Sous Vide Rack of Lamb with Garlic and Rosemary

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Rack of lamb feels fancy, but sous vide makes it foolproof, and better. You get juicy, edge-to-edge pink chops with a garlicky rosemary crust and a crackly golden sear. Roasting can dry out the edges or miss the center, but sous vide nails the temp every time.

Sliced rack of lamb with herb stuffing on a wooden cutting board, knife nearby.

This is a great way to cook a rack of lamb and you may also like to try our recipes for Sous Vide Filet Mignon, for impeccable results as well as our Sous Vide Tomahawk Steak or our Sous Vide Wild Turkey Breast.

Here’s Why This Sous Vide Rack of Lamb Recipe Works

Precision, not guesswork: Sous vide holds the lamb at your exact doneness. No poking, peeking, no guessing.

Flavor that goes deep: The garlic-rosemary rub infuses while it cooks, so every bite is seasoned all the way through.

Built for dinner parties: Prep it hours ahead, then sear it last-minute. No stress, no scramble.

A little drama at the end: That final sear delivers crispy edges and steakhouse-level flair.

Raw and cooked rack of lamb side by side on wooden board.

Serve this with a crisp Sugar Snap Pea Salad and these easy Garlic and Rosemary Roasted Potatoes for a perfect dinner.

Raw rack of lamb on board, surrounded by labeled seasoning dishes and rosemary.

If you like this recipe, I’m sure you will love our lamb Osso Bucco casserole or my Persian lamb shanks.

Recipe Tips

Score that fat cap: Light cuts help the fat render and the rub soak in.

Foil the bones: Those sharp rib tips love to stab sous vide bags. Wrap them before sealing.

Dry it well: Pat the lamb dry after cooking so the sear actually browns instead of steaming.

Use high-heat oil: Avocado, grapeseed, or canola can take the heat without smoking out your kitchen (too much).

Ventilate well: Searing lamb makes smoke. Open a window or fire up the fan.

Bag it snug, not tight: Don’t vacuum too hard. Leave just enough room so the shape holds without squishing the rack.

Rest before slicing: Give it 5–10 minutes after searing. It helps redistribute juices and keeps the meat from drying out.

Sear with the fat side down first: That cap needs the most time to crisp, so start there and press it flat in the pan.

Finish with a sprinkle of flaky salt: Right before serving. Just a pinch brings out the crust and cuts through the richness.

If you’re feeding a crowd or want something more traditional, my herb roasted leg of lamb is a classic centerpiece. It’s fragrant, juicy, and packed with bold, garlicky flavor.

Vacuum-sealed rack of lamb with herbs sous vide in water bath.

Craving something richer and more comforting? My red wine braised lamb shanks are slow-cooked until fall-apart tender, with a deep, velvety sauce that’s perfect for spooning over mashed potatoes.

Temperature Chart for Sous Vide Rack of Lamb:

Desired Doneness	Temperature
Very rare	115°F to 120°F
Rare	120°F to 129°F
Medium-rare	130°F to 134°F
Medium	135°F to 144°F
Medium-well	145°F to 154°F
Well-done	155°F and up

The internal temp will rise by 3°F to 5°F as the meat rests.

*For food safety concerns, if you cook at a temperature of 130 degrees or less, the lamb should not be left in the water bath for more than 2-1/2 hours.

Questions to Answer

Do I need to sear the lamb after sous vide?

Absolutely. The sear adds color, texture, and a layer of flavor you can’t get from the water bath alone. Dry the meat thoroughly first so it browns instead of steaming.

What kind of bag should I use for sous vide?

A heavy-duty vacuum bag works best. If you’re using zip-top freezer bags, use the water displacement method and wrap the bones in foil so they don’t puncture the bag.

Can I make this ahead of time?

Yes, sous vide is perfect for prep-ahead cooking. Chill the cooked rack (still sealed) in an ice bath, then refrigerate it for up to 2 days. Reheat in the sous vide bath at the original cooking temperature for about 30 minutes before searing.

Why does sous vide lamb look so red or rare inside?

Sous vide meat often looks redder than expected, even when it’s perfectly cooked. That color comes from myoglobin, the natural pigment in meat. Because sous vide cooks the lamb gently and evenly, it keeps that pigment bright instead of turning brown at the edges like roasting does.

Once you slice the lamb, it’s exposed to oxygen and the color deepens, which can make it look more rare. Don’t worry, if you’ve cooked it to the right temperature, it’s fully done and safe to eat.

