Sous Vide Lamb Loin Chops


Nourished by Season is a home cooking blog by Amanda Brown, a Minneapolis city-dweller with a passion for cooking using high quality local and seasonal ingredients. Amanda provides healthy and delicious, paleo(-ish), vegetable-forward recipes, inspiration and resources. ...

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Lamb loin chops are lean, tender and easy to find at the grocery store or butcher shop, so they're a great cut to start with if it's your first foray into sous vide lamb. This recipe from #anovafoodnerd Amanda Brown is super simple and packed with flavor. Amanda went with 131ºF for a medium rare result and served it up with a side of salad. Get the full details on the Anova blog, along with Amanda's recipe for her apple, cheese & chive salad side dish.

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Precision® Cookers

Edge-to-edge perfection. No skill required.

Ingredients for 2

  • 4 lamb loin chops (2 / person)

  • 8 sprigs thyme

  • 4 sprigs rosemary

  • 2-3 cloves slivered garlic

  • salt & pepper


  • Step 1

    In a large pot or other basin of water that will fit all your lamb. Attach the Precision Cooker and set it to 131°F / 55ºC for a medium rare result.

  • Step 2

    Season each lamb loin with salt and pepper on all sides and place in a resealable zipper locking or a vacuum sealable bag. Evenly distribute a couple sprigs of thyme, a sprig of rosemary and the slivered garlic on top of the lamb loins and seal each of the bags.

  • Step 3

    Add your bags of lamb to the water bath, press start on this recipe in the Anova App, and walk away. I set my timer for 3 hours. The Anova Precision Cooker WI-FI is WI-FI and Bluetooth enabled, so you can control it remotely with the app.

    • Finishing Steps - Stovetop

    • Step 0

      When the lamb is finished in the water bath, take it out of the bag and remove the garlic and sprigs of rosemary and thyme. On a pre-heated pan or the grill, sear each chop on both sides for 1-2 minutes. Once removed, let rest 5-10 minutes.

    • Step 1

      Slice the meat and serve with a side salad, like my apple, cheese and chive salad–recipe on the Anova blog!

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131 F / 55 C Recipe Temp
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