This Sous Vide Rack of Lamb recipe is the ultimate showstopper for special occasions. Cooking these lamb racks sous vide is the perfect method for achieving perfectly cooked lamb every time. 

Sous vide lamb sliced into chops on a baking sheet on a wooden table.

In this recipe:

This sous vide rack of lamb recipe is very similar to our grilled rack of lamb, but instead of using a grill, we’re using a sous vide machine to cook the lamb rack. It may sound fancier, but trust us, it’s a great way for beginners to try their hand at lamb recipes, as sous vide cooking is a more set-it-and-forget-it cooking method. 

A sous vide machine is sitting on a counter with lamb in the water bath.

What Is Sous Vide Rack of Lamb?

A rack of lamb is a premium cut that comes from the ribs of the lamb. It’s known for its tenderness and juicy, flavorful meat. A rack of lamb is an ideal candidate for a sous vide recipe. Similar to our sous vide lamb shanks, this sous vide rack of lamb recipe also uses a temperature-controlled water bath to cook the meat. The only difference is the cut of meat. Shanks come from the shin of the lamb, whereas a rack of lamb comes from the ribs. 

The sous vide cooking method is where food is placed in a vacuum-sealed bag and cooked in a water bath at a consistent, controlled, precise temperature. Although sous vide sounds complicated, it couldn’t be easier. Cooking sous vide allows the lamb to reach the desired doneness without the risk of overcooking, making it a popular choice for those seeking a foolproof way to achieve a delicious and evenly cooked rack of lamb. A simple sear at the ends locks in the flavor and adds an edge-to-edge sear to this perfectly cooked medium-rare lamb.

A lamb rack with herbs and spices on top of a black tile counter.

Sous Vide Frenched Rack of Lamb Ingredients

  • French rack of lamb: A French rack of lamb refers to a particular way of preparing and presenting the meat. In this method, the rib bones of the lamb are trimmed of excess fat and meat, creating a clean, elegant look. This process, known as “frenching,” exposes the bones, making them visually appealing and allowing for a more refined presentation when cooking and serving the rack of lamb. If you aren’t finding lamb at your local market, check out our favorite places to buy meat online.
  • Salt
  • Fresh rosemary: Adds an earthy flavor to the lamb meat. Feel free to use any other fresh herbs you like. 
  • Dijon mustard: Adds a tangy element to the meat and works as a binder to hold the herbs in place.
  • Garlic junkie or your favorite steak seasoning or garlic heavy spice blend for the crust

How to Make a Sous Vide Lamb Rack

  • Season the entire rack of lamb generously with salt. Place it in a vacuum-seal bag along with fresh rosemary. 
  • Then, set your sous vide machine to 125°F and let the lamb cook for 3 to 4 hours. If you prefer your lamb more done, you can set the temperature to exact desired temperature you want when finsishe cooking.
  • Once done in the water bath, take the lamb out of the bag, pat it dry, and let it rest for about 15 minutes. 
  • Now, slather the lamb with Dijon mustard, followed by coating it in either Garlic Junkie or your preferred garlic and rosemary spice blend. Preheat a cast iron skillet to high heat.
  • Sear lamb, fat side down, for 60 to 90 seconds. Add butter and more rosemary to the pan. Flip the lamb using long tongs and baste it in the herb-infused butter as the other side sears for another 30 to 60 seconds until golden brown. Finally, take it out of the pan, slice it up, and serve immediately.

Girl Carnivore Expert Recipe Tips

  • Use freshly minced garlic, rosemary, and thyme with pork panko bread crumbs (or regular panko) to create an herbaceous crust from scratch if you don’t have a good garlic blend. 
  • Pat the rack of lamb dry with paper towels to remove any excess moisture. This step ensures a crispy crust on the outside of the meat. 
  • Cut off the individual ribs for serving using a sharp knife. 
  • You can finish the lamb directly over a hot grill for a smoky flavor instead of searing it if desired.

What to Serve With Sous Vide Frenched Lamb Racks

The richness of the lamb pairs perfectly with a creamy mustard sauce. For veggies, we recommend smoked brussels sprouts or creamy leeks for a depth of flavor. Finally, pair this lamb rack with some savory domino potatoes or a smoked baked potato for the final touch. 

Sous vide rack of lamb sliced into chops on a black tray with rosemary sprigs.

Leftovers & Reheating

Store leftover lamb in an airtight container in the fridge for 3-4 days. You can also freeze it for up to 3 months. But we don’t recommend it as the texture and quality of the lamb changes once cooked and then refrozen.

