Sous Vide Lamb Chops
How to perfectly cook lamb chops using the sous vide cooking method. Loin or rib chops can be used.
Equipment
- 1 sous vide machine immersion circulator or thermal circulator
- 1 skillet cast iron
- 1 vacuum bags or Ziplock Gallon Size
- 1 vacuum sealer
- 1 3-5 gallon tub with lid
Ingredients
- 1 lb lamb chops roughly 4-6 loin chops or a rack of lamb
- 1 teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- 1 tablespoon cooking oil or light olive oil for browning
- 4 small sprigs rosemary or thyme optional
Instructions
- Season the lamb chops or rack of lamb all over with salt and pepper. Season the chops with a pinch of chopped fresh thyme or rosemary.
- Allow the lamb chops to rest in the refrigerator overnight, uncovered (optional but helps them brown).
- Vacuum seal the lamb with with rosemary or thyme sprigs and a touch of olive oil
- Put the vacuum sealed lamb in a preheated 135F water bath. If you have individual chops, cook them at 5 degrees F less than your desired end temperature. Cook the lamb in the water bath for 30-36 hours. I
- Remove the lamb from the vacuum bag and pat dry with a paper towel.
- Heat the cooking oil on high in a heavy skillet and brown the lamb. Cook lamb chops for no more than 1-2 minutes per side. It only needs a quick sear. I like to cook lamb chops on one side only “kissing the other side for just a few seconds to prevent overcooking.
- Serve the lamb chops on a preheated platter with your choice of accoutrement.
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