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sousvide rack of lamb

Pan-roasted Sous-vide Rack of Lamb

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.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting time 15 minutes
Total Time 1 hour 25 minutes
Course Meat & Poultry
Cuisine International
Servings 2 people
Calories 233 kcal

EQUIPMENT (click pictures for details)

Kitchen twine
Kitchen twine
Vacuum machine
Vacuum machine
Sauté pan with lid
Sauté pan with lid

Ingredients
 
 

Instructions
 

  • 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.
    vaccuum pack the lamb rack
  • 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.
    sear the lamb rack
  • 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.
    sear the lamb rack on all sides
  • 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.
    sousvide rack of lamb

Nutrition for 1 portion

Calories: 233kcalCarbohydrates: 1gProtein: 1gFat: 26gCholesterol: 1mgSodium: 142mgVitamin A: 537IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Keyword lamb meat, lamb rack, sousvide
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