Rosemary-Garlic Lamb Chops

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Rosemary-Garlic Lamb Chops
Courtesy of Chef Richard Blais
Serves 1 (multiplies easily)
Time 2 hours


  • 2 lamb chops
  • 1 tablespoon (15 ml) garlic, minced
  • 2 sprigs fresh rosemary, stripped for leaves
  • 2 sprigs fresh thyme, stripped for leaves
  • 1/4 cup (50 ml) olive oil
  • sea salt to taste
  • black pepper to taste



  1. Preheat SousVide Supreme to desired serving temperature 134F/56C for medium rare (140F/60C for medium).
  2. Put lamb chops into cooking pouch with all herbs and seasonings and vacuum/seal. (If making multiple servings, repeat with additional pouches for each serving.)
  3. Put pouch(es) into the pouch rack and into the water bath.
  4. Cook for 2 hours.
  5. Remove chops from pouch, pat dry, and sear in a hot skillet, under the broiler, or with a kitchen torch for a few minutes to create a golden crust.
  6. Serve immediately with your favorite side dishes. (Delicious served with steamed vegetables and mashed potatoes.)
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