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.
2tbspGarlic junkie or your favorite steak seasoning or garlic heavy spice blend for the crust
Instructions
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.
Notes
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.