Sous Vide Rack of Lamb with Herby Feta Sauce

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.


Lamb – 1 rack of lamb, 1.3-2 pounds – 1 1/2 tsp kosher salt – 1 tbsp Italian Seasoning – 1/2 tsp sumac – 1 tsp garlic powder 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

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.

Sliced sous vide rack of lamb on plate with bowl of herby feta sauce.

Serve with feta herb sauce.