Sous-vide Lamb Chops
Learn how to sous-vide lamb chops perfectly with our detailed guide, including timing, temperature, and expert tips.
⏱️
2h
Cook Time
🌡️
130°F / 55°C
Cooking Temperature
⚖️
0.3 lb / 5 oz / 140 g
Portion Weight
Per adult serving
✅
135-160°F / 55-70°C
Internal Temperature
Medium Rare to Well Done
Step-by-Step Instructions
- 1Season lamb chops with salt, pepper, and fresh herbs
- 2Vacuum seal or place in zip-lock bag using water displacement method
- 3Set sous-vide circulator to desired doneness temperature
- 4Cook for 1-4 hours depending on thickness
- 5Remove from bag and pat completely dry
- 6Heat cast iron skillet over high heat with oil
- 7Sear 30-60 seconds per side for beautiful crust
- 8Serve immediately with mint sauce or jus
Expert Tips for Sous-vide
- 💡Lamb is perfect at medium-rare doneness
- 💡1-2 hours: tender, 3-4 hours: very tender
- 💡Add rosemary, thyme, or garlic to the bag
- 💡Finish with flaky sea salt after searing
- 💡Perfect for consistent doneness across multiple chops
Lamb Chops Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Medium Rare | 135°F / 55°C | Warm red center, tender and flavorful |
| Medium | 145°F / 65°C | Pink center, slightly firmer texture |
| Well Done | 160°F / 70°C | Brown throughout, firm texture |
Lamb Chops Safety Guidelines
Important food safety practices when handling and cooking lamb chops.
⚠️
Cook to proper internal temperature
⚠️
Use food thermometer
🚨
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your lamb chops is safely cooked and delicious.
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