Sous Vide Lamb Chops


June 16, 2022

Recipe provided by Well Seasoned - Elevated Meals with Minimal Effort! (, courtesy of the American Lamb Board (Sous Vide Lamb Chops | American Lamb).


2 lbs Bone-in American lamb loin chops (about 8)

1 1/2 tsp Kosher salt

1/4 tsp Freshly ground black pepper

3 large Garlic cloves, peeled & thinly sliced

2 large Garlic cloves, peeled & smashed

1 Lemon, peeled into strips

3 sprigs Oregano, divided

2 tbsp Extra-virgin olive oil

2 tbsp Unsalted butter

Flakey sea salt


1Prepare the sous vide circulator. Fill a large bucket or pot with water, then attach your sous vide circulator and set desired temperature for lamb. For medium-rare lamb, internal temperature should be between 125F and 134F. For medium, the internal temperature should be between 135F and 144F. I set mine to 132F.

2Season the lamb chops. Sprinkle lamb evenly on both sides with 1 ½ tsp Kosher salt and ¼ tsp black pepper.

3Prepare the lamb. Place seasoned lamb chops in a vacuum seal bag, then add 3 thinly sliced garlic cloves, 2 sprigs oregano, and the peel of 1 lemon. Use the vacuum sealer to remove air from bag.

4Cook the lamb chops. Place sealed bag with lamb chops in the preheated pot of water, then set a timer for 3 hours (or up to 4 hours). Remove bag from water, cut open, and dry lamb on a paper towel-lined plate.

5Reverse sear the lamb. Heat a large cast-iron skillet over high heat. When very hot, add 2 Tbsp extra virgin olive oil and 2 Tbsp unsalted butter. Add 2 smashed garlic cloves and remaining sprig of fresh oregano. Carefully add lamb chops, then sear for 45-60 seconds per side, flipping once. Allow lamb to rest for 5 minutes before serving with a pinch of flaky sea salt on top.

6Note: USDA recommends an internal temperature of 145F with a 3 minute rest