Sous Vide Lamb Chops

Rosemary Garlic Sous Vide Lamb Chops - a super tender and so flavorful! The Lamb is precisely and evenly cooked to the temperature you set with your desired doneness.

Author

David Evans

I am an Anova food nerd. I liked to cook with my Avova to create great tasting food!

Prep Time: 00:05

Recipe Time: 02:00

Temperature : 135F / 57.2C

Ingredients

• 8 Lamb Chops
• I tbsp minced garlic ( about 3 cloves)
• 2 tsp chopped fresh rosemary
• Kosher salt (about 1 tsp)
• Ground black pepper (about 1/2 tsp)
• 1 tbsp lemon juice
• 2 tbsp olive oil (divided)

Directions

1. Preheat Sous Vide: fill large container with water, attach the Sous vide and set temperature to 135 F/57 C for medium doneness.
2. Season Lamb Chops: In a medium bowl, whisk together garlic, rosemary, lemon juice, 1 tbsp olive oil, salt and black pepper.
3. Sous vide lamb chops: Rub the mixture into the lamb chops and place them in a ziplock bag. Make sure to arrange in a single layer.
4. Seal all but one corner w the bag, and slowly place in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
5. Leave the bag in the sous vide water and cook for 2 hours (120 minutes)
6. Once the timer goes off, remove bag from the water bath. Chill the lamb for about 10 minutes and then cook them immediately or store in the fridge for 3-4 days.
7. Remove the lamb from the bag and wipe off any extra moisture with paper towels.
8. Seat lamb chops: place skillet on medium high heat and add 1 tbsp of olive oil. Once it is smoking hot, add the lamb chops and dear for 2 minutes per side until nicely browned. ( You can also add some rosemary sprigs if preferred)
10. NOTES: 135F is my favourite doneness as the lamp is supper tender and juicy at this temperature.

Finishing Steps

1. Transfer the lamb to a cutting board and cover it with foil and let it rest for 5 minutes, and serve