Sous Vide Rack of Lamb (Take 2)

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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