Nelson Giddins

Grilled Rack of Lamb Sous Vide

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Grilled Rack of Lamb Sous Vide

Grilled Rack of Lamb Sous Vide

Rack of Lamb is a delicious and succulent dish when cooked with immersion cooking techniques.  I prepared this as a tapa or small plate appetizer to enjoy with cocktails or to pair with your favorite red wine.

Ingredients:

  • 1 Rack of Lamb
  • 3 Tablespoons Dijon Mustard
  • 3 Tablespoons Whole Grain Dijon Mustard
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Fresh Cracked Pepper
  • 2 to 3 Tablespoons Olive Oil
  • Mint Leaves

 

Instructions:

 

Step 1: Wash the whole rack of lamb.

Step 2: Coat the rack of lamb in olive oil, the Dijon Mustard and the whole grain Dijon Mustard.

 

 

Step 3: Preheat a pan on the stove top anywhere from medium-high to high.  Sear the rack of lamb in the pan until browned on the outside.  This step took roughly 2 minutes as you want to be careful not to burn or overcook the meat.  You want the meat to reach the intended internal temperature and cook inside the water bath.  Searing helps to lock in some of the and provides flavoring while cooking sous vide.  Below is a short clip of how the searing was performed.

 

 

Step 4: Step up your Sous Vide immersion cooker to a temperature that correlates to your preferred level of doneness.  I set the Sous Vide to 135.5 degrees Fahrenheit with a target of in between Medium and Medium Rare.

Step 5: Lightly Season the rack of lamb with salt and pepper and the place the mint leaves into either the vacuum seal bag or a ziploc bag.   Vacuum seal or ziploc the Rack of Lamb so that it is ready for Sous Vide cooking.  When using a ziploc back, it is best to remove as much air as possible from zip lock bag to ensure even and proper cooking.  You can remove the air from the ziploc bag by using the water displacement method.  This entails placing the food into the ziploc bag, then submerging the ziploc bag into water until the water is above the height of the food but below the ziploc bag seal.  Then carefully seal the ziploc bag while the air is removed.

 

 

Step 6: Place the rack of lamb in the water so that it is fully submerged and cook for about 2 and 1/2 hours at your preferred temperature.

 

 

Step 7: Prepare a grill to finish the Rack of Lamb with a final sear after it is done cooking in the water bath.  It is probably best to start this at about 20 to 30 minutes before the rack of lamb is finished in the sous vide.

Step 8: After about 2 and 1/2 hours take the zip lock bags out of the water bath and remove the Rack of Lamb from the zip lock bag.  Pat the Rack of Lamb dry with a paper towel.

 

 

Step 9: Sear the rack of lamb on the grill for about 3 to 5 minutes on each side.

 

 

Step 10: Allow the Rack of Lamb to rest for a few minutes after searing on the grill.

Step 11: Cut the rack of lamb into individual ribs and enjoy!

 

 

 

 

 

 

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