Sous Vide Lamb Chops with Garlic and Rosemary
Tender, perfectly cooked lamb chops prepared using the sous vide method for precise temperature control. The meat is marinated with fresh garlic, rosemary, and lemon juice, then finished with a quick sear for a beautiful crust. This technique ensures edge-to-edge doneness while maintaining incredible juiciness. Perfect for special dinners or when you want restaurant-quality results at home.
Ingredients
Instructions
- 1
Fill a large container with water, attach the sous vide precision cooker, and set temperature to 135°F
- 2
Whisk together garlic, chopped rosemary, lemon juice, olive oil, salt, and pepper in a medium bowl
- 3
Rub the mixture into lamb chops and place in vacuum bag in single layer
- 4
Cook in sous vide water bath for 1 hour
- 5
Remove bag and pat chops dry with paper towels
- 6
Heat skillet over medium-high heat with remaining oil until smoking
- 7
Sear lamb chops for 2 minutes per side until browned
Tips
Pat lamb chops completely dry after sous vide cooking to ensure proper searing and crust formation
Let the oil get smoking hot before adding chops for the best sear and color
Use fresh rosemary sprigs during searing for extra aromatic flavor
Good to Know
Refrigerate cooked lamb chops for up to 3 days in airtight container
Can marinate lamb chops up to 24 hours before cooking
Serve immediately after searing while hot and crispy
Common Mistakes
Don't skip drying step to avoid poor searing
Don't overcrowd pan to avoid steaming instead of searing
Substitutions
thicker chops may need longer sear
FAQ
Can I cook these without a sous vide machine?
Yes, but you won't achieve the same precise doneness. Pan-sear over medium-high heat for 3-4 minutes per side for medium-rare.
What if I don't have a vacuum sealer?
Use the water displacement method with a zip-lock bag, submerging slowly to remove air before sealing completely.
How long do these keep in the refrigerator?
Cooked lamb chops will keep for up to 3 days refrigerated. Reheat gently to avoid overcooking.