4.9 from 39 votes
Sous Vide Lamb Chop Recipe
Discover the perfect method to make succulent Sous Vide Lamb Chops that melt in your mouth with flavor. You can achieve restaurant-quality results at home.
Prep Time
5 mins
Cook Time
1 hr 5 mins
Searing Time
5 mins
Servings: 2
Calories: 832 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 lamb loin chops
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Thyme sprigs or another herb like fresh rosemary sprigs
- 1 tablespoon olive oil
- 2 shallots diced
- 1 tablespoon butter
Instructions
- Set the sous vide water bath for 134 degrees F or your desired temperature from the chart in the notes section.
- Season the lamb chops with the salt and black pepper.
- Add them to a bag along with thyme or your chosen herbs. Vacuum seal the bag or use the water displacement method. To use the water displacement method, seal the bag most of the way and slowly lower it in the water, letting the water pressure push out most of the air.
- Place the loin lamb chops in the water bath and cook for 1 1/2 to 2 hours.
- A few minutes before the lamb chops are done, heat the oil in a cast iron skillet on medium-high heat. Saute the shallots.
- Take the lamb chops out of the sous vide container and pat them dry with a paper towel. Add the butter to the hot skillet and quickly sear the chops for 1-2 minutes per side.
Cup of Yum
Notes
- Always sear your lamb chops after sous vide. It gives them a gorgeous golden-brown color and adds a beautiful crust that's just a joy to bite into.
- under 124°F | rare | cool red center
- under 124°F | rare | cool red center
- 125°F to 134°F | medium rare | warm red center
- 125°F to 134°F | medium rare | warm red center
- 135°F to 144°F | medium | warm pink center
- 135°F to 144°F | medium | warm pink center
- 145°F to 154°F | medium well | slightly pink center
- 145°F to 154°F | medium well | slightly pink center
- 155°F and up | well done | little or no pink
- 155°F and up | well done | little or no pink
- I recommend a temperature between 130°F and 144°F for tender, juicy lamb. I don't recommend using a temperature under 130°F for food safety reasons.
- °F and 144°F for tender, juicy lamb. I don't recommend using a temperature under 130°F for food safety reasons.
- Always sear your lamb chops after sous vide. It gives them a gorgeous golden-brown color and adds a beautiful crust that's just a joy to bite into.
- You can sous vide frozen lamb chops, just add one hour to the cooking time.
Nutrition Information
Calories
832kcal
(42%)
Carbohydrates
5g
(2%)
Protein
38g
(76%)
Fat
73g
(112%)
Saturated Fat
31g
(155%)
Polyunsaturated Fat
6g
Monounsaturated Fat
31g
Trans Fat
0.2g
Cholesterol
182mg
(61%)
Sodium
756mg
(32%)
Potassium
576mg
(16%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
179IU
(4%)
Vitamin C
2mg
(2%)
Calcium
47mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 832
% Daily Value*
| Calories | 832kcal | 42% |
| Carbohydrates | 5g | 2% |
| Protein | 38g | 76% |
| Fat | 73g | 112% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 31g | 155% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 182mg | 61% |
| Sodium | 756mg | 32% |
| Potassium | 576mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.