Mouthwatering BBQ Sous Vide Lamb Rack
Nutritional value per serving
Calories600kcal
Carbs5gram
Fat40gram
Protein50gram
Ingredients
- Lamb rack (preferably Frenched)1 piece (about 800g) - Choose lamb rack with bright red color and firm texture for freshness.
- Olive oil2 tbsp
- Garlic cloves, minced3 pieces - Use fresh, plump cloves for best aroma.
- Fresh rosemary, chopped2 tbsp - Pick fragrant, green sprigs without brown spots.
- Salt1 tsp
- Black pepper, freshly ground1 tsp
- BBQ sauce4 tbsp - Opt for your favorite BBQ sauce or homemade for authentic flavor.
This recipe guides you through preparing a tender and flavorful BBQ lamb rack using the sous vide cooking method. Sous vide allows for precise temperature control, resulting in perfectly cooked lamb that's juicy and tender every time. With easy-to-follow steps and common kitchen tools, even beginner cooks can achieve impressive results. The total cost of ingredients is approximately $25 USD / €23 / £20 / ₹1850. The meal yields about 4 servings with an approximate caloric content of 600 kcal per serving. This recipe suits a medium complexity level and requires around 3 hours total including cooking and preparation time.
Preparation instructions
Prepare the lamb rack
1Trim any excess fat from the lamb rack if desired. Pat dry with paper towels to ensure proper searing later.
Season the lamb
2Rub the lamb rack evenly with olive oil, then season with salt, pepper, minced garlic, and chopped rosemary. This enhances flavor during sous vide cooking.
Vacuum seal the lamb
3Place the seasoned lamb rack in a vacuum seal bag in a single layer. Remove as much air as possible before sealing to ensure even cooking.
Set up sous vide water bath
4Fill a large pot or container with water and set your sous vide precision cooker to 57°C (135°F) for medium-rare doneness which is ideal for lamb rack. This temperature ensures safe cooking and excellent texture.
Cook the lamb sous vide
5Submerge the sealed bag completely in the water bath, clip to the side to prevent movement. Cook for 2 hours for tender and juicy meat.
Preheat grill or pan
6About 15 minutes before sous vide cooking ends, preheat your grill or cast iron pan to high heat for searing.
Remove and pat dry
7Carefully take the lamb out of the bag. Pat dry very well with paper towels; dry surface allows better searing.
Sear the lamb
8Sear the lamb rack on each side for about 1-2 minutes until a beautiful brown crust forms. This step adds smoky BBQ flavor and appealing texture.
Apply BBQ sauce
9Brush the lamb rack with your favorite BBQ sauce during the last minute of searing on each side for a glossy glaze.
Rest the lamb
10Remove from heat, tent with foil, and let rest for 5-10 minutes. Resting allows juices to redistribute for tender slices.
Slice and serve
11Cut the lamb rack between bones into individual chops. Serve with your choice of sides and extra BBQ sauce on the side.
Cooking Tips
1Ensure the sous vide bag is sealed airtight to prevent water from entering and avoid contamination.
2Use a meat thermometer to verify internal temperature reaches at least 57°C (135°F) for medium-rare to be safe and delicious.
3Avoid cross-contamination by cleaning surfaces and utensils after handling raw lamb.
4For medium doneness, increase sous vide time to 3 hours or temperature to 60°C (140°F).
5If you don’t have a vacuum sealer, use a resealable freezer bag and use the water displacement method to remove air.
Equipment Needed
- Sous vide precision cooker
- Large pot or container for water bath
- Vacuum sealer and bags (or resealable freezer bags)
- Grill or cast iron pan
- Tongs
- Knife and cutting board
- Meat thermometer (optional but recommended)
Grocery Shopping List
- [ ] Lamb rack (about 800g) - Choose lamb with a bright red color and firm touch for freshness (~$20).
- [ ] Olive oil - Opt for extra virgin for better flavor (~$0.50 for 2 tbsp).
- [ ] Fresh garlic cloves - Pick firm and plump cloves (~$0.30 for 3 cloves).
- [ ] Fresh rosemary - Select green, fragrant sprigs (~$1).
- [ ] Salt and black pepper - Use pantry staples or buy fresh ground pepper (~$0.20 total).
- [ ] BBQ sauce - Use your favorite brand or homemade (~$3 for 4 tbsp).
Total approximate cost: $25. Please note prices vary by location. Always check freshness and quality, especially for the lamb rack.
FAQ
What internal temperature should lamb rack reach for safe consumption?
Cook lamb rack to a minimum internal temperature of 57°C (135°F) for medium-rare doneness, which is considered safe and recommended for lamb by food safety guidelines.
Can I use frozen lamb rack for sous vide?
Yes, you can sous vide from frozen. Just increase cooking time by approximately 30 minutes to ensure even cooking throughout.
How do I prevent cross-contamination when handling raw lamb?
Always wash your hands, utensils, and surfaces thoroughly after touching raw lamb. Use separate cutting boards for raw meat and other foods to avoid bacterial spread.
Do I need a vacuum sealer for sous vide?
While vacuum sealing gives the best results, you can also use resealable freezer bags and the water displacement method to remove air if you don't have a vacuum sealer.