Tender Sous Vide Lamb Chops Recipe with Video (2024)

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Published by Izzy

on Oct 19, 2023

5 from 7 votes

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TheseSous Vide Lamb Chopsare super tender, juicy, and so flavorful! The lamb loin chops are precisely and evenly cooked to the temperature you set with your desired doneness!You’ll never undercook or overcook your lamb chops again. The sous vide method produces a guaranteed result every time!

Serve with a side of salad or vegetables for an impressive meal for holidays or an easy weeknight dinner!

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What Is Sous Vide?

Sous vide means “under vacuum” in French. It’s a water bath cooking method by sealing food in a bag, then cooking for a long time to a very precise temperature in the water bath.If you are new to sous vide cooking, you’ll find everything you need to know in thisSous Vide Cooking Guide.

Why Sous Vide Lamb Chops?

  • Lamb chops are usually bone-in lean meat that is loaded with flavor. They cook very quickly and can easily be overcooked. Sous vide cooking allows you to set the temperature precisely, thereforeavoid the risk of overcooking.
  • With traditional methods, the outside of the lamb is often overcooked and chewy when the middle of the meat is still raw. With the sous vide method, it will cook the chops evenly all the way through, and you’ll geta juicer and more tender meatwith aneven donenessedge to edge.
  • You can walk away while it’s cooking, as it’slow-stress cookingby eliminating short windows of time for perfect doneness.

Equipment For This Recipe

Ingredients You’ll Need

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  • Lamb Chops: Lamb chops are usually bone-in meat chops. You can also use lamb steaks, forequarter chops, rib chops, or cutlets instead of these loin chops.
  • Olive Oil: Use regular olive oil for this recipe. Avoid extra virgin olive oil as it has a lower smoke point.
  • Garlic: Use fresh garlic for the best results.
  • Rosemary: It adds a smoky, flavorful boost to the lamb seasoning. I used fresh rosemary, but you can use dried ones.
  • Lemon Juice: It helps to tenderize the meat while adding a wonderful flavor.
  • Salt:I used regular salt, but you can use coarse salt or sea salt.
  • Pepper: Freshly ground black pepper works best.

How To Sous Vide Lamb Chops With Step-By-Step Photos

Step 1: Make the seasoning

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In a medium bowl, whisk together garlic, rosemary, lemon juice, olive oil, salt, and black pepper.

Step 2: Season the lamb

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Rub the mixture into the lamb and place the seasoned lamb chops in a zip-top bag.

Step 3: Vacuum seal the bag

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Seal the bag using the water displacement method: 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.

Step 4: Sous vide

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Place the bag in the sous vide water bath and cook for 2 hours at 135°F (57°C).

Step 5: Sear

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When the lamb chops are cooked, remove the bag from the water and transfer it to the refrigerator. Let it chill for about 10 minutes.

Pat dry the lamb completely. Grill or sear for about 2 minutes per side, just to caramelize the outside.

Important Tips

  • Season generously before sous vide cooking for the best flavor.
  • Buy thick lamb chops:Look for thicker chops. Ideally, you want to buy lamb chops that are more than an inch thick, as thicker chops produce juicer meat.
  • Cool down the chops before searing:After the chops are cooked in the sous vide water bath, it’s best to cool it down in the refrigerator for 10 minutes before searing.
  • Pat dry the meat before searing:Use paper towels to wipe off any extra moisture on the surface of the meat as it inhibits proper searing.
  • Cook to medium-rare to medium:It’s best to cook it to medium-rare or medium for the most tender texture.Don’t cook your lamb beyond medium.

Temperature Chart For Sous Vide Lamb Chops

Target 131°F for medium-rare, or 135°F for medium. My favorite doneness is to cook the lamb to medium doneness which is very tender and juicy. If you’d like to try other doneness, below are the guidelines:

Sous Vide Lamb TemperatureDoneness
115°F to 124°FRare
125°F to 134°FMedium-rare
135°F to 144°FMedium
145°F to 154°FMedium-well
155°F and aboveWell-done
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How Long To Sous Vide Lamb Loin Chops

Like central steak cut, lamb doesn’t require a long cook time. It varies slightly depending on the thickness of your lamb chops. For the 1-inch thick lamb chops, it takes about 1 hour to cook, and thicker ones will take about 2 hours to cook. It’s ok to leave the lamb in the water bath for an extra 1 or 2 hours.

