Date: December 19, 2025

Key Concept: 56 degree and sous vide for 2 hrs.

I seldom cook lamb dish. Today, at my year end party, I decided to cook a baby lamb rack.

I bought this Australia Baby Lamb from Meidi-Ya. It was inside the butchery corner. I saw it, and I knew I have to cook it!

As usual, sprinkle black pepper and salt on both side. Since it is a baby lamb, so I am guessing, it does not have a lot of lamb smell. So, I did not put in any herbs at all.

Put inside the vacuum pack, and vacuum the air out.

Of course, nowadays, my good cooking teacher is Mr. ChatGPT. So, to cook Medium Rare, I have to set the temperature to 56 degree celcius. And slow cook it for 2 hrs at this temperature.

Let’s set the sous vide into action.

So, 2 hrs later, take it out. Use the Zappy Kitchen Cooking Towel to removed all the oil on the surface of the lamb rack.

And then, use the kitchen blow torch to slowly make the outer skin burn and crispy.

And then, just cut it.

OMG, look at the pinky color of the meat. The meat is so tender. It is perfect medium rare.

And it was so good, every one loves it.