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Sous Vide Rack of Lamb Recipe with Green Herb Crust

Delight your guests with this sous vide rack of lamb. The crust of fresh herbs and Parmesan on the perfectly tender lamb makes this recipe unforgettable. Even better, you can make it a few days in advance!

  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 10 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 3 servings 1x
  • Category: Main Course
  • Method: Sous Vide
  • Cuisine: American

Ingredients

Units Scale
  • 1 rack of lamb (around 1.5 pounds), frenched
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon Dijon mustard

For the herb crust:

  • 2 tablespoons mint, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 2 tablespoons basil, finely chopped (optional)
  • 2 tablespoon dill, torn
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon olive oil (optional)
  • 1/3 cup Panko breadcrumbs
  • A pinch of salt

Instructions

  1. Preheat water to 135°F (57°C) using a sous vide immersion circulator. (I use the KitchenBoss G320 Sous Vide Cooker. Select the pre-built rack of lamb recipe, and press start.)
  2. In the meantime, prep the lamb by patting it dry with paper towels. Season generously with salt and pepper on both sides.
  3. Slide the whole rack into a vacuum sealer bag and vacuum seal. (I use the KitchenBoss Vacuum Sealer Machine Starter Kit including 20 pre-cut vacuum sealer bags.)
  4. Once the water is ready, submerge the prepared rack of lamb under the water. Set the timer for 2 hours. (If using a KitchenBoss G320 Sous Vide Cooker, no need to set the time because it’s pre-programmed already.)
  5. In the meantime, combine all chopped herbs with Parmesan cheese in a bowl and set it aside.
  6. Once the timer goes off, take out the bag and cut it open. Transfer the sous vide rack of lamb onto a cutting board. Pat it dry with paper towels. (If not serving right away, submerge the bag in an ice-water bath to chill rapidly, then refrigerate. Then lamb can be stored in the fridge for five days.)
  7. To finish on the stove: Heat a heavy-duty skillet over high heat until really hot. Add a little olive oil (you won’t need oil if your rack of lamb has a good amount of fat on it) and quickly place the lamb in the skillet, fat cap side down, to sear for 60-90 seconds. Flip and sear the other side for 60 seconds. Remove the lamb rack from the skillet. Switch the heat to medium, work with the remaining fat or oil in the skillet (add more if needed), add the breadcrumbs and stir immediately and continuously to toast. Once the color turns slightly brown, about 1-2 minutes, turn off the heat and stir in herb mixture. Add a pinch of salt to taste if desired. Brush the lamb with Dijon mustard and dip the rack in the herb crust to coat. Use a sharp knife to slice between the bones and serve. Or bring the whole piece to your holiday table.
  8. To finish in the oven: Preheat the oven to 325°F (180°C). Combine all the ingredients for the herb crust except the olive oil. Follow the above step to sear the lamb and brush with Dijon mustard. Dip in the herb crust mixture. Ensure the herb crust mixture evenly covers the lamb. Bake for 3 minutes. Remove from the oven and let the meat rest for 5-10 minutes. Slice and serve.

Notes

Recipe adapted from Mastering Sous Vide with KitchenBoss Cookbook which comes with KitchenBoss G320 Sous Vide Cooker when you purchase it.

Nutrition

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