Sous Vide Herb Crusted Rack of Lamb

Sous Vide Herb Crusted Rack of Lamb

Course Main Course
Cuisine American
Prep Time 10 minutes
Hands-On Cook Time 20 minutes
Sous Vide Time 2 hours
Total Time 2 hours 30 minutes
Servings 4


  • 1 rack lamb
  • 2 sprigs rosemary
  • 4 cloves garlic
  • 1/2 Tbsp dijon mustard
  • 1 cup Panko bread crumbs
  • Salt and pepper to taste



  1. Set sous vide machine to 58C/137F.

  2. Salt and pepper rack of lamb to taste. Place rack of lamb in bag with 1 sprig of rosemary, 2 cloves of crushed garlic and olive oil. Remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for 2 hours.

Herbed Panko Mixture

  1. While lamb is cooking, create the panko mixture. Add panko bread crumbs and sauté until golden brown, about 3 minutes. Remove from heat and add 2 Tbsp of chopped rosemary. Set aside and let cool.


  1. Remove bag from bath. Take lamb out of the bag, pat dry and let rest for 5 minutes.

  2. Smother the top of the rack of lamb with dijon mustard, then adhere the herbed Panko mixture.

  3. Put coated rack of lamb in oven at 450F for 5 to 10 minutes. Take lamb out of the oven and let rest for 5 minutes. Slice the rack of lamb into individual chops and feast!