Sous Vide Rack of Lamb with Rosemary

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

5 from 3 votes

Sous Vide Rack of Lamb with Rosemary

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.

Prep Time15

Cook Time1

Additional Time4

Total Time1 19

Course: Main Dish

Cuisine: American

Keyword: how to cook lamb in a sous vide, Sous Vide Garlic-Rosemary Rack of Lamb, sous vide rack of lamb

Servings: Servings

Author: Pat Nyswonger

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