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Sous Vide Lamb Chops – Mediterranean lamb chops that are super tender, juicy and cooked perfectly every time!
The first time I remember having lamb was on my honeymoon, and I was not all that impressed. Then when we were in New Zealand about 10 years ago I had it again. And man what a difference, it was absolutely delicious!
After returning home from New Zealand, we were determined to find lamb in the U.S. that was just as tasty and have it more often. Last summer on a cruise we had Mediterranean lamb chops that were out of this world, so we have been trying to make those at home ever since!
This lamb chop recipe has a Mediterranean seasoning blend on them, and then they are cooked via sous vide.
What Is Sous Vide?
It means “under vacuum.” What that means, is you vacuum seal your food in a bag, and then cook it in a water bath that is circulating the water at the perfect temperature.
We have been using sous vide to cook meat for years. Once you try it, you will not turn back. You set the temperature of the water to the temperature you want your meat cooked. And then it cooks them to exactly that temp, never more. So you get perfectly cooked steak, lamb, pork etc. every single time. No guess work!
How To Make Sous Vide Lamb Chops
- Gather all the spices and mix together with the olive oil to make a paste.
- Generously rub the lamb chops with the paste mixture until everything is evenly coated.
- Place lamb chops inside your plastic bag and if using a vacuum sealer, seal the bag. If you do not have a vacuum sealer, you can use a zip top bag that you seal almost all the way. Slowly add the bag to the water bath until just below the top is submerged. Then seal the rest of the bag to ensure most of the air is out.
- Submerge the lamb chops in a water bath that is set to 131 degrees F and cook for 90 minutes.
- After 90 minutes remove from the water and place the lamb chops on a paper towel lined plate. Pat the chops dry.
- Heat oil in a large skillet over high heat. Once the oil is shimmering you know it is hot enough.
- Carefully place the lamb chops in the pan and cook for about 30-45 seconds a side, until it is nicely browned.
- Remove from the pan and serve.
I used a Mediterranean spice blend for this, but if you have a spice blend that you like, all of the temperature settings and cooking times will remain the same.
Sous Vide Tips
- Sear the meat. Searing the lamb after it comes out of the sous vide bath gives it great taste and texture. You just need to make sure that you pat the meat dry. If you skip this step, it will not sear well in the oil.
- Make sure the oil is hot when you go to sear the meat. Your meat is already cooked to the desired temp, so the longer it sits in the pan the more done it gets. To minimize the time in the pan, it should be hot and the oil should be shimmering before you add it to the pan.
- Season well. The seasoning mix may look like a lot, but you really want to flavor the meat, so use it all and generously season the meat.
- Cover the water bath. If you don’t have a lid for your sous vide bath, you can use a cookie sheet or pot lid. Covering the water bath means you lose less water while cooking, so you won’t have to worry about adding more. You also won’t lose as much heat as the meat cooks.
What Temperature Do You Sous Vide Lamb
| Doneness | Temperature Range | Timing Range |
|---|---|---|
| Medium-rare | 130°F | 90 minutes to 4 hours |
| Medium | 135°F | 90 minutes to 4 hours |
| Medium-well | 145°F | 90 minutes to 4 hours |
| Well-done | 155°F | 90 minutes to 4 hours |
How Long To Sous Vide Lamb Chops
The length of time will depend a little bit on how thick your lamb chops are. Usually I find the average chop to be 1-1.5 inches thick. Those will take about 90 minutes to cook. You can leave them in there longer and they will be fine, but I wouldn’t take them out before 90 minutes is up.
If you find super thick chops that are 2-2.5 inches thick those will take closer to 2 hours. Again, you can leave them in there for up to 4 hours before the texture of the meat will start to change.
Can You Sous Vide Frozen Meat?
Yes, you can sous vide just about any cut of meat from frozen. You just want to add about 30 minutes to your cooking time. When you first add the meat to the water bath, the temperature will drop. As the meat thaws it will heat back up. After about 30 minutes the meat should be thawed and your sous vide should be back up to the desired temp.
What Goes Well With Lamb
I use the Joule by Breville Sous Vide, and I highly recommend it. It works very well, the temperature is accurate and it is reliable. I have used 2 others in the past few years that have not lasted.
More Sous Vide Recipes
- Sous Vide Egg Bites
- Sous Vide Pork Chops
- Sous Vide Chicken Breast
- Sous Vide Pork Tenderloin
- Sous Vide Mashed Potatoes
- Sous Vide Steak
- Sous Vide Ribs
Sous Vide Lamb Chops
Ingredients
- 1 1/2 -2 pounds lamb loin chops
- 5 cloves garlic, minced
- 3 Tablespoons olive oil
- 1 1/2 Tablespoons ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- Plus approx 2 Tbsp oil for searing
Instructions
- Using sous vide device preheat water bath to 130 degrees F.
- Mix together everything but the lamb chops and oil for searing until it forms a paste.
- Generously rub the lamb chops with the paste mixture until everything is evenly coated.
- Place lamb chops inside a plastic bag and if using a vacuum sealer, seal the bag. If you do not have a vacuum sealer, you can use a zip top bag that you seal almost all the way. Slowly add the bag to the water bath until just below the top is submerged. Then seal the rest of the bag to ensure most of the air is out.
- Submerge the lamb chops in a water bath once it reaches 130degrees F and cook for 90 minutes.
- After 90 minutes remove from the water and place the lamb chops on a paper towel lined plate. Pat the chops dry.
- Heat oil in a large skillet over high heat. Once the oil is shimmering carefully place the lamb chops in the pan and cook for about 30-45 seconds a side, until it is nicely browned.
- Remove from the pan and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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They look so tasty, I will be adding these to the weekly rotation!
What a fun cooking method to try at home! My lamb chops turned out so tender and juicy. And that spice mix. delicious!
This was really amazing! A huge hit with my family!
Thank you for all these useful tips. I need to try this this weekend!
I love that the prep time is only 10 minutes! Unreal!!
This looks so good! My husband is going to love this recipe! Can’t wait to give this a try!
It was a huge hit at my house!! It turned out so good!