Sous Vide Rack of Lamb with Pomegranate Sauce Recipe

Rack of lamb is a rich, flavorful cut to make. Here I pair it with a zesty pomegranate sauce that cuts the richness while complimenting the strong lamb flavor. I also serve it with some Brussels Sprouts to bulk out the meal while cutting the richness of the lamb. This recipe is enough for 4 if you don't need much meat, otherwise add an additional rack.

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I prefer my lamb cooked to 131°F (55°C) but many people who like lamb on the more rare side drop the temperature as low as 125°F (51.6°C). Make sure not to cook it for more than 2 hours if you are below 130°F (54.4°C).

I used my torch to sear it, but you can always use a pan or a grill.

Sous vide rack lamb searing

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide rack of lamb with pomegranate sauce recipe you can check out the following.

Sous Vide Rack of Lamb with Pomegranate Sauce Recipe

  • Published: January 25, 2017
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 2.5 to 4 Hours
  • Cooks: 131°F (55°C) for 2 to 4 Hours
  • Serves: 4

Ingredients for Sous Vide Rack of Lamb with Pomegranate Sauce

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  • For the Rack of Lamb

  • 1 rack of lamb, 1.5 to 2 pounds (700 to 900 grams)
  • 1/4 teaspoon coriander
  • 1/8 teaspoon cumin
  • Zest from 1/2 orange
  • 1 Rosemary sprig
  • Salt
  • For the Pomegranate Sauce

  • 2 cups pomegranate juice
  • 1/4 cup fresh orange juice
  • 2 teaspoons fresh thyme
  • 1 cinnamon stick
  • 1 ancho pepper, seeds and stem removed
  • 1 tablespoon honey
  • For the Brussels Sprouts

  • 1.5 to 2 pounds Brussels sprouts (700 to 900 grams)
  • Olive oil
  • 1 shallot, thinly sliced
  • 2 tablespoons minced garlic
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons water
  • 2 teaspoons lemon zest
  • 1/4 lemon
  • To assemble

  • 1 side of Sous Vide Poached Tomatoes
  • Pomegranate seeds
  • Fresh oregano leaves
  • Smoked salt

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Cooking Instructions for Sous Vide Rack of Lamb with Pomegranate Sauce

For the Rack of Lamb

Preheat a water bath to 131°F (55°C).

Lightly salt the rack of lamb. Combine the coriander and cumin in a bowl then sprinkle over the lamb. Evenly spread the orange zest over the meat then place the lamb in a sous vide bag with the rosemary. Seal the bag and cook for 2 to 4 hours.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times. Sous vide rack lamb sealed

For the Pomegranate Sauce

Put the pomegranate juice, orange juice, thyme, cinnamon, and ancho pepper in a pot over medium heat and lightly simmer for 20 to 30 minutes, until reduced and thickened. Remove from the heat, discard the cinnamon stick and ancho pepper then stir in the honey. The sauce can be made a day or two ahead of time and refrigerated, or left on the counter for an hour or two.

For the Brussels Sprouts

Cut the ends off of the Brussels sprouts and discard them. Cut the Brussels sprouts in half length-wise. Heat the olive oil in a pan over medium to medium-high heat. Add the Brussels sprouts and cook, stirring infrequently, until the Brussels sprouts start to brown.

Add the shallots, garlic, thyme, and water to the pan then cover it and let the Brussels sprouts steam until tender, 5 to 10 minutes. Remove the Brussels sprouts from the pan, toss with the lemon zest and squeeze the lemon over the top.

To Assemble

Remove the cooked rack of lamb from the bag, discarding the rosemary, and dry the meat off well. Quickly sear the lamb then cut it into serving sections, usually one or two ribs.

Place a few sections of lamb onto the plate. Arrange the Brussels sprouts and poached tomatoes around it. Drizzle the lamb with the pomegranate sauce. Add some pomegranate seeds and oregano leaves to the lamb, then sprinkle with some smoked salt.

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All tags for this article: Lamb, Sous Vide, Sous Vide Lamb , Sous Vide Rack of Lamb

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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