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.
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.
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!
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