Rack of Lamb - Garlic Mustard Panko Crust


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Achieve superstar chef status when you bring out a perfectly cooked rack of lamb to the table. Sous vide rack of lamb eliminates the done-ness guessing game and the garlic mustard panko crust adds texture without sacrificing any of the roasted and rendered fat flavor you get from traditional roasting.
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Ingredients for 4

  • 1 rack - Rack of Lamb, usually 8 ribs

  • 1/2 tsp - Salt

  • 1/2 tsp - Garlic Powder

  • 1/4 tsp - Black Pepper

  • 5 cloves - Garlic, peeled

  • 1/3 cup - Panko Bread Crumbs

  • 2 tbsp - Dijon Mustard

  • 1 tbsp - Chives, chopped

  • 2 tbsp - Olive Oil


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 57ºC / 134.6ºF

  • Step 2

    Season the rack of lamb with salt, garlic power, and pepper. Place into plastic bag with 5 cloves of peeled garlic.

  • Step 3

    Drop plastic bag into water bath when optimal temperature of 57C / 134.6F has been reached. Cook for 2 hours. Remove rack of lamb and garlic from plastic bag.

    • Finishing Step - Fat Broil

    • Step 0

      Preheat the oven with broiler on high. Pat dry the rack of lamb with a paper towel and place in the center of a baking pan with the fat side up. Cover bones with tin foil to prevent from burning. Broil on high for 2 minutes on middle rack until fat is golden brown. Remove from oven but turn broiler down to low.

    • Finishing Step - Garlic Mustard Panko Crust

    • Step 0

      Using a pastry brush on the back of a spoon, brush Dijon mustard onto the fat side of the rack of lamb in an even thin layer.

    • Step 1

      Finely mince the sous vide garlic and put into a small bowl. Add chives, panko bread crumbs, and olive oil and mix well.

    • Step 2

      Pat the crust mixture onto the fat-side top of the rack of lamb.

    • Step 3

      Prop up the rack of lamb with balls of tin foil so that the fat side is sitting evenly with the bones. Broil on low on middle rack for 3 minutes until crust is golden brown. Rotate pan as necessary to brown evenly.

    • Step 4

      Remove from oven and let rest 5 minutes. Slice and serve.

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134.6 F / 57 C Recipe Temp
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