Sous Vide Lamb Chops with Mint Chimichurri

3 Sous Vide Lamb Chops topped with mint chimichurri.

Sous Vide Lamb Chops with Mint Chimichurri

Sous Vide Lamb Chops, with a quick and easy Mint Chimichurri sauce, are perfectly tender and reverse seared for a juicy and succulent lamb recipe.

Course Dinner

Cuisine Mediterranean

Keyword Lamb Chops, Sous Vide Lamb

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Chops

Calories 595kcal

Author Darcey Olson

Cost $12

Equipment

Ingredients

Lamb

4 Lamb Loin Chops
1 tsp Garlic Powder
1 tsp Kosher Salt
½ tsp Coriander
⅛ tsp Black Pepper
1 Lemon
2 tbsp Canola, Vegetable or Avocado Oil, For Searing

Mint Chimichurri Sauce

½ Cup Parsley, Finely Chopped
½ Cup Mint, Finely Chopped
⅓ Cup High-Quality Olive Oil
2 tbsp Freshly Squeezed Lemon Juice
½ Red Chili, Finely Diced
1 tbsp Minced Garlic
Salt and Black Pepper, To Taste

Instructions

Mint Chimichurri Sauce

Combine the parsley, mint, olive oil, lemon juice, red chili, garlic, salt and pepper in a small mixing bowl and refrigerate a minimum of one hour for the flavors to meld.

Lamb Chops

Pre-heat the water bath to your preferred doneness (*Note 1) using a sous vide immersion circulator.
Combine the spices together in a small bowl and sprinkle evenly over the lamb chops. Press down gently so the seasonings "stick" to the lamb. Place the lamb chops in a vacuum-seal bag (in a single layer) and add two slices of lemon (optional). Close the bag using a vacuum sealer or the water displacement method.
Transfer the vacuum bag to the water bath and cook for 60 minutes minimum up to 4 hours (or 2.5 hours max if the water bath temperature is under 130°F).
Carefully remove the bag from the water bath with tongs. Remove the lamb chops from the bag and pat dry. Discard any juice that accumulated.

Reverse Sear

Add enough oil (approx. 1-2 tbsp) to cover the bottom of a cast iron skillet and pre-heat over medium-high heat until it's scorching hot (it will start to smoke a little). This will take approx. 3-5 minutes. (*Note 3)
Sear each side of the lamb chops for 45 seconds. After the top and bottom have been seared, grab your tongs to brown the small edges of the chops, about 45 seconds total.
Turn off the stove and transfer the lamb chops to a serving dish. Serve with individual bowls of mint chimichurri to keep it cold and crisp.

Notes

Note 1 - Sous Vide Lamb Chop Temperature:

Reverse searing will only increase the temp by 1-2° max (if any), so keep that in mind when picking your level of doneness.

Rare Lamb Chop: 115°F - 124°F (See Safety Tip Below)
Medium-Rare Lamb Chop: 125°F - 134°F (See Safety Tip Below)
Medium Lamb Chop: 135°F - 144°F
Medium Lamb Chop: 145°F - 154°F
Well Done Lamb Chop: 155°F +

FOOD SAFETY TIP: If you cook your sous vide steak below 130°F, it should only be in the water for up to 2.5 hours. Any longer and you risk running into food safety issues.

Note 2 - How Long To Cook Lamb

Rare Lamb: 1 – 2.5 hours*
Medium-Rare Lamb: 1 – 4 hours (2.5 hours max if under 130°F)
Medium Lamb: 1 – 4 hours
Medium Well Lamb: 1 – 4 hours
Well Done Lamb: 1 – 4 hours

Note 3- Reserve searing creates a LOT of smoke. Turn on the oven fan or open the windows, before turning the oven on, to get ahead of it a bit. Expect it.

Nutrition