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    Home » Recipes » Sous Vide » Sous Vide Rack Of Lamb (Frenched)

    Sous Vide Rack Of Lamb (Frenched)

    Published: Feb 10, 2022 · Modified: Apr 11, 2022 by Jenna Passaro · This post may contain affiliate links.

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    step by step photos of how to make sous vide rack of lamb with text overlay

    This sous vide rack of lamb is the perfect main dish for a special family dinner or celebration. Use my how-to guide to have a delicious, mouthwatering sous vide Frenched rack of lamb on your table with only 20 minutes of active cooking time.

    rack of lamb on white plate next to fresh mint leaves

    Never cooked with lamb before? No problem! It’s much less intimidating than you think — if you can sous vide chicken or steak, you can sous vide a rack of lamb.

    I know here in the U.S., lamb isn’t an “everyday dish”, but it’s a nice treat! I love to cook lamb every once in a while when I need a change from chicken and beef. Or when a special holiday is coming up like Christmas or Easter. This robust, well-balanced protein is naturally full of flavors and requires just a few seasonings and fresh herbs to taste absolutely amazing.

    top shot of seasoned meat on white plate next to gray napkin on countertop

    Ingredients for sous vide rack of lamb

    This easy sous vide recipe calls for a 1-pound rack of Frenched lamb, which means that the fat and meat has been already removed from the bones. It really doesn’t taste much different, but it’s a much more aesthetically pleasing chunk of meat! I kept the seasonings for the Greek spice blend using oregano, thyme, plus a few pantry staples, and garnishes pretty simple with fresh mint.

    Want to use homegrown herbs for your recipes but are just starting out? Check out this AeroGarden grow guide for everything you need to know!

    sealed bag of meat being placed in water bath

    How to make sous vide rack of lamb

    Step 1. First, preheat your sous vide machine to 132 degrees F for a medium-rare sous vide rack of lamb.

    meat being vacuum sealed in plastic bag with machine

    Step 2. Next, season the Frenched rack of lamb with the Greek spice blend as liberally as desired. When you’re satisfied with the seasoning level, put the rack of lamb into a ziplock or vacuum-sealed bag. Now it is time to sous vide for 2 hours.

    top shot of meat in vacuum sealed bag in water bath

    Step 3. While the lamb is cooking, it is time to prepare an ice bath for when the sous vide rack of lamb is finished by adding cold water and a handful of ice cubes to a large bowl. When the cook time ends, you should transfer the sealed bag with lamb to cool in the ice bath.

    vacuum sealed sous vide rack of lamb in ice water bath

    Step 4. Now it’s time to remove the lamb from the bag and pat it dry with a paper towel.

    top shot of lamb being dried with paper towel after sous vide bath

    Step 5. Next, it is time to sear the meat. To do this, you will first heat a cast iron skillet on the stove to medium-high, then add in oil and butter. When the skillet is hot, use tongs to sear the sous vide lamb rack for 30-60 seconds on each side. The meat should be a nice shade of brown (but not charred) when finished.

    cooked rack of lamb being seared in black skillet

    Step 6. Finally, rest the rack of lamb for at least 10 minutes before slicing it. I like to slice it with 2-3 bones in each serving, so the inside of the perfectly cooked medium rare sous vide lamb meat is on display. Sprinkle with fresh mint and serve.

    Want to make your at-home meals restaurant quality? The secret ingredient is to cook with herbs! See new ways to cook with fresh herbs in your favorite recipes.

    rack of lamb on white plate next to fresh mint leaves

    FAQs

    How much lamb can I cook at a time?

    This recipe — and sous vide cook time and water temperature — are based on a 4-rib rack of lamb (or about 1 pound). If you have more than that to cook, I would recommend sous viding a few at a time or calculate the time and temp difference and use a larger container.

    Does lamb get more tender the longer you cook it?

    Not necessarily — especially with traditional cooking methods, it definitely depends on the cut of lamb meat you have.

    For example, a lamb shank cooked on low and over a long period of time will definitely become more tender the longer its cooked as long as it doesn’t dry out in the process. On the other hand, though, a lamb chop actually becomes more tough the longer it cooks.

    See how to make smoked lamb loin chops…

    But when it comes to sous viding lamb, I have never had an issue with dryness or toughness. Maybe all my sous vide experiments have been lucky, but the times and temps I favor and share with you here on Sip Bite Go are always spot on. 

    rack of lamb on white plate next to fresh mint leaves

    If you’re into smoker recipes, this tender, juicy smoked leg of lamb on the Traeger pellet grill is a great choice for Easter. So is smoked tri tip or oven roasted tri tip.

    Final tips for making a sous vide rack of lamb

    • Sear evenly. Use tongs to move around the rack of lamb to ensure the various parts of the meat cook to a beautiful brown on each side.
    • Meal prep tip. Once it’s cooled, you can refrigerate the sous vide rack of lamb either in the sous vide bag, or dry it and store it in the fridge for a couple days until you want to sear it to enjoy it. Bring the rack of lamb to room temperature when it’s time to finish it.
    • Change the seasonings. If you prefer more earthy, gamey flavors, you can toss in a little bit of cumin. You can even add in some black pepper and chili powder to add a little bit of heat. Rosemary is also a great addition to any lamb recipe, as the natural herb really bring out the mouthwatering flavors of the lamb.
    • Get the ‘best end” of your lamb. So the first 8 lamb ribs, known as “The Rack,” is known as the literal “Best End” of the lamb. Remember to make sure your lamb is Frenched, or the fat has been trimmed away from the bones, for the most beautiful rack of lamb you’ve ever cooked!

