Sous Vide Lamb Chop Recipe

A restaurant quality meal you can make any day of the week! Even if you don’t make lamb chops often, I’ll teach you How to cook Lamb Chops Perfectly every time with my Sous Vide Lamb Chop Recipe. (They would be PERFECT to serve for your next dinner party or Easter Dinner!)

One of the biggest reasons that many folks hesitate to cook better meats at home, like lamb, at home is the anxiety about cooking it correctly.

And by correctly I don’t mean following someone else’s hoity-toity rules, I mean correctly for your taste buds, ie Rare, Medium Rare, Well, etc..  Nothing is worse (or wasteful) than wanting your meat cooked a perfectly medium rare and it being brutally overcooked.

womp. womp. <insert sad face here>

When you go to out dinner and order your meat medium-rare, if it’s over or under cooked you can simply send it back to the kitchen to have it made correctly. But at home, it’s not that easy.

Over the years I’ve mastered how to cook meats (like lamb, beef and venison) the perfect medium rare…. the trick is Sous Vide.

What is Sous Vide Cooking?

While I know many of you may scoff at the idea of investing in yet another kitchen gadget, but trust me this small magical water heating wand is an exceptional investment. THIS is the Sous Vide that I use and recommend, I’ve had mine since December 2015.

It was love at first cook.

Sous Vide (pronounced “sue-veed”) is a cooking technique that enables precision temperature control. Used by professionals for decades, it works by circulating a preheated water bath (using an immersion circulator) which then cooks food in a vacuum seal bag to a precisely set temperature.

Since there is only a 3º difference between a rare and medium-rare steak, precision means perfection!

Perfect results, every time – precision cooking enables you to produce results that are impossible to achieve through any other cooking method. No Dry edges and no rare centers. Juices and flavors don’t escape. Food comes out perfectly moist and tender. Continuous temperature control provides reliable and consistent results every time.

Using a Sous Vide to cook Lamb Chops (or my Easy Sous Vide Steak Recipe) ensures that your meat will be cooked at precise temperature, preventing over or under cooking.

Is Sous Vide Cooking Keto Friendly?

Since I eat Keto (and mostly carnivore currently) using my Sous Vide also helps to retain MORE nutrition in the high quality meats that I eat since I can precisely control the temperature I can minimize heat damage. Plus my food is never over cooked!

How to Cook Lamb Chops in Sous Vide?

Cooking lamb chops in Sous Vide is so easy. First you’ll want to drizzle them with olive oil then season liberally. I suggest THIS Super Gyro Seasoning Blend. 

I use Super Gyro seasoning in so many dishes. It’s honestly one of my favorite lamb seasonings. Here’s a few other recipes that I’ve created featuring Super Gyro:

• Gyro Lamb Meatballs {Paleo, Low-Carb & Whole 30}
• Greek Lamb Burger Bowls {Keto, Low-Carb & Primal}
• Game Day Greek Gyro Meatball Bites {Keto, Low-Carb & Gluten-Free}

You can, of course, use your own favorite fresh herbs, spices or spice blends that you prefer. In the summer when my herb garden is overflowing, I reach for oregano, thyme, fresh rosemary sprigs, mint, etc with lemon juice, garlic cloves, black pepper and sea salt!

Then you’ll need to seal your seasoned lamb chops up for Sous Vide. While there are a few methods that you can use, like a water displacement method, I feel very strongly that a traditional vacuum seal for Sous Vide recipes is superior.

This is the Vacuum Sealer that we have, use and recommend, we use it often for many different food sealing applications. However if you are looking for a budget friendly option, I suggest THIS sous vide machine. 

The temperature of the water you Sous Vide cook your lamb in controls how “done” they are. For a perfect medium rare I suggest 129°F (120 gives you a blue rare and 140 medium)

And how LONG you cook your lamb chops in Sous Vide controls the texture of the meat. For thin lamb chops you can cook them in Sous Vide for 90 to 120 minutes while retaining a perfect texture. Chops thicker than 1 inch I’d suggest 2-2.5 hours.

After they are done cooking, remove them from their bag, pat dry with paper towel then quickly sear them in a hot cast iron skillet or on a grill over medium-high heat, in your oven broiler on high!

They’ll get a crispy crust on the outside, while remaining perfectly cooked inside. I like to serve them with m My Low-Carb Tzatziki Sauce! 

Oh, yeah don’t forget to let them rest for 2-3 minutes before serving so that all the juices are absorbed into the meat and don’t leak out when cut.

Am I the only one drooling? Or are you too?? Notice there’s no icky grey ring around the outer edge of thereat, it’s perfectly pink throughout and still seared on the edges.

So Much Yum.

My Always Perfectly Cooked Sous Vide Lamb Rib Chops using Sous Vide would be wonderful served this year for Easter (yet simple enough for a weeknight meal). You can also use this tender lamb chops recipe/technique for a lamb loin chops, rack of lamb as well! Basically anywhere you need a perfect rare lamb chops or medium-rare lamb, sous vide to the rescue!

And since most of the cooking is done hands-off, you’ll have plenty of time to spend with friends and family, instead of frantically laboring over the stove worried about overcooking your lamb!

These sous vide lamb chops would be delicious served with a homemade chimichurri sauce and side dishes like parsley potatoes with butter, roasted carrots, broccoli, etc! You can use this same technique to make a sous vide leg of lamb with a reverse sear!

What’s your favorite way to enjoy lamb? Is lamb on the menu for your Easter Dinner?

If you like this Sous Vide Lamb Chop Recipe, try these Easter Recipes Next!

• Pressure Cooker Fluffy Tapioca Pudding
• Grilled Ham Steak with Maple Orange Glaze
• Refrigerator Pickled Beets
• Grilled Ham Steak with Maple Orange Glaze (aka Ham-Awesome)
• Easy Slow Roast Leg of Lamb Recipe

Yours in Health,