Sous Vide Rack of Lamb


As a Mom, Wife, and culinary student, Aly uses Anova to whip up super-simple meals that she can feel confident are perfectly cooked time after time and knows the whole family will enjoy!

  • Rate This
Perfectly cooked rack of lamb is the result of this super-simple recipe. Only a few ingredients, all sealed up, cooked. and seared. Easier and more delicious than ever, and with Anova it's done impeccably time after time.
Read More

Shop Sous Vide Cookers

Precision® Cookers

Sous vide made easier than ever.

Ingredients for 4

  • 1 rack of lamb

  • Salt

  • Pepper

  • 1 bunch rosemary

  • 2 cloves garlic, smashes

  • 2 tablespoon butter

  • Vegetable oil for sear


  • Step 1

    Set Anova Sous Vide Precision Cooker to 130°F / 54.4°C

  • Step 2

    Season lamb generously with salt and pepper, add garlic and rosemary. Add lamb to vacuum or resealable ziplock bag.

  • Step 3

    Place in water bath and cook for 1 hour

    • Finishing Steps: To Serve

    • Step 0

      As the timer is nearing the end, place cast-iron or other heavy-bottomed pan over high heat. Add vegetable (or other high smoke point oil) to pan and wait until it shimmers and starts to smoke.

    • Step 1

      Remove lamb from bag, reserve rosemary and garlic. Pat dry.

    • Step 2

      Add lamb to hot pan fat side down and sear for 4 minutes adding butter, reserved garlic and rosemary, and baste as it sears.

    • Step 3

      Place lamb under tented foil and let rest for a few minutes before slicing up and devouring!

Latest Comments

130 F / 54.4 C Recipe Temp
Recipe Time
Prep Time