Sprig Originals's kitchen / Sous Vide Greek Lamb Chops with Lemon-Oregano Butter
Sous Vide Greek Lamb Chops with Lemon-Oregano Butter
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Lamb loin chops spend two hours in a 135°F water bath so they come out edge-to-edge rosy and impossible to overcook, then get a hard 60-second sear and a spoonful of sizzling lemon-oregano butter. Crumbled feta and fresh herbs finish it. Eight ingredients, almost all hands-off, and it tastes like a Greek taverna grill night.
Ingredients
For the water bath
- 8 lamb loin chops, about 1 1/4 inches thick (about 2 lb total)
- 2 tsp dried oregano, divided
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 cloves garlic, smashed
- 1 lemon, zested and juiced
- 2 tbsp olive oil, divided
To finish
- 2 tbsp unsalted butter
- 1/3 cup crumbled feta
- 2 tbsp chopped fresh mint or parsley
Instructions
- Clip your immersion circulator to a large pot or tub, fill with water, and set it to 135°F (57°C) for medium lamb. While it heats, pat the chops very dry and season all over with the kosher salt, black pepper, 1 teaspoon of the oregano, and all of the lemon zest.
- Divide the chops between two large zip-top freezer bags in a single layer, adding 2 smashed garlic cloves and 1/2 tablespoon olive oil to each bag. Seal all but one corner, lower the bags into the water until the air is pushed out, then seal completely and clip the tops to the pot rim so the chops stay submerged.
- Cook at 135°F (57°C) for 2 hours (anywhere from 1 1/2 to 4 hours is fine — they will not overcook). Lift the bags out, remove the chops, discard the garlic, and set the chops on a rack. Pat them dry on all sides with paper towels and let them air-dry 5 minutes; a dry surface is the difference between a crust and a gray steam.
- Heat a cast-iron or heavy stainless skillet over high heat with the remaining 1 tablespoon olive oil until it just begins to smoke. Sear the chops in two batches, 45 to 60 seconds per side, pressing them flat with tongs, until deeply browned. Do not crowd the pan.
- Return all chops to the pan, drop the heat to low, and add the butter, the remaining 1 teaspoon oregano, and 2 tablespoons of the lemon juice. Swirl and spoon the foaming butter over the chops for about 30 seconds, then pull the pan off the heat.
- Rest the chops 2 minutes on a warm platter, pour the pan butter over the top, and scatter with crumbled feta and chopped mint. Serve with extra lemon wedges.
Chef's tips
- Water-bath temperature is your doneness dial: 130°F (54°C) for medium-rare, 135°F (57°C) for medium, 140°F (60°C) for medium-well. Time stays the same.
- No vacuum sealer needed — the water displacement trick with heavy zip-top freezer bags works perfectly. Use freezer-weight bags, not sandwich bags, and double-check the seal.
- You can bag and cook the lamb up to a day ahead: chill the sealed bags in ice water, refrigerate, then bring to room temperature for 20 minutes and sear just before serving.
- Shoulder chops work too but need 4 hours at 140°F (60°C) to soften their connective tissue.
Nutrition (per serving, estimated)
520calories
38gprotein
4gcarbs
38gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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