Sous vide lamb chops give you tender lamb chops cooked to the precise temperature you like best. There is no guesswork or worry about eating chewy, overcooked meat.
Nothing screams “fancy dinner,” quite like a plate of perfectly cooked lamb chops. But let’s be honest, who has the time or patience to hover over the stove, ensuring each chop reaches that ideal medium-rare nirvana?
That’s where the sous vide comes in, delivering precision control and perfectly cooked lamb chops. Sous vide is like the slow cooker’s sophisticated cousin – patiently bringing your food to the perfect temperature and holding it there until you’re ready to eat.
In this post, we’re diving into the delicious world of sous vide lamb chops. I’ll discuss the best temperature to use to cook lamb, walk you through the process step-by-step and even throw in a few side dish suggestions. And the best part? It’s so simple that even chaos-causing kids won’t distract you from nailing it every time.
Looking for more lamb recipes? Try Instant Pot leg of lamb, Instant Pot lamb shanks, or Guinness lamb stew.
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🥩What Kind of Lamb Chops Should I Use?
The most important thing in picking lamb chops for sous vide cooking is to buy thick ones. They will cook best if ¾ of an inch to an inch thick. Here are the four typical lamb chops you will find
- Lamb loin chop – These are like lamb T-bone steaks and are tender, delicious, and relatively expensive. I used loin chops for these photos.
- Lamb shoulder chop – These are also called blade or arm chops. These are relatively inexpensive.
- Lamb sirloin chop – These are cut from the leg of lamb and are also inexpensive.
- Lamb rib chop – These are the ribs from a rack of lamb cut into chops. Rib chops will be the most expensive.
🌡️What’s The Best Temperature For Lamb Chops?
One of the best things about sous vide cooking is that you have total control over the lamb’s final internal temperature. I set my sous vide cooker at 134 F, which gives me medium-rare lamb. Here are the temperature levels of doneness for cooking lamb:
- Rare: 115 to 124 F
- Medium rare: 125 to 134 F
- Medium: 135 to 144 F
- Medium well: 145 to 154 F
- Well done: 155 F and up
I won’t cook food under 130 degrees F in sous vide for food safety reasons. If you go above 144 degrees F, you will not end up with tender meat.
🍳How to Make Sous Vide Lamb Chops
- Prep: Set up the water bath at 134 degrees F or your desired temperature.
- Season lamb chops: Give those chops a good sprinkle of salt and black pepper. Don’t be shy. Season with confidence.
- Add to sous vide bag: Once your lamb chops are nicely seasoned, pop them into your sous vide bag. Tuck in a few sprigs of thyme, rosemary, or other fresh herbs for good measure. The herbs infuse the lamb with a subtle flavor as it cooks.
- Seal the bag: If you have a vacuum sealer, use that. If not, use the water displacement method to remove most of the air from the bag. With this method, slowly lower the bag into the water and let the water push the air out.
- Sous vide: Add the bagged lamb chops to the preheated water bath and cook for 1 1/2 to 2 hours.
- Saute shallots: When it is almost time to eat, add the oil to a hot skillet and saute the shallots. Sautéing them will release their aromatic flavors and create a lovely base for your sear.
- Sear: It’s time for the final act once your lamb is cooked to perfection. Add some butter to your pan and give them a quick sear for 1-2 minutes per side. This gives them a beautiful brown crust with crisp edges and locks in all that juicy goodness.
🍴Serving Ideas
These juicy lamb chops are an absolute show-stopper on their own. But adding a dash of color and a couple of side dishes can take your meal to a whole new level.
For the veggie lovers out there, try serving your lamb chops with a side of roasted asparagus or Brussels sprouts. They’re both easy to whip up and have a delightful crunch that perfectly complements the tender lamb. Or, if you’re in a hurry, a simple green salad with a zingy vinaigrette does wonders.
For carb enthusiasts (like my husband, who believes no meal is complete without potatoes), consider pairing these chops with garlic mashed potatoes or roasted potatoes.
The rich flavors from the lamb are beautifully balanced by these comforting side dishes. And if you want to get a little fancy, how about some warm pita bread and tzatziki sauce on the side? It’s a nod to the lamb’s Mediterranean roots.
💭How to Store
Once your chops have cooled down, transfer them into an airtight container. They can be safely stored in the refrigerator for up to 3 days. But remember, the sooner you eat them, the better they’ll taste.
If you need to store them longer, consider freezing the chops. Wrap each chop separately in plastic wrap and place them in a freezer-safe zip-top bag. They’ll stay good for up to 3 months. To enjoy, thaw the chops in the refrigerator overnight and reheat gently in the oven.
⭐Tips
Be sure to check out the step by step instructions
- Lamb chops sous vide style should be cooked at a temperature range of 130°F – 134°F for medium-rare. If you prefer them medium, aim for 135°F – 144°F. Anything above that, well, you’re on your own!
- 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.
📝FAQ
Absolutely, you can! Just add an extra hour to the sous vide cooking time.
Sure thing! I often use zip-top freezer bags when I’m out of vacuum bags. Just use the water displacement method to get all the air out.
Yes, as long as they’re not overlapping in the bag, you can sous vide multiple chops simultaneously. Remember, they need room to cook evenly.
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Sous Vide Lamb Chop Recipe
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.4 lamb loin chops, 1/2 teaspoon kosher salt, 1/2 teaspoon 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.Thyme sprigs or another herb like fresh rosemary sprigs
- 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.1 tablespoon olive oil, 2 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.1 tablespoon butter
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.
- You can sous vide frozen lamb chops, just add one hour to the cooking time.
Temperature Chart for Sous Vide Lamb
under 124°F | rare | cool red center 125°F to 134°F | medium rare | warm red center 135°F to 144°F | medium | warm pink center 145°F to 154°F | medium well | slightly pink center 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.As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Nutrition Information
Nutrition facts are estimates.
My first time making lamb and it was a hit – your directions were perfect. I served my chops with broccoli and a green salad and it was such a delicious and satisfying meal. Thank you!