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.

White platter with sliced rack of lamb and bowl of feta sauce on pink surface

If there is one type of meat that should always be cooked sous vide, it’s lamb. Medium-rare perfection, every single time, for a drool worthy presentation.

This recipe for rack of lamb is excellent for family gatherings, holiday feasts, or just a Sunday night dinner. I’ll be honest: my husband and I split an entire rack and could have happily eaten more.

In my opinion, medium-rare is ideal for rack of lamb which can be accomplished by sous viding for 2-3 hours at 130 degrees F, but if you prefer a different temperature, I provide options below.

If you’re after more sous vide lamb recipes, don’t worry, I’ve got ’em!

What to look for when buying a rack of lamb

As with all specialty cuts (and frankly, just everything), Porter Road is my go-to for purchasing lamb.

Porter Road‘s lamb is incredible because they feed them a mixture of non-GMO grain and a diet of unlimited grass. This lifestyle creates a tender piece of meat resulting in a delicious, much milder (and less gamy) flavor.

When determining quantity, aim for .75 pounds per person. There’s a lot of bone and fat in this cut which is why we need so much.

If you get racks that are larger than 2 pounds, I recommend cutting them in half. This way, they’ll be easier to vacuum seal and fit in your water bath.

What you need to make sous vide rack of lamb

Luckily, you don’t need much! In terms of equipment, you’ll need:

For the lamb, you’ll need:

Time and Temperature for Sous Vide Lamb Rack

I’ve said it before, I’ll say it again: I highly recommend going medium-rare for your temperature. Please do it. But if you must stray… you can.

ResultTemperatureTime
Rare125 degrees F2-3 hours
Medium-Rare130 degrees F2-3 hours
Medium135 degrees F2-3 hours
Medium-Well140 degrees F2-3 hours

How to Make Sous Vide Rack of Lamb with Herby Feta Sauce

Start by preheating your water bath to your desired temperature based on the chart above with your immersion circulator. Again, go for 130 degrees F!

Mix together salt, garlic powder, Italian seasoning, and sumac and rub down the rack of lamb – season thoroughly!

Vacuum seal the seasoned lamb rack and add to the preheated water bath. Cook for 2-3 hours.

Pink bowl with salt, Italian seasoning, garlic powder, and sumac
Vacuum sealing rack of lamb on white surface
Rack of lamb in preheated water bath with immersion circulator

After the lamb is done cooking, preheat the broiler on your oven to high. Line a rimmed cookie sheet with foil. Place the lamb rack on the cookie sheet, fat cap up, and broil until golden brown.

To make the sauce, mix together yogurt, feta, lemon, parsley, mint, and salt.

Slice the rack along the bones and serve with the herby feta sauce!

White platter with sliced rack of lamb and bowl of feta sauce on pink surface

What to serve with sous vide rack of lamb

I think this dish is perfect served with roasted potatoes or mashed potatoes, but here are some other fun ideas!

White platter with sliced rack of lamb and bowl of feta sauce on pink surface
5 from 1 review

Get the Recipe:

Sous Vide Rack of Lamb with Herby Feta Sauce

Prep Time: 15 mins
Cook Time: 2 hrs
Yield: 3 servings
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.

Ingredients
 

Lamb

Herby Feta Sauce

  • ¼ cup feta cheese
  • 1/2 cup plain Greek yogurt
  • 1 tbsp finely chopped mint
  • 1 tbsp finely chopped parsley
  • Juice from 1/2 lemon
  • 1/2 tsp kosher salt

Instructions
 

  • 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.

Notes

When determining quantity, aim for .75 pounds per person. There's a lot of bone and fat in this cut which is why we need so much.
I highly recommend medium-rare: 130 degrees F.
Calories are an approximation.
Cuisine: Middle Eastern
Course: Lamb
Author: Chelsea Cole
Calories: 692kcal, Carbohydrates: 6g, Protein: 30g, Fat: 60g, Saturated Fat: 27g, Cholesterol: 139mg, Sodium: 1801mg, Potassium: 397mg, Fiber: 1g, Sugar: 3g, Vitamin A: 290IU, Vitamin C: 12mg, Calcium: 169mg, Iron: 3mg
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