Rack of Lamb

Rack of Lamb with Herb Paste

Author

The Quinnley

I’m just a guy who loves steaks, ribs, and meat in general.

Prep Time: 00:15

Recipe Time: 07:30

Temperature : 125F / 51.7C

Ingredients

• 1 full rack of lamb (frozen or thawed)
• 1 whole head of Garlic, minced
• 5 sprigs fresh Rosemary, chopped
• 10 sprigs fresh Oregano, chopped
• Pinch of Red Pepper Flakes
• 1 tablespoon Kosher Salt
• 1 teaspoon freshly Ground Black Pepper
• ½ cup Extra Virgin Olive Oil (approximate 25-second pour)
• Zest of 2 Lemons
• Juice of 4 Lemons
• 1 tablespoon Dijon Mustard

Directions

1. Sous Vide the Lamb • Preheat a water bath to 125°F (52°C). • Vacuum seal the rack of lamb or place it in a Ziploc freezer bag using the water displacement method. • Sous vide for 7 hours. If cooking from frozen, add 30 to 45 minutes.
2. Remove and Dry • Take the lamb out of the bag and discard any excess liquid or aromatics. • Pat the lamb completely dry with paper towels. The surface must be dry to get a good sear.
3. Make the Herb Paste • In a small bowl, combine garlic, rosemary, oregano, red pepper flakes, salt, pepper, olive oil, lemon zest, lemon juice, and Dijon mustard. • Stir to form a loose, aromatic paste.
4. Apply the Paste • Brush or rub the paste evenly over all sides of the lamb. • Apply just before grilling—no need to let it sit.
5. Grill Finish • Preheat grill to 800°F or as hot as possible. • Place the lamb directly on the grill grates. • Grill for 3 minutes per side, turning carefully to avoid burning the herb paste. • Optional: briefly sear the fat cap and sides as well.

Finishing Steps

1. Rest and Serve • Let the lamb rest for 5 minutes after grilling. • Slice between the bones and serve immediately.