Vide Healthy Recipes. Do you like recipes like this? Here are some recipes you may also like to try.

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