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What is sous vide? Literally translated, it’s French for “under vacuum,” but in the kitchen it’s a method of cooking meat in a vacuum-sealed container within a water bath. The meat is cooked at lower temperatures for longer periods of time compared to more common cooking methods. Sous vide is an excellent way to cook your meat evenly while retaining the flavor-packed juices; not to mention, it’s satisfyingly simple.


  • 1 Rack of Lamb 
  • Butter (1 cup per rack)
  • Coarse Salt
  • Fresh Sprigs of Rosemary
  • Fresh Sprigs of Thyme


While you don’t necessarily need a sous vide cooker in order to cook sous vide, this recipe is for those who do have a cooker.

  1. Preheat your sous vide cooker to 135° F
  2. Rinse your rack of lamb with cold water and then pat the meat dry 
  3. Rub in coarse salt 
  4. Slice butter into small squares and place along the rib meat
  5. Place rosemary and thyme sprigs on rib meat
  6. Vacuum-seal the rib rack in a one-gallon bag and place it in a sous vide container
  7. Cook for two hours
  8. Remove the bag and carefully cut open
  9. Pat dry, scraping off sprigs and any excess salt 
  10. To pan-sear (you can also use a propane torch) your rack of lamb, heat your pan on high, then place rack meat-side down on the pan for two minutes; next, rotate the rack to sear the base and sides for one to two minutes each
  11. Let rest until internal temperature drops to approximately 115° F
  12. Slice into chops, then serve

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