Sous Vide Lamb Chops with Mint Chimichurri

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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!

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 typically 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!

If you don't have a lot of experience cooking sous vide yet, you may want to pop over and read what sous vide cooking is and some tips.

Check out the sous vide lamb chops story!

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 dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.

Learn all about sous vide cooking.

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 binder clips) to clip the bag to the side to keep it from floating and getting air and/or water inside.

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 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.

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 131F degrees. I find that yield the most perfect results for lamb. Lamb is best served medium rare, but use this table 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 131F 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, smashed garlic and lemon juice to a vacuum seal bag or a high quality freezer bag.

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

Place in the preheated water bath and cook for 2 hours. Remove and plunge bag into an ice bath until ready to sear. **the ice bath cool 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 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 helps to cool the meat so it won't overcook when searing.
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. It's important to use fresh herbs when making the chimichurri.
6. 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!

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.

Did you make this recipe? rate the recipe and comment below to let me know how you liked it!