Discover the perfect method to make succulent Sous Vide Lamb Chops that melt in your mouth with flavor. You can achieve restaurant-quality results at home.
Prep Time5 minutesmins
Cook Time1 hourhr30 minutesmins
Searing Time5 minutesmins
Servings: 2
Ingredients
4lamb loin chops
1/2teaspoonkosher salt
1/2teaspoonblack pepper
Thyme sprigs or another herb like fresh rosemary sprigs
1tablespoonolive oil
2shallotsdiced
1tablespoonbutter
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.
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 center125°F to 134°F | medium rare | warm red center135°F to 144°F | medium | warm pink center145°F to 154°F | medium well | slightly pink center155°F and up | well done | little or no pinkI 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.