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.
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