Sous Vide Lamb Chops: Spring-Ready, Perfectly Cooked

Cooking lamb chops can be tricky—too much heat, and they dry out; too little, and they’re underdone. Sous vide takes the guesswork out of the process, delivering perfectly cooked lamb every time. By vacuum sealing and gently cooking the chops in a water bath at a precise temperature, you lock in moisture and flavor while ensuring edge-to-edge doneness.

Not only does Sous vide guarantee consistent results, but it also makes cooking effortless. Once the lamb is in the water bath, there’s no need to monitor it—freeing you up to prepare sides, relax, or entertain. A quick sear before serving gives the chops a beautiful crust, combining convenience with restaurant-quality results. Whether you’re cooking for a special occasion or a weeknight meal, Sous vide makes achieving juicy, flavorful lamb chops simple and stress-free.

Why Sous Vide Lamb Chops?

Cooking lamb chops Sous vide with a VacMaster chamber vacuum sealer ensures perfect doneness, edge to edge. Unlike grilling or pan-searing alone, Sous vide:

• Locks in moisture and flavor with precision temperature control

• Delivers consistent, restaurant-quality results every time

• Prevents overcooking or undercooking—no guesswork involved

• Makes prep easier with vacuum-sealed, mess-free bags

• Frees you up during cook time to prep sides or entertain

• Highlights spring herbs like rosemary and mint in every bite

Sous Vide Lamb Chop Recipe

Ingredients 

• 4 lamb loin chops (about 1-inch thick)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp unsalted butter (for searing)

Instructions

1. 1. Preheat the Sous Vide Circulator

   Set your Sous vide circulator to 130°F (54°C) for medium-rare or adjust based on your preferred doneness.

   2. Season the Lamb

   In a small bowl, mix the 1 tbsp olive oil, minced garlic, rosemary, thyme, salt, and pepper.
   Rub the mixture evenly over the loin chops, ensuring both sides are well coated.

   3. Vacuum Seal the Lamb Chops

   Place the seasoned lamb loin chops in a vacuum-seal bag in a single layer.
   Seal the bag using a VacMaster Chamber Vacuum Sealer to ensure an airtight seal.

   4. Sous Vide Cook

   Submerge the vacuum-sealed lamb in the water bath and cook for 1.5 to 2 hours.

   5. Make the Light Mint Yogurt Sauce

   In a small bowl, mix together the Greek yogurt, chopped mint, lemon juice, garlic (if using), salt, and pepper.
   Drizzle in the olive oil (if using) and stir until smooth.
   Let the sauce sit for at least 10 minutes to allow the flavors to blend.

   6. Sear for a Perfect Finish

   Remove the lamb from the bag and pat dry with paper towels.
   Heat a skillet over high heat and melt the butter.
   Sear the loin chops for 45-60 seconds per side until a golden-brown crust forms.

   7. Rest & Serve

   Let the lamb rest for a few minutes before serving.
   Serve with roasted spring vegetables and drizzle or dollop the mint yogurt sauce over the top for a fresh, bright contrast.

Light Mint Yogurt Sauce:

• ½ cup plain Greek yogurt (or plain regular yogurt)
• 2 tbsp fresh mint, finely chopped
• 1 tbsp lemon juice
• 1 small garlic clove, minced (optional)
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil (optional for extra richness)

Seal in the Flavor, Enjoy the Results

With a VacMaster vacuum sealer and a sous vide circulator, you get perfectly cooked lamb without the stress—tender, juicy, and full of fresh spring flavor. Whether you're hosting a holiday meal or enjoying a quiet night in, this recipe brings restaurant-quality results to your kitchen with minimal effort.

Ready to Sous Vide like a pro? Try it today with your VacMaster!