Basic Sous Vide Lamb Chop
Whether you finish these in a hot pan or over a grill, lamb chops have a complex flavor that pairs wonderfully with hearty herbs like rosemary and thyme.
Video
Equipment
- Vacuum Sealer
- Vacuum Bag
- Chef Knife
- Sauté Pan
- Tongs
- Kitchen Paper
Ingredients
For Sous Vide Cooking
- 16 oz Lamb Chops, bone in
- 1 tsp Kosher Salt
- 1 tbsp Unsalted Butter or Olive Oil, for sous vide cooking
- 10 turns Black Pepper, freshly cracked
- 1 sprig Fresh Thyme or Rosemary
- 1 each Garlic Clove, whole skin on crushed
For Searing the Lamb Chops
- 1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil
- 1 tbsp Unsalted Butter, for basting (optional)
Instructions
- Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.
- Using the ruler on the side of the snap weight, measure the thickness of your lamb at its thickest section.Thickness: 1 inch Freshness: fresh Time: 1 hour, 17 minutes
- Choose your preferred doneness.Taste: Medium Temperature: 135 °F
- Remove any excess fat or tough connective tissue from the lamb chops.
- Generously season the lamb chops with salt and pepper before placing it in the vacuum bag along with olive oil or unsalted butter, garlic and thyme or rosemary.16 oz Lamb Chops, bone in, 1 tsp Kosher Salt, 1 tbsp Unsalted Butter or Olive Oil, for sous vide cooking, 10 turns Black Pepper, freshly cracked, 1 sprig Fresh Thyme or Rosemary, 1 each Garlic Clove, whole skin on crushed
- Using the vacuum sealer, make sure that the lamb chops are completely sealed and that any excess air has been removed from the bag.
- When the target temperature is reached, carefully place the sealed lamb in the water bath making sure that it is completely submerged in the water.
- Cook the food until ready.
- Once the lamb chops have finished cooking, carefully remove them from the water bath.
- Transfer the lamb chops from the bag along with the herbs and garlic to a paper towel-lined plate or a sheet tray. Before searing, thoroughly dry the lamb chops with a paper towel.
- Place a sauté pan over high heat and add high-temperature cooking oil. When the oil begins to lightly smoke, carefully add the lamb chops along with the garlic and herbs to the pan. Sear the lamb chops on each side for approximately one minute. After flipping the lamb chops, you can add unsalted butter for basting. This adds an extra depth of flavor and smells amazing!1 tbsp Unsalted Butter, for basting (optional), 1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil
- Serve and enjoy!
Nutrition PER SERVING
Calories: 767kcalProtein: 91gFat: 42g
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
