SOUS VIDE LAMB RECIPES

Rack of lamb isn't cheap, so it's understandable that cooking it can be even more nerve-wracking than cooking a pricey steak. What's more, lamb tends to be leaner and smaller than a steak, which means that it's even more susceptible to accidental overcooking. All of this makes it an ideal candidate for cooking sous vide, which makes overcooking nearly impossible and perfectly edge-to-edge medium-rare results the norm.Temperature and Timing Charts for Lamb RackSmaller New Zealand and Australian lamb needs only around 45 minutes to cook at a minimum. Larger American lamb should be cooked for a minimum of 1 hour. Lamb rack cooked under 130°F / 54.4ºC should not be cooked longer than two-and-a-half hours at a time for food safety reasons.Very Rare to Rare115°F / 46°C to 124°F / 51°C       1 to 2 1/2 hoursMedium-rare125°F / 52°C to 134°F / 57°C    1 to 4 hours (2 1/2 hours max if under 130°F / 54°C)Medium135°F / 57°C to 144°F / 62°C   1 to 4 hoursMedium-well145°F / 63°C to 154°F / 67°C      1 to 4 hoursWell done 155°F / 69°C and up        1 to 4 hours

Provided by J. Kenji López-Alt

Total Time 01 hours 00 minutes

Prep Time 030 minutes

Yield Ingredients for 4

Number Of Ingredients 5

• Ingredients

This small roast is yet another winning dish made using the Anova Precision Cooker. I was able to start the roast in the morning, get a full day of appointments in, come home and finish the roast in about 5 minutes (I had prepped all the sauce ingredients before I got started on my day). It was truly cooked to medium rare, juicy, and still finished with the crust I love so much, thanks to those final 5 minutes under the broiler. I stuck with the traditional rosemary and garlic on this one, since it was my first time using the Anova Precision Cooker for lamb, but the success already has me planning more adventurous flavors for the next leg of lamb.

Provided by Barbara Freda

Total Time 0S

Prep Time 015 minutes

Yield Ingredients for 2

Number Of Ingredients 10

• Ingredients