This post is sponsored by Superior Farms! I used a Superior Farms Rack of Lamb for this recipe. Be sure to follow them on Instagram to learn more about how they raise American lamb!
This Sous-Vide Rack of Lamb is a unicorn of a recipe. When you serve it to someone special, it is a pinnacle recipe. Like, it’s kind of a show-stopper.
But the truth is that it’s actually one of the easier recipes you’ll ever try. I might even categorize it as a beginner recipe, believe it or not!
Of course, you do need a sous-vide cooker to make this happen, and some delicious lamb like a few Superior Farms racks of lamb. But once you have those things in place, just get out of the way, crack open a bottle of wine, and let dinner happen.
I keep my lamb seasoned simply with garlic and rosemary and then brown the lamb with some butter in a blazing hot cast iron skillet. Don’t make it too complicated!
When it comes to serving this delicious rack of lamb, you can serve with so many sides. I like a mashed potato and veggie with mine. On this particular day I served it with roasted brussel sprouts but you can finish off the plate however you like. No matter what though, the lamb will be the star! I promise!
Preparing the Rack of Lamb
A full rack of lamb is a truly special cut of meat and I prefer to not over-do it when it comes to seasoning. Since we are cooking this one sous-vide, I like to add some herbs and garlic which will infuse into the lamb as it cooks slowly.
I used a vacuum sealer for my rack of lamb but you can also use the water displacement method if you don’t have a vacuum sealer. The displacement method means you put the rack of lamb in a large Ziploc(R) bag and then slowly submerge the bag in water with one end of the bag open. The water will push out air and then seal the bag when the rack is completely submerged.
Cooking the Rack of Lamb
Of course, you need a sous-vide cooker to make this happen. I really love mine and use it all the time. It’s a great kitchen tool. Set the temp to 126˚F and cook the rack of lamb for 90 minutes. Done deal!
When the rack of lamb is done, remove it from the bag and pat it dry with some paper towels. Season the rack of lamb now with coarse salt. Notice that I don’t like to salt the rack of lamb while it is cooking sous-vide.
Finishing the Rack of Lamb
The rack of lamb is cooked almost perfectly after it is in sous-vide, but I like to finish it in a blasting hot cast iron skillet with some butter to get a nice sear on the lamb.
Turn on the fan and open the windows and get a skillet blazing hot! Add the rack of lamb and sear on all sides. I like to add some butter near the end and spoon it over the lamb.
Once you sear the rack of lamb on all sides, it is ready to serve! Let it rest for a few minutes and then slice it up into individual chops.
These are lamb perfection!
What to Serve with Rack of Lamb
I like to serve rack of lamb with some sort of starchy side (like mashed potatoes) and a vegetable. I went with brussel sprouts for mine, but you can serve it with almost anything!
To finish the lamb, spoon some of the butter from the pan onto the lamb and add a sprinkle of coarse salt.
Leftovers and reheating
If you have leftovers (rare!) then they will keep well in the fridge for up to 3 days. I like to reheat the lamb in a low oven (300˚F) for a few minutes just until it’s warm. Don’t overheat it or the lamb will turn tough.
This is a really special meal but is surprisingly easy to prepare!
Sous Vide Rack of Lamb
- 2 racks of lamb
- 3 sprigs fresh rosemary
- 3 cloves garlic
- 1 teaspoon rough cracked black pepper
- 2 tablespoons butter
- Coarse salt for seasoning
- Add your sous vide cooking tool to a large container with water and preheat to 126˚F. This will end up being a medium-rare rack of lamb. If you want your cooked to medium, increase the temperature to 130˚F.
- Slice your garlic cloves and rip your rosemary into large chunks. Season each rack of lamb on both sides with rosemary, garlic slices, and coarse pepper.
- If you have a vacuum sealer tool, place each rack of lamb in a large cook-safe bag and vacuum seal the rack of lamb. If you do not have a sealer, then place the rack of lamb in a large Ziploc® bag. Slowly submerge the bag in water to push out the extra air. When the bag is completely submerged, seal the bag, being careful not to let water in the bag. This is the best way to seal the bag without a vacuum sealer.
- Place the rack of lambs in the sous-vide cooking water and cook for 90 minutes at 126˚F. Make sure the bags are completely submerged in the water.
- After the time is up, remove the rack of lamb from the bags and pat dry. Remove any garlic or rosemary stuck to the rack of lamb. Sprinkle the rack of lamb with coarse salt.
- Turn on the fans on your stove and preheat a cast iron skillet on high heat. When it is blazing hot, add a rack of lamb, letting it sear for 2 minutes per side, searing all sides. Near the end of the sear process, add butter to the skillet and spoon the melted butter (which will brown immediately) over the lamb.
- Remove skillet from the stove once your racks of lamb are browned. Let cool briefly before slicing. Serve the rack of lamb drizzled with butter sauce from the pan and an extra sprinkle of coarse salt.