Rack of lamb is already one of the most tender meats out there, however it can be a bit more difficult to obtain a perfect temperature due to its varying size. Sous vide eliminates those grey bands of overcooked lamb on the outside and leaves you with a perfect medium rare chop.
Simply set your sous vide machine to 132F for the best lamb you’ll ever eat – seriously, try this once and you’ll never cook lamb any way other than sous vide.
Or, if you prefer your meat more rare or well done, follow these temperatures as a guide:
RARE: 115°F – 125°F (1 – 3 hours)
MEDIUM RARE: 126°F – 135°F (1 – 3 hours)
MEDIUM: 136°F – 145°F (1 – 3 hours)
MEDIUM WELL: 146°F – 155°F (1 – 3 hours)
WELL DONE: 156°F + (1 – 3 hours)
Of course, once you finish cooking the lamb sous vide, you’ll need to finish it off with a quick hot sear. To do this, heat some olive oil in a cast iron pan on high heat and sear for about 1 minute. For added perfect, use a searing torch to get into the nooks and crannies of your rack of lamb.
Prep: 10 mins
Cook: 1 hr 30 mins
1 Rack of Lamb
Cracked Black Pepper
1 Tbs Avocado Oil (or another high smoke point oil)
1 Tbs Butter
1 (Optional) Marinate the meat for 24 hours prior. We typically just use salt/pepper, but do enjoy a nice rosemary balsamic marinade with it.
2 Pre-heat water bath to your ideal temperature (see chart on the right). We prefer 132°F which is on the high end of medium rare.
3 Generously season with sea salt, cracked black pepper, and any aromatics such as rosemary.
4 Vacuum seal your meat in a Vacuvita bag.
1 Place bagged rack of lamb in water bath and cook for 1 – 3 hours.
2 Remove it from the bag and pat dry with paper towels.
1 Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).
2 Sear lamb rack on hot cast iron pan for 1 minute, rotating every 15 seconds or so. Be sure to rotate the meat in order to get as much surface contact as possible.
3 Add butter and any aromatics to the pan for added flavor and crispness. Sear for an additional 30 seconds to 1 minute.
4 (Optional) Use a torch to get in the nooks and crannies of the lamb.
Slice your rack of lamb after every 2 ribs with a sharp knife.
Derek Gaughan, Sous Vide Guy