Sous Vide Lamb Chops – I’m Hungry For That

Oh, folks… Allow me to introduce you to the culinary haven that is Sous Vide Lamb Chops – I’m Hungry For That. By cooking the lamb chops sous vide, we’re not only ensuring exquisite tenderness, but also dreamily even cooking all the way through – talk about the ultimate dinner experience! This dish is perfect for special occasions, celebratory dinners, or just when you’re keen to treat yourself with a gourmet-level home-cooked meal. Based on the thumbs-ups and yummy noises we’ve had, trust me when I say, you’re gonna love it!

What can you expect in terms of flavor? Imagine juicy, tender, perfectly cooked lamb, exploding with a savory richness that’s just mind-blowing. And the beauty of sous vide cooking? It literally does all the hard work for you. All you gotta do is sit back, sip on your wine, and wait for the magic to happen.

• Prep time: 20 minutes


• Cook time: 2-3 hours


• Total time: 2-3 hours 20 minutes


• Servings: 4 servings


• Yield: 4 lamb chops

Enough chat, let’s get down to business and start cooking these bad boys up! Here’s how you can make the magic happen in your own kitchen.

Ingredients & Equipment You’ll Need

• 4 lamb chops


• 2 cloves of garlic


• 1 sprig of rosemary


• Salt and pepper to taste


• 2 tablespoons olive oil


• 1 Sous vide machine


• 1 vacuum sealer

How To Make Sous Vide Lamb Chops – I’m Hungry For That

1. Begin by seasoning your lamb chops – generously rub those babies with salt, pepper, and minced garlic until they’re happily coated.


2. Place the chops into a vacuum seal bag. Add the rosemary, then vacuum and seal.


3. Set up your sous vide machine in a pot of water and preheat to 131��F (55��C) for medium-rare, or 145��F (63��C) for medium. Remember, patience is a virtue with sous vide!


4. Submerge the bag in the water and cook for 2-3 hours. Yes, it takes a while – so grab that wine glass and chill.


5. Remove the chops from the bag once cooked, pat them dry, and sear them in hot oil for a minute each side for a lovely, crispy finish. Voila! You just made the best lamb chops of your life.

Tips For The Best Results

• Be patient with the sous vide cooking. The slower and longer, the better!


• Never skip the sear at the end – it’s what gives that irresistible crispy outer layer.

Storage Tips

• Store any leftovers in the fridge. They’ll be good for up to three days.


• Sous Vide Lamb Chops also freeze beautifully. Pop them in a freezer-friendly bag and they’ll last up to two months.

Frequently Asked Questions

Q: Can I use a slow cooker instead of a sous vide machine?
A: While you can slow cook lamb chops, you won’t get the same evenly cooked result. Sous vide is truly the way to go.

Q: Can I substitute the lamb with another type of meat?
A: Of course! Feel free to use pork or beef, although cooking times may vary depending on the thickness of your meat.

Nutritional Facts of Sous Vide Lamb Chops – I’m Hungry For That

Please note, this nutritional information is approximate.

• Calories: 352


• Fat: 14g


• Protein: 28g

There you have it folks, the exquisite Sous Vide Lamb Chops – I’m Hungry For That. Don’t be surprised when this dish becomes a regular star at your dinner parties ��� it’s just that good! Try serving these chops with a creamy mashed potato and some roasted veggies. Trust me, you’re going to be blown away!