This Sous Vide Rack of Lamb recipe is juicy, tender and delicious. Cooked to a perfect medium-rare. It’s perfect for the holidays, especially when it’s served with these easy Sour Cream Mashed Potatoes and Balsamic Glazed Brussels Sprouts.
When you want a recipe in your arsenal that makes a showstopper of a dinner entree suitable for any dinner party, but also want a recipe that can be on your dinner table in a hurry with little fuss, this is the recipe for you – sous vide rack of lamb.
This would be the perfect dish for Thanksgiving. And, despite the fact that celebrations are going to look different this year, there are still endless ways to keep your holiday traditions alive. While the table might be smaller, there will always be a spot for a perfectly cooked rack of lamb. Let this year’s holiday season be a celebration of the food you love, shared with those who you care for the most!
This recipe yields two racks of lamb, about 8 ribs each, and is perfect for a family of 4-6.
First things first…
What is a Rack of Lamb?
- Rack of lamb is a rib cut and it’s perfect for serving at dinner parties since it’s easy to estimate that you’ll want 3-4 rib chops per person. You’ll want a rack of lamb that has been frenched, meaning that the rib bones are exposed. Most racks of lamb will already come this way, but you can also ask your butcher to do this for you.
I purchased my rack on lamb online from Capra Foods and found the quality of their lamb to be fantastic.
How to Seal for Sous Vide Cooking:
- It’s best to use a large vacuum seal bag or a gallon sized ziploc bag for cooking a rack of lamb sous vide. I like to add some sliced garlic which will infuse into the lamb as it cooks slowly.
How Long Does it Take to Sous Vide a Rack of Lamb?
- The lamb should spend at least one hour, and up to four hours in the water bath. One exception to this is if you are cooking your lamb to rare. For food safety reasons, when cooking at a temperature of 130-degrees or less, your food should spend a maximum of 2 ½ hours in the water bath.
Can You Sous Vide a Frozen Rack of Lamb?
- Yes! You can sous vide from frozen. Simply increase the time in the water bath by 1 hour.
Rack of Lamb Cooking Temperature
- Rare: 115-124 degrees (very red inside)
- Medium-Rare: 125-135 degrees (bright pink inside)
- Medium: 135-144 degrees (light pink inside)
- Medium-Well: 145-154 degrees (barely any pink left)
- Well-Done: 155 degrees + (no pink)
How Much Rack of Lamb Per Person?
- Plan on 3-4 ribs per person. The timing of this recipe will work the same, regardless of the size of your rack of lamb.
Wine Pairing for Rack of Lamb:
- Cabernet is an excellent pairing with the rich lamb.
- Petite Sirah is another great match for this lamb. Its flavors of plum, berries and black pepper pair wonderfully with stronger flavored meats.
- Malbec with medium body and smooth tannins makes an excellent pairing for the rich rack of lamb.
If you loved this Sous Vide Rack of Lamb recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
What to Serve with Rack of Lamb:
Sous Vide Main Dish Recipes:
- Sous Vide Pork Tenderloin
- Sous Vide Filet Mignon
- Sous Vide Chicken Breasts
- Sous Vide Miso Chicken
- Sous Vide Pork Chops
- Sous Vide Prime Rib
- Rack of Lamb with Herb Crust
- Lamb Stir Fry with Green Beans
- Slow Cooker Lamb Curry
- Grilled Lamb Kebabs with Basil Tahini Sauce
- Broiled Lamb Chops with Mint Mustard Sauce
- Sheet Pan Lamb Dinner
- Grilled Rack of Lamb with Pistachio Basil Pesto
- Grilled Lamb Chops with Spicy Peanut Sauce
Sous Vide Rack of Lamb Recipe
Sous Vide Rack of Lamb Recipe
- 2 8-bone racks of lamb (about 2 pounds)
- 3 cloves garlic (thinly sliced)
- Coarse ground black pepper
- 2 Tablespoons canola or vegetable oil
- 2 Tablespoons butter
- 2 sprigs fresh rosemary (optional)
- 2 sprigs fresh thyme (optional)
- Kosher salt and black pepper
- Set the sous vide to your desired temperature according to the chart below (I prefer 131-degrees for medium-rare).
- Season lamb with black pepper and top with garlic.
- Vacuum seal the lamb using your preferred method. 1 rack per bag.
- Cook for 1 hour, up to four hours***.
- Remove lamb, discard garlic and pat dry with paper towels. Season with salt and pepper.
- Preheat a cast iron skillet over high heat. Working 1 rack at a time, add 1 Tbsp. oil, 1 Tbsp. butter, 1 sprig rosemary and 1 sprig thyme. Sear lamb 1-minute per side, tilting skillet and spooning butter over it as it browns. Remove to a cutting board and repeat with remaining lamb rack, oil, butter, and herbs. Slice each rack into 4 double chops and serve.
Medium-Rare: 125-135 degrees (bright pink inside)
Medium: 135-144 degrees (light pink inside)
Medium-Well: 145-154 degrees (barely any pink left)
Well-Done: 155 degrees + (no pink) ***For food safety reasons, when cooking at a temperature of 130-degrees or less, your food should spend a maximum of 2 ½ hours in the water bath.