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+ servings
White platter with sliced rack of lamb and bowl of feta sauce on pink surface
5 from 3 reviews

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9 Sous Vide Roasts, including 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.


Rack of Lamb

  • 1 rack of lamb, 1.3-2 pounds
  • 1 tbsp Italian seasoning
  • 1 1/2 tsp kosher salt
  • 1 tsp garlic powder
  • 1/2 tsp sumac

Herby Feta Sauce

  • 1/2 cup plain Greek yogurt
  • 1/4 cup feta cheese
  • Juice from 1/2 lemon
  • 1 tbsp finely chopped mint
  • 1 tbsp finely chopped parsley
  • 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.
  • Cut along the bones using a sharp chef’s knife.
  • Serve with feta herb sauce.


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: American
Course: Dinner
Author: Chelsea Cole
Calories: 692kcal, Carbohydrates: 6g, Protein: 30g, Fat: 60g, Saturated Fat: 27g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 24g, Cholesterol: 139mg, Sodium: 1801mg, Potassium: 397mg, Fiber: 1g, Sugar: 3g, Vitamin A: 290IU, Vitamin C: 12mg, Calcium: 169mg, Iron: 3mg
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.