5 from 21 votes
Sous Vide Lamb Chops Recipe (+VIDEO)
This Sous Vide Lamb Chops recipe uses precise temperature control to produce lamb chops cooked to medium doneness with juicy, tender texture. The chops are seasoned with garlic, rosemary, lemon juice, salt, and pepper, vacuum-sealed, and cooked slowly in a water bath before finishing with a quick sear to develop flavor and texture.
Prep Time
5 mins
Cook Time
2 hrs
Total Time
2 hrs 5 mins
Servings:
6
servings
Calories:
423 kcal
Course:
Main Course, Dinner
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 423
% 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.