Sous Vide Lamb Loin Chops with Rosemary-Garlic Butter

By Sprig Originals ✓ · cooked up in Sprig

A 57°C water bath does the hard work here, cooking thick lamb loin chops edge-to-edge rosy in two hands-off hours. All that's left at dinnertime is a screaming-hot 60-second sear and a spoonful of foaming garlic-rosemary butter with a squeeze of lemon. Ten ingredients, no guesswork, and a steakhouse-quality result on a Tuesday.

Ingredients

• 8 lamb loin chops, about 1 1/4 inches thick (2 1/2 lb total)
• 1 1/2 tsp kosher salt
• 1 tsp dried oregano
• 3/4 tsp freshly ground black pepper
• 1 tbsp olive oil
• 4 garlic cloves, smashed
• 4 rosemary sprigs

• 3 tbsp unsalted butter
• 1 lemon, halved
• flaky sea salt, for serving

Instructions

1. Fill a large pot or container with water, clip in your immersion circulator, and set it to 134°F (57°C) for medium-rare. Let it come up to temperature while you season the lamb, about 10 minutes.
2. Pat the lamb chops dry and season all over with the kosher salt, dried oregano, and black pepper. Divide between two zip-top freezer bags in a single layer, adding 1/2 tablespoon olive oil, 2 smashed garlic cloves, and 2 rosemary sprigs to each bag. Seal using the water-displacement method: zip all but one corner, lower the bag into the water until the air is pushed out, then close the corner.
3. Clip the bags to the side of the container so the chops stay submerged and cook at 134°F (57°C) for 2 hours (anywhere from 1 1/2 to 3 hours is fine — they will not overcook). Add hot water if the level drops below the circulator's minimum line.
4. Lift the bags out, open them, and transfer the chops to a plate lined with paper towels. Reserve the garlic and rosemary. Pat the chops very dry on both sides and let them sit 5 minutes — a dry surface is the difference between a crust and a steam bath.
5. Set a cast-iron or heavy stainless skillet over high heat until it just begins to smoke, 3 to 4 minutes. Sear the chops in two batches, 45 to 60 seconds per side, until deeply browned, tipping them onto the fat edge for 20 seconds as well.
6. Turn the heat to medium, return all the chops to the pan, and add the butter along with the reserved garlic and rosemary. Baste the chops with the foaming butter for 30 to 45 seconds, then squeeze in the juice of half the lemon. Rest 3 minutes, spoon the pan butter over the top, and finish with flaky sea salt and the remaining lemon in wedges.

Chef's tips

Nutrition (per serving, estimated)

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