Turn to this Sous Vide Lamb Chops recipe to make perfectly juicy and tender lamb every time. Ready in as little as 1 hour, you can depend on this foolproof, show-stopping meal for special occasions or simple weeknight dinners!
Sous vide is my go-to cooking method when I want to cook pricey cuts of meat perfectly. Whether I’m making Rack of Lamb, Prime Rib, or Octopus, the sous vide method is easy and hands off, yet still thoroughly and evenly cooks the meat in very little time. All you have to do is season, seal, and cook!
These step-by-step instructions will show you how to cook Sous Vide Lamb Chops perfectly every time. The meat is seasoned with simple aromatics to help the naturally gamey, robust flavors shine through while keeping preparation to a minimum. Finished with a quick sear in a skillet, each chop ends up with a gorgeous crust and lightly charred, crisp edges.
Why sous vide lamb chops?
I love cooking lamb using all sorts of cooking methods. However, if you’re looking for a low-maintenance gourmet meal, sous vide lamb is the way to go.
Sous vide is a French cooking technique that refers to cooking food in vacuum-sealed bags immersed in temped water. The temperature is consistent from start to finish, resulting in perfectly tender, safely prepared meat.
Lamb chops vs. rack of lamb
Lamb chops are cut from the rib, loin, sirloin, or shoulder muscle. A rack of lamb is a section of eight ribs with loin meat attached. The rack is usually the more cost-effective choice but both are perfectly suitable for special events, holidays, or dinners at home.
Equipment and ingredient notes
This cooking technique requires a gadget or two. Here’s what you’ll need:
- Immersion circulator – AKA the sous vide machine!
- Vacuum sealer bags – Vacuum-sealed bags work best, but you can also use the water displacement method (more on that below).
As for the lamb chops, you’ll need:
- Lamb chops – Look for fresh, bright red chops with consistent white lines of fat marbled throughout.
- Spices and seasonings – Lamb has a pleasant gamey flavor that needs minimal seasoning. That’s why I chose to season the lamb using only ground black pepper, garlic, and rosemary.
- Flavor boosters – To finish, the chops are given an extra boost thanks to fresh rosemary, thyme, oil, and butter.
How to make sous vide lamb chops:
Start by setting the sous vide to your desired temperature. See more on lamb cooking temperatures below!
Meanwhile, season all sides of the lamb with black pepper. Place them in a flat layer in a vacuum sealer bag and top with garlic and rosemary. Use a vacuum sealer or the water displacement method to shut the bag.
Submerge the bags in the preheated water. Leave them to cook until they reach your desired level of doneness.
When they’re done cooking, remove the bags from the water bath, discard the garlic, and pat the chops dry. Season well with salt and pepper.
Sear the chops on both sides in a preheated skillet with oil, butter, and fresh herbs. Periodically tilt the skillet to collect the pan juices and spoon the buttery liquid over the top as the lamb chops brown. Let each seared lamb chop rest for a few minutes before serving and enjoying.
Lamb chops cooking temperatures:
Heat the water to your desired temperature and let the sous vide take care of the rest:
- Rare: 115ºF – 124ºF (very pink inside)
- Medium rare: 125ºF – 135ºFF (bright pink inside)
- Medium: 136ºF – 144ºF (light pink inside)
- Medium well: 145ºF – 154ºF (barely any pink left)
- Well done: 155ºF (no pink)
Can you sous vide frozen lamb chops?
Yes, but the spices and seasonings will slide off the frozen meat. It’s best to thaw frozen lamb chops in the fridge before you cook them in the sous vide.
How long should I sous vide lamb chops?
Cook them for at least 1 hour but no longer than 4 hours. After 4 hours, the meat will begin to fall apart.
What is the water displacement method?
First, fill your sous vide bag with the meat, spices, and herbs. Close the bag but leave a small opening. Next, slowly submerge the bag into the water bath until you reach the top. This is when you can close the bag completely.
Garnish your sous vide lamb chops with a rich sauce on top and serve with a variety of side dishes, such as:
Sauces for lamb chops:
Side dishes for lamb chops:
Wash it all down with refreshing mint julep and enjoy!
Wine pairings for sous vide lamb chops:
- Delicate lamb pairs best with complex white wines, like an oaky Chardonnay.
- It’s also lovely with a rich, full-bodied red, like Cabernet Sauvignon, Merlot, or Chianti.
If you loved this sous vide recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
More sous vide recipes:
Sous Vide Lamb Chops Recipe
Sous Vide Lamb Chops
- 8 lamb chops (about 2 pounds)
- 3 cloves garlic (thinly sliced)
- 2 sprigs fresh rosemary
- Coarse ground black pepper
- 2 Tablespoons canola oil (or vegetable oil)
- 2 Tablespoons butter
- 2 sprigs fresh rosemary (optional)
- 2 sprigs fresh thyme (optional)
- Kosher salt and black pepper
- Set the sous vide to your desired temperature according to the chart below (I prefer 131-degrees for medium-rare).
- Season lamb with black pepper and top with garlic and rosemary sprigs.
- Vacuum seal the lamb using your preferred method. 1 rack per bag.
- Cook for 1 hour, up to four hours***.
- Remove lamb, discard garlic and pat dry with paper towels. Season with salt and pepper.
- Preheat a cast iron skillet over high heat. Working 4 chops at a time, add 1 Tbsp. oil, 1 Tbsp. butter, 1 sprig rosemary and 1 sprig thyme. Sear lamb 1-minute per side, tilting skillet and spooning butter over it as it browns. Remove to a cutting board and repeat with remaining lamb chops, oil, butter, and herbs.
- Rare: 115-124 degrees (very red inside)
- Medium-Rare: 125-135 degrees (bright pink inside)
- Medium: 135-144 degrees (light pink inside)
- Medium-Well: 145-154 degrees (barely any pink left)
- Well-Done: 155 degrees + (no pink)
Watch the web story here.