Oh lamb. How lovely you are. Such a tender, wonderful meat. The trouble with lamb is that is can be tricky to cook. It’s a balancing act between keeping the lamb as pink throughout as possible without leaving that dark red rare spot in the middle. Fortunately, there’s a solution to that. Cooking the lamb sous vide enables you to cook the meat to a perfect medium/medium rare pink throughout and then all you have to do is sear it or stick under a broiler briefly to finish off the lamb. If you aren’t familiar with the sous vide method of cooking, check out my sous vide pulled pork post here.

I spent some time contemplating what to serve with my lamb tastiness and ended up making some creamy parmesan grits and asparagus. Also, while a fruity wine like a pinot noir is a nice pairing with lamb, I stopped by a local growler store (the Beer Growler in Avondale) to get a beer pairing. The lovely staff there recommended a great beer, which was great with the mustard and lamb. What beer you ask? Well, I would tell you, but I lost the tag with the name on it. So if I find it I’ll let you know. Thanks to Shannon and Bryan for being my food guinea pigs and to the folks from the Beer Growler for an excellent beer pairing!

Ingredients:

Sous Vide Lamb-6

Rack of Lamb
Salt & Pepper
a few sprigs of Rosemary
Olive Oil

3 Tbsp Grainy Mustard
1 Tbsp Balsamic Vinegar
2 Tbsp Olive Oil
3 Garlic Cloves
Rosemary or tarragon, chopped
Salt & Pepper, to taste

 

 

Instructions:

Sous Vide Lamb-9

 

 

Set your sous vide machine to 135º F. Coat the lamb with a little olive oil and season with some salt and pepper. Vacuum seal the lamb with some sprigs of rosemary and drop in the sous vice machine for about 2 hours.

 

 

Sous Vide Lamb-30

 

 

While the lamb is cooking, combine the remaining ingredients in a food processor or in a mortar (as in mortar and pestle) and pulse or smash, as the case may be. The food processor is easier, but there is something very satisfying about smashing things together by hand…

Sous Vide Lamb-56

 

 

When the lamb is ready to come out of the sous vide, fire up the broiler in your oven. Then remove the lamb from the bag and put on a parchment or foil lined baking sheet. Cover the underside of the lamb with the mustard sauce and broil for a few minutes. Then turn the lamb over, coat the meaty side with mustard and broil again for another few minutes. (My brother suggested that a torch, like one for creme brulee would also work well in lieu of a broiler.)

Sous Vide Lamb-58

 

 

Remove the lamb from the oven and cover with foil to let the lamb rest for 5 to 10 minutes. Then slice between the bones and arrange on plate so it’s all nice and pretty. Serve to your very impressed guests or enjoy by yourself with a glass of pinot noir or delicious beer.

 

Remember, gnawing on bones is strongly encouraged.

 

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Sous Vide Rack of Lamb with Mustard Sauce
 
Recipe By:

Ingredients
  • Rack of Lamb
  • Salt & Pepper
  • a few sprigs of Rosemary
  • Olive Oil
  • 3 Tbsp Grainy Mustard
  • 1 Tbsp Balsamic Vinegar
  • 2 Tbsp Olive Oil
  • 3 Garlic Cloves
  • Rosemary or tarragon, chopped
  • Salt & Pepper, to taste

Instructions
  1. Set your sous vide machine to 135º F.
  2. Coat the lamb with a little olive oil and season with some salt and pepper.
  3. Vacuum seal the lamb with some sprigs of rosemary and drop in the sous vice machine for about 2 hours.
  4. While the lamb is cooking, combine the remaining ingredients in a food processor or in a mortar (as in mortar and pestle) and pulse or smash, as the case may be.
  5. When the lamb is ready to come out of the sous vide, fire up the broiler in your oven. Remove the lamb from the bag and put on a parchment or foil lined baking sheet.
  6. Cover the underside of the lamb with the mustard sauce and broil for a few minutes. Then turn the lamb over, coat the meaty side with mustard and broil again for another few minutes.
  7. Remove the lamb from the oven and cover with foil to let the lamb rest for 5 to 10 minutes. Then slice between the bones and arrange on plate so it’s all nice and pretty.

 

The mustard sauce is adapted from an Ina Garten Lamb recipe.