With Easter around the corner now’s the perfect time to enjoy some beautifully cooked lamb. While a roast leg of lamb is a popular choice, if you’re really looking to pull out all the stops this Easter, rack of lamb is a tender, tasty, and visually stunning upgrade. Rack of lamb is generally the most expensive cut lamb available so it’s important to cook it right. The precise temperature control of sous vide cooking means you can cook this prized cut just the way you like it with minimal fuss.
Follow this simple guide to prepare perfectly cooked rack of lamb every time.
Temperature and cooking times for Rack of Lamb
|135°F||1-3 hours||Medium rare|
|145°F||1-3 hours||Well Done|
Depending on the thickness of the lamb, we recommend cooking it for between 1-1 1/2 hours. You can leave your lamb in the water bath or Suvie for up to 3 hours, longer than this will result in the lamb developing a mushy texture.
Follow this link to find out more information about Suvie cooking times and temperatures.
- 1 rack of lamb (4-6 ribs)
- Fresh herbs (We recommend rosemary or thyme)
- Vegetable oil
- Suvie or an immersion circulator
- A large pot (if using an immersion circulator)
- Freezer safe sealable plastic bags or a vacuum sealer
- A cast iron pan
If your butcher didn’t do it already, cut a criss-cross pattern into the fat cap. Try and avoid cutting through to the flesh underneath. Season the lamb generously on all sides with salt and pepper.
Place lamb in a plastic bag and remove air from the bag using the water displacement method.
Note: The exposed ribs can sometimes pierce the plastic so be careful when removing air from the bag.
Add any herbs and additional seasonings you like, we recommend a few sprigs of fresh rosemary and some garlic.
If you’re using a n immersion circulator, pre-heat your water bath to the desired temperature.
If you are using Suvie, place the bag in the protein pan and cover with water. Cook using the following settings:
My Cook > Multi-Zone Settings
Protein: 130-145°F, 1-3 hours (or follow our Protein Cooking Guide)
Vegetable: 0 minutes
Starch: 0 minutes
Once the cook is finished, remove the lamb from the water bath or pan.
Remove the lamb from the bag and pat dry with some paper towels. Discard the liquid and any herbs and aromatics.
Heat a heavy-bottomed skillet or cast iron pan over high heat for 5 minutes. Add 1 tbsp of vegetable oil to the pan. Once the oil is hot, add the lamb, pressing down gently to ensure even contact with the pan; sear for 1 minute. Flip lamb over and sear for 1 minute more on the other side. Using a set of tongs sear the sides and edges of the lamb. Remove lamb from the skillet and set aside.
With a sharp knife carefully slice the rack into chops by cutting between each rib bone.
Serve immediately and enjoy!
Recipes to try
Rosemary Lamb Chops
Braised Lamb Shanks
Lamb with Asparagus and Salsa Verde
Lamb with New Potatoes and Mint Gremolata
Are the cooking temperatures safe?
Our recommended cooking temperatures for Sous vide and Suvie are lower than what the USDA recommends, however, cooking times and temperatures are long enough and high enough for “pasteurization” to make your food safe. The USDA recommendations indicate the temperature needed to instantly kill food pathogens. By cooking for a longer time at a lower temperature we are able to achieve the same effect. However, high-risk populations should use extra caution when preparing foods below the USDA recommended temperatures.
Can I use any type of plastic bag?
You can, however, make sure that they are made from polyethylene. Some branded plastic bags are made using polyethylene which is a BPA and dioxin free plastic that can safely handle sous vide cooking temperatures up to 190°F. Some generic branded plastic bags are made using cheaper polyvinyl chloride (PVC) which cannot handle high temps and contains chemicals that can leach into food.
Should I leave the lamb to rest before serving?
Nope! One of the great things about cooking with Suvie and sous vide is the evenness of temperature. While the outer edges will be hotter from the sear, the interior of the lamb will be cooked to the same temperature throughout. This means no resting time is necessary.
My lamb is frozen, what should I do?
No problem! You can sous vide lamb directly from frozen. Just add 1 hour to the cooking time.
Can I cool the rack of lamb after the sous vide process and sear it later?
For food safety and general food quality reasons, we don’t recommend it. Lamb should be seared and eaten soon after the sous vide step.
Can I leave the lamb in the water bath indefinitely?
You can, but you shouldn’t. While leaving lamb in sous vide for long periods of time won’t result in overcooking, it will have a negative effect on the overall texture of the meat.