Recipe: Sous Vide Lamb Rack

Here's my recipe for sous vide lamb rack with button mushrooms, sweet potato mash and red wine jus. Serves 2 Ingredients: Sous Vide Lamb
  • 1 rack of lamb
  • 2 sprigs of rosemary
  • Pinch of salt and pepper
To Finish:
  • Knob of Butter
  • Salt and pepper
Red Wine Jus
  • Small knob of butter
  • ½ cup beef stock
  • ½ cup dry red wine
  • ½ small red onion finely chopped
  • 1 garlic glove finely chopped
  • Black pepper to finish
Button Mushrooms
  • Drizzle of olive oil
  • 2 handfuls of button mushrooms
  • 3 sprigs of thyme
  • Squeeze of lemon
  • 1 garlic clove
  • Small knob of butter
Sweet Potato Mash
  • One whole sweet potato
  • 1-2 tsp butter
  • Salt and pepper
  1. Cut the lamb rack into two and season with salt and pepper.
  2. Place lamb halves into separate bags with rosemary sprigs and seal.
  3. Set Anova sous vide cooker to 56.5 c for 2 ½ hours and pin bags inside water bath.
  4. With 40 minutes left to go, roast sweet potato in preheated oven for 40 minutes at 210 degrees C.
  5. With 20 minutes left to go, make half a cup of beef stock and leave to simmer.
  6. Fry red onion in a pan with butter on a medium flame for a couple of minutes then add garlic and fry for another couple of minutes.
  7. Add red wine to onions and garlic and then after a couple of minutes add beef stock. Turn down to low heat and leave to reduce.
  8. Drizzle olive oil in a pan and fry mushrooms for a few minutes (don't move them - this helps them caramelize), then toss them and add butter, garlic, thyme and a squeeze of lemon. Cook for a further few minutes until done and then remove from heat. Finish with black pepper.
  9. Take cooked sweet potato out of the oven, peel off skin and mash with salt, pepper and butter.
  10. When lamb is done, remove from bags and fry in a pan with very hot butter for a few seconds on each side.
  11. Plate up and enjoy!
And here's a picture of the final dish: DSC08475
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1 comment

How to sou vie individual lamb chops

Julianna Stewart

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