Sous Vide Lamb Chops

Turn to this Sous Vide Lamb Chops recipe to make perfectly juicy and tender lamb every time. Ready in as little as 1 hour, you can depend on this foolproof, show-stopping meal for special occasions or simple weeknight dinners!

📝 Ingredients

• 8 lamb chops (about 2 pounds)
• 3 cloves garlic (thinly sliced)
• 2 sprigs fresh rosemary
• Coarse ground black pepper
• 2 Tablespoons canola oil (or vegetable oil)
• 2 Tablespoons butter
• 2 sprigs fresh rosemary (optional)
• 2 sprigs fresh thyme (optional)
• Kosher salt and black pepper

👨‍🍳 Instructions

1. 1Set the sous vide to your desired temperature according to the chart below (I prefer 131-degrees for medium-rare).
2. 2Season lamb with black pepper and top with garlic and rosemary sprigs.
3. 3Vacuum seal the lamb using your preferred method.
4. 4Cook for 1 hour, up to four hours*.
5. 5Remove lamb, discard garlic and pat dry with paper towels. Season with salt and pepper.
6. 6Preheat a cast iron skillet over high heat. Working 4 chops at a time, add 1 Tbsp. oil, 1 Tbsp. butter, 1 sprig rosemary and 1 sprig thyme. Sear lamb 1-minute per side, tilting skillet and spooning butter over it as it browns. Remove to a cutting board and repeat with remaining lamb chops, oil, butter, and herbs.