Sous Vide Rack of Lamb with Seared Eggplantand Yogurt Sauce


We used the Signature Kitchen Suite 48-inch Dual-Fuel Pro Range to create the ultimate rack of lamb recipe.



1 8-bone Australian rack of lamb-26 oz, trimmed
2.5 tsp salt
½ tsp black pepper



2 medium (2 lbs) eggplant, sliced ½ inch thick
6 tsp salt
3 tsp ground coriander
2 tsp ground cumin
1 tsp ground black pepper


Minted Yogurt Sauce:

1 cup plain Greek Yogurt
2 lemons, fresh juice
2 Tbsp fresh chopped mint
½ tsp ground coriander
¼ tsp salt
1 ½ Tbsp (1oz) Tahini paste

To Serve:

1 Tbsp olive oil
2 Tbsp honey
2 tsp harissa paste
1 cup mint leaves



  • Sous vide circulator
  • Large sous vide pouch
  • Vacuum sealer
  • Blender
  • Griddle
  • Aluminum foil
  • Baking tray
  • Brush
  • Medium bowl
  • Whisk
  • Large sauté pan


Prepping time: 30 minutes / Cooking time: 40 minutes (excludes sous vide cooking time)




For the Lamb:

  1. Cut rack into two (4 bone) portions.
  2. Preheat griddle on the Flex Induction to 400°F and sear lamb for 30 seconds on each side three times.
  3. Chill well and season with the salt and pepper.
  4. Preheat True Steam Combi Oven to 180°F (82°C) and the Built-In Sous Vide bath to 135°F (57°C).
  5. Wrap any sharp bones with a double layer of aluminum foil and pack lamb into sous vide pouches.
  6. Steam for 4 minutes, transfer to sous vide for 2 hours.
  7. Remove from bath and let rest at least 10 minutes.

For Eggplant:

  1. On a tray, season slices with salt.
  2. Rest at least 1 hour to remove excess moisture.
  3. Once dry, season again with cumin and pepper.
  4. Preheat griddle to 380°F (193°C) and brush with cooking oil.
  5. Sear 2 minutes on one side, flip and repeat until tender.

For Minted Yogurt Sauce:

  1. In a medium bowl, whisk all ingredients to combine.
  2. Reserve chilled.

To Serve:

Heat oil in a large sauté pan over medium high heat. Remove lamb from pouch, reserving any cooking juices. Pat dry and sear lamb on each side for 30 seconds, twice. Reduce heat to medium-low. Place honey, harissa paste and reserved cooking juices in pan, stir to combine and heat through, turning the lamb to coat. Remove from heat, and rest for a few minutes before slicing. Serve lamb over seared eggplant with pan glaze drizzled on top along with minted yogurt sauce and fresh mint leaves.

Developed for Signature Kitchen Suite by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Fall/Winter 2019.

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