Sous Vide Lamb Chops with Basil Chimichurri

Hong & Kim
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 20 minutes
Course Main Course


  • Pan
  • Sous Vide Immersion Circulator
  • Cooking Container


For the Lamb Chops

  • 2 rack of lamb frenched
  • 2 cloves garlic crushed
  • salt
  • pepper
  • olive oil for the pan

For the Basil Chimichurri

  • 1 cup fresh basil finely chopped
  • 1 shallot diced
  • 1-2 clove garlic minced
  • 1 tsp red chili flakes
  • 1/2 cup olive oil
  • 3 tbsp red wine vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp pepper


  • Set sous vide temperature to 133° degrees Fahrenheit. Season lamb liberally with salt and pepper. Vacuum seal lamb with crush garlic and sous vide for 2 hours.
  • Combine all of the ingredients of the basil chimichurri sauce in a bowl and mix well. Season to taste. Cover and refrigerate to let flavors blend together.
  • After two hours, remove lamb chops from bag and dry well with a paper towel. Sear with a torch or a scalding hot well-oiled pan. Slice the between the bones and liberally top with basil chimichurri sauce and enjoy.
Keyword chimichurri, lamb, sous vide