Plate of medium-rare lamb, baby potatoes, asparagus, and sautéed onion.

Rack of Lamb In Sous Vide

Sous vide rack of lamb takes all the stress out of cooking this elegant cut. You get perfectly cooked chops, juicy, pink, and tender all the way through, with a garlicky rosemary crust. This method makes it easy to pull off something that tastes like it came out of a restaurant kitchen.

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Prep Time: 15

Cook Time: 1

Additional Time: 4

Total Time: 1 19

5 from 3 votes

Sous Vide Rack of Lamb with Rosemary

By Pat Nyswonger

The Sous Vide cooking method is easy and gives perfect results every time. Cooked to a medium-rare this entrée is perfect for your next special occasion dinner. We have have coated the lamb with a mash-up of garlic and chopped fresh rosemary that adds incredible flavor to this tender, juicy dinner.

If you make this recipe, please leave a star rating and comment.

Servings: Servings

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Ingredients

▢ 1 rack of lamb, (8-bones, Frenched), 1½ pound (see notes)
▢ 4 garlic cloves, minced or grated
▢ 2 tablespoons fresh rosemary, chopped
▢ 2 tablespoons olive oil
▢ 1 teaspoon salt
▢ ¼ teaspoon ground black pepper

Instructions

Prepare the Lamb:

Use a sharp knife to lightly score the fat cap on the meaty top side of the rack. Make diagonal slits about 1-inch apart. Do not cut into the meat.

For the Garlic-Rosemary Mix:

Add the garlic, rosemary, olive oil, salt, and pepper to a small dish and blend together, mashing with the back of a tablespoon.
Spoon the mixture onto the scored lamb and rub it into the slits and crevices.
Place the lamb on a plate, cover lightly with plastic wrap and transfer to the refrigerator for at least 30 minutes (you can leave it in the fridge overnight for more flavor infusion).

Prepare the Sous Vide and Cook the Lamb:

Fill the sous vide container with water. Place the sous vide unit in the water and set it for your desired doneness (see temperature table below).
Remove the rack of lamb from the refrigerator. Wrap strips of foil around the tips of the bones to keep them from puncturing the bag. Place it into a sous vide bag or plastic zipper-type bag. Remove the air either with a vacuum sealer or the water displacement method.
When the water reaches the selected temperature place the bagged lamb into the water and cook for a minimum of 1 hour and up to 4 hours (see the timing chart below).

To finish the Lamb:

Remove the lamb from the water bath, open the bag and transfer the lamb to a plate. Remove and discard the foil from the bones. Pat the lamb with paper towels to remove excess moisture.
Heat a cast-iron skillet over medium-high heat, add 2 tablespoons of olive oil. When the pan is smoking hot, sear it for 1 to 2 minutes on each side until it is golden brown.

To serve:

Transfer to a cutting board and slice the lamb between the bones and serve 2 to 4 chops per person.

Notes

Choose your lamb wisely: We recommend Australian or New Zealand lamb for a milder flavor. American lamb tends to be stronger and gamier.

Frenched racks: Most racks come Frenched, but if not, your butcher can take care of it.

Marinate ahead: The herb-coated lamb can be refrigerated for 30 minutes or up to 8 hours before cooking.

Protect the bag: Wrap the sharp bone tips in foil to prevent them from puncturing the sous vide bag.

Use high-heat oil for searing: Grapeseed, avocado, or canola oil can handle the heat without burning or smoking too quickly.

Ventilation matters: Searing lamb produces a lot of smoke. Turn on the stove fan and crack a window before you start.

Food safety tip: If you’re cooking at 130°F or lower, keep the lamb in the sous vide bath for no more than 2½ hours.

Garlic caution: While it’s generally safe to sous vide garlic at standard lamb temperatures, avoid it if cooking below 130°F or holding for extended times. For extra safety, add the garlic just before searing.

Temperature and Times for Sous Vide Rack of Lamb

Very rare to rare: 115°F to 124° = 1 to 2-1/2 hours
Medium-rare: 125°F to 134°F = 1 to 4 hours (2-1/2 hours max if under 130°F
Medium: 135°F to 144°F = 1 to 4 hours
Well-done: 155°F = 1 to 4 hours

Nutrition

Serving: 1serving, Calories: 790kcal, Carbohydrates: 3g, Protein: 62g, Fat: 59g, Saturated Fat: 25g, Polyunsaturated Fat: 32g, Trans Fat: 3g, Cholesterol: 197mg, Sodium: 1230mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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