Lamb Chops


4 - lamb loin chops, or rib chops
- salt, as needed
- black pepper, as needed
- olive oil, as needed
- garlic, cloves, optional, as needed
- rosemary, fresh, optional, as needed
- shallots, optional, as needed

my sous-vide cooker
large pot
vacuum sealable bag
(or zipper lock bag)
about 1.5 hours 4 chops



Heat My Sous-Vide to 131°F/55°C

Freeze the lamb chops
Place lamb chops into the freezer for 15-30 minutes

Presear the lamb chops
Season chops with salt and pepper
Add oil to a very hot nonstick pan and sear chops for 1 minute on each side
Sear the fat cap on the edge of the loin as well
Mix in any herbs, garlic, shallots, or seasonings to your desire while searing

Season and bag
Place chops into the bag and add olive oil, toasted herbs, any other seasonings, and

Cook for 1 hour – can leave in the water for up to 2 hours total
Lower bag into the water
Clip bag onto side of pot

Heat a nonstick pan on medium-high heat.
Remove chops from bag and pat dry with a paper towel
Add oil to the hot pan and sear chops for 1 minutes on each side to form a nice crust