Sous Vide Lamb Chops
Looking for a foolproof way to cook lamb chops? Sous vide is the answer! This cooking method uses a temperature-controlled water bath, which produces perfectly cooked Sous Vide Lamb Chops every time!
When the holiday season is upon us, lamb is a meat that is enjoyed often.
Sous vide is a French cooking term that means “under vacuum.” This method of cooking food involves sealing it in a plastic bag and then cooking it in a water bath that is set to a specific temperature. This ensures that the food cooks evenly and remains moist.
The lamb chop sous vide main benefit is that it allows you to achieve perfectly cooked food every time. You know how frustrating it can be if you’ve ever overcooked or undercooked meat. With sous vide, you can cook the meat to your desired level of doneness without having to worry about it being overcooked or undercooked.
🥩What You’ll Need
- Lamb Chops – You can find these in most grocery stores around the holidays fresh or frozen!
- Seasonings – The options for how to season lamb chops are endless. You can use your favorite seasoning blend or a simple mix of garlic, salt, and garlic powder.
Equipment
- Immersion Circulator – The best immersion circulator is by Anova because it’s top-of-the-line quality and has a great app that connects with your phone. You can also use a budget-friendly brand such as the SAKI or InkBird brand.
- Vacuum Sealer – Use any basic vacuum sealer with your sous vide. You can also use these sous vide bags with hand pump for about $15.
- Vacuum Sealer Bags – Purchase a set of different sizes for ease and variety.
- Large Pot or Sous Vide Container – If you’re cooking a lot with the sous vide, it’s helpful to have a container that’s perfectly sized to hold the immersion circulator and the food its cooking. Otherwise, you can use a large pot or heat-safe container.
- Sous Vide Clips or Sous Vide Weights – These accessories are made to keep the food submerged in the water while it cooks to make sure it cooks evenly. You can purchase these or use a heavy kitchen utensil and binder clips.
Check out The Best Sous Vide Accessories for a perfect cooking experience!
💧Water Displacement Method
Don’t have a vacuum sealer? The water displacement method works by using the principle of Archimedes, which states that a body submerged in water is buoyed up by force equal to the weight of the water displaced by the body.
This means that the heat of the surrounding water cooks the food in the sealed bag without coming into direct contact with the water. This cooking method is often used for cooking delicate foods such as fish, eggs, and vegetables. You can use the water displacement method to properly secure your fish for sous vide using the following steps:
- Place your food in a Ziploc freezer bag, making sure to get as much air as possible.
- Seal the bag most of the way, leaving a small opening at the end to let air escape.
- Submerge in the water letting the air come up to the top using the pressure of the water.
- Once the bag is submerged up to the seal, close it fully before fully submerging into the water.
📖How To Sous Vide Lamb Chops
1️⃣Prepare the water bath: Add water to a large pot or sous vide container that is large enough to fully submerge the lamb chops without spilling over. Set the immersion circulator to your desired temperature (see chart below).
2️⃣Season the lamb chops: Pat the lamb chops dry with a paper towel. Season with your desired dried seasonings.
3️⃣Vacuum seal the lamb chops: Place the seasoned lamb chops in a vacuum-sealed bag making sure to get as much air out as possible before sealing. You can also use the water displacement method (see below).
4️⃣Cook sous vide: Submerge the vacuum-sealed bag of lamb chops in the sous vide water bath. Clip the bag to the side of the pot or container, making sure it doesn’t touch the bottom or sides. Cook for the desired amount of time.
5️⃣Finish sous vide: When the lamb chops are done cooking, remove them from the water bath and place them on a plate or cutting board. Allow them to rest for a few minutes before patting them dry with a paper towel and using your favorite finishing method.
⏲️Best Time and Temperature To Sous Vide Lamb chops
How long to sous vide lamb chops will depend on how you like the texture of your meat. Cooking lamb chops between 130-145F will produce a perfectly cooked lamb chop.
- Medium Rare– 130F for 4 hours (has a pink center)
- Medium Well – 135F for 4 hours (has a light pink center and is great if you’re using a finishing method.
- Well Done – 145F for 4 hours (meat is fully cooked through and has no pink color but is still tender)
🔥Finishing
There are 4 ways to finish your lamb chops after they have been cooked sous vide. Keep in mind that lamb chops can be extremely delicate after cooking with all of its moisture so handle your lamb with care to prevent it from breaking.
- Broiling – Place lamb chops on a greased baking sheet and broil for about three minutes per side or until crisp and slightly charred.
- Grilling – Preheat your grill to high heat. Grill the lamb chops for about two minutes per side or until crisp and slightly charred.
- Air Fryer – Place lamb chops in the air fryer and cook at 400F for about five minutes or until crisp.
- Cast Iron Skillet – Place lamb chops in a heavy-bottomed skillet with a bit of oil over medium-high heat. Cook for about two minutes per side or until crisp and slightly charred.
🧂Seasoning Ideas
There are many seasonings that you can use to make sous vide lamb chops amazing. Here are some of our favorite combinations.
- Garlic and rosemary
- Lemon and oregano
- Cumin and coriander
- Paprika, cayenne pepper, and garlic powder
- Mint and garlic
- Ginger and sesame oil
More Lamb Recipes
- Air Fryer Lamb Chops
- Reverse Sear Lamb Chops
- Sous Vide Lamb Burgers
- Air Fryer Lamb Burgers
- Air Fryer Lamb Meatballs
Sous Vide Lamb Chops
Equipment
Ingredients
- 2 pounds Lamb Chops
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic powder
Instructions
- Add water to a large pot or sous vide container that is large enough to fully submerge the lamb chops without spilling over. Set the immersion circulator to your desired temperature (see chart below).
- Pat the lamb chops dry with a paper towel. Season with your desired dried seasonings.
- Place the seasoned lamb chops in a vacuum-sealed bag making sure to get as much air out as possible before sealing. You can also use the water displacement method (see below).
- Submerge the vacuum-sealed bag of lamb chops in the sous vide water bath. Clip the bag to the side of the pot or container, making sure it doesn’t touch the bottom or sides. Cook for the desired amount of time.
- When the lamb chops are done cooking, remove them from the water bath and place them on a plate or cutting board. Allow them to rest for a few minutes before patting them dry with a paper towel and using your favorite finishing method.
Notes
The best time and temperature to sous vide lamb chops will depend on how you like the texture of your meat. Cooking lamb chops between 130-145F will produce a perfectly cooked lamb chop.
Medium Rare- 130F for 4 hours (has a pink center)
Medium Well – 135F for 4 hours (has a light pink center and is great if you’re using a finishing method.
Well Done – 145F for 4 hours (meat is fully cooked through and has no pink color but is still tender)
