Sous vide herb crusted rack of lamb is what dreams are made of. These lamb chops are cooked to perfection using a sous vide, then covered in a delicious herbed panko mixture. The result? A masterful tasting dish that you can whip out for a romantic dinner, the holidays or a casual Sunday. This is a sous vide rack of lamb recipe you do not want to miss.
Rack of Lamb Time and Temperature
Through loads of experimentation, we’ve found that cooking the lamb racks sous vide at 58C/138F for 2 hours is the perfect combo. Leaving the lamb in for 2 hours breaks down the connective tissue (collagen), which results in an extremely tender rack. Also, cooking them at a temperature of 138F is the sweet spot for a succulent but firm lamb. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.
Special Equipment
Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.
12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.
Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.
Baking Rack Pan – Having a quality baking rack pan for this recipe is essential. Setting the rack of lamb on the baking rack is key because all the juices and drippings fall down into the pan, which allows the roast to get an excellent sear in the oven. USA Pan offers the best quality and price, which is why it is our favorite pan brand.
Check out our full list of recommended gear here.
Sous Vide Herb Crusted Rack of Lamb
Ingredients
- 1 rack lamb
- 2 sprigs rosemary
- 4 cloves garlic
- 1/2 Tbsp dijon mustard
- 1 cup Panko bread crumbs
- Salt and pepper to taste
Instructions
Preparation
Set sous vide machine to 58C/137F.
Salt and pepper rack of lamb to taste. Place rack of lamb in bag with 1 sprig of rosemary, 2 cloves of crushed garlic and olive oil. Remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for 2 hours.
Herbed Panko Mixture
While lamb is cooking, create the panko mixture. Add panko bread crumbs and sauté until golden brown, about 3 minutes. Remove from heat and add 2 Tbsp of chopped rosemary. Set aside and let cool.
Finishing
Remove bag from bath. Take lamb out of the bag, pat dry and let rest for 5 minutes.
Smother the top of the rack of lamb with dijon mustard, then adhere the herbed Panko mixture.
Put coated rack of lamb in oven at 450F for 5 to 10 minutes. Take lamb out of the oven and let rest for 5 minutes. Slice the rack of lamb into individual chops and feast!
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