Sous Vide Lamb Chops with Lemon-Oregano Dressing

By Sprig Originals ✓ · cooked up in Sprig

Lamb loin chops spend two hours in a 133°F water bath with garlic and oregano, so they come out edge-to-edge rosy and impossible to overcook. A hard 60-second sear in butter builds the crust, and a shaken lemon-oregano dressing poured over the hot chops does the rest. Weeknight-simple, and the bath does the waiting for you.

Ingredients

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

• 2 tbsp unsalted butter
• 1 lemon, zested and juiced
• 3 tbsp extra-virgin olive oil
• 2 tbsp chopped flat-leaf parsley

Instructions

1. Set an immersion circulator in a large pot or container of water and heat to 133°F (56°C) for medium-rare. While it comes up to temperature, pat the lamb chops dry and season all over with the kosher salt, black pepper, and 1/2 teaspoon of the dried oregano.
2. Divide the chops between two 1-gallon zip-top freezer bags in a single layer, tucking the smashed garlic and 1 tablespoon olive oil in with them. Seal all but one corner of each bag, lower them into the water until the water pressure pushes the air out, then seal completely and clip the tops to the side of the pot so nothing floats.
3. Cook at 133°F (56°C) for 2 hours (anywhere from 1 1/2 to 3 hours is fine — the chops will not overcook). Meanwhile, shake or whisk together the lemon zest, 2 tablespoons lemon juice, extra-virgin olive oil, remaining 1/2 teaspoon oregano, parsley, and a pinch of salt; set aside.
4. Lift the bags out, remove the chops, discard the garlic, and pat the lamb completely dry on both sides with paper towels — bone dry is what gives you a crust in one minute.
5. Heat a cast-iron or heavy stainless skillet over high heat until just smoking, about 3 minutes. Add the butter, then the chops in a single uncrowded layer (work in two batches). Sear 45 to 60 seconds per side, spooning the foaming butter over the top, until deeply browned. Stand them on the fat edge for 20 seconds to crisp it.
6. Move the chops to a warm platter, rest 3 minutes, then spoon the lemon-oregano dressing over the top and serve with the pan butter poured on as well.

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Nutrition (per serving, estimated)

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