Sous Vide Lamb Chops
These sous vide Australian lamb chops are incredibly juicy and tender! The sous vide method of cooking produces perfectly cooked meat. These sous vide Aussie lamb chops are savory, hearty and so flavorful.
This post is sponsored by True Aussie Beef & Lamb. Thank you for supporting my blog!
Why You’ll Love This Recipe
- These sous vide lamb chops are evenly cooked through.
- They are not dry or bland.
- Australian lamb chops are free range, sustainably sourced, and naturally tender.
- The sous vide is an easy, mostly hands off method.
- These lamb chops are incredibly juicy and flavorful.
- As written, this recipe is Whole30, Keto, Paleo, gluten free, dairy free, sugar free, and low carb.
- Check out this Sous Vide Pork Tenderloin for another great recipe.
- You will also love these Lamb Lollipops!
Ingredients & Substitutions
These are the main ingredients and substitutions. Scroll down to the recipe card for full ingredients list and instructions.
For best results, use fresh lamb chops. I recommend Australian lamb chops due to their high quality. Bone in lamb chops are super flavorful.
Olive oil adds moisture to the chops. Avocado oil, butter or ghee are perfect substitutes.
Both sea salt and pepper add flavor without being overwhelming. Do not be afraid to add even more salt and pepper.
Sprigs of rosemary add freshness and a pop of flavor. While the rosemary is not mandatory, it is recommended.
All About Lamb
Lambs are sheep that are under one year of age. Mutton refers to lambs that are older than a year. Lamb meat is more subtle in flavor than mutton.
Lamb chops are from the center of the lamb. They are extremely tender and usually cut into loin chops.
Typically, lamb chops are grilled, braised, pan fried or oven roasted. While this sous vide method is uncommon, it yields perfectly evenly cooked lamb.
Lamb is usually grass finished, which contributes to its grass, robust flavor. This cut of meat is generally considered more “gamey” than other meats.
Taste & Texture
These sous vide lamb chops are savory, hearty and flavorful. The rosemary adds a really great fresh flavor.
The texture is so juicy and tender.
How to Make
First, preheat water bath to 130 degrees Fahrenheit using sous vide.
Place all ingredients in a vacuum sealable bag or zippered top bag. Lightly shake until lamb chops are completely coated in oil and seasonings.
If using vacuum seal bag, seal and lower into preheated water bath. If not, zipper bag almost all the way shut. Slowly drop bag into water bath. Once all the air has been sucked out, zipper completely shut and submerge.
Cook in water bath for 2 hours.
After 2 hours, carefully remove bag from water bath. Remove lamb chops from bag.
Add a drizzle of oil to a skillet over high heat. Once oil is hot, place lamb chops in skillet. Sear for 30 seconds to 1 minute on each side.
Finally, remove from skillet. Allow lamb chops to rest for 5 minutes before serving.
Expert Tips & Tricks
For best results, use a high quality fresh cut of lamb. Australian lamb is top quality, grass fed, and has the best flavor.
Once lambs have cooked, sear them in a very hot skillet. This produces a beautiful color, flavor and texture.
Be careful not to sear too long. The reason for searing is a quick color and flavor, not to cook the lamb further.
Temperature & Doneness
Here is the internal temperature of lamb chops and their doneness. Use a meat thermometer for most accurate measurements.
Rare: 115 degrees to 124 degrees Fahrenheit
Medium rare: 125 degrees to 134 degrees Fahrenheit
Medium: 135 degrees to 144 degrees Fahrenheit
Well done: anything over 145 degrees Fahrenheit
As written, this recipe yields medium lamb.
How to Serve & Store
Serve these sous vide lamb chops after they have been seared and rested for 5 minutes. This locks in those juices.
Store leftovers in the fridge for up to 3 days.
Frequently Asked Questions
Sous vide lamb chops for 2 hours at 130 degrees Fahrenheit. Then, quickly sear each side.
A temperature of 130 degrees Fahrenheit is perfect for lamb.
Rare lamb is under 124 degrees Fahrenheit, which is technically not considered safe to eat.
Lamb is savory, hearty and slightly gamey.
Sure! Add 45 minutes to 1 hour extra cooking time.
You May Also Like
If you make this sous vide lamb chops recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dinner Recipes.
Get the Recipe: Sous Vide Lamb Chops
- First, preheat water bath to 130 degrees Fahrenheit using sous vide.
- Place all ingredients in a vacuum sealable bag or zippered top bag. Lightly shake until lamb chops are completely coated in oil and seasonings.
- If using vacuum seal bag, seal and lower into preheated water bath. If not, zipper bag almost all the way shut. Slowly drop bag into water bath. Once all the air has been sucked out, zipper completely shut and submerge.
- Cook in water bath for 2 hours.
- After 2 hours, carefully remove bag from water bath. Remove lamb chops from bag.
- Add a drizzle of oil to a skillet over high heat. Once oil is hot, place lamb chops in skillet. Sear for 30 seconds to 1 minute on each side.
- Finally, remove from skillet. Allow lamb chops to rest for 5 minutes before serving.
- I used bone in Australian lamb chops that were about 1½ inches thick.
- If using a zippered bag instead of a vacuum seal bag, zip it shut almost completely. Slowly lower it into the preheated water bath. Once the air has been sucked out of the bag, zip it shut and submerge.
- Sear lamb chops over a very hot skillet. Sear only 30 seconds to 1 minute. This gives the lamb a nice color but does not overcook them.
- Use meat thermometer to measure temperature of lamb. An internal temperature of 145 degrees Fahrenheit is considered safe to eat.
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