Sous Vide Lamb Chops Recipe

Ingredients:

4 lamb chops (rib or loin chops preferred)

2-3 tablespoons olive oil

2-3 cloves garlic, minced

Fresh rosemary (or thyme), about 1 tablespoon chopped

Salt and pepper, to taste

Optional: zest of half a lemon

Equipment:

Sous vide immersion circulator

Vacuum seal bags or resealable freezer bags

Cast iron skillet or grill for searing

Instructions:

Prepare the Sous Vide Water Bath:

Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature to 130°F (54°C) for medium-rare, or adjust according to your desired doneness:

Medium: 140°F (60°C)

Medium-well: 150°F (65°C)

Season the Lamb Chops:

Pat the lamb chops dry with paper towels. This helps to achieve a good sear later.

In a bowl, mix the olive oil, minced garlic, rosemary (or thyme), salt, pepper, and lemon zest (if using).

Rub this mixture all over the lamb chops, ensuring they are well coated.

Vacuum Seal the Lamb Chops:

Place the seasoned lamb chops in a vacuum seal bag in a single layer. If using resealable freezer bags, use the water displacement method to remove air:

Seal the bag almost completely, leaving a small opening at the top. Slowly lower the bag into the water bath, allowing the water pressure to push the air out, then seal completely.

Sous Vide Cooking:

Submerge the sealed bag in the preheated water bath. Cook for 1.5 to 2 hours. The longer time will help ensure tenderness, especially for thicker cuts.

Remove and Dry:

After cooking, carefully remove the bag from the water bath. Take the lamb chops out of the bag and pat them dry with paper towels. Drying is crucial for achieving a good sear.

Sear the Lamb Chops:

Heat a cast iron skillet or grill over medium-high heat. Add a little olive oil to the skillet.

Once hot, sear the lamb chops for about 1-2 minutes on each side until they develop a nice brown crust. You can add a sprig of rosemary or thyme to the pan for extra flavor during searing.

Rest and Serve:

Remove the lamb chops from the skillet and let them rest for a few minutes. This will help the juices redistribute.

Serve the lamb chops with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Tips:

Marinating: For additional flavor, consider marinating the lamb chops for a few hours or overnight before cooking.

Sauce: You can deglaze the skillet after searing with red wine or stock to create a quick sauce to drizzle over the chops.

Storage: If you have leftovers, sous vide lamb chops can be stored in the refrigerator for up to 3 days and reheated gently in the sous vide bath.

Enjoy your beautifully tender and flavorful sous vide lamb chops!