These Rosemary Garlic Sous Vide Lamb Chops are incredibly tender and flavorful! You can cook better lamb chops than the restaurant thanks to the sous vide cooking technique. The lamb is precisely and evenly cooked to the temperature and doneness level you specify!
- 8 lamb chops (loin chops or rib chops)
- 1 tablespoon minced garlic (about 3 cloves)
- 2 teaspoons chopped fresh rosemary (plus a few more sprigs for searing)
- kosher salt to taste (I used 1 teaspoon salt)
- ground black pepper to taste (I used 1/2 teaspoon pepper)
- 1 tablespoon lemon juice
- 2 tablespoons olive oil (divided)
- Fill a large container or pot halfway with water, attach the sous vide precision cooker, and set the temperature to 135oF/57oC for medium doneness*.
- To season the lamb chops, combine garlic, rosemary, lemon juice, 1 tablespoon olive oil, salt, and black pepper in a medium mixing bowl.
- Lamb chops sous vide: Rub the mixture into the lamb chops and place them in a zip-top bag. Make sure they’re all in a single layer.
- Seal the bag except for one corner and slowly immerse it in the water bath. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag. (If you have one, you can also use a vacuum sealer.)
- Cook the bag in the sous vide water bath for about 2 hours.
- Remove the bag from the water bath once the timer goes off. Chill the lamb in the fridge for about 10 minutes before cooking it, or store it in the fridge for 3-4 days.
- Remove the lamb from the bag and pat dry with paper towels any excess moisture.
- Sear the lamb chops in a skillet over medium-high heat with 1 tablespoon oil. When the pan is smoking hot, add the lamb chops and sear for 2 minutes per side, or until nicely browned. (If desired, garnish with rosemary sprigs.)
- Transfer the lamb to a cutting board, cover with foil, and set aside for 5 minutes before serving.
135°F is my preferred doneness because the lamb is tender and juicy at this temperature. Anywhere between 125°F and 134°F will produce medium-rare doneness; below 125°F will produce very rare doneness that tastes almost raw.
- Category: Beef
- Method: Sous Vide
- Cuisine: French
- Serving Size: 6 servings
- Calories: 423kcal
- Sugar: 1g
- Sodium: 134mg
- Fat: 20g
- Saturated Fat: 7g
- Protein: 56g
- Cholesterol: 171mg
Keywords: Sous vide lamb chops, sous vide recipe, lamb chops recipe, lamb chops sous vide