sous vide lamb

These Rosemary Garlic Sous Vide Lamb Chops are super tender and so flavorful! The sous vide cooking technique allows you to cook better lamb chops than the restaurant. The lamb is precisely and evenly cooked to the temperature you set with your desired doneness!

Sous Vide Lamb Chops Recipe (+VIDEO)

lamb chops ((loin chops or rib chops))

garlic ((about 3 cloves))

rosemary

salt

black pepper

lemon juice

olive oil ((divided))

Preheat the sous vide machine: Fill a large container or pot with water, attach the sous vide precision cooker and set the temperature to 135ºF/57ºC for medium doneness*.

Season lamb chops: In a medium bowl, whisk together garlic, rosemary, lemon juice, 1 tablespoon olive oil, salt, and black pepper.

Sous vide lamb chops: Rub the mixture into the lamb chops and place them in a zip-top bag. Make sure to arrange them in a single layer.

Seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (You can also use a vacuum sealer if you have one.)

Leave the bag in the sous vide water bath and cook for about 2 hours.

Once the timer goes off, remove the bag from the water bath. Chill the lamb in the fridge for about 10 minutes and then cook them immediately or store them in the fridge for 3-4 days.

Remove the lamb from the bag and wipe off any extra moisture with paper towels.

Sear lamb chops: Place the skillet on medium-high heat and add 1 tablespoon oil. Once it’s smoking hot, add the lamb chops and sear for about 2 minutes per side until nicely browned. (You can also add some rosemary sprigs if preferred).

Transfer the lamb to a cutting board, and cover it with foil and let it rest for 5 minutes, and serve.

Full Recipe: https://izzycooking.com/sous-vide-lamb-chops/

These Rosemary Garlic Sous Vide Lamb Chops are super tender and so flavorful! The sous vide technique allows you to cook better lamb chops than the restaurant. The lamb is precisely and evenly cooked to the temperature you set with your desired doneness!

Rosemary Garlic Sous Vide Lamb Chops

Simple sous vide leg of lamb is cooked slowly in a water bath until reaching the perfect medium-rare. After a quick sear, the lamb roast is sliced and served in a Mediterranean rice bowl with cucumber salad, tzatziki, and warm pita bread. Ultimate luxury!

Sous Vide Leg Of Lamb

(5-6 lb) boneless leg of lamb

garlic (minced)

oregano

lemon

tsp black pepper

½ tsp crushed red pepper flakes

extra virgin olive oil

Tbsp canola or vegetable oil

white rice (cooked)

tzatziki

cucumbers or cucumber salad (mixed with yogurt, lemon juice, and minced garlic)

pomegranate seeds (for crunch)

oregano (garnish)

dill (garnish)

lemon wedges (for serving)

Combine kosher salt, garlic, lemon zest, black pepper, red pepper flakes, and olive oil in a bowl, then whisk.

Make the marinade

Place lamb in a FoodSaver bag, then pour marinade and fresh rosemary and oregano on top. Use the FoodSaver vacuum sealer to remove air from bag, then place in a refrigerator for 8 hours or overnight.

Prepare lamb

When ready to cook, fill a large bucket or pot with water, then attach your sous vide circulator and set desired temperature for lamb. For medium-rare leg of lamb, internal temperature should be between 125F and 134F. For medium, the internal temperature should be between: 135F and 144F. I set mine to 130F.

Place sealed bag with boneless leg of lamb in the pot of water, then set a timer as soon as circulator reaches desired temperature. Cook lamb for 3-4 hours (or up to 6 hours). Remove bag from water, cut open, and dry lamb on a paper towel-lined plate.

Heat a large skillet over high heat. When very hot, add canola or vegetable oil. Sear lamb for 2-3 minutes on all sides, or until golden brown all around. Allow meat to rest for 5-10 minutes, then thinly slice.

Cook lamb

Serve sliced leg of lamb as is or with rice, tzatziki, cucumbers, pita, and lemon wedges in a Mediterranean bowl. Fresh herbs (dill, oregano, parsley, or mint) make a great garnish and add extra flavor. Additional toppings could include: pomegranate seeds, feta, pickled red onions, or harissa.

To serve

Top 2 sous vide lamb recipes from across the web

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Sous Vide Lamb Chops Recipe (+VIDEO...

Sous Vide Leg Of Lamb

Top 2 sous vide lamb recipes from across the web

The most viewed sous vide lamb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sous Vide Lamb Chops Recipe (+VIDEO...

Sous Vide Leg Of Lamb

The most viewed sous vide lamb recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine