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Sous Vide Rack of Lamb

Sous Vide Rack of Lamb

Serves 4

This is a recipe that takes time but is worth the wait.  There is little work that is needed during the cooking process though.  Using the broiler in your oven at the end of the cooking process creates a great crust while keeping the lamb perfectly cooked.  Lamb is often an ignored meat because of the challenges of cooking it to the correct doneness.  Using Sous Vide eliminates the worry of hitting the right doneness while also achieving great flavors.


1 rack of lamb, frenched
1 tbsp garlic powder
4 sprigs fresh thyme
2 tbsp olive oil
1 tbsp bacon fat or butter
Salt and pepper
For the Lamb Chops

  1. Preheat the water bath to 134°F.  This will result in a medium rare finish.  The temperature can be set higher or lower depending on your desired doneness.
  2. Season the rack of lamb with the garlic powder, salt and pepper on all sides.
  3. Place the rack of lamb and sprigs of thyme into a bag and vacuum seal it or use the water displacement method if using a resealable bag.
  4. Insert the bag into the water bath and cook for 1 to 3 hours. 
  5. Remove the bag from water bath and take the rack lamb out of the bag.  Pat dry with paper towels.
  6. Heat a large cast iron skillet to high heat, add the oil and bring it to a shimmer.  Add the butter or bacon fat to the skillet.
  7. Once the butter or bacon fat has melted, add the rack of lamb to the skillet and sear on each side, approximately 1 minute per side until a good crust is formed.
  8. Place the rack of lamb on a cutting board and slice into two rib segments.  Serve​

Kuraidori Sous Vide Precision Cooker

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