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.

Servings: 2 people

Author:

Prep Time
20 minutes

Cook Time
50 minutes

Resting time
15 minutes

Total Time
1 hour, 25 minutes

Meat & Poultry

International

lamb rack lamb meat sousvide

🧂 Ingredients

1 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.
2 Plunge the bag in a water bath at 60°C to 62.5°C for 50 minutes.
3 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.
4 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.
5 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.