Rack of Lamb


  • 1 rack of lamb

  • 2 sprigs fresh rosemary

  • Salt and pepper

  • 1 Tbsp. vegetable oil


  1. Set your Yedi Houseware Sous Vide to 135 degrees (F) and preheat the bath.

  2. Place lamb in a vacuum bag with the rosemary and seal the bag.

  3. Immerse the bag in the bath.

  4. Cook for 3 hours.

  5. Remove meat from bag and pat dry with paper towel.

  6. Season with salt and pepper.

  7. Heat oil in skillet over medium heat.

  8. Sear lamb in the skillet to brown, about one minute on each side.

Sous VideMatthew Revich