Description
This succulent sous vide rack of lamb is expertly seasoned and cooked to perfection for a deliciously tender and flavorful meal.
Ingredients
Scale
- 1 rack of lamb, frenched
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 sprigs fresh rosemary
- 2 cloves garlic, minced
- 2 tablespoons olive oil
Instructions
- Preheat your sous vide water bath to 130°F (54°C) for medium-rare.
- Season the rack of lamb with salt, black pepper, garlic, and rosemary.
- Vacuum seal the lamb in a bag with olive oil.
- Place the sealed bag into the water bath and cook for 2 to 3 hours.
- Once cooked, remove the lamb from the bag and pat dry.
- Heat a skillet over high heat and sear the lamb for 1-2 minutes on each side until browned.
- Let the lamb rest for 5 minutes before slicing and serving.
Notes
- For a more intense flavor, marinate the lamb overnight.
- Adjust the cooking time for desired doneness: 130°F for medium-rare, 140°F for medium.
- Prep Time: 10 minutes
- Cook Time: 2 to 3 hours
- Category: Main Course
- Method: Sous Vide
- Cuisine: French
Nutrition
- Serving Size: 1/2 rack
- Calories: 500
- Sugar: 0g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 120mg