Sous Vide Lamb Shoulder Chop Recipe

My favorite way to cook lamb shoulder chops is sous vide, which is a game-changer for any home chef looking to make perfectly juicy and tender meat every time. This easy lamb shoulder chop recipe combines sous vide cooking with quick pan-searing, guaranteeing a mouthwatering dish that will wow your guest at any special occasion.

Ingredients for Lamb Shoulder Chop:

• 2 lamb shoulder chops (about 1-inch thick)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• Zest of 1 lemon

Tools for Lamb Shoulder Chop:

• Vacuum sealer
• Vacuum-sealed bags
• Sous vide cooker
• Large container for water bath
• Cast iron skillet or grill for searing
• Meat thermometer
• Tongs for handling the meat

Why Sous Vide Lamb Shoulder Chops?

Sous vide is a cooking technique where food is placed in vacuum-sealed bags and cooked in precisely temperature-controlled water, so your lamb shoulder chops can be cooked perfectly without the risk of overcooking. This method infuses the meat with flavors from the marinade, while the slow and even cooking breaks down tougher fibers in the lamb, yielding a juicy and tender result that simply melts in your mouth.

Step-by-Step Lamb Shoulder Chop Recipe

Step 1: Preheat the water bath to desired temperature. Fill your container with water and set your sous vide cooker to 135°F (57°C) for medium-rare or 145°F (63°C) for medium.

Step 2: Marinate the lamb shoulder chops. In a vacuum-sealed bag, mix olive oil, garlic, rosemary, thyme, salt and pepper. Toss the lamb shoulder chops in there, vacuum seal it up and place them in the fridge. Want more details? Check out: How to Vacuum Seal Food? This method can also cut the marinating time in half, even if you don’t cook the chops sous vide.

 

Step 3: Sous vide lamb shoulder chop. Submerge the marinated bagged lamb shoulder chops in the preheated water bath and cook for 2 hours. Just make sure not to leave them for more than 4 hours, or the meat will start to fall apart.

Step 4: Sear the lamb shoulder chop. Heat up your skillet or grill-pan for about 3 minutes. Add a tablespoon of butter and sear the chops for 1-2 minutes on each side until a beautiful crust forms.

 

Step 5: Serve. Let the chops rest for a few minutes before serving. To finish it off, just squeeze a bit of lemon juice on top.

What to Serve with Lamb Shoulder Chops?

Lamb shoulder chops pair beautifully with a variety of sides, especially veggies, but it really hinges on the marinate you choose. For example, if you add some Middle-Eastern style marinate, you can go for sides with the same vibe. From today’s recipe and my experience, I’d recommend a few great pairings:

• Mashed potatoes - This is one of my favorite side dishes for every kind of meats. Drizzle some of the lamb source over them and a squeeze of lemon to cut balance the flavor.
• Roasted vegetables - If you want to add more nutrients to your plate, then roasted veggies like carrots and asparagus are perfect.
• Salad - For fresh touch, we recommend salads with vinaigrette instead of creamy dressings to keep the lamb shoulder chops zesty.
• Sauce - You can completely skip the sauce to saver the original flavor of lamb shoulder chops, but a yogurt or red wine sauce can also elevate the dish for different tastes and occasions.

 

FAQs

What is the best lamb shoulder chop cooking temperature?

For the best flavor and tenderness, we typically suggest cooking lamb shoulder chops to medium-rare, as this keep them juicy and safe to enjoy.

Temperature for sous vide water bath (you can set it on your sous vide cooker):

• Rare: 116°F ~ 125°F (47°C ~ 52°C)
• Medium-rare: 126°F ~ 135°F (52°C ~ 57°C)
• Medium: 136°F ~ 145°F (58°C ~ 63°C)
• Medium-well: 146°F ~ 155°F (63°C ~ 68°C)
• Well-done: 160°F (71°C)

Internal meat temperature after searing (you can check it using an instant-read thermometer or a wireless meat thermometer that will notify you when the meat reaches the desired doneness to avoid overcooking):

• Rare: 125°F (52°C)
• Medium-rare: 130°F ~ 135°F (54°C ~ 57°C)
• Medium: 140°F ~ 145°F (60°C ~ 63°C)
• Medium-well: 150°F ~ 155°F (65°C ~ 68°C)
• Well-done: 160°F (71°C)

Can I sous vide frozen lamb shoulder chop?

Yes, you can sous vide frozen lamb shoulder chops. Just remember to increase the cooking time to compensate for the frozen state. It's advisable to add an extra hour to your cooking time to make sure the meat cooked perfectly.

Hong long should I sous vide lamb shoulder chop?

For sous vide lamb shoulder chops, a cooking time of 2 hours at 135°F (57°C) is recommended for a perfect medium-rare finish. Just make sure not to exceed 4 hours, or the meat might get too tender and start breaking apart.