Sous Vide Rack of Lamb

Serves:
2 racks of lamb
Prep Time:
Cook Time:
Total Time:

Just a moment please...

Sous Vide Rack of Lamb
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Helpful Equipment:

joule

A show-stopper of a dish, this sous-vide rack of lamb is easier to make than you might think! Cooked perfectly every time and great for any special occasion!

Ingredients

2 Superior Farms racks of lamb
3 sprigs fresh rosemary
3 cloves garlic
1 teaspoon rough cracked black pepper

For finishing:

2 tablespoons butter
Coarse salt for seasoning

Directions

1) Add your sous vide cooking tool to a large container with water and preheat to 126˚F. This will end up being a medium-rare rack of lamb. If you want your cooked to medium, increase the temperature to 130˚F.

2) Slice your garlic cloves and rip your rosemary into large chunks. Season each rack of lamb on both sides with rosemary, garlic slices, and coarse pepper.

3) If you have a vacuum sealer tool, place each rack of lamb in a large cook-safe bag and vacuum seal the rack of lamb. If you do not have a sealer, then place the rack of lamb in a large Ziploc® bag. Slowly submerge the bag in water to push out the extra air. When the bag is completely submerged, seal the bag, being careful not to let water in the bag. This is the best way to seal the bag without a vacuum sealer.

4) Place the rack of lambs in the sous-vide cooking water and cook for 90 minutes at 126˚F. Make sure the bags are completely submerged in the water.

5) After the time is up, remove the rack of lamb from the bags and pat dry. Remove any garlic or rosemary stuck to the rack of lamb. Sprinkle the rack of lamb with coarse salt.

6) Turn on the fans on your stove and preheat a cast iron skillet on high heat. When it is blazing hot, add a rack of lamb, letting it sear for 2 minutes per side, searing all sides. Near the end of the sear process, add butter to the skillet and spoon the melted butter (which will brown immediately) over the lamb.

 

7) Remove skillet from the stove once your racks of lamb are browned. Let cool briefly before slicing. Serve the rack of lamb drizzled with butter sauce from the pan and an extra sprinkle of coarse salt.