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Sous vide rack of lamb on a dinner plate.

Sous Vide Garlic-Rosemary Rack of Lamb

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.
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Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 4 minutes
Total Time: 1 hour 19 minutes
Servings: 2 -4 Servings
Calories: 790kcal
Author: Pat Nyswonger

Ingredients

  • 1 rack of lamb (8-bones, Frenched), 1-1/2 pound (see notes)
  • 4 clove garlic minced or grated
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon freshly 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

  • We suggest buying either Australian or New Zealand lamb. American lamb often has a stronger flavor.
  • A rack of lamb will generally already be Frenched, if not, ask your butcher to do it for you.
  • The herb-coated lamb can be refrigerated longer than 30 minutes and up to 8 hours in advance. 
  • The ends of the bones are sharp and should be covered with foil to prevent puncturing the sous vide bag.
  • When searing the lamb we suggest using a high-heat oil such as grapeseed, avocado, or canola.
  • Be sure to turn on the stove fan/vent and open the doors as the searing creates a lot of smoke.

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