Sous Vide Lamb Chops
These Sous Vide Lamb Chops are ultra tender and juicy and served with the most incredible homemade mint chimichurri that you won't be able to stop eating!
Servings 4 servings
Calories 528kcal
Ingredients
- 1 ½ pounds lamb chops
- 1 tablespoon olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic cloves smashed
- 1 tablespoon fresh lemon juice
Mint Chimichurri:
- 1 cup fresh mint packed
- 1 cup fresh parsley packed
- 3 garlic cloves
- 1 shallot
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- 6 tablespoons olive oil
Instructions
- Heat a water bath to 131°F degrees with your sous vide.
- Rub the lamb chops with olive oil and season with salt and pepper.
- Add the lamb chops, roasted garlic (or ½ teaspoon of 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 (see above in post for instructions) to remove all the air from the bag.
- Place in the preheated water bath and cook for 2 hours.
- If making in advance, plunge in an ice bath for 30 minutes then store in the fridge or freezer until ready to use.
- 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.
- 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.
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.
Notes
- Lamb chops should be at least 1" thick, preferably 1 ½ to 2" thick.
- 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.
- Make sure the meat is patted dry before searing - it will get a better crust if it has limited moisture on the outside.
- Lamb can also be grilled over high heat instead of pan seared. Grill for about 1 minutes per side to get the crust.
- Cook the lamb chops straight from frozen by adding an additional 45 minutes to the cook time.
- If your lamb chops are 2" or thicker, add 30-60 minutes to the cook time depending on how thick they are.
- It's important to use fresh herbs when making the chimichurri.
- Don't over-process the herbs for the chimichurri as you want it to be a little chunky.
Nutrition
Serving: 1lamb chop | Calories: 528kcal | Carbohydrates: 5g | Protein: 43g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 129mg | Sodium: 990mg | Potassium: 733mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1817IU | Vitamin C: 27mg | Calcium: 80mg | Iron: 6mg