Sous vide lamb chops — our preferred cooking method! — results in tender, juicy, and perfectly cooked lamb every single time! Season with Kosher salt, black pepper, garlic, lemon, and fresh oregano, then place in a vacuum seal bag and submerge into a preheated water bath.
Sous vide cooking is a gentler way to cook meats, seafood, and poultry, and with a little practice you’ll see how foolproof it can be.
This is a great recipe whether you’re looking for an easy, impressive date night in or a family holiday meal (Easter!)!
What Is Sous Vide Cooking?
You will love how easy sous vide cooking is! Place food in an airtight container, such as these vacuum seal bags, remove all the air, then cook at a pre-determined temperature with a sous vide circulator.
Why does sous vide cooking work? It offers a more precise way of cooking meats and poultry to a desired temperature. You add any marinades or seasonings right into the bag before sealing. Once the air is removed, place the sealed bags directly into a water bath. This method of slowly and gently cooking results in a perfectly tender lamb chops, served precisely at your desired level of doneness, which until reverse searing is entirely hands off.
Trust us, it’s foolproof!
If you want to cook sous vide lamb chops, but you don’t have a vacuum sealer, try using the water displacement method with a Ziplock bag. It works well!
Ingredient Notes
We’re featuring bone-in lamb loin chops. We love to support our local farmers and ranchers (some of the hardest working folks we’ve ever met, by the way) — shop local whenever you can.
To flavor and season the lamb, grab Kosher salt, freshly ground black pepper, a few garlic cloves (thinly sliced), fresh oregano or rosemary, and lemon peel. After cooking for 3 hours in the sous vide circulator, we recommend finishing the lamb loin chops in a cast-iron skillet with butter, oregano, and more garlic.
You’ll also need a sous vide circulator and a vacuum seal bag (or a Ziplock bag if using the water displacement method – more on this below!).
For more lamb chop recipes, be sure to try our Rosemary Roasted Lamb Chops or this beautiful Roast Rack of Lamb next!
How To Cook Lamb Sous Vide
This recipe is so simple to prep! Season lamb chops generously on both sides with Kosher salt and black pepper, then place in vacuum seal bags with thinly sliced garlic cloves, fresh oregano (or fresh rosemary sprigs), and some strips of fresh lemon peel. Use a vacuum sealer to remove air from bags, then place directly into a water bath fitted with an immersion circulator. Set a timer for 3 hours, then walk away!
Lamb Chops Temperature
We enjoy lamb cooked to medium-rare. That means the internal temperature on the thickest part of the lamb should register between 125°F and 134°F. To achieve this, set the immersion circulator anywhere in this temperature range (ours was set to 132°F). The total cook time should be 3-4 hours.
For medium, set the temperature between 135°F and 144°F. We do not recommend serving it any more well done (or less done, for that matter), as the meat will become extremely tough.
Reverse Sear In A Cast Iron Skillet
While sous vide cooking is definitely the most reliable way to cook to a desired temperature, one shortcoming is that you don’t get a beautiful golden sear or crisp edges on the meat.
You have two options: pat lamb chops dry with a paper towel, then either place them on a sheet pan and set it under a broiler at the end or reverse searing, which is our preferred method.
While it does require extra work, reverse searing is really quick! Remove the sous vide lamb chops from the sealed bag, then preheat a cast-iron skillet over high heat. When very hot, add two tablespoons of olive oil and 2 tablespoons of unsalted butter. You can also add aromatics, such as garlic cloves and fresh herbs. Sear lamb for 45-60 seconds per side, or until golden brown all around. Allow meat to rest for 5 minutes so the juices can redistribute, then serve immediately.
You can also throw the sous vide lamb chops on a hot grill for the same length of time if you’d rather!
How To Serve
We’re serving these sous vide lamp chops with a light, refreshing Israeli couscous recipe (lemon, oregano, shallots, and crumbled feta cheese!). Roasted vegetables make great side dishes too! Roasted broccoli, broccolini, crispy brussels sprouts, and tandoori carrots are our classic go-to veggie sides.
For potatoes, try our red skin mashed potatoes or roasted potato wedges. The latter is served with a chimichurri sauce, which would totally be delicious spooned on top of the lamb!
If you make this Sous Vide Lamb Chops recipe at home, please let us know by leaving a review and rating below!
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More sous vide recipes to try!
More lamb recipes to try!
- Lamb Shawarma
- Stuffed Tomatoes with Lamb and Rice
- Lamb Ragu with Mint and Ricotta
- Braised Lamb Tacos
- Lamb Burger
Tell Us What You Think!
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Garlic & Oregano Infused Sous Vide Lamb Chops
Equipment
Ingredients
- 2¼ lbs bone-in lamb loin chops, about 8 chops
- 1½ tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 3 large garlic cloves, peeled and thinly sliced, plus 2 additional peeled, smashed cloves
- 1 medium lemon, peeled into strips
- 3 oregano sprigs, divided
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
- Flaky sea
Instructions
- Sous vide setup: Fill a large pot or container with water, attach the circulator, and set the temperature. For medium-rare, cook lamb to 125–134°F / 52–57°C (we recommend 132°F / 56°C). For medium, cook to 135–144°F / 57–62°C.
- Season the lamb chops. Sprinkle lamb evenly on both sides with 1½ tsp Kosher salt and ¼ tsp black pepper.
- Prepare the lamb. Place seasoned lamb chops in a vacuum seal bag, then add 3 thinly sliced garlic cloves, 2 sprigs oregano, and the peel of 1 lemon. Use the vacuum sealer to remove air from bag.
- Cook the lamb chops. Place sealed bag with lamb chops in the preheated pot of water, then set a timer for 3 hours (or up to 4 hours). Remove bag from water, cut open, and dry lamb on a paper towel-lined plate.
- Reverse sear the lamb. Heat a large cast-iron skillet over high heat. When very hot, add 2 Tbsp extra virgin olive oil and 2 Tbsp unsalted butter. Add two smashed garlic cloves and remaining sprig of fresh oregano. Carefully add lamb chops, then sear for 45-60 seconds per side, flipping once. Allow lamb to rest for 5 minutes before serving with a pinch of flaky sea salt on top.
Notes
- Fat cap: Because the lamb cooks low and slow, the thin layer of fat may not fully render. Trim before cooking or remove after.
- Make ahead / freeze: Vacuum-seal and refrigerate for up to 24 hours before cooking. Lamb chops can also be cooked from frozen—add about 1 hour to the sous vide time.
Why You Should Never Use Raw Garlic For Sous Vide Cooking
https://www.tastingtable.com/1282289/why-should-never-use-raw-garlic-sous-vide-cooking/