Rack of lamb is one of those sacred cuts of meat that needs to be treated just so to ensure you don’t overcook it. Yes, you can roast it in the oven or even put it on your grill, but no matter how careful you are, you’re going to run the risk of over cooking it. Not so with sous vide!
I like my rack of lamb like I like my steak: medium-rare. I recommend cooking it at 130 degrees for 2-3 hours for the most buttery meat you ever did taste.
I season the lamb gently with kosher salt and an herb blend before it goes into the water bath. After finishing it under the broiler, I sprinkle flaked sea salt over the whole roast then carve. It gets paired with a simple sauce made with feta, greek yogurt, lots of fresh herbs, red pepper flakes, and a little drizzle of honey.
Give it a try, and make sure to tell us what you think!
Sous Vide Rack of Lamb with Feta Herb Sauce
Prep Time: 15 mins
Cook Time: 2 hours 10 mins
1 rack of lamb (approximately 8 chops)
Dried herb blend (i.e. Italian seasoning)
Flaked sea salt (optional)
Feta Herb Sauce:
¼ cup (1 oz) feta cheese
2 tbsp (35 grams) greek yogurt
1 tbsp (4 grams) finely chopped mint
1 tbsp (4 grams) finely chopped parsley
1 tsp (1 gram) finely chopped rosemary
¼ tsp (.5 gram) red pepper flakes
1 tsp (7 grams) honey
Preheat water bath to 125 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium-rare,138 degrees F (59 degrees C) for medium, and 145 degrees F (63 degrees C) for medium-well. We recommend medium-rare.
Season the rack of lamb generously with kosher salt and dried herb blend.
Place in vacuum sealable bag and seal. Add to water bath and cook for 2-3 hours.
While the lamb is cooking, prep the sauce. Combine all ingredients in a small bowl and refrigerate until ready to serve.
When done cooking, remove from vacuum sealed bag and pat dry with paper towels.
Preheat your oven’s broiler to high. Line a baking sheet with foil. Place lamb on baking sheet and place under broiler. Broil until browned, then flip and broil until the other side is browned.
Lightly sprinkle with flaked sea salt, if desired. Cut along the bones using a sharp chef’s knife to create lamb chops.
Serve with feta herb sauce.