Sous Vide Garlic Rosemary Rack Of Lamb Recipe

Recipe By Slurrp

This sous vide garlic rosemary rack of lamb is a tender and flavorful dish that is perfect for special occasions. The lamb is marinated with garlic, rosemary, and olive oil, then cooked sous vide to ensure a juicy and evenly cooked result. The garlic and rosemary infuse the meat with their aromatic flavors, creating a delicious and fragrant dish. Serve the lamb with roasted vegetables and a red wine reduction for a complete and elegant meal.

4.7
24 Rating -
Rate
Non Vegdiet
1hr 19minstotal
15minsPrep
1hr Cook
1hr 19m.total
15m.Prep
1hr Cook
Sous Vide Garlic Rosemary Rack Of Lamb
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Ingredients for Sous Vide Garlic Rosemary Rack Of Lamb Recipe

  • 1/2 Rack Of Lamb
  • 2 cloves Cloves Of Garlic, Minced
  • 1 tablespoon Fresh Rosemary, Chopped
  • 1 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste

Directions: Sous Vide Garlic Rosemary Rack Of Lamb Recipe

Cooking Directions

  • STEP 1.Preheat the sous vide water bath to 135°F (57°C).
  • STEP 2.Season the rack of lamb with salt and pepper.
  • STEP 3.In a small bowl, mix together the minced garlic, chopped rosemary, and olive oil.
  • STEP 4.Rub the garlic rosemary mixture all over the lamb, making sure to coat it evenly.
  • STEP 5.Place the lamb in a vacuum-sealed bag and seal it using a vacuum sealer.
  • STEP 6.Submerge the bag in the preheated water bath and cook for 2 hours.
  • STEP 7.Once cooked, remove the lamb from the bag and pat it dry with paper towels.
  • STEP 8.Heat a skillet over high heat and sear the lamb on all sides until browned.
  • STEP 9.Let the lamb rest for a few minutes before slicing and serving.
  • STEP 10.Serve the sous vide garlic rosemary rack of lamb with roasted vegetables and a red wine reduction.

Cooking Tips

  • For a more intense flavor, marinate the lamb overnight in the garlic rosemary mixture.
  • If you don't have a vacuum sealer, you can use a ziplock bag and the water displacement method to seal the lamb.
  • To achieve a nice crust, make sure the skillet is very hot before searing the lamb.

Storage and Serving

  • Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the lamb in a preheated oven at 350°F (175°C) for about 10 minutes.
  • Serve the lamb with roasted vegetables and a red wine reduction for a complete and elegant meal.
Nutrition
value
582
calories per serving
46 g Fat32 g Protein10 g Carbs6 g FiberOther

Current Totals

  • Fat
    46g
  • Protein
    32g
  • Carbs
    10g
  • Fiber
    6g

MacroNutrients

  • Carbs
    10g
  • Protein
    32g
  • Fiber
    6g

Fats

  • Fat
    46g

Vitamins & Minerals

  • Calcium
    193mg
  • Iron
    6mg
  • Vitamin A
    42mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    47mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    10mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    66mg
  • Manganese
    < 1mg
  • Phosphorus
    297mg
  • Selenium
    6mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp