Juicy Sous Vide Lamb Chops with Mint Chimichurri

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Perfect tender, juicy lamb every time! These Sous Vide Lamb Chops are ultra tender and juicy (never dry or tough) and served with the most incredible homemade mint chimichurri that you won't be able to stop eating!

Never overcooked, never undercooked, cooking lamb chops sous vide gives you perfect results EVERY TIME.

You haven't had good lamb chops until you've had them cooked sous vide. They come out just so perfectly tender - I have never had lamb this good (well...maybe these Instant Pot lamb chops rival these...).

Because lamb chops are pretty lean, it can be difficult to cook them without them getting tough and dry. Don't get me wrong, we're still fans of these teriyaki grilled lamb chops, but sous vide is a whole different ball game.

Like for this sous vide rack of lamb or these sous vide lamb shanks that we are also just LOVING!

Using the sous vide method allows the chops to cook fully all the way through (without overcooking - you'd have to try so hard to overcook using sous vide!!) perfectly evenly. A quick sear gives them a nice crust on the outside and you're golden, like we do on this sous vide lamb shoulder!

And the mint chimichurri sauce is something you're going to want to start using on everything from this grilled flank steak, to these Instant Pot short ribs or even on this slow cooker beef pot roast. It's good on so many things!

Jump to:

• What is Sous Vide?
• Ingredients
• Sous Vide Lamb Temperatures
• Step By Step Instructions
• Expert Tips
• Frequently Asked Questions
• Storage and Reheating Instructions
• Recipe
• 💬 Comments

What is Sous Vide?

Sous vide is basically a method of cooking using what is called an immersion circulator. This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.

I use the Anova Culinary Sous Vide Precision Cooker - it's been great!

Because the temperature doesn't change, and it keeps your meat (or sous vide dessert, sous vide vegetables, etc.) at the same temperature, your risk of overcooking becomes very minimal.

Learn all about sous vide cooking and the benefits of sous vide.

Cooking is typically done in a vacuum sealed bag, but can also be done using freezer bag and the water displacement method (below).

What is the Water Displacement Method?

The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).

Use a clip (I use sous vide magnets) to clip the bag to the side to keep it from floating and getting air and/or water inside.

Tools Used

• Anova Precision Sous Vide Cooker
• 12 quart container
• Vacuum sealer
• Vacuum-seal bags

You will also want to check out these posts on the best sous vide containers and the best sous vide bags for more information!

More Favorite Sous Vide Recipes

There has been a sous vide obsession in our house lately. These have been some of our favorite sous vide recipes so far:

• Sous Vide Scallops with Lemon Butter Sauce
• Sous Vide Duck Breast with Orange Sauce
• Ginger Soy Sous Vide Trip Tip
• Sous Vide Flank Steak with Creamy Peppercorn Sauce
• Sous Vide Veal Chops with Mushroom Miso Sauce

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

I do recommend buying good quality lamb chops for the best results. What's great about sous vide is you don't have to worry about ruining expensive meat!

Thick lamb chops will also give you better results - shoot for at least 1 inch, but preferable 1 ½ to 2 inches.

**note - we recommend using either roasted garlic cloves or substituting ½ teaspoon garlic powder as cooking fresh garlic sous vide at low temperatures can cause food safety issues.

Ingredients for lamb chops:

Also, a good quality olive oil like this one will give you the best flavor for your chimichurri.

When making a sauce like chimichurri, fresh herbs are a MUST. Don't use dried herbs.

Ingredients for mint chimichurri:

Sous Vide Lamb Temperatures

The recipe calls for cooking these lamb chops to 131°F degrees. I find that yield the most perfect results for lamb. Lamb is best served medium rare, but use the table below if you prefer it to be cooked another way.

I'm usually a fan of very rare red meat, but lamb can be a little chewy if it's underdone, so I prefer medium-rare.

Sous Vide Lamb Temperature	Doneness
120°F to 127°F	Rare (not recommended)
128°F to 132°F	Medium-rare
133°F to 140°F	Medium
140°F to 145°F	Medium-well (not recommended)
146°F and above	Well-done (not recommended)

Step By Step Instructions

Heat a water bath to 131°F degrees with your sous vide for rare to medium rare.

Rub the lamb chops with olive oil and season with salt and pepper.

Add the lamb chops, roasted garlic (or garlic powder) and lemon juice to a vacuum seal bag or a high quality freezer bag.

Use a vacuum sealer or the water displacement method (explained above) to remove all the air from the bag.

Place in the preheated water bath and cook for 2 hours. Remove and set aside if cooking right away.

If you're making the lamb in advance, plunge bag into an ice bath for 30 minutes, then store it in the fridge or freezer. **the ice bath cools the meat so it doesn't overcook when searing it.

Remove the lamb from the bag and pat it dry on all sides. Season lightly with salt and pepper.

Heat a skillet over high heat until it starts to smoke. **you can also grill the lamb over high heat.

Place the lamb in the pan and cook for 1 minute per side, until a crust forms.

Remove from skillet and serve with mint chimichurri. You can also serve it with this delicious cilantro chimichurri!

How to Cook Lamb Chops From Frozen

Another benefit of sous vide cooking - you can cook meat right from frozen! Just add an additional 45 minutes to ensure it cooks properly.

How to Make Mint Chimichurri

Combine all ingredients except the olive oil in a food processor and pulse until everything is chopped. You want it to be slightly chunky, so it doesn't need to be totally blended.

Stir into the olive oil and serve with the lamb chops.

What to Serve With Sous Vide Lamb Chops

Most side dishes go great with lamb chops. Here are some of my favorite serving ideas:

• Keep the meal healthier by serving with these Baked Parsnip Fries or Instant Pot Beets;
• Get your veggies with this Roasted Frozen Broccoli (if you forgot to plan) or these Baked Sweet Potato Slices (these are the best things ever guys);
• This Instant Pot Couscous is amazing with these lamb chops!
• Get your comfort food on with these Crock Pot Au Gratin Potatoes or my favorite Truffle Mashed Potatoes.

Expert Tips

1. Lamb chops should be at least 1" thick, preferably 1 ½ to 2" thick.
2. Placing the bag in an ice bath after removing it from the water bath cools it quickly if you are making these in advance and searing them later. Ice bath for 30 minutes then store in the fridge/freezer.
3. Make sure the meat is patted dry before searing - it will get a better crust if it has limited moisture on the outside.
4. Lamb can also be grilled over high heat instead of pan seared. Grill for about 1 minutes per side to get the crust.
5. Cook the lamb chops straight from frozen by adding an additional 45 minutes to the cook time.
6. If your lamb chops are 2" or thicker, add 30-60 minutes to the cook time depending on how thick they are.
7. It's important to use fresh herbs when making the chimichurri.
8. Don't over-process the herbs for the chimichurri as you want it to be a little chunky.

Fans of lamb will also love these Instant Pot lamb shanks or these lamb tacos!

Frequently Asked Questions

Storage and Reheating Instructions

Leftovers can be stored in a covered container in the fridge for up to 3 days. Reheat in a freezer bag in a 130°F water bath or quickly in a skillet over medium high heat to avoid overcooking.

These lamb chops can be made in advance. Cook them in the water bath according to the above instructions, then plunge them in a water bath for 30 minutes. Store in the fridge for up to 7 days, or directly in the freezer for up t 3 months.

Reheat in a 130° water bath for 30-60 minutes (depending on whether they are frozen) and sear according to the recipe instructions.

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