Sous Vide Lamb Chops Recipe (+VIDEO)
User Reviews
5
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Prep Time
5 mins
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Cook Time
2 hrs
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Total Time
2 hrs 5 mins
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Servings
6 servings
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Calories
423 kcal
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Course
Main Course, Dinner
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Cuisine
French
Sous Vide Lamb Chops Recipe (+VIDEO)
Description
The recipe centers on seasoning lamb loin or rib chops with a mixture of minced garlic, fresh rosemary, lemon juice, salt, pepper, and olive oil. The seasoned chops are arranged in a vacuum-sealed bag then cooked sous vide at 135ºF (57ºC) for about 2 hours, ensuring medium doneness with consistent tenderness and juiciness throughout.
After the sous vide bath, the lamb is dried and seared briefly with additional rosemary to develop a browned crust and enhance aroma without overcooking the interior. The result is lamb with a tender, moist inside and slightly crisp, flavorful outside.
This method is ideal for careful doneness and impressively tender texture in lamb chops. The seasoning approach highlights garlic and rosemary paired with lemon for bright, fragrant notes.
135°F is recommended for medium doneness; slightly lower temperatures will yield medium-rare, and lower than 125°F can produce very rare chops with a near-raw texture.
Ingredients
- 8 lamb chops (loin chops or rib chops)
- 1 tablespoon garlic about 3 cloves, minced
- 2 teaspoons rosemary plus a few more sprigs for searing, chopped, fresh
- kosher salt I used 1 teaspoon salt, to taste
- ground black pepper I used 1/2 teaspoon pepper, to taste
- 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
- Cooking at 135°F yields tender, juicy medium doneness; choose lower temperatures for medium-rare or rare results.
- Chill the chops briefly after sous vide to make searing easier and develop better crust without overcooking.
- Use fresh rosemary during searing to add aromatic flavor to the browned exterior.
- The sous vide method ensures even cooking and reliable results when properly sealed and timed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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