Rack of Lamb with Herb Butter


Sous Vide Rack of Lamb with Herb ButterServes 4


For the lamb

  • 2 lamb racks, Frenched
  • Salt and pepper to taste
  • finely minced fresh rosemary or herbes de Provence

For the herb butter

  • 2 tablespoons (30 ml) butter
  • 1 clove garlic, peeled and pressed
  • 1/2 teaspoon (2.5 ml) onion powder
  • 1 teaspoon (5 ml) fresh rosemary leaves, minced
  • 1 teaspoon (5 ml) fresh chives, minced
  • 1 teaspoon (5 ml) fresh mint, minced
  • 1 tablespoon (15 ml) grated Parmesan



  1. Fill and preheat the SousVide Supreme water oven to 134°F (56.5°C).
  2. Sprinkle both sides of the racks or chops liberally with salt, pepper, and rosemary.
  3. Put each lamb rack into a small (1 quart/.9 liter) food-grade cooking pouch and vacuum seal.
  4. Submerge the food pouches in the water bath and cook for at least 2 hours (and up to 4 hours will not affect the texture of the meat.)

Finishing the lamb

  1. At the end of the lamb’s cooking time, melt the butter and combine with all remaining herb butter ingredients.
  2. When ready to serve, remove the lamb from the pouches, pat the surface dry, and brush all over with the herb butter mixture.
  3. Sear the lamb quickly on one side in a hot skillet or for about 3 minutes under the broiler. (Sear the rack meaty side down in the skillet or meaty side up under the broiler.)
  4. Slice the rack into chops and serve.

Suggested accompaniments: Cauliflower Puree, Fresh Pea Puree and Minted Heirloom Baby Carrots

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  1. Angela Demetriou says:

    The Sous Vide Lamb recipy indicated above, makes the lamb medium to raw.
    What if i want to make the lamb medium to well done or simply well done? What degrees in Celsius should i use on my sous vide machine?

    SousVide Supreme responds: Try 60C(140F) for medium on the well side up to about 65C for more well done.

  2. Not great recipes for such a great product. Shame. A lot of non chefs don’t know what Frenched means either.

  3. Pat Torphy says:

    Hi Peter Wallace,

    I haven’t tried the recipe but I do have a comment on your comment about “A lot of non chefs don’t know what Frenched means either.

    I’m a non chef who has been cooking for about 2 1/2 years with the Sous Vide method of cooking. I own 2 Sous Vide Supreme water ovens.

    I’m pretty sure that if someone has gone to the expense of a sous vide supreme, poly science, or other type of water oven they will know what “Frenched” means with regard to a rack of lamb.

    If they don’t I’m pretty sure they would know how to find out.

    Best Regards and Good Cooking

    Pat Torphy

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