How long does it take for the rack of lamb to be sous vide?

sous-vide cooked saddle of lamb

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That is a basic recipe.

You can make this article yourself. You can find tips on this under "Further information" at the end of this page.

Serving size: 170 g
  • 1.40 kg
    Saddle of lamb, on the bone
  • 10.0 g
  • 10.0 g
    peeled garlic
  • 1.0 g
  • 1.0 g
  • 30.0 g
  • 200 ml
  • 100 ml
  • 200 g

Slightly parry the saddle of lamb, rub with sea salt and vacuum seal in Sous-vide bags. Cook at 58 ° C for about 60 minutes. Then take it out of the bag and dab lightly. Catch the brew and pass it through a sieve.

Crush the clove of garlic and pluck the thyme and rosemary. Heat the olive oil in a pan, fry the saddle of lamb in it and add the herbs and garlic.

Remove the saddle of lamb from the pan and keep warm. Deglaze the roast with the collected stock, port wine and soy sauce. Reduce the port wine slightly and thicken with cold butter. Pass the sauce through a fine sieve and prepare.You have chosen a ready-made meal.

Serving size: 160 g
  • 1.00 kg
  • 300 ml
    Vegetable stock sous vide
  • 100 g