The rack is the most expensive cut of lamb. It is tender, has lots of flavour, and makes an easy festive family dinner in no time.
Although we recommend not to overdo extra flavouring, you can personalise the seasoning with your preference of herbs such as rosemary, thyme, garlic, Madras curry powder…
When cooking the rack sous-vide at 58°C to 60°C the meat will be medium or rosé. The cooking time however may vary from 60 to 90 minutes according to the size of the rack of lamb. With this sous-vide technique or precision cooker the meat will never be dry or over cooked.
The best thing about sous-vide cooking is that you can prepare the rack up to 3 days in advance and keep it ready to use in the refrigerator.
The jus is prepared like a veal stock or beef stock and reduced to enhance the flavours.
How to french a rack of lamb?
You can find a full step by step guide in this article.
Pan-roasted Sous-vide Rack of Lamb
EQUIPMENT (click pictures for details)
- 1 pc frenched rack of lamb
- 120 ml lamb jus
- 2 tbsp oil
- 30 gr butter
- Season the frenched lamb rack on all sides with salt and pepper. Place the lamb rack in a sous-vide bag and seal it properly.
- Plunge the bag in a water bath at 60°C to 62.5°C for 50 minutes.
- Allow the rack of lamb to cool, then sear the rack of lamb in olive oil over medium heat, fat cap side down first to melt the lamb fat for 4-5 minutes.
- Add a knob of butter and move the lamb around to ensure that it is evenly seared. Baste with the butter on each side for 4-5 minutes.
- Rest the lamb on a wire rack with a catch pan underneath. Carve the rack of lamb and serve with the jus on the side.