Sous Vide Lamb Chops with Garlic Herbed Butter
This is hands down one of the tastiest dishes I’ve made so far via sous vide, and to top it off, it’s crazy simple. The sous vide cook time is a mere 2 hours for the lamb chops plus any additional time for your side dishes or other accompaniments. Personally, I love lamb chops served with roasted v
Cook Time
Cook Time
  • 4 – 6 lambchops (although it depends on the size of each)
  • 1tsp rosemarydried
  • Salt pepperand
  • 2 Salted buttertbps grass – fed
  • 1clove garlicminced
  • 1/2tsp onionpowder
  1. Heat the sous vide bath to 136 for medium rare or 140F for medium.
  2. Season the lamb chops with salt, pepper and the rosemary
  3. Vacuum seal the lamb chops
  4. Drop the vacuum-sealed lamb chops into the sous vide bath for 2 hours. You can cook up to 4 hours with any change to the texture.
  5. When the time on the lamb has almost elapsed, start heating up a cast iron pan on medium-high heat.
  6. Once the 2 hours have elapsed, open the bag and pat each of the lamb chops with a paper tower to remove all the excess moisture. This will ensure you get a good sear. Don’t worry if you remove the rosemary, it’s basically done it’s job already.
  7. Melt the butter in a small dish in the microwave so it’s melted through. Make sure you don’t burn it.
  8. Add the minced garlic and onion powder to the butter and stir it so it’s combined well.
  9. Baste each lamb chop with a thin coat of the herbed butter mixture.
  10. Fry each lamb chop until they are a golden brown, about 20 seconds each side. Make sure you don’t sear them too long otherwise you’ll undo all your hard sous vide work 🙂
  11. Serve with roasted vegetables and/or a star of your choice like rosemary roasted potatoes.