Perfectly Tender Sous Vide Rosemary Lamb Chops
Nutritional value per serving
Calories400kcal
Carbs2gram
Fat30gram
Protein25gram
Ingredients
- Lamb chops, bone-in, about 1 inch thick (choose fresh, firm, pink meat with a little marbling)2 pieces
- Fresh rosemary sprigs (look for vibrant, green and aromatic rosemary)2 sprigs
- Garlic cloves, smashed (fresh garlic adds the best flavor)2 pieces
- Olive oil (extra virgin for best taste)1 tbsp
- Salt (preferably kosher salt or sea salt)to taste n/a
- Black pepper, freshly groundto taste n/a
Experience the ultimate tenderness and flavor with these perfectly cooked sous vide lamb chops infused with fresh rosemary. This method ensures your lamb chops are cooked evenly to your preferred doneness and remain juicy and tender throughout. The recipe costs approximately $15 (USD), €14 (EUR), £12 (GBP), and ₹1100 (INR) for ingredients and provides about 400 kcal per serving. It's a gluten-free recipe that's easy to follow and takes about 1 hour 15 minutes including prep and cooking time, suitable for medium skill cooks.
Preparation instructions
Prepare the lamb chops
1Season both sides of the lamb chops generously with salt and pepper. Drizzle olive oil over them and rub to coat evenly. Place one rosemary sprig and one smashed garlic clove onto each chop. This step ensures the meat is well-flavored.
Seal lamb chops in sous vide bag
2Place the seasoned lamb chops into a vacuum-seal bag or a resealable, heavy-duty freezer bag. Add rosemary and garlic inside the bag. Remove as much air as possible using a vacuum sealer or the water displacement method if using a resealable bag. This prevents air pockets for even cooking.
Set sous vide cooker and cook
3Preheat your sous vide water bath to 56°C (133°F) for medium-rare or 60°C (140°F) for medium. Fully submerge the sealed bag in the water bath and cook for 1 to 1.5 hours. Cooking sous vide at this precise temperature ensures safe minimum internal temperature and perfect doneness.
Remove and dry the lamb chops
4After cooking, carefully remove the bag from the water. Take lamb chops out and gently pat them dry with paper towels. Removing excess moisture is important to achieve a good sear.
Sear the lamb chops
5Heat a heavy skillet or cast-iron pan over high heat until very hot. Add a small amount of olive oil. Sear each lamb chop for about 30 seconds to 1 minute per side until nicely browned. This caramelizes the surface and adds flavor.
Rest and serve
6Let the lamb chops rest for a few minutes before serving. Garnish with extra fresh rosemary if desired. This final step redistributes juices for juicy, tender bites.
Cooking Tips
1Use a food-safe vacuum sealer or heavy-duty freezer bag to avoid contamination.
2Make sure the water bath fully covers the sealed bag to ensure even cooking.
3Searing is important for flavor; don't skip it even though the meat is fully cooked.
4Always use a clean surface and utensils to avoid cross-contamination from raw meat.
Equipment Needed
- Sous vide immersion circulator
- Large pot or container for water bath
- Vacuum sealer or heavy-duty resealable plastic bag
- Skillet or cast-iron pan
- Tongs
- Paper towels
Shopping list with approximate cost
- [ ] Lamb chops (2 pieces, ~400g) - $12: Select fresh, firm chops with some marbling.
- [ ] Fresh rosemary (1 small bunch) - $1.50: Choose bright green, aromatic sprigs.
- [ ] Garlic (1 bulb) - $0.50: Fresh whole bulbs are best.
- [ ] Olive oil (small bottle) - $3: Extra virgin olive oil preferred.
Total cost approx: $15
FAQ
What is the safe internal temperature for lamb chops cooked sous vide?
For medium-rare lamb chops, cook at 56°C (133°F). For medium, cook at 60°C (140°F). These temperatures ensure the lamb is safe to eat and tender.
Can I use frozen lamb chops for sous vide?
Yes, you can sous vide frozen lamb chops. Just add an extra 30 minutes to the cooking time to account for freezing.
How do I avoid cross-contamination when handling raw lamb?
Use separate cutting boards and utensils for raw meat and wash your hands thoroughly after handling. Clean surfaces well before and after.
Is it necessary to sear the lamb chops after sous vide cooking?
Searing is not required for safety, but it adds a delicious browned crust and enhances flavor and texture.