sous vide roasts

This sous vide rack of lamb recipe with herby feta sauce is sure to be a winner whether you’re serving it for a holiday meal or just Sunday night. Two to three hours at 130 degrees F creates the most beautiful, medium-rare rack of lamb.

9 Sous Vide Roasts, including Sous Vide Rack of Lamb with Herby Feta Sauce

lamb (1.3-2 pounds)

Italian seasoning

tsp kosher salt

garlic powder

tsp sumac

plain Greek yogurt

feta cheese

lemon

tbsp finely chopped mint

tbsp finely chopped parsley

Preheat water bath using your immersion circulator to 125 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium-rare, 138 degrees F (59 degrees C) for medium, and 145 degrees F (63 degrees C) for medium-well. I highly recommend medium-rare.

Mix together the kosher salt, Italian seasoning, sumac, and garlic powder. Season the rack of lamb generously with the mixture.

Place the lamb rack in vacuum sealable bag and vacuum seal. Add to preheated water bath and cook for 2-3 hours.

While the lamb is cooking, prep the sauce. Combine all ingredients in a small bowl and refrigerate until ready to serve.

When done cooking, remove the lamb rack from vacuum sealed bag and pat dry with paper towels.

Preheat your oven’s broiler to high. Line a baking sheet with foil. Place lamb on baking sheet fat cap side up and place under broiler. Broil until browned, then flip and broil until the other side is browned.

Cut along the bones using a sharp chef’s knife.

Serve with feta herb sauce.

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9 Sous Vide Roasts, including Sous ...

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