How to Sous Vide Lamb Rack

Rack of lamb and lamb ribs are tender already so for a steak-like texture the temperatures range from 125°F to 140°F (151.7°C to 60°C) depending on your doneness preference. A rack just needs to be heated through, usually 2 to 4 hours, depending on the thickness.

You can either sous vide the rack of lamb whole, sear it and then slice it, or separate it into individual ribs before cooking and searing.

New to Sous Vide?

I'd like to invite you to join my FREE Sous Vide Quick Start email course. It will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.
Join Now! Follow On Facebook

Do you have experience cooking rack? Let us know your thoughts in the comments below!

Looking for more lamb? Check out the sous vide lamb time and temperatures for all the sous vide information you need.

What Are Some Sous Vide Lamb Rack Recipes?

Here are several of the Lamb Rack recipes that I recommend trying out.

• Sous Vide Lamb Chops a la Ella Recipe
• Sous Vide Rack of Lamb with Pomegranate Sauce Recipe

Sous Vide Lamb Chops a la Ella Recipe

This sous vide lamb chops recipe makes my 7 year old daughter do a happy dance so I just had to name it after her!

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.

Sous Vide Rack Comments