Sous Vide Lamb Chops Recipe

Rating 5.0
| 0
Velvety, delicate sous vide lamb chops are remarkably simple to make. Fresh garlic, rosemary and thyme meld with tender lamb for a delectable dish.
Dinner
New American
7
ingredients
7
steps
70
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
2
1 lb
rack of lamb, frenched
5-6
garlic cloves, sliced
2-3
sprigs of rosemary
4-5
sprigs of thyme
2-3 tblsp
avocado or canola oil
2 tblsp
cultured butter
kosher salt and pepper, to taste

Directions 7 steps | 70 Minutes

Step 1

Heat the sous vide water bath to 132°F. If desired, carefully trim the fat off of the rack of lamb. Place the rack of lamb in a vacuum sealer bag or in a gallon-sized freezer zip lock bag. Evenly distribute the sliced garlic cloves across the rack of lamb. Evenly spread out the sprigs of rosemary and thyme across the rack of lamb. (See notes 1.)

Step 2

Use a vacuum sealer to remove the air and seal the bag. (See notes 2.) 

Step 3

Submerge the vacuum-sealed rack of lamb into the sous vide water bath. Let the rack of lamb cook for 1-3 hours.

Step 4

When ready, remove the vacuum-sealed bag from the water and extract the rack of lamb from the bag.

Step 5

Discard the garlic cloves, rosemary and thyme. If you want to sear every side of the lamb chop, slice the rack of lamb into chops. If you want to serve the lamb chops exhibiting its rosy red interior, keep the rack of lamb whole. Season with kosher salt and pepper.

Step 6

Heat a cast-iron skillet over medium-high heat and add the oil until the oil shimmers and a few wisps of smoke come off of the pan. Add the butter and the lamb chops, searing them in batches, about 30 seconds per side until golden brown. (See notes 3.)

Step 7

Serve garnished with rosemary or thyme. Enjoy!


Notes:

  1. Cooking at 132°F will result in medium-rare lamb chops. I prefer this temperature not only because of the texture of the resulting dish but also because it gives a little wiggle room for not overcooking the lamb when it is seared at the end.
    1. Increase the temperature of the sous vide water bath to 135-144°F for medium and 145-155°F for medium-well.
  2. If you do not have a vacuum sealer, you can use the water displacement method:
    1. Fill a large bowl with cool water. 
    2. Zip most of the zip lock bag, leaving a 1-inch opening in a corner. 
    3. Slowly submerge the zip lock bag, leaving the corner with the opening for last. The water should push the air out as you submerge it deeper. 
    4. Once you get to the corner of the bag, zip it completely and submerge the entire bag. The bag should sink to the bottom of the bowl.
  3. If searing the lamb rack, add the rack of lamb, meat-side down. Sear the lamb rack while basting it with butter, until golden brown, less than 1 minute. Flip the rack of lamb over and sear for about 30-45 seconds.

Nutrition Per Serving
View All
CALORIES
1130
FAT
107.6 g
PROTEIN
34.2 g
CARBS
6.2 g

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