Presenting our culinary venture for the day: Sous Vide Rack of Lamb!
Indulge in the exquisite tenderness and juiciness of this sous vide rack of lamb – a delight that has become my go-to, undisputed favorite recipe. Today, I’m letting you in on my secret culinary gem, aptly named the ONLY RECIPE you’ll ever need. You’re welcome! (LOL)
Rack of lamb may come with a hefty price tag, and making a misstep with it is something you’d want to avoid. Believe it or not, I’ve had my fair share of tough and rubbery lamb experiences until I perfected this delectable recipe.
Thanks to my trusty Anova Sous Vide machine, my confidence in handling red meats, whether it’s steak, pork, or lamb, has soared. In my culinary journey, I’ve explored various cooking methods – reverse sear, pan sear, cast iron, grill, oven, you name it! Yet, I’ve found that sous vide is the unparalleled method, granting me absolute control over the outcome. Now, with every endeavor, I achieve the pinnacle of perfection in my meat. 🙂
I have shared my other recipes on my Instagram account, follow me there if you haven’t already!
I also have shared my sous vide Japanese-style pork cutlet here.
What do you need for this sous vide rack of lamb recipe?
- Rack of lamb
- Garlic
- Shallot
- Rosemary
- thyme
- Olive oil
- butter
- salt and pepper
- mushroom
- mint
- cream
- brandy/cognac
How long should we sous vide rack of lamb for?
I have sous vide rack of lamb for 4 hours in this recipe. I have tried to cook it in a shorter period of time and the lamb didn’t come out as tender. So I would recommend cooking it for 4 hours+.
What temperature should we cook sous vide rack of lamb at?
I have sous vide rack of lamb at 135.5F in this recipe for a medium rare to medium doneness. Keep in mind that you don’t want to sous vide the rack of lamb under 135F because pathogens may grow in the meat. (source)
If you sous vide rack of lamb under 135F for 4 hours, you are giving the pathogens the best environment to grow and I am sure this is not what you want. We all want to be safe, and enjoy delicious food! So make sure you don’t sous vide the lamb under 135F.
If you prefer rare lamb, then you may need to just pan-sear the lamb, and let it rest for 3 minutes.
How early in advance can we make sous vide rack of lamb?
I have tried to refrigerate the rack of lamb for a few days (after it is sous vide for 4 hours), and just pan-sear the lamb for a quick weekday indulgence.
If you are hosting a party, you could make it the night before, or in the morning. The good thing about sous vide is you just need a space for the water bath, it doesn’t take up your stove or oven space.
What goes well with sous vide rack of lamb?
I have made mashed potato to go with this recipe, I think the mashed potato is the perfect match here. However, baked potato or even pasta is another option. If you have an idea, feel free to tag me on Instagram and let me know.
Sous Vide Rack of Lamb
Equipment
- 1 zip lock
Ingredients
Sous Vide Lamb Rack
- 1 Rack of Lamb
- 5 cloves Garlic
- 1 Shallot
- 1 sprig Rosemary
- 6 sprig thyme
- Some Salt and Pepper
- 1/4 cup olive oil
Mushroom Sauce
- 3 Mushrooms
- 3 sprig Mint
- 100 g heavy cream
- 1 tsp brandy
Cooking
- Some unsalted butter
- some Rosemary and Thyme
Instructions
Sous vide preparation
- Cut garlic, shallot, rosemary, and thyme.
- Pat dry rack of lamb
- Rub salt and pepper on the lamb.
- Put lamb rack in the zip lock bag, evenly distribute garlic, shallot, rosemary, and thyme. Then pour in olive oil.
- Drop the bag in the water bath to close. Then sous vide for 4 hours.
- Remove all the ingredients and pat dry the lamb before cooking.
- Melt butter in the pan, and add rosemary and thyme.
- Sear the lamb rack in all sides. Drizzle butter when cooking.
- Cook until perfectly brown and smell good. Set aside.
Mushroom Sauce
- Chop mushroom and let aside.
- Chop Mint and set aside.
- Reuse the butter in the pan, put in the mushroom, and let it cook for a few minutes. Then add brandy, and let it cook for 30 sec.
- Add in the mint and give it a good stir. Then pour in heavy cream.
- Let it cook for a few minutes, and set aside.
Plating
- Build the dish with mashed potato, lamb, and then drizzle the sauce on.
- Enjoy
Video
Nutrition
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Have you made the recipe? Tag me on Instagram @mrs5cookbook, I would love to see your creations!
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