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    Home » Recipes » Main Courses

    Herbed-Garlic Sous Vide Lamb Rack

    Published: Sep 30, 2021 · Modified: Jan 26, 2024 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    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 Lamb Rack on a white plate.

    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.

    All the ingredients needed to make sous vide lamb.
    • 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.

    four lamb ribs on bone on a deep, white-colored plate with roasted broccoli, tomatoes and rosemary.

    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.
    One lamb rib on bone on a white-colored plate with roasted broccoli, tomatoes and rosemary.

    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.

    How do I prepare a sous vide rack of lamb using an Anova?

    To cook a rack of lamb using an Anova sous vide device, set the temperature on your Anova according to your preferred level of doneness. Then season the lamb rack with your desired herbs, salt, and pepper. Seal the lamb rack in a vacuum or food-safe plastic bag, ensuring that air is removed as much as possible. Fill a container with water and attach the Anova precision cooker to the container. Submerge the vacuum-sealed lamb rack in the water bath and cook for the appropriate time. Once cooked, you may opt to sear the exterior for a nice, brown crust before serving.

    What is the ideal temperature for sous vide lamb steaks?

    Lamb steaks benefit from the gentle, steady heat sous vide cooking offers. For a steak-like texture and desired doneness, choose a temperature between 125°F to 140°F (51.7°C to 60°C). As your preferences in doneness might differ, find the temperature that best suits your tastes.

    How long should I sous vide a rack of lamb?

    For a rack of lamb, cooking it sous vide usually takes about 2 to 4 hours, depending on the thickness. Remember that sous vide cooking allows you precise control over the temperature, ensuring optimal tenderness for your lamb while reducing the risk of overcooking.

    What are the optimal time and temperature for sous vide lamb ribs?

    An optimal time and temperature guideline for sous vide lamb ribs would be around 135°F to 140°F (57°C to 60°C) for 3 to 6 hours. This will result in tender, moist lamb ribs that still have a bite to them. Adjust the time and temperature to your preference.

    More Delicious Recipes

    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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    Ready to get cooking? Remember that you can print this recipe if you would like.

    Sous Vide Lamb Rack on a white plate.

    Herbed-Garlic Sous Vide Lamb Rack

    Karin and Ken
    Herbed-Garlic Sous Vide Lamb Rack is the best rack of lamb you have ever had. This lamb is flavorful and tender and oh so delicious.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 2 hours hrs 5 minutes mins
    Total Time 2 hours hrs 15 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 Servings
    Calories 589 kcal

    Equipment

    • Measuring cups and spoons
    • Sharp knife
    • cutting board
    • Aluminum foil
    • Resealable bag
    • Sous Vide Machine with Vacuum Sealer or a sous vide immersion circulator
    • cast iron skillet or baking sheet
    • paper towel

    Ingredients
      

    • 1 8 bone lamb rack
    • 4 tablespoons extra virgin olive oil divided
    • 3 cloves garlic peeled and minced
    • 2 teaspoons fresh rosemary chopped (plus more for garnish)
    • 1 teaspoon thyme fresh or dried
    • ½ teaspoon ground sage
    • sea salt
    • pepper
    Get Recipe Ingredients

    Instructions
     

    • Get out and measure your ingredients. Using a sharp knife, trim any excess fat and sinew, then season the lamb generously with salt and pepper on all sides.
    • Prepare the sous vide. If you are using your instant pot, fill the pot up to the fill line (roughly 10 cups of water).
    • 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.
    • Place the seasoned lamb rack into a plastic resealable bag.
    • Add 1 more tablespoon of olive oil and seal the bag, pressing as much air out as possible.
    • 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.
    • 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 give a boost of 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. Serve and enjoy.

    Notes

    •  
    • 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.
    •  

    Nutrition

    Serving: 1ServingCalories: 589kcalCarbohydrates: 1gProtein: 18gFat: 57gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 28gCholesterol: 94mgSodium: 70mgPotassium: 248mgFiber: 1gSugar: 1gVitamin A: 26IUVitamin C: 2mgCalcium: 25mgIron: 2mg
    Keyword sous vide lamb rack
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    Welcome!

    We are the kitchen divas: Karin and my partner in life, Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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