Serving Suggestions

These lamb chops go well with many side dishes like potatoes,broccoli, and carrots.

Sauces For Sous Vide Lamb Chops

A delicious sauce will take your love for lamb chops to a new level. Here are some of my favorite sauces:

  • Chimichurri Sauce
  • Seafood Boil Sauce
  • Soy Ginger Sauce
  • Red Wine Reduction
  • Rosemary Garlic Butter

Lamb Chops vs Rack Of Lamb

Lamb chops are cut from the loin or rib section. They are individual portions and cook much faster than rack of lamb.

A rack of lamb has several rib chops that are attached to the rib bones. It has a beautiful presentation and is often used for a special occasion. Here is my favorite recipe for Sous Vide Rack of Lamb.

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FAQs

How to seal the bag without a vacuum sealer?

Just place your food in the bag, including seasonings or marinades, and seal all but one corner of the bag. Slowly place it in the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag.

Can you sous vide lamb chops ahead of time?

Yes, one of the best things about sous vide cooking is that you can cook it in advance. For this lamb chop recipe, you can make everything ahead before searing.

How long to sear lamb chops after sous vide?

After your lamb chops are fully cooked, you’ll want to sear or grill them to get a nice, crispy skin. This should only take 2 minutes on each side.

Can you sous vide frozen lamb chops?

Yes, you’ll need to add 30 minutes of cooking time in the sous vide water bath.

Is sous vide medium rare lamb safe?

Yes, medium rare lamb is safe to eat. Medium rare lamb has a temperature of 145°F (63°C), which is perfect to eat.

Can you overcook lamb chops?

You won’t overcook lamb chops with sous vide as the precise temperature control ensures that the lamb won’t exceed the set temperature. However, if you leave the lamb chops in the sous vide water bath for too long, the texture can become mushy.

Other Sous Vide Recipes

  • Sous Vide Rack of Lamb
  • Sous Vide Scallops
  • Sous Vide Skirt Steak
  • Sous Vide Pork Shoulder

If you’ve tried these sous vide lamb chops, leave me a comment. I love hearing from you!

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5 from 7 votes

Sous Vide Lamb Chops Recipe (+VIDEO)

By: Izzy

These Rosemary Garlic Sous Vide Lamb Chops are super tender and so flavorful! The sous vide cooking technique allows you to cook better lamb chops than the restaurant. The lamb is precisely and evenly cooked to the temperature you set with your desired doneness!

Prep: 5 minutes mins

Cook: 2 hours hrs

Total: 2 hours hrs 5 minutes mins

Servings: 6 servings

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Ingredients

  • 8 lamb chops, (loin chops or rib chops)
  • 1 tablespoon minced garlic , (about 3 cloves)
  • 2 teaspoons chopped fresh rosemary , (plus a few more sprigs for searing)
  • kosher salt to taste, (I used 1 teaspoon salt)
  • ground black pepper to taste, (I used 1/2 teaspoon pepper)
  • 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.

Video

Notes

  • * 135°F is my favorite doneness as the lamb is super tender and juicy at this temperature. Anywhere between 125°F to 134°F will produce medium-rare doneness, if it’s below 125°F, it will be very rare and tastes almost raw.

Nutrition

Calories: 423kcal | Carbohydrates: 1g | Net Carbohydrates: 1g | Protein: 56g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 171mg | Sodium: 134mg | Potassium: 722mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 5mg

Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.

Like this recipe? Rate and comment below!

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About Izzy

I'm Izzy, a food lover and photographer. Here you’ll find a collection of simple recipes that are perfect for busy people. My blog aims to help you make and enjoy delicious and healthy food at home.

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Tender Sous Vide Lamb Chops Recipe with Video (2024)
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