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Popular in rich stews and curries, both lamb and goat are flavorful meats. Both can be considered gamey but do have different flavors. Today we’re taking a closer look at these meats, including their similarities and differences, and the best ways to prepare them.
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Best Lamb Chop Recipe Collection

These chops are cooked using the sous vide method - a great way to ensure your meat is cooked evenly and to your taste. The result is juicy, tender chops with a succulent rosemary and garlic flavor.
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Servings: 6 servings
Author: Izzy

Ingredients

  • 8 lamb chops loin chops or rib chops
  • 1 tablespoon minced garlic about 3 cloves
  • 2 teaspoons chopped fresh rosemary plus a few more sprigs for searing
  • kosher salt to taste I used 1 teaspoon salt
  • ground black pepper to taste I used 1/2 teaspoon pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil divided

Instructions

  • Preheat the sous vide machine: Fill a large container or pot with water, attach the sous vide precision cooker and set the temperature to 135ºF/57ºC for medium doneness*.
  • Season lamb chops: In a medium bowl, whisk together garlic, rosemary, lemon juice, 1 tablespoon olive oil, salt, and black pepper.
  • Sous vide lamb chops: Rub the mixture into the lamb chops and place them in a zip-top bag. Make sure to arrange them in a single layer.
  • Seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (You can also use a vacuum sealer if you have one.)
  • Leave the bag in the sous vide water bath and cook for about 2 hours.
  • Once the timer goes off, remove the bag from the water bath. Chill the lamb in the fridge for about 10 minutes and then cook them immediately or store them in the fridge for 3-4 days.
  • Remove the lamb from the bag and wipe off any extra moisture with paper towels.
  • Sear lamb chops: Place the skillet on medium-high heat and add 1 tablespoon oil. Once it’s smoking hot, add the lamb chops and sear for about 2 minutes per side until nicely browned. (You can also add some rosemary sprigs if preferred).
  • Transfer the lamb to a cutting board, and cover it with foil and let it rest for 5 minutes, and serve.

Notes

  • * 135°F is my favorite doneness as the lamb is super tender and juicy at this temperature. Anywhere between 125°F to 134°F will produce medium-rare doneness, if it’s below 125°F, it will be very rare and taste almost raw.