Garlic & Oregano Infused Sous Vide Lamb Chops
These sous vide lamb chops are unbelievably tender and juicy—once you try this method, you won’t go back. Seasoned with garlic, oregano, and fresh lemon peel, the lamb cooks gently for 3 hours in an immersion circulator, then gets a quick reverse sear in a cast-iron skillet for a perfect crust. Naturally gluten-free.
Servings: 4 servings
Calories: 917kcal
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.
Nutrition
Serving: 2lamb chops | Calories: 917kcal | Carbohydrates: 4g | Protein: 42g | Fat: 81g | Saturated Fat: 35g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 1017mg | Potassium: 605mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 5mg
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