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SousVide Rack of lamb with a mustard white wine sauce


Vacuumed pack

  • 1 Rack of Lamb
  • salt and freshly ground pepper


  • 1 pkt brocolli spears optional
  • 1 bundle asparagus optional

Butternut Squash

  • 1 large butternut squash cubed
  • 1 tbsp honey optional

White wine mustard and thyme jus

  • 1 tbsp Garlic mince
  • 2 tbsp Onions mince
  • 1 glass/cup White wine
  • 1 cups Lamb or chicken stock
  • 1 tbsp Dijon mustard
  • 1 sprig thyme
  • 1 tbsp double cream
  • salt and freshly ground pepper

Streaky bacon

  • 1 pkt bacon


For the Lamb

  • Seasoned the lamb rack with salt & freshly ground pepper. Vacuumed sealed and into SousVide machine at 55C for an hour.
  • Remove from SousVide and let dry before rendering out the fats. I cross cut the fats like diamond shaped. Fry the fats side for 2 minutes and remove. Use the rendered fat to make the white wine mustard jus.

For the Butternut Squash

  • Prepare the butternut squash into cubes and roast in the oven at 180C for up to 45 minutes depending on the size they are cubed.
  • Before roasting coats them with butter liberally

For the White wine mustard Jus

  • Using the same pan with the lamb fat fry the garlic and onions till translucent but not brown.. Add in white wine. Let it boil down to half.
  • Next add in the lamb stock and let it boil down to half.
  • Turn off the heat and add in the Dijon mustard and thyme. Then season with salt and pepper and a tbsp of double cream.
  • Lastly add in the butter and any juice from the resting rack of lamb. The sauce is now ready.
  • Carve the lamb and serve with the boiled broccoli spears.


  • Just boil the broccoli spears and asparagus in hot water for 3 to 5 minutes till tender


  • To get crispy bacon place the strips in between 2 pans and roast in the oven together with the butternut squash

To serve

  • Be as artistic as you like.