Sous Vide Rack of Lamb

(58)

Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

  • Rate This
Recipe Temp 137 F / 58.3 C
Recipe Time
Prep Time
If you've never had lamb or want to make a family safe dish for those who maybe haven't ever had lamb as well, this is your recipe. If you've ever had BAD lamb you know that this can be a nightmare but with the Anova Sous Vide Precision Cooker, this will set your mind at ease. This dish is so full of flavor and the meat comes out so incredibly tender and delicious. Want to make it a little more done? Add a few degrees, say, 140F or after you slice the meat pan sear it again!
Read More

Ingredients for 4

  • 1 rack of lamb

  • 2 tbsp basil pesto

  • 1 tbsp kosher salt

  • 1 tsp black pepepr

  • 1/4 c chopped parsley

Directions

  • Step 1

    Preheat your Anova Sous Vide Precision Cooker to 137F

  • Step 2

    Mix your basil pesto, salt, pepper and parsley well and coat the front side of your rack of lamb

  • Step 3

    Vacuum seal your rack of lamb and sous vide in the 137°F / 58.3°C water bath for 2 hours

    • Finishing Steps

    • Step 1

      Remove rack of lamb from vacuum bag and sear on both sides with a hot pan.

    • Step 2

      Slice and serve!

Latest Comments

137 F / 58.3 C Recipe Temp
Recipe Time
Prep Time