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Crispy Sous Vide Lamb Ribs | Recipe by sousvidetools.com

Crispy Sous Vide Lamb Ribs with a Dip of Feta Cheese, Lemon and Tomato

Crispy Sous Vide Lamb Ribs with a Dip of Feta Cheese, Lemon and Tomato Lamb
  • COOK TIME: 48 Hours
  • PREP TIME: 45 Minutes


  • 1kg Lamb Ribs
  • 2 tbsp. Toasted Cumin Seeds, Ground
  • 2 tsp. Sea Salt
  • 2 tsp. Crushed Black Peppercorns
  • 2 tbsp. Chopped Rosemary
  • 75mls Rendered Lamb Fat
  • 5 Cloves Roasted Garlic
  • 200g Good Quality Feta Cheese
  • 1 tsp. Smoked Paprika
  • Zest 2 Lemons + Juice
  • Olive Oil
  • 2 tbsp. Chopped Oregano
  • 2 Tomatoes, Peeled , Seeded and Diced




The perfect snack food or tapas style dish, these crispy lamb ribs are truly delicious!


  1. Place the ribs in a bowl and season with the salt, cumin, pepper, rosemary and roasted garlic
  2. Place the ribs into a vacuum pouch and add the rendered lamb fat. Seal and cook in a preheated water bath at 62 degrees for 48 hours (medium) or 75 degree for 8 hours (braised)
  3. In a small bowl add all the other ingredients and stir vigorously to make a smooth cheese dip. Season to taste
  4. Preheat an oven to 220 degrees and take the lamb from the pouch. Place on a baking sheet and crisp up for 5-10 minutes
  5. Serve with the dip and some green salad

Chef’s Tip –

This recipe is perfect for a snack , the spices can be changed to a curry based sauce and serve with a lime pickle.

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