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!
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.
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.
Notes
*** For food safety reasons, when cooking at a temperature of 130-degrees or less, your food should spend a maximum of 2 ½ hours in the water bath.
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)