    Want some ideas for seasonal recipes? Check out these seasonal foods for spring cooking!

    rack of lamb on white plate next to fresh mint leaves

    I’m passionate about sous vide cooking, and maybe that’s why Sip Bite Go has become one of the most popular sous vide blogs on the web. This food hobby, turned blog, has recently become a sous vide cookbook.

    Serving these for a holiday? Some of my other favorite sous vide dishes are these sous vide asparagus and sous vide onions. Other tasty main dishes you can serve include sous vide prime rib and sous vide turkey breast.

    sous vide side dish with the home chef's sous vide cookbook

    Find new ways to enjoy your favorite food with sous vide cooking. Get inspired with my new book – The Home Chef’s Sous Vide Cookbook.

    The Perfect Sous Vide Setup

    Everyday I’m asked, “what do you need to sous vide food?”. Here’s my answer.

    1. A sous vide machine.
      Option 1: “stick” models like the Joule, Anova, or Instant Pot Slim.
      Option 2: “multipot” models like the SousPreme or InstantPot Duo Evo Plus.
    2. Sous vide container.
      If using a sous vide “stick” model, you need something to hold the water the food cooks in, like a bucket or stockpot.
    3. Bags to cook sous vide food.
      Keep it simple and sous vide in ziplock gallon bags, or get fancy like me with a vacuum sealer setup.
    4. Nice-to-have accessories for sous vide cooking.
      – Sous vide weights to hold down food that floats.
      – Mini mason jars for desserts and sous vide egg bites.
      – Cast iron skillet to sear sous vide steaks to finish them.
    5. My sous vide cookbook with 100+ recipes.
    rack of lamb on white plate next to fresh mint leaves

    Are you a foodie, too?

    Find me on Instagram to see my latest sous vide cooks @sipbitego.

    For in-depth tutorials on sous viding lamb and more, subscribe to the Sip Bite Go channel.

    rack of lamb on white plate next to fresh mint leaves

    Sous Vide Rack Of Lamb (Frenched) Recipe | Sip Bite Go

    This sous vide rack of lamb is the perfect main dish for a special family dinner or celebration. Use my how-to guide to have a delicious, mouthwatering sous vide Frenched rack of lamb on your table with only 20 minutes of active cooking time.
    5 from 1 vote
    Print Pin Rate
    Course: Dinner, Entree, Main Course, Main Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 2 hours
    Finish Time: 20 minutes
    Total Time: 2 hours 30 minutes
    Servings: 1
    Calories: 1353kcal
    Author: Jenna Passaro

    Ingredients

    For the lamb:

    • 1 lb Rack of lamb Frenched

    For the Greek spice blend:

    • ½ tsp Oregano dried
    • ½ tsp Thyme dried
    • ½ tsp Garlic dried
    • ½ tsp Onion dried
    • 1 tsp Sea salt
    • ½ tsp Pepper

    For the finishing:

    • ½ tbsp Olive oil
    • ½ tbsp Butter
    • 1 tsp Mint fresh

    Instructions

    • Preheat the sous vide machine to 132 degrees F for medium rare sous vide rack of lamb.
    • Season the Frenched rack of lamb as liberally as desired with the Greek spice blend. Add lamb rack to a ziplock or vacuum sealed bag. Sous vide for 2 hours.
    • Prepare an ice bath for when the sous vide rack of lamb is done cooking by adding cold water and a handful of ice cubes to a large bowl. When the cook time is done, transfer the sealed bag with lamb to cool in the ice bath.
      Sous vide meal prep tip: Once it’s cooled, you can refrigerate the sous vide rack of lamb either in the sous vide bag, or dry it and store it in the fridge for a couple days until you want to sear it to enjoy it. Bring the rack of lamb to room temperature when it’s time to finish it.
    • Remove lamb from the bag and pat it dry with a paper towel.
    • Heat a cast iron skillet on the stove to medium high, then add oil and butter. Sear the sous vide lamb rack for 30-60 seconds on each side. Use tongs to move around the rack so various parts of the meat cook to a beautiful brown on each side.
    • Rest the rack of lamb for at least 10 minutes before slicing it. I like to slice it with 2-3 bones in each serving, so the inside of the perfectly cooked medium rare sous vide lamb meat is on display. Sprinkle with fresh mint and serve.

    Video

    Notes

    • Sear evenly. Use tongs to move around the rack of lamb to ensure the various parts of the meat cook to a beautiful brown on each side.
    • Meal prep tip. Once it’s cooled, you can refrigerate the sous vide rack of lamb either in the sous vide bag, or dry it and store it in the fridge for a couple days until you want to sear it to enjoy it. Bring the rack of lamb to room temperature when it’s time to finish it.
    • Change the seasonings. If you prefer more earthy, gamey flavors, you can toss in a little bit of cumin. You can even add in some black pepper and chili powder to add a little bit of heat. Rosemary is also a great addition to any lamb recipe, as the natural herb really bring out the mouthwatering flavors of the lamb.
    • Get the ‘best end” of your lamb. So the first 8 lamb ribs, known as “The Rack,” is known as the literal “Best End” of the lamb. Remember to make sure your lamb is Frenched, or the fat has been trimmed away from the bones, for the most beautiful rack of lamb you’ve ever cooked!
    Watch the Sous Vide Rack of Lamb step-by-step video on Sip Bite Go Youtube!

    Nutrition

    Calories: 1353kcal | Carbohydrates: 2g | Protein: 49g | Fat: 127g | Saturated Fat: 55g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 53g | Trans Fat: 1g | Cholesterol: 267mg | Sodium: 2562mg | Potassium: 671mg | Fiber: 1g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 5mg
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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