California Lamb Recipe for Sous Vide Lamb Chops

American Lamb

Sous Vide Lamb Chops

Recipe provided by American Lamb Board courtesy of Well Seasoned Studio.

Sous Vide Lamb Chops


Prepare the sous vide circulator. Fill a large bucket or pot with water, then attach your sous vide circulator and set desired temperature for lamb. For medium-rare lamb, internal temperature should be between 125F and 134F. For medium, the internal temperature should be between 135F and 144F. I set mine to 132F.

Season the lamb chops. Sprinkle lamb evenly on both sides with 1 ½ tsp Kosher salt and ¼ tsp black pepper.

Prepare the lamb. Place seasoned lamb chops in a vacuum seal bag, then add 3 thinly sliced garlic cloves, 2 sprigs oregano, and the peel of 1 lemon. Use the vacuum sealer to remove air from bag.

Cook the lamb chops. Place sealed bag with lamb chops in the preheated pot of water, then set a timer for 3 hours (or up to 4 hours). Remove bag from water, cut open, and dry lamb on a paper towel-lined plate.

Reverse sear the lamb. Heat a large cast-iron skillet over high heat. When very hot, add 2 Tbsp extra virgin olive oil and 2 Tbsp unsalted butter. Add 2 smashed garlic cloves and remaining sprig of fresh oregano. Carefully add lamb chops, then sear for 45-60 seconds per side, flipping once. Allow lamb to rest for 5 minutes before serving with a pinch of flaky sea salt on top.

Note: USDA recommends an internal temperature of 145F with a 3 minute rest

sous vide lamb chop ingredients
sous vide lamb chops in cast iron pan
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  • 2 ¼ lbs bone-in American lamb loin chops about 8 chops
  • 1 ½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 3 large garlic cloves peeled and thinly sliced, plus 2 additional peeled, smashed cloves
  • 1 lemon peeled into strips
  • 3 oregano sprigs divided
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp unsalted butter
  • Flaky sea

lamb chops, sous vide