Get the Recipe: Sous Vide Lamb Chops
These sous vide lamb chops are so tender, juicy and flavorful! This method of cooking yields perfectly evenly cooked lamb chops. They are hearty, savory and delicious!
Ingredients
- 2 lamb chops, about ½ pound each
- 1 tbsp olive oil
- 1 tbsp minced garlic
- ½ tsp sea salt
- ½ tsp ground pepper
- 3 sprigs rosemary
Instructions
- 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.
Notes
- 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.
Calories: 354kcal, Carbohydrates: 2g, Protein: 42g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Cholesterol: 129mg, Sodium: 682mg, Potassium: 560mg, Fiber: 1g, Sugar: 1g, Vitamin A: 8IU, Vitamin C: 1mg, Calcium: 31mg, Iron: 4mg