Sous Vide Lamb Rack


Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

  • Rate This
Here’s my recipe for sous vide lamb rack with button mushrooms, sweet potato mash and red wine jus.
Read More

Shop Anova


Pro-level cooking techniques made simple.

Ingredients for 2

  • 1 (2 1/2-pound) rack of lamb

  • Salt and freshly ground black pepper

  • 2 sprigs fresh rosemary

  • 1 large sweet potato

  • 1/2 cup beef stock

  • 3 tablespoons unsalted butter

  • 1/2 small red onion, finely chopped

  • 2 cloves garlic, minced and divided

  • 1/2 cup dry red wine

  • 1 tablespoon extra virgin olive oil

  • 4 ounces button mushrooms, trimmed

  • 3 sprigs fresh thyme

  • Juice of 1/2 lemon


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).

  • Step 2

    Divide the lamb rack into two 4-rib pieces. Season with salt and pepper. Divide racks between 2 large zipper lock or vacuum seal bags. Divide the rosemary between the bags and seal using the water immersion technique or a vacuum sealer on the moist setting.

  • Step 3

    Place the bags in the water bath and set the timer for 2 1/2 hours.

  • Step 4

    About 45 minutes before the lamb is finished, heat the oven to 410ºF (210ºC). Place the sweet potato on a small baking sheet and transfer to the oven. Bake until soft, about 40 minutes.

  • Step 5

    Meanwhile, place the beef stock in a small saucepan. Bring to a simmer over medium-high heat. Remove from heat and keep warm.

  • Step 6

    Melt 1 tablespoon butter in a medium skillet over medium heat. When the butter stops foaming, add the red onion and sauté until soft, 3 to 5 minutes. Add half of the garlic and continue to cook until aromatic, 30 seconds to 1 minute.

  • Step 7

    Add the red wine and bring to a simmer. Cook until partially reduced, about 3 minutes. Add the beef stock, bring to a simmer, and reduce heat to low. Continue to cook until sauce is thickened, 10 to 15 minutes. Remove from heat and keep warm.

  • Step 8

    Heat olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms and cook, without stirring, until browned, 3 to 5 minutes. Add 1/2 tablespoon butter, remaining garlic, thyme, and lemon juice. Stir, and cook until mushrooms are softened, about 5 minutes. Season to taste with salt and pepper.

  • Step 9

    When the sweet potato is soft, remove from the oven. Peel off the skin and discard. Transfer sweet potato flesh to a medium bowl. Add 1/2 tablespoon butter and, using a fork, mash until smooth. Season to taste with salt and pepper.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bags from the water bath. Remove the lamb racks from the bags and pat very dry with paper towels.

    • Step 1

      Melt the remaining tablespoon butter in a large skillet over medium-high heat. When the butter stops foaming, add the racks. Sear racks until well-browned on all sides, about 3 minutes total.

    • Step 2

      Transfer racks to a cutting board and let rest for 5 minutes. Slice each rack into 4 slices.

    • Step 3

      Divide the mashed sweet potatoes and mushrooms between two serving plates. Top each serving with 4 slices of lamb. Drizzle with the red wine reduction. Serve.

Latest Comments

134.6 F / 57 C Recipe Temp
Recipe Time
Prep Time