Sous Vide Lamb Chops with Rosemary and Garlic

Okay folks, time to up the game at Hunting Chef.  I have been working with the sous vide technique for a couple of years.  What is Sous Vide?   It is a method of cooking in which food is sealed in a vacuum-sealed plastic pouch then placed in a water bath  at a specific temperature.  So in a nut shell, you can cook specified meats at longer durations at the precise temperature.  You can basically cook a steak for example at 140 degrees and no how long you cook it for the temperature of the meat will never go above 140 degrees or the water temp you set.  This means your product is always perfectly cooked to perfection.  You do have to “Finish” the product with direct heat at high heat to give the dish a copacetic appearance.  It was designed by the French, and perfected by the rest of the world using the technique.  I have tested meats, vegetables, deserts, and eggs in my research.

Nova Sous Vide circulates the water and maintains the water bath temperature.


It seems harder than it is, but trust me it is so simple it will blow you away.  It saves you so much time in the kitchen during “go time” its not even funny.  So this is how simple it is.

  • Rack of Lamb
  • olive oil (1 tablespoon for each bag)
  • Sprigs of Rosemary (one for each bag)
  • Garlic clove, cut in half lengthwise (one for each bag)
  • Soy Sauce (1 tablespoon for each bag)

I have a professional vac pac that I highly recommend for any outdoorsman.  The best 900 bucks ever spent.  If you don’t have one, you can use zip lock bags and take the air out.  First thing you need to do with lamb is shave as much fat off as you can with a knife.  This is what produces that gamey flavor that makes most people cringe and hate lamb. Unless you are British…They love that gamey taste.


Carve away at the white fat, then cut them into double chops.  Put them into the bag, add garlic, olive oil, soy sauce, and rosemary sprig and vac pac.


The cooking process is going to take about 2 hours, once the water is heated to 133 degrees.  So you can put in the refrigerator until you want to begin cooking.

I set my sous vide to 133 degrees then put the time on for 2 hours and begin the process.  As it cooks I can work on my risotto, and sides.

When the meat is completed, the lamb is needs to be “finished” before plated. You can do this with a broiler, searing in a pan, torch, or in my case the bbq.  You basically, just want to brown the meat so it looks like you want to serve it.


Season the lamb with salt and pepper and do a quick sear.  Remove from heat and get ready to plate.


Just nice and brown with high heat.  I love this crispy look to lamb.


Plate and serve immediately.  Get ready for it….wait…and watch as people cut their meat and see perfection.  The flavor exceeds the beautiful cosmetics of the lamb.


Look at this picture and see how it is cooked perfectly entirely thru at exactly medium rare.  This is what sous vide gives you in the kitchen.

Give it a try, you will not be disappointed, unless you buy mutton or something.  Buy some local spring lamb, I promise you will like it.


The Hunting Chef

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