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Home » Blog » Recipes » Sous Vide Rack of Lamb (Take 2)

Sous Vide Rack of Lamb (Take 2)

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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

A rack of lamb cut into it's chops laying on a white plate.
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Sous Vide Rack of Lamb

Here's my second take on sous vide rack of lamb!
Prep Time5 mins
Cook Time6 hrs
Total Time6 hrs 5 mins
Course: Dinner
Cuisine: American
Keyword: Dairy-free, gluten-free, keto, low carb, paleo, Primal, Whole30
Servings: 6
Calories: 616kcal

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!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 616kcal | Protein: 24g | Fat: 57g

0

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