Our meat CSA had a 10% discount on all lamb products this month, so I stocked up our chest freezer with mutton-y goodness. I’ve made sous vide rack of lamb before with good results so I wanted to make them again tonight.
Time to make Sous Vide Rack of Lamb!
Serves 5
Ingredients:
- 2 lamb racks
- Diamond Crystal kosher salt
- Freshly ground pepper
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
I patted my two racks dry and liberally seasoned them with salt and pepper. 
As you can see, these racks are pretty meaty compared to the ones I get from Costco or Trader Joe’s. I didn’t use a special spice rub because I was too lazy to pull one out.
I vacuum sealed the racks and stored the packets in the fridge until I was ready to sous vide them.
Right before noon, I put the lamb racks in the SousVide Supreme set at 130 F and let them cook for 6-8 hours.
After they were finished cooking, I dried them off..
…scorched them with my kitchen torch, and sprinkled on Sagemary finishing salt.
Yes, more salt. I like salt.
Tonight’s racks were a tad bloodier than I like and I’m not super happy about the unrendered globs of fat (again). That being said, the meat was pretty damn tasty.
Next time I sous vide a meaty rack of lamb, I’ll crank up the cooking temperature to 133 F and let them steep in the bath for at least 8 hours. Also, I might try a combination of pan searing and blow torching to get the perfect finish.
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PRINTER-FRIENDLY RECIPE CARD
Sous Vide Rack of Lamb
Ingredients
- 2 racks of lamb
- Diamond Crystal kosher salt
- Freshly ground black pepper
Instructions
- Pat your two racks dry and liberally seasoned them with salt and pepper.
- Vacuum sealed the racks and store the packets in the fridge until you're ready to sous vide them.
- Put the lamb racks in the SousVide Supreme set at 130°F and let them cook for 6-8 hours.
- After they're finished cooking, dry them off, scorch them with your kitchen torch, and sprinkle on Sagemary finishing salt. That's it!
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