Everyone who loves lamb chops enjoys the earthy flavor of this tender meat. This sous vide recipe for lamb chops helps bring out the best flavor from the meat, along with a soft, juicy texture. The spice blend, as well as the honey and prunes gives the lamb a full flavor profile.
A few weeks ago I got a call from an old friend who was coming into town for the weekend. I invited him to come over for dinner one night, so we could catch up on what was going on with life. He accepted and I started planning dinner.
I wanted to share my sous vide lamb chops with someone outside the family. I planned the timing, so we would eat about an hour after he got there. I would only have to sear the chops quickly and let them rest a few minutes, before serving.He loved them. But, he told me later that, when I came out with the lamb chops on the platter, his heart sunk. He didn’t really like lamb, because he grew up with a parent who didn’t know how to properly cook it. The only lamb he had ever tasted was dry, tough, and overly gamy in flavor.
My friend decided to at least try the lamb chops I made. One bite and he changed his mind about lamb. It was soft, tender, and earthy in flavor. That’s why this is my go-to lamb chop sous vide recipe.
What Makes A Good Lamb Chop Recipe
Lamb chops can come from a few different places. For a tender cut, look to the loin, rib, or sirloin. You will also see chops from the leg and shoulder. Those are tougher cuts and will require a marinade to tenderize them.
When selecting lamb chops, color matters. The meat should be light red with a fine texture. Any fat in the meat should be smooth and white. A good lamb chop is going to be an inch or more in thickness.
You will find lamb from Australia, New Zealand, or America. If you want a strong lamb flavor, go with Australian or New Zealand lamb. It is grass fed which enhances the lamb flavor. For a milder flavor, American lamb is the better option, since it is grain fed.
Lamb does well with many quick cooking methods including grilling, broiling, and pan searing. I prefer sous vide lamb chops because the meat is evenly cooked and comes out tender and juicy. A quick sear in a hot skillet and the chops are perfect.
Sous Vide Lamb Chops
Delicious sous vide lamb chops
- 6 pieces Lamb Chops
- 1 tbsp Extra Virgin Olive Oil
- Salt & Pepper (To Taste)
Prepare sous vide water bath at a temperature of 140°F.
Season the lamb chops with salt and pepper on both sides.
Place the lamb chops in a heavy-duty resealable bag. Add rosemary and thyme to the bag. Seal the bag using the immersion method.
Place sealed bag in the sous vide bath. Cook for 2 hours.
When done, remove the bag from the sous vide bath. Remove the chops from the bag and pat dry with a kitchen towel.
Heat a heavy skillet over medium heat for 5 minutes. Add olive oil to hot pan. Place the chops in the hot oil and sear for 1 minute on both sides.
Let lamb chops rest for 5 minutes before serving.