Sous Vide Lamb Chops with Mint Chimichurri Recipe

A slow bath at exactly 131°F, a quick blazing sear, and suddenly lamb stops being intimidating and starts feeling almost unfairly easy.

I don’t wait around when a pan starts smoking. That’s my one rule. If it’s hot, the lamb goes in. No hesitation, no overthinking. I’ve ruined enough good meat by standing there “checking” things.

So yeah, this whole sous vide thing? It fits my slightly impatient cooking style way too well. Set it, forget it, then panic-sear at the end like it’s a race.

Perfect tender, juicy lamb every time sounds like marketing talk, but honestly… it’s not far off. These sous vide lamb chops come out ridiculously even. No gray edges, no guessing. Just soft, pink, juicy all the way through. And that mint chimichurri? It’s sharp, herby, kind of loud in the best way. I end up eating it with a spoon while the pan heats up.

A quick moment before cooking started

I almost skipped drying the lamb. Big mistake. I’ve done that before and the chops just kind of… steamed in the pan instead of getting that crust. This time I caught myself last second, grabbed paper towels, and went at it like I was polishing glass.

Also, I nearly tossed raw garlic into the bag. Then I remembered that weird thing about low temps and garlic not behaving well. Swapped it out for roasted garlic I had sitting in the fridge. Way safer. Way better flavor too.

Little things like that. They don’t seem important until they really are.

Ingredients I Used for the Recipe

• 1½ pounds lamb chops – thick ones, about 1 to 1½ inches, for better texture
• 1 tablespoon olive oil – helps seasoning stick and adds a little richness
• 1 teaspoon salt – basic, but don’t skip it
• ¼ teaspoon black pepper – just enough bite
• 2 roasted garlic cloves – softer, sweeter flavor than raw
• 1 tablespoon fresh lemon juice – cuts through the richness
• 1 cup fresh mint, packed – the main flavor for chimichurri
• 1 cup fresh parsley, packed – balances the mint so it’s not toothpaste-y
• 3 garlic cloves – for the sauce, totally fine raw here
• 1 small shallot – adds a mild sharpness
• ½ teaspoon salt – seasons the sauce
• ½ teaspoon red pepper flakes – a little heat, not overwhelming
• 2 tablespoons red wine vinegar – tang that wakes everything up
• 6 tablespoons olive oil – brings the sauce together

How to make Juicy Sous Vide Lamb Chops with Mint Chimichurri?

Step 1 – Heat the water bath

I set the sous vide to 131°F. That’s my sweet spot. Medium-rare without feeling underdone. I’ve tried lower, but lamb gets a little chewy if you push it too far into rare.

Step 2 – Season the lamb

Rubbed the chops with olive oil, then salt and pepper. Nothing fancy. I used to over-season here but honestly, the chimichurri does most of the talking later.

Step 3 – Bag everything up

Lamb goes into the bag with roasted garlic and lemon juice. I pressed the garlic a bit so it spreads around. Not pretty, but it works.

Step 4 – Remove the air

I didn’t use a vacuum sealer this time. Just the water displacement trick with a zip bag. Dunk slowly, watch the air bubble out. It’s oddly satisfying.

Step 5 – Cook for 2 hours

Into the water bath it goes. And that’s it. This is the part where sous vide feels like cheating. You can’t really overcook it unless you leave it in forever. I wandered off, forgot about it for a bit, came back, still perfect.

Step 6 – Make the mint chimichurri

I threw mint, parsley, garlic, shallot, salt, red pepper flakes, and vinegar into a processor. Pulsed it a few times. Stopped early because I like it chunky. Then stirred in olive oil.

I did over-blend it once before. It turned into green paste. Still edible, just… sad.

Step 7 – Dry the lamb properly

This part matters more than you think. I pulled the chops out and patted them dry like I meant it. Any moisture left will mess with the sear.

Step 8 – Sear fast and hot

Pan was smoking. Literally. Dropped the lamb in, about 1 minute per side. No moving it around, no poking. Just let it form that crust.

I went maybe 10 seconds too long on one side. Slightly darker than I planned. Still tasted great though.

Step 9 – Serve immediately

Off the pan, onto the plate, spooned chimichurri over the top. Some dripped onto the board. I wiped it up with a piece of lamb. No regrets.

Something that almost ruined the dish

I almost left the chops in the bath too long. Not by a lot, but enough. There’s this idea that sous vide is foolproof, and mostly it is, but texture can go weird if you push it.

Once, I left lamb in for close to 5 hours. It got soft in a way that didn’t feel right. Kind of mushy. Not terrible, just off.

This time I kept an eye on the clock. Around 2 hours is perfect for chops this size. If they’re thicker, I’ll stretch it a bit. But I don’t mess around past 4 hours anymore.

Texture, smell, and that first bite

The smell hits first. That mix of seared meat and sharp herbs. It’s not subtle.

Then the texture. The inside is soft, almost buttery, but not falling apart. It still has structure. That’s the thing sous vide nails. Even cooking all the way through. No guessing if the center is raw or overdone.

The crust adds just enough contrast. Slight crunch, a little char. Then the chimichurri cuts in with acidity and freshness. Mint can be risky, but here it works. It doesn’t overpower. It lifts everything.

I kept going back for “one more bite” until there wasn’t much left.

Tips

• Go for thick lamb chops. Thin ones cook too fast and don’t get the same texture.
• 131°F is a safe bet for medium-rare. You can go higher, but I wouldn’t go lower for lamb.
• Don’t use raw garlic in the bag at low temps. Roasted garlic or garlic powder is safer.
• Pat the lamb completely dry before searing. This is the difference between crust and no crust.
• Keep the sear short. About 1 minute per side. Longer and you undo the perfect interior.
• Fresh herbs for chimichurri only. Dried won’t give the same punch.
• Don’t over-blend the sauce. A little texture makes it feel alive.
• If cooking from frozen, just add about 45 minutes. No need to thaw.
• If making ahead, chill the bag in ice water before storing. Helps keep the texture right.

There’s something weirdly calming about knowing the inside is already perfect before you even touch the pan. Takes the pressure off. Then it’s just about not messing up the last minute.

I still mess that part up sometimes. But even then, it’s hard to ruin this completely. And that’s probably why I keep coming back to it.

Print Recipe

Sous Vide Lamb Chops with Mint Chimichurri Recipe

Author: Kelsey Perez Cooking Method: Searing Cuisine: International Courses: Dinner, Lunch

Difficulty: Intermediate Prep Time 25 mins Cook Time 15 mins Rest Time 10 mins Total Time 50 mins

Servings: 4 Estimated Cost: $ 25 Calories: 420

Best Season: All Season

Description

These Pan Seared Lamb Chops are restaurant-quality yet simple enough for a weeknight dinner. Cooked in a cast-iron skillet with garlic, rosemary, and thyme, they boast a beautiful crust and juicy, tender interior. Perfect for special occasions or a luxurious meal at home.

Ingredients

Servings

Main Ingredients

• 8-9 bone-in lamb loin chops (about 1-inch thick)
• 2 teaspoons kosher salt (adjust to taste)
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil (for searing)

Garlic Herb Butter

• 4 tablespoons salted butter
• 4 cloves garlic (smashed or minced)
• 1 tablespoon fresh rosemary (chopped)
• 1 tablespoon fresh thyme (chopped)

Instructions

1. Prep the Lamb

   Remove the lamb chops from the refrigerator and let them sit at room temperature for 20-30 minutes. This ensures even cooking. Pat them dry with paper towels and season generously with kosher salt and black pepper on all sides.

2. Sear the Chops

   Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add the olive oil and swirl to coat. Carefully place the lamb chops in the pan, ensuring they are not crowded. Sear undisturbed for 3-4 minutes until a deep golden-brown crust forms.

3. Flip and Sear Other Side

   Use tongs to flip the chops. Sear the other side for another 3-4 minutes.

4. Baste with Herb Butter

   Reduce the heat to medium-low. Add the butter, garlic, rosemary, and thyme to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the lamb chops with the aromatic butter for about 2-5 minutes. This adds incredible flavor and helps cook the meat gently.
   Monitor internal temperature closely during this stage.

5. Rest and Serve

   Remove the pan from heat when the internal temperature reaches 125°F (52°C) for medium-rare. Transfer the chops to a plate, cover loosely with foil, and let rest for 10 minutes. The temperature will rise slightly during resting. Serve with the pan juices spooned over the top.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 31g48%

Saturated Fat 12g60%

Trans Fat 0.5g

Cholesterol 110mg37%

Sodium 680mg29%

Potassium 450mg13%

Total Carbohydrate 2g1%

Protein 32g64%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Temperature Guide:
Rare: 120-125°F
Medium-Rare: 125-130°F
Medium: 130-135°F
Medium-Well: 135-140°F
Well-Done: 140+°F

For best results, use a digital meat thermometer. Remember that carryover cooking will raise the temperature by about 5 degrees after removing from heat.

Keywords: lamb chops, pan seared lamb, garlic butter lamb, easy lamb recipe, keto friendly, gluten free, low carb