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.
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