To reheat :

  1. Preheat the oven to 325 degrees F.
  2. Wrap the lamb in foil and place it on a baking sheet. 
  3. Bake for 15-20 minutes or until heated through.

Alternatively, you can slice the lamb chops right from the rack and fry them in a hot cast iron skillet for perfect little lamb lollipops.

More Lamb Recipes

If you’re looking for a fun twist on your basic lamb recipes, it’s time to try out this sous vide rack of lamb. The sous vide method produces consistent results every time, making it perfect for beginner and seasoned cooks.

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Sous Vide Rack of Lamb

5 from 21 votes
Prep: 5 minutes
Cook: 4 hours
Resting Time: 10 minutes
Total: 4 hours 15 minutes
Servings: 4
A rack of lamb in a vacuum bag with sprigs of rosemary.
This sous vide rack of lamb recipe produces incredibly tender meat with maximum flavor infusion. By cooking the rack slowly under precise temperature control, the sous vide method locks in moisture while allowing the lamb to cook to a perfect medium rare finish. A quick sear locks in flavor and adds texture before this lamb is sliced and served just like a 5 star restaurant.


  • 1.5 – 2 lbs rack of lamb Frenched
  • 1 tsp salt
  • 4 to 5 Fresh rosemary sprigs divided
  • 2 tbsp Dijon mustard
  • 2 tbsp Garlic junkie or your favorite steak seasoning or garlic heavy spice blend for the crust


Prep the lamb

  • Remove the lamb from the package and pat dry.
  • Season it with salt and place it in a vacuum seal bag with the rosemary.
  • Seal the bag with a vacuum sealer.

Sous Vide the Lamb

  • Meanwhile, prep a sous vide water bath for 125 degrees F.
  • When the water is heated, add the rack of lamb, making sure the bag is submerged below the water with no air pockets. We use a weight to hold our food down.
  • Sous vide the lamb for 3 1/2 to 4 hours.
  • Then carefully remove the rack of lamb from the sous vide.
  • Remove the lamb from the bag and pat it dry with paper towels.

Sear the Lamb

  • Slather the cooked lamb with the mustard and a liberal coating of the Garlic Junkie or Garlic and rosemary spice blend.
  • Preheat a large cast iron pan over medium-high heat.
  • When the pan is just smoking, place the lamb in the pan, fat sid down and sear for 60 to 90 seconds, until a good crust has formed.
  • Using tongs, flip the lamb and add the butter and more fresh rosemary to the pan.
  • Using a spoon, carefully spoon the melted butter over the lamb and the other side browns, another 30 to 60 seconds.
  • Remove the lamb from the pan and transfer to a clean cutting board.

Slice and serve

  • Let the lamb rest for 10 minutes.
  • To slice, use a sharp knife and follow the edge of the bones to carve the rack of lamb into individual lollipops.
  • Garnish with salt and pepper to taste and a pinch of freshly minced parsley and serve immediately.


  • Use freshly minced garlic, rosemary, and thyme with pork panko bread crumbs (or regular panko) to create an herbaceous crust from scratch if you don’t have a good garlic blend. 
  • You can finish the lamb directly over a hot grill for a smoky flavor instead of searing it if desired.


Serving: 1serving | Calories: 478kcal | Carbohydrates: 3g | Protein: 19g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 94mg | Sodium: 735mg | Potassium: 274mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 3mg
Course: Main Course
Cuisine: American, French
Author: Kita Roberts

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​Recipe FAQs

How is sous vide different from traditional cooking methods?

The sous vide method is distinct from other methods because it involves immersing food, like our rack of lamb, in a precisely controlled water bath. Unlike traditional cooking methods, where direct heat is applied, sous vide uses a consistent water temperature to cook food.
This method ensures that the internal temperature of the lamb reaches perfection without overcooking. So, instead of relying on a hot oven or stovetop, the lamb is gently cooked in a tub of water, resulting in a tender and precisely cooked dish.

What does lamb taste like?

Lamb has a unique and rich taste that is both savory and a little sweet. It’s different from other meats like beef or chicken and has a strong flavor. The way the lamb is fed and how it’s cooked can affect its taste. Overall, if you enjoy bold and flavorful dishes, lamb is a great choice!

What type of equipment do I need for this recipe?

You will need a sous vide cooker, a sous vide bag, an immersion circulator, and a vacuum sealer for your bags. 

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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