Sous Vide Lamb Chops -

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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!

Prep Time10

Cook Time4

Course: dinner, Holiday Recipes, lunch

Keyword: lamb chops sous vide, sous vide lamb chops, sous vide lamb loin chops, sous vide lamb shoulder chops

Servings: Servings

Calories: 383kcal

Author: Valerie Skinner

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

⏲️Best Time and Temperature To Sous Vide Lamb chops
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)

Nutrition