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Sous Vide Rack of Lamb with Mint Gremolata
...in your mind.
Sous Vide Rack of Lamb with Mint Gremolata

Sous Vide Rack of Lamb with Mint Gremolata

Using sous vide (a constant temperature water bath) is not just simple, but makes for near perfect meat every time. And if I don’t have to worry about overcooking my lamb, I can worry about other things – like making sure my guests are happy.


    Rack of Lamb
  • Prep Time: 25 minutes
  • Cooking Time: 2 hours
  • Makes: 1 rack of lamb
  • Kosher salt and freshly ground black pepper
  • Rosemary sprig
  • 1 tablespoon neutral oil – vegetable, canola etc
    Mint Gremolata
  • Prep Time: 5 minutes
  • Makes: About 1/3 cup
  • 1 cup loosely packed mint leaves
  • 2 cloves garlic
  • Zest from 1 small lemon
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons extra virgin olive oil


    Rack of Lamb
  1. Preheat sous vide cooker to 135 degrees
  2. Season lamb with salt & pepper, place in a vacuum bag with rosemary, seal and put in the preheated water – let cook 2 hours
  3. While it cooks, make the gremolata
  4. When the lamb is done, remove from the bag and carefully pat dry with paper towels
  5. Add oil to a heavy pan (cast iron is ideal for this) turn on your stove vent and heat until just smoking
  6. Start by carefully placing the rack meaty side down, and sear until well browned all over – should be no more than a minute
  7. Put on a cutting board, slice into individual ribs and serve with the gremolata.
    Mint Gremolata
  1. Put the mint, garlic, lemon zest, Kosher salt, red pepper flakes and olive oil in a food processor, and pulse until finely chopped then set aside (you can easily make this the day before).