Sous-vide rack of lamb

As a secondo after the primo of gnocchi al gorgonzola, we had another favorite: rack of lamb! The Dutch lamb from my local butcher is still very tender even though it’s almost December.

Ingredients for 2 servings

1 rack of lamb with 6-8 ribs

3 sprigs rosemay

salt, freshly ground black pepper

olive oil

75 ml (1/3 cup) red wine

75 ml (1/3 cup) lamb stock


Preheat water bath to 54.5C/130F.

Rub the rack of lamb with salt, freshly ground black pepper and some olive oil and seal in a bag with the rosemary sprigs (one on each side). Cook in the water bath for 2-4 hours.

Take the rack of lamb out of the bag, discard rosemary. Sear the rack of lamb in a large frying pan on medium-high to high heat without added fat; fat side first to render enough fat to sear the other sides. Remove the rack of lamb when all sides have been seared (1-2 minutes per side, slightly longer on the fat side).

Deglaze the hot pan with the red wine and the lamb stock, stir and cook over medium-high heat until the sauce has thickened somewhat.

Cut the rack of lamb into individual cutlets and serve on hot plates with the sauce and a side of vegetables such as beetroot or baked cauliflower.

Wine suggestion: red burgundy or other pinot noir, preferably slightly oaked.

We had a 2008 Henri Bourgeois Sancerre Rouge Les Baronnes with it, which was good but unoaked and therefore slightly on the fresh side for the lamb.

12 thoughts on “Sous-vide rack of lamb

  1. Dear God. Primo of gnocchi al gorgonzola (did I hear fromage?). Sancerre Rouge. Tender lamb infused with rosemary and olive oil. BEETS (my favorite!). Head’s up: You are officially the most amazing chef ever – and I am moving in. 😉 That lamb is perfectly cooked – to the degree. Have a great Sunday night, Stefan. Best wishes, Shanna


  2. I am a new follower & have enjoyed your recipes. On the rack of lamb. I have eight just like you picture, what determines the 2 or 4hours. I am using my sous vide.

    Last night I made your pork tenderloin it was awesome


    1. Hi Harry, thanks for leaving such a nice message. Great to hear you liked the pork tenderloin.
      With sous-vide cooking, the cooking time is in most cases not critical at all. This means that you can take the rack of lamb out after 2 hours, or leave it in a bit longer if that is convenient. If you leave it in too long (say, 8 hours for rack of lamb) then the meat can obtain an unpleasant powdery soft texture. If you leave it in too short (e.g. 30 minutes for rack of lamb), it will still be cold in the center. For tough cuts (e.g. lamb shank) a short time may also mean that the meat is still tough.
      To make a long story short, for rack of lamb between 2 and 4 hours is the ‘window’ for the cooking time.
      Hope this helps!


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