Sous Vide Lamb Rib Recipe

30 minutes


Sous vide lamb ribs

  • 16 lamb ribs, cut from 2 lamb breasts
  • 1 lime, juiced and zested
  • 2 garlic cloves, roughly chopped
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 100ml of olive oil
  • salt
  • pepper

Miso dipping sauce

  • 3 tbsp of white miso
  • 1 lime, juiced and zested
  • 1 garlic clove, finely chopped
  • 1 jalapeño, roughly chopped (the seeds can be taken out if you prefer less heat)
  • 1 bunch of coriander, small, roughly chopped
  • 50ml of sesame oil
  • 50ml of water
  • salt
  • pepper

To garnish

  • sesame seeds
  • 1 spring onion, finely sliced


To begin, blend together all the marinade ingredients and season generously. Place the lamb ribs in 2 vacuum bags and divide the marinade between them. Seal with a bar sealer and leave overnight in the fridge
The next day, preheat a water bath to 78°C
Remove the lamb from the fridge, allow to come up to room temperature then add to the water bath. Leave to cook for 6 hours
Meanwhile, make the spicy miso dipping sauce by blitzing all the ingredients in a blender. Pour into a bowl for dipping
About 30 minutes before you plan to serve the dish, preheat the oven to 220°C/gas mark 8
When the lamb ribs are ready, remove from the bags and spread out on a roasting tray, pouring any juices from the bags over the top. Cook in the hot oven for 5 minutes, or until they begin to crisp
Arrange on a sharing platter and decorate with scattered sesame seeds and chopped spring onion