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Home » Blog » Recipes » Sous Vide Rack of Lamb

Sous Vide Rack of Lamb

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Trader Joe’s is one of my favorite grocery stores. I always find lots of cool, reasonably priced items such as Valrhona Le Noir Extra Amer 85% cocoa chocolate bars, Kerrygold butter, broccoli slaw, and ready-to-cook prepped produce. Once in a while, I find a dud but those are few and far between.

The other day while I was rummaging through TJ’s freezer section, I came across vacuum-sealed packets of seasoned Frenched lamb racks.

Close up of the package of seasoned frenched rack of lamb from Trader Joe's.

Not only were all the ingredients Paleo-approved but I bet I could dunk these packets straight from the freezer – and still in their packaging – into my SousVide Supreme. Score!

Seasoned and frenched rack of lamb sealed in plastic packaging.

(No SousVide Supreme? No problem! Serious Eats shows you how to make perfect lamb racks with a DIY beer cooler sous vide contraption.)

Time to make Sous Vide Rack of Lamb!

Serves 4-6

Ingredients:

  • 2 packs of Seasoned Frenched Rack of Lamb from Trader Joe’s
  • 2 tablespoons of lard or your fat of choice

Equipment:

  • All of my recommended kitchen tools are listed here.

Method:

Today, I finally tested my hypothesis. Before going to bed this morning, I filled up my water oven and set the temperature at 130 F (for medium rare chops). The night before, I’d transferred the lamb racks from the freezer to the fridge but they were still pretty solid. I asked my mom, who was babysitting the kids, to add the two packets of lamb racks to the SousVide Supreme at 4:00 p.m.

Two rack of lambs that are seasoned and Frenched in a sous vide.

I let the lamb racks cook for about 2 hours and then I removed them from the bath and dried them off with paper towels.

Seasoned and Frenched rack of lamb sitting on a plate after having been cooked sous vide.

Seasoned and Frenched rack of lamb sitting on a plate after having been cooked sous vide.

Then, I heated a couple of tablespoons of lard in a large cast iron skillet over high heat and seared off each rack.

Seasoned and Frenched rack of lamb searing on a cast iron skillet with smoke coming off the pan.

Seasoned and Frenched rack of lamb sitting on a plate after having been cooked sous vide and seared on a cast iron skillet.

A seared Frenched and seasoned rack of lamb that is paleo approved.

I sliced them up and they were uniformly pink and moist throughout.

A seasoned and Frenched rack of lamb sliced up.

The seasoning wasn’t bad but it was a little heavy-handed with the rosemary. Also, unlike roasting or grilling, the blobs of fat don’t render away when you sous vide so I just eat around them.

Four lamb chops sitting on a plate after having been cooked sous vide and seared.

Enough complaining already! Overall, the results were great because you can get perfectly-cooked yummy lamb chops on the table with minimal work! I’ll definitely keep a rack or two in my freezer as emergency back-up protein.


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).


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

The other day while I was rummaging through TJ’s freezer section, I came across vacuum-sealed packets of seasoned Frenched lamb racks. All ingredients were Paleo-approved. Score!
Prep Time5 mins
Cook Time2 hrs 5 mins
Total Time2 hrs 10 mins
Course: Dinner
Cuisine: American
Keyword: Dairy-free, gluten-free, keto, low carb, paleo, Primal, Whole30
Servings: 6
Calories: 659kcal

Ingredients

  • 2 Seasoned Frenched Rack of Lamb packages from Trader Joe's
  • 2 tablespoons lard or your fat of choice

Instructions 

  • Transfer your racks to the fridge 24 hours before you want to cook them. Set your water oven to 130°F for medium rare chops.
  • Once you're ready to cook the lamb, put the lamb into the water oven and let them cook for about 2 hours.
  • Remove the lamb from the bath and dry them off with paper towels.
  • Heat a couple tablespoons of lard in a large cast iron skillet over high heat and sear off each rack a few minutes each side.
  • Slice them up and serve!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 659kcal | Protein: 24g | Fat: 62g
3

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