Ingredients
- •8 lamb rib chops (about 1 inch thick)
- •2 tsp kosher salt
- •1 tsp black pepper
- •4 sprigs fresh rosemary
- •4 sprigs fresh thyme
- •4 cloves garlic, smashed
- •2 tbsp high-smoke-point oil
- •3 tbsp unsalted butter
- •¼ cup panko breadcrumbs
- •2 tbsp fresh parsley, finely chopped
- •1 tbsp fresh oregano, chopped
- •Zest of 1 lemon
- •¼ cup extra virgin olive oil
- •2 cloves garlic, minced
- •Juice of 1 lemon
- •Flaky sea salt for finishing
Instructions
Season lamb chops generously on all sides with kosher salt and pepper
Divide chops into 2 vacuum-seal bags or zip-top bags
Add 2 rosemary sprigs, 2 thyme sprigs, and 2 smashed garlic cloves to each bag
Remove air using vacuum sealer or water displacement method and seal
Preheat sous vide water bath to 133°F (56°C)
Submerge sealed bags in water bath, ensuring chops are fully submerged
Cook for 2 h for perfect medium-rare texture
While chops cook, make herb crust - toast panko in a dry skillet until golden, about 3 min
Mix toasted panko with chopped parsley, oregano, and lemon zest, set aside
Make lemon-garlic oil - whisk together olive oil, minced garlic, and lemon juice, season with salt
When cook time is complete, remove chops from bags and pat completely dry with paper towels
Optional but recommended - chill chops in freezer for 5–7 min
Heat cast iron skillet over high heat until smoking
Add high-smoke-point oil and swirl to coat
Sear chops for 60–90 sec per side until deep golden crust forms
Add butter and fresh herb sprigs to pan, tilt and baste chops for 20 sec
Remove chops to a wire rack and immediately press herb crust mixture onto the top of each chop
Rest for 3–4 min
Arrange chops on serving platter, drizzle with lemon-garlic oil, and finish with flaky sea salt
Notes
- •Frenched lamb chops make for elegant presentation but regular chops work perfectly too
- •The herb crust adheres best when pressed onto chops while they're still hot from searing
- •Lemon-garlic oil can be made ahead and stored in the fridge for up to 5 days
- •For extra richness, add a pat of compound butter on top before serving