Print

Herbed-Garlic Sous Vide Lamb Rack Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 7 reviews

This Herbed-Garlic Sous Vide Lamb Rack recipe offers a perfectly cooked, tender, and flavorful lamb rack infused with garlic, fresh rosemary, thyme, and sage. The sous vide technique ensures precise temperature control for juicy and evenly cooked meat, finished with a delicious caramelized sear in a skillet for a beautiful crust. Ideal as a sophisticated main course complemented by roasted vegetables or a fresh salad.

Ingredients

Lamb Rack

  • 1 8-bone lamb rack

Seasoning and Marinade

  • 4 tablespoons extra virgin olive oil, divided
  • 3 cloves garlic, peeled and minced
  • 2 teaspoons fresh rosemary, chopped (plus extra for garnish)
  • 1 teaspoon thyme (fresh or dried)
  • 1/2 teaspoon ground sage
  • Sea salt, to taste
  • Pepper, to taste

Instructions

  1. Prepare Ingredients: Using a sharp knife, trim any excess fat and sinew from the lamb rack. Generously season all sides of the lamb with sea salt and pepper.
  2. Prepare Sous Vide Setup: Fill your instant pot or sous vide container with water up to the recommended fill line, approximately 10 cups.
  3. Season Lamb: Rub 1 tablespoon of olive oil on the surface of the lamb rack. Sprinkle the minced garlic, chopped rosemary, thyme, and ground sage evenly on the meat, pressing the herbs gently onto the surface for flavor infusion.
  4. Protect Bones: Wrap the exposed bones of the rack gently with a sheet of foil to prevent them from breaking during cooking.
  5. Bag the Lamb: Place the seasoned lamb rack into a resealable plastic bag suitable for sous vide cooking.
  6. Add Olive Oil and Seal: Add 1 tablespoon more of olive oil into the bag. Seal the bag carefully, removing as much air as possible to ensure proper immersion in water.
  7. Sous Vide Cooking: Submerge the sealed bag gently into the water bath of the instant pot or sous vide cooker. Cook for about 2 hours, or until the lamb reaches your preferred internal temperature. Remove the lamb from the bag and pat dry thoroughly with paper towels.
  8. Heat Skillet: Heat the remaining 2 tablespoons of olive oil in a cast iron skillet or heavy frying pan over medium-high heat. For added aroma, place some fresh herbs like rosemary into the hot oil.
  9. Sear the Lamb: Place the lamb rack meat side down in the hot skillet. Sear each side for 1-2 minutes until the exterior develops a rich caramelized crust. Season lightly with salt and pepper during searing.
  10. Rest and Serve: Remove the lamb from the pan and allow it to rest for 5 minutes to redistribute juices. Slice the rack and serve with your choice of roasted vegetables or a leafy green salad. Garnish with fresh rosemary and enjoy your perfectly cooked lamb.

Notes

  • Ensure the sous vide water bath temperature matches your preferred doneness (medium rare is typically 130°F/54°C).
  • Wrapping the bones with foil prevents them from burning or breaking during searing.
  • Patting the lamb dry before searing is crucial to achieving a good crust.
  • Use a cast iron skillet for best results in searing to retain heat and develop flavor.
  • Resting the meat allows the juices to redistribute, resulting in a juicier bite.

Find it online: https://cookedbygrace.com/herbed-garlic-sous-vide-lamb-rack-recipe/