Overview
Lamb chops and racks cook quickly, which makes them easy to overshoot past pink. Sous vide gives you an even rosy center, then you finish with a hard sear to build an herby crust and render surface fat. This guide maps temperature windows to doneness and includes finishing ideas like garlic, rosemary, and mint.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Rare | 125°–129°F | 1 h 30 min | 4 h |
| Medium Rare | 130°–135°F | 1 h 30 min–2 h | 4 h |
| Medium | 136°–140°F | 2 h | 4 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Food Safety Notes
Cooking time depends on thickness, not weight. Measure at the thickest part. Follow safe cooking practices and USDA guidelines for internal temperatures. Always sear the exterior in a ripping-hot pan or grill to eliminate surface pathogens. Serve immediately.
See our food safety guide.
Texture Profiles
- 125°–129°FRare
- Deep rosy lamb with maximum tenderness.
- 130°–135°FMedium Rare
- Our go-to for juicy lamb with gentle chew.
- 136°–140°FMedium
- Less pink but still juicy—great for mixed crowds.
Prep & Bagging
- Season with salt and desired spices
- Add aromatics if desired (garlic, herbs, citrus)
- Vacuum seal or use zip-top bag with water displacement method
- Ensure food is fully submerged during cooking
Finishing & Searing
- Remove from bag and pat completely dry with paper towels
- Optional: chill briefly in freezer (5–10 min) to prevent overcooking during sear
- Heat pan over high heat until smoking
- Add high smoke-point oil
- Sear 45–60 sec per side without moving
- Rest briefly before serving