Sous Vide Lamb Chops Recipe (+VIDEO)
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 5 mins
-
Servings
6 servings
-
Calories
423 kcal
-
Course
Main Course, Dinner
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Cuisine
French
Sous Vide Lamb Chops Recipe (+VIDEO)
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These Rosemary Garlic Sous Vide Lamb Chops are super tender and so flavorful! The sous vide cooking technique allows you to cook better lamb chops than the restaurant. The lamb is precisely and evenly cooked to the temperature you set with your desired doneness!
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Ingredients
- 8 lamb chops (loin chops or rib chops)
- 1 tablespoon minced garlic (about 3 cloves)
- 2 teaspoons chopped fresh rosemary (plus a few more sprigs for searing)
- Kosher salt to taste (I used 1 teaspoon salt)
- Ground black pepper to taste (I used 1/2 teaspoon pepper)
- 1 tablespoon lemon juice
- 2 tablespoons olive oil (divided)
Instructions
- Preheat the sous vide machine: Fill a large container or pot with water, attach the sous vide precision cooker and set the temperature to 135ºF/57ºC for medium doneness*.
- Season lamb chops: In a medium bowl, whisk together garlic, rosemary, lemon juice, 1 tablespoon olive oil, salt, and black pepper.
- Sous vide lamb chops: Rub the mixture into the lamb chops and place them in a zip-top bag. Make sure to arrange them in a single layer.
- Seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (You can also use a vacuum sealer if you have one.)
- Leave the bag in the sous vide water bath and cook for about 2 hours.
- Once the timer goes off, remove the bag from the water bath. Chill the lamb in the fridge for about 10 minutes and then cook them immediately or store them in the fridge for 3-4 days.
- Remove the lamb from the bag and wipe off any extra moisture with paper towels.
- Sear lamb chops: Place the skillet on medium-high heat and add 1 tablespoon oil. Once it’s smoking hot, add the lamb chops and sear for about 2 minutes per side until nicely browned. (You can also add some rosemary sprigs if preferred).
- Transfer the lamb to a cutting board, and cover it with foil and let it rest for 5 minutes, and serve.
Notes
- * 135°F is my favorite doneness as the lamb is super tender and juicy at this temperature. Anywhere between 125°F to 134°F will produce medium-rare doneness, if it’s below 125°F, it will be very rare and tastes almost raw.
Nutrition Information
Show Details
Calories
423kcal
(21%)
Carbohydrates
1g
(0%)
Net Carbohydrates
1g
Protein
56g
(112%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Cholesterol
171mg
(57%)
Sodium
134mg
(6%)
Potassium
722mg
(21%)
Fiber
0.1g
(0%)
Sugar
0.1g
(0%)
Vitamin A
1IU
(0%)
Vitamin C
1mg
(1%)
Calcium
29mg
(3%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 1g | 0% |
| Net Carbohydrates | 1g | |
| Protein | 56g | 112% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 171mg | 57% |
| Sodium | 134mg | 6% |
| Potassium | 722mg | 15% |
| Fiber | 0.1g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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