Easy Sous Vide Lamb Chops

Perfectly cooked sous vide lamb chops sliced on a cutting board ready to serve.

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5 from 3 votes

How to perfectly cook lamb chops using the sous vide cooking method. Loin or rib chops can be used.

Prep Time15

Cook Time2

Total Time2 15

Course: Appetizer, Main Course

Cuisine: American

Keyword: Sous vide lamb chops recipe

Servings: servings

Calories: 221kcal

Author: Alan Bergo

Cost: 20

Equipment

1 sous vide machine also known as a immersion circulator or thermal circulator
1 Vacuum bags 1 gallon sized bag
1 Cast iron skillet or heavy frying pan
1 Paper towels
1 Vacuum sealer

Ingredients

1 lb lamb chops roughly 4-6 loin chops or a rack of lamb
1 teaspoon kosher salt
¼ teaspoon fresh ground black pepper
1 tablespoon cooking oil or light olive oil for browning
4 small sprigs rosemary or thyme optional

Instructions

Season the Lamb and Vacuum Seal

Season the lamb chops or rack of lamb all over with salt and pepper. Season the chops with a pinch of chopped fresh thyme or rosemary.
Allow the lamb chops to rest in the refrigerator overnight, uncovered (optional but helps them brown).
Vacuum seal the lamb with a tablespoon of unsalted butter.
Put the vacuum sealed lamb in a preheated water bath. If you have individual chops, cook them at 5 degrees F less than your desired end temperature. Cook the lamb in the water bath for 2 hours. It can be held for up to 4 hours if you need.
If you have a half or full rack of lamb, cook it at 140 F, or whatever temperature you prefer. I like loin chops cooked at 135F for a hot pink center.
Remove the lamb from the vacuum bag and pat dry with a paper towel.
Heat the cooking oil on high in a heavy skillet and brown the lamb. Cook lamb chops for no more than 1-2 minutes per side. It only needs a quick sear. I like to cook lamb chops on one side only "kissing the other side for just a few seconds to prevent overcooking.
Serve the lamb chops on a preheated platter garnished with chives, a pinch of flaky salt and lemon wedges.

Video

Notes

Remember that lion chops and individual sous vide lamb chops should be cooked at 5 degrees under your target temperature. This is to account for the additional cooking that happens when browning them after the sous vide water bath. Whole or half rack of lamb should be cooked to your desired end temperature as they're harder to overcook.

Nutrition