Rack of Spring Lamb Sous Vide – Don’t Feck About With It!

Rack of Lamb

It really needs little fecking about.

Sorry for the blunt headline. But, I need your attention. If you are lucky enough to be able to get your hands on a delicious rack of genuine Irish spring lamb, don’t go messing around with it. Cook it simply and serve it with other nice simple fare. Don’t go overboard, spicing, adding heat or generally fecking around with it. The flavour is delicious, delicate and doesn’t need much else. 

Rack of Lamb

The fat has a parchment like texture. Lovely meat.

Side note 1 on the word “feck”; Here in Ireland, we are a very mild mannered and understated lot. We would never use the four letter word that sounds similar to “feck”. Feck has many meanings, best illustrated by example:

“You fecking eejit, you have spilled the milk on the rug. Get down to the shop and get some more.” – Used here to add specific emphasis to another great Irish word “eejit”.

Using a very sharp knife, slice a diamond pattern on the fat. Don’t try anything too fancy. It adds little value.

Rack of Lamb

Cut a diamond pattern through the fat but not into the meat.

Season the rack on both sides with plenty of salt and pepper.

Side note 2 on the use of the word feck; “He went into the shop and fecked a bottle of milk”. – Here it replaces “stole” as in theft. Stole can also be used to describe a piece of cloth draped across the shoulders of an ageing woman, sitting by a turf fire (also very Irish). 

Rack of Lamb

One thing you can go to town on. Plenty of seasoning.

Vacuum seal the rack and then cook it sous vide for an hour at 54ºC. When it is done, it will look like this.

Rack of Lamb (6 of 10)

The rack with gelatinous fat. At it’s least appealing.

Heat a cast iron frying pan to medium and brown the rack on both sides, fat side first. When some of the fat renders, add some chopped shallots and some tarragon butter. If you feel the tarragon butter is ‘fecking around’ don’t add it.

Side note 3 on the use of the word feck; “The shopkeeper came out after him so he fecked the bottle through the window and fecked off.” – Meaning, in the first instance, propelled with force and, in the second instance, departed at speed.

Rack of Lamb

The tarragon butter adds a nice glaze.

Slice the lamb between the ribs and serve with something nice and simple. I served with small potatoes and green beans.

Side note 4 on the use of the word “feck”; “Feck you, feck off, you fecker, he shouted at the shopkeeper as he ran down the street.” – Three different meanings all of which you can work out for yourself.

Rack of Lamb (10 of 10)

A glass of Lussac St. Emilion did no harm either.

My underlying message is to not muck about too much with quality ingredients. Let them shine on their own when they can. Irish spring lamb has such a delicate flavour, it really needs very little added. So, remember NO FECKING ABOUT WITH IT!

Written by
Latest comments
  • You’ll probably send the fecking lamb gardaí for me, but my Easter spring lamb is a boneless leg which will fester in a ras el hanout marinade for 24 hrs before being cooked sous vide for 10 then seared. In my defence, the lamb is Welsh, not Irish 🙂

      • Make your own! The shop bought stuff is usually heavy with coriander and cumin (because it’s cheap) and often has no more than 7 or 8 flavour ingredients. Mine has 18 and the very best can have 50 or more.

        • Isn’t Ras el Hanout a Batman villain?

  • It looks truly delicious and I agree one should not mess about with a beautiful piece of meat.

  • We have a similar loose relationship with the work frick. No lamb for us this Easter. It’ll be something porky, I fear…

    • And you can pork right off :p

  • Oh my goodness, you had me in stitches!!! No lamb sadly ….. far too boney😎. Right now I am preparing your turmeric cod recipe for supper later. Thanks Conor – Carina

  • I bet that was tender!

  • Looks amazing. As I am currently waiting for my ewes to lamb I imagine we might have chicken or a lovely bit of hoggat 🙂

  • That looks so tender Conor! I should introduce you to my butcher, I recently bought a rack of lamb from him and when he asked me what I was planning to do with it, he nearly recoiled in horror when I said I was coating it in Middle Eastern spices 🙂 I’m not sorry, it was bloody delicious! I do love it cooked simply though.
    Excellent explanations for the use of feck, by the way.

  • Well, I feckin loved this post; the food, the linguistic explanation and the sentiment.

  • Fecking brilliant! My gran used to give me a rack of lamb every once in a while when I was in graduate school and bragged about keeping my food budget down by eating rice and beans. Perhaps I shall do one this weekend in her honor.

  • Your meals always look so amazing. I’ve never attempted a rack of lamb before – one of these days…

  • That hot-iron brand mark on the fat sure adds a rustic element to such a delicate lamb. And I also wouldn’t be surprised if I couldn’t find a fecking single store around here that carries such a rack. Lovely meal, I hope you bought two of those so you and your wife can enjoy one for Easter dinner.

  • Coincidentally, we’re having rack of lamb tonight, cooked the old fashioned way in the continuing absence of a sous vide machine. Won’t be messing about with it though … great recipe and good advice. 🙂

      • I’ve got two hopes and one of them’s Bob. 🙂

  • That lamb looks feckin’ delicious! 😀 I agree 100% — top notch fresh ingredients don’t need a bunch of frills and decorations.

    I learned about the word feck from watching Mrs. Brown’s Boys, but the word eejit has been in my vocabulary since childhood.

      • I learned about feck from Father Ted (well, Father Jack to be accurate). Drink!

  • Nothing to do with the rack, but thought worth sharing 🙂


  • Thank you for the ‘Oirish’ lesson appreciated with a smile! Rack of lamb: of course! KISS: of course! Do it ‘my way’: naturally! Happy Easter, Conor !!!

  • Lamb and grammar jokes. Two of my favourite things. Throw in a million quid, Conor, and I’ll tattoo your blog’s name on my arm.

      • Well, if that’s what s/he says, it must be true.

  • We’ve yet to sous vide a rack of lamb yet…I’m sure it makes it extra tender. Like the addition of tarragon butter. Happy Easter!

  • just photographed your rack of lamb in order to show the headhoncho of the meat department here in our hypermarket – maybe – just maybe (we do live in hope!) he can come up with something close to what we would like. Keep your fingers crossed but for now, I wish you and your family a very happy Easter. 🙂 🙂

  • We are in agreement on not fecking about with spring lamb (here known as milk-fed lamb or suckling lamb), as it has a very delicate flavor that is easy to overpower. An hour at 54C is right for such a young animal, for an older lamb I would cook it a bit longer. I actually prepared lamb very similarly on Saturday (without that fecking tarragon butter though!), but I did the searing on the non-fat side using the broiler as it wasn’t flat enough to sear in the pan. Very nice with just a bit of homemade concentrated lamb stock (calling it demi-glace would be fecking about). As it wasn’t suckling lamb, I thought it could handle some rosemary (and it could). Great post, Conor!

  • Conor, a practical question – how do you bag the rack? Do you vacuum seal or use the immersion method? I’d like to vac seal but I can imagine air pockets between the stripped bones causing bouyancy problems, and maybe even the bone edges puncturing the bag?

Leave a Reply to Tara Sparling Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: