These lamb chops are so flavorful thanks to marinating while they cook with a sous vide immersion cooker. We had them with a steamed artichoke and a small baked potato.
Usually, I make lamb chops on the stovetop in a castiron skillet with balsamic butter sauce. They are our go-to for Holy Thursday dinner, but these might have to replace them. One of the What’s Cookin’ newsletter readers asked for a lamb dish and this was what I made.
I have to say, I’m picky about lamb chops. My grandmother made the best lamb chops. I remember one time when I was about 15 years old and not in a very happy mood, Nana knew that good food would put me in a better mood – it was her standard weapon when kids weren’t feeling the best. She had these lovely loin lamb chops that she cooked on the stove and she put Spice Islands Char Grill Seasoning on them. The seasoning is long gone, but the memory is clear as a bell. These lamb chops remind me very much of hers.
Why Sous Vide is great for Lamb Chops
The great thing about sous vide is that while the food is in an air-tight bag, it’s taking on the flavor of whatever is in the bag. Sometimes, I put the marinade in the bag with the meat, vacuum seal it, then freeze it. You can use this method really for any meat that you want to marinade, beef and chicken are great.
The marinade for these lamb chops couldn’t be simpler. It’s basically onion, lemon, and black pepper with some of the wonderful Penzey’s Turkish seasoning. If you are using frozen marinated chops, they only take an extra half an hour. Lamb cooks relatively quickly, so this recipe is great if you want to come home, put the chops for sous vide, have an hour to rest, and dinner is done. You can’t get much simpler than this.
- Mise en place
- Trim the chops of any unwanted, excess fat.
- Mix the garlic powder, onion powder, Aleppo pepper, and Turkish seasoning together.
- Rub the lamb with the seasoning mixture.
- Slice the onion and put it in a vacuum seal bag. Put the chops in the bag with the onion. Squeeze the lemon juice into the bag and seal the bag.
- Set the sous vide for 129 F / 53 C for an hour. Add an extra half hour if you are using frozen meat. We like our lamb and beef very rare, so adjust the temperature to the way you like lamb.
- Seal the bag.
- If you don't have a vacuum sealer, make sure you squeeze all the air out and use water for displacement.
- After the chops have cooked, put them in the refrigerator for about 30 minutes. Do this so they will not over cook when you are grilling them.
- Preheat a cast iron grill to almost smoking.
- Pull the chops out of the fridge and brush them with a little oil. Put them on the hot grill and brown on one side for about 60 seconds then turn and brown on the other side.