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Sous-Vide Rack of Lamb with Roasted Vegetables & Red Wine Sauce

Rack of lamb is one of those things that can be served in a formal style in an individual dish, or more family-style for Sunday roast where everyone just grabs one like a lollipop.

What I love about this dish is how the welcoming color, aroma and flavor of the roasted vegetables worked as a nice change to the usual mash. Paired with a perfectly pink lamb and a zesty red wine sauce, all you need is a great glass of red for a perfect Sunday afternoon.

Recipe: Sous-Vide Rack of Lamb with Roasted Vegetables & Red Wine Sauce

Serves 2
Active time: 10 minutes
Total time: 1 hour


500g (1.1 lbs) rack of lamb, trimmed
Fresh thyme sprigs
Black pepper

Roast Vegetables
1 potato, cut into chunks
1 carrot, cut into chunks
9 asparagus spears
3 garlic cloves, crushed
1 red onion, quartered
Olive oil
Salt & black pepper
Fennel seeds

Red Wine Sauce
4 shallots, quartered
150ml (0.6 cups) beef stock
150ml (0.6 cups) dry red wine
60ml (4 tbsp) balsamic vinegar


1 hour 15 minutes before
Set Codlo to preheat water bath to 57°C (135°F) with 1 hour cooking time.

Season the lamb with thyme and black pepper. Wrap the bones with aluminum foil - this prevents the bones from puncturing your bag in the water bath. Once target temperature is reached, seal the lamb in a bag and submerge it in the water bath.

Parboil the potatoes and carrots in a large pot for 7 minutes. In the last minute, add in the asparagus to blanch briefly. Drain the vegetables and leave to dry.

45 minutes before
Preheat oven to 190°C (374°F). Toss the potatoes, carrots, asparagus, purple onion and garlic cloves with some olive oil. Season with salt, black pepper and fennel seeds. Roast the vegetables for 40 minutes. Set aside.

10 minutes before
Once the lamb is ready, remove from bag and pat dry with kitchen towel. Heat a skillet without oil. Season lamb with salt, sear it skin-side down on medium high heat until golden (5-6 min). Turn over and cook for 30 second. Set aside.

For the sauce: pour out most of the fat of the same skillet. Add shallots to brown. Then, add balsamic vinegar, wine and stock to reduce until half. Adjust seasoning to taste. Strain sauce and set aside.

To plate
Cut lamb into portions along the rib bone. Serve with roasted vegetables and red wine sauce.

Notes & Tips

Be careful when the hot fat renders out on the pan, quite a lot of sizzling and popping going on!