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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Sous vide lamb chops with garlic

Sous Vide Lamb Chops

Posted by: Ari Laing

These sous vide lamb chops are so tender and juicy, you'll never want to cook them any other way! Use the sous vide cooking method to achieve perfectly cooked proteins every single time. Flavor lamb with garlic, oregano, and fresh lemon peel, then cook slowly for 3 hours in an immersion circulator. Finish by reverse searing quickly in a cast-iron skillet. A delicious dinner recipe that is impressive, yet easy! GF

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Posted by: Ari Laing
Sous vide lamb chops with garlic
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5 from 1 vote

Sous Vide Lamb Chops

These sous vide lamb chops are so tender and juicy, you'll never want to cook them any other way! Flavor lamb with garlic, oregano, and fresh lemon peel, then cook slowly for 3 hours in an immersion circulator. Finish by reverse searing quickly in a cast-iron skillet. GF
Prep Time10 mins
Cook Time3 hrs 10 mins
Total Time3 hrs 20 mins
Course: Dinner
Cuisine: American
Keyword: lamb loin chops, medium rare lamb chops, reverse sear
Servings: 4 servings
Calories: 917kcal
Author: Ari Laing

Equipment

  • Sous vide circulator
  • Vacuum seal bags
  • Cast iron skillet

Ingredients

  • 2 ¼ lbs bone-in American lamb loin chops about 8 chops
  • 1 ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 3 large garlic cloves peeled and thinly sliced, plus 2 additional peeled, smashed cloves
  • 1 lemon peeled into strips
  • 3 oregano sprigs divided
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp unsalted butter
  • Flaky sea

Instructions

  • Prepare the sous vide circulator. Fill a large bucket or pot with water, then attach your sous vide circulator and set desired temperature for lamb. For medium-rare lamb, internal temperature should be between 125F and 134F. For medium, the internal temperature should be between 135F and 144F. I set mine to 132F.
  • Season the lamb chops. Sprinkle lamb evenly on both sides with 1 ½ 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 2 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

  • Because the lamb cooks slowly and at a low temperature, the thin layer of fat on the side of the lamb chops is unlikely to break down. You can either trim the fat away before cooking or leave it on and trim away later.
  • You can prepare the lamb chops and vacuum seal them then refrigerate up to 24 hours before cooking. Alternatively, you can place the vacuum sealed bag directly into a freezer, then cook sous vide frozen. You'll need to allow an extra hour if cooking from frozen.

Nutrition

Serving: 2lamb chops | Sodium: 1017mg | Calcium: 64mg | Vitamin C: 15mg | Vitamin A: 195IU | Sugar: 1g | Fiber: 1g | Potassium: 605mg | Cholesterol: 204mg | Calories: 917kcal | Trans Fat: 1g | Monounsaturated Fat: 35g | Polyunsaturated Fat: 6g | Saturated Fat: 35g | Fat: 81g | Protein: 42g | Carbohydrates: 4g | Iron: 5mg
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