These sous vide lamb chops are some of the most delicious and decadently tender lamb chops you'll ever have! I use a simple marinade of herbs, oil, and lemon juice that perfectly complements the rich flavor of lamb meat for restaurant-quality lamb chops at home! Once you see how easy it is, you'll want to sous vide your lamb from here on out!
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Marinade
Add all of the marinade ingredients to a large vacuum seal bag or Ziplock bag and shake or squish gently to combine. Rinse the lamb chops and pat them dry with paper towels.
Place your lamb chops into the bag with the marinade in a single layer side-by-side, making sure all parts of the lamb are coated, and seal the bag. Refrigerate for at least 1 hour or up to overnight.
Sous Vide Machine
Fill a large stockpot or sous vide tub with water and preheat your sous vide machine to 130°F (54°C) (for medium-rare). *See the temperature and time chart in the post for other levels of doneness.
If using a large sealable storage bag, leave just a tiny opening at the corner so you can dip the bag into the water (with the opening always above the surface) to displace all of the air before fully sealing the bag. If you have already vacuum-sealed your lamb chops in the marinade you can proceed to the next step.
Submerge the sealed lamb chops and keep them from floating by either using clips to secure the bag to the side of the container or by placing a plate/bowl on top. Let the lamb cook for 3 hours, or however long needed to achieve your desired level of doneness, before moving on to the searing step.
Instant Pot
Once you confirm that your Instant Pot has a sous vide setting, set the trivet in the bottom of the pot and fill it ⅔ of the way full with water.
If using a Ziploc bag, remove the air using the displacement method above. If using your lamb chops are already vacuum-sealed in the marinade, you can proceed to the next step.
Set the cooking temperature to 130°F (54°C) and the time to 2 hours (for medium-rare). Seal your Instant Pot and let the lamb chops cook before proceeding to reverse sear them.
Reverse Sear
Take the lamb chops out of the water bath carefully and let them rest for 5 minutes before reverse-searing them.
Heat a cast iron skillet or frying pan over high heat on the stovetop. While you wait for the pan to heat up, pat the lamb chops dry with paper towels.
Once the pan is smoking hot, add the lamb chops and sear each side for 30-60 seconds to develop a golden brown crust. (Try not to sear your lamb chops for more than 60 seconds or you could overcook them).
Use tongs to remove the chops from the pan and serve right away. There is no need to let the lamb rest before slicing or serving when cooked with a sous vide.
Notes
When searing your lamb chops, try not to crowd the pan and work in batches when necessary.
Make sure that the intake and outtake areas of your sous vide machine is not blocked by the bag of lamb chops or it won't work properly.
When adding your lamb chops to the sous vide bag, make sure they are in a single layer side-by-side to ensure they all cook evenly.
Always dispose of excess marinade that has come into contact with raw meat to avoid cross-contamination.
To store: Once cool, place your lamb chops in an airtight container and refrigerate them for up to 4 days. If you want them to last longer, wrap them in plastic wrap and place them in a heavy-duty freezer bag in the freezer for up to 4 months. Thaw frozen chops in the fridge overnight before reheating.
To reheat: For the best results, reheat your lamb chops the same way you cooked them. To do this, seal them in a bag and cook them with your sous vide machine at 130°F (54°C) for 5-1o minutes, or until sufficiently heated through. You can then reverse-sear them once more to revive the crust.
how to cook ribeye steak, how to cook ribeye steak in a sous vide, ribeye steak, ribeye steak recipe, sous vide ribeye steak, sous vide ribeye steak ingredients, sous vide steak recipe, sous vide steaks