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Beer Cooler Sous Vide Grilled Rack of Lamb

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  • Author: Mike Vrobel
  • Total Time: 1 hour 15 minutes
  • Yield: 2 servings 1x

Description

A rack of lamb rubbed with herbes de Provence and Dijon, cooked sous vide in a beer cooler of 135°F water, then seared hard on a hot grill.

Ingredients

Scale
  • 1 rack of lamb
  • 2 teaspoons kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 teaspoons herbes de Provence
  • 2 teaspoons Dijon mustard

Instructions

  1. Fill the cooler: Fill a large cooler with 135°F water. (I fill it most of the way with hot tap water, then add boiling water until it reaches 135°F.)
  2. Season the lamb: Sprinkle the lamb evenly with the salt, pepper and herbes de Provence, then rub it with the mustard. Put it in a gallon zip-top bag.
  3. Seal the bag: Slowly lower the bag into the water, letting the water push the air out. When the water reaches the zipper, seal the bag, then let it sink.
  4. Cook in the cooler: Close the cooler, and let the lamb cook for 1 to 2 hours.
  5. Prepare the grill: Preheat the grill as hot as it will go. (On a gas grill, preheat with all burners on high for 15 minutes.) Brush the grate clean.
  6. Sear the lamb: Take the lamb out of the bag. Grill bone side up over the hottest part of the grill for 2 minutes, rotating 90 degrees after 1 minute. Flip, and grill 2 minutes more, rotating after 1 minute. Then hold the rack upright by the bones for 1 minute to sear the bottom. Keep it moving if it flares up.
  7. Rest and serve: Let the lamb rest for 10 minutes, then slice between the bones into chops.

Notes

Equipment: A large cooler (at least 2 gallons - more is better), gallon zip-top bags, an instant-read thermometer and a grill.

Check the water now and then, and add boiling water to keep it near 135°F. Don't leave the lamb in the water much longer than 2 hours - it isn't hot enough to keep the meat safe over a long cook.

The fat on the rack causes big flare-ups. The lamb is already cooked through, so take it off as soon as it's browned. For fewer flare-ups, buy a well trimmed rack.

One rack serves two regular people, or one hungry carnivore. For more racks, use these amounts per rack, and seal each rack in its own bag.

See also my Grilled Rack of Lamb and Beer Cooler Sous Vide Grilled New York Strip Steaks.

Adapted from J. Kenji López-Alt's Cook Your Meat in a Beer Cooler on Serious Eats.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 5 minutes

Find it online: https://www.dadcooksdinner.com/beer-cooler-sous-vide-grilled-rack-of-lamb/