While it’s not given the prominence it deserves at the grocery store, nothing beats rich, meaty, and wonderfully tender Lamb. With Easter around the corner now’s the perfect time to enjoy some beautifully cooked lamb and Suvie and sous vide is the best way to prepare this decadent meat. Lamb can be a pricey purchase so it’s really important to cook it right. Follow this simple guide to prepare perfectly cooked lamb every time. 

Temperature and cooking times for lamb chops

130°F 1-3 hours Medium rare
135°F 1-3 hours Medium
145°F 1-3 hours Well Done

Depending on the thickness of the lamb, we recommend cooking it for between 1-1 1/2 hours. You can leave your lamb in the water bath or Suvie for up to 3 hours, longer than this will result in the lamb developing a mushy texture. 

Follow this link to find out more information about Suvie cooking times and temperatures


  • Lamb chops
  • Salt
  • Pepper
  • Olive oil
  • Fresh herbs (We recommend rosemary or thyme)
  • Garlic


  • Suvie or sous vide wand
  • A large pot (if using a sous vide wand)
  • Freezer safe sealable plastic bags or a vacuum sealer


Note: These are lamb loin chops, which can be an economical alternative to a rack of lamb, or rib chops. You can use the same method of preparation for a rack of lamb, or rib chops.

Season the lamb on all sides with salt and pepper, place in a vacuum bag (remove air from the bag using the water displacement method). Add any herbs and additional seasonings you like, we recommend a few sprigs of fresh rosemary and some garlic cloves. 

If you’re using a sous vide wand, pre-heat your water bath to the desired temperature.

Seal the bag using a vacuum sealer or follow our DIY vacuum-sealing guide.

If you are using Suvie, place the bag in the protein pan and cover with water. Cook using the following settings:

Suvie Cook Settings

Bottom Zone: Sous Vide at 130-145°F for 1-3 hours (based on desired doneness)

Top Zone: Sous Vide at 130-145°F for 1-3 hours (based on desired doneness)

Once the cook is finished, remove the lamb from the water bath or pan. 

Remove the lamb from the bag and pat dry with some paper towels. Discard the liquid and any herbs and aromatics. 


Heat a heavy-bottomed skillet or cast iron pan over high heat for 5 minutes. Add 1 tbsp of vegetable oil to the pan. Once the oil is just starting to smoke, add the lamb. Press down gently on the lamb to ensure even contact with the pan; sear for 1 minute. Flip lamb over and sear for 1 minute more on the other side. Using a set of tongs sear the sides and edges of the lamb. Remove lamb from the skillet and set aside.

Serve immediately and enjoy!


Are the cooking temperatures safe?

Our recommended cooking temperatures for Sous vide and Suvie are lower than what the USDA recommends, however, cooking times and temperatures are long enough and high enough for “pasteurization” to make your food safe. The USDA recommendations indicate the temperature needed to instantly kill food pathogens. By cooking for a longer time at a lower temperature we are able to achieve the same effect. However, high-risk populations should use extra caution when preparing foods below the USDA recommended temperatures.

Can I use any type of plastic bag?

You can, however, make sure that they are made from polyethylene. Some branded plastic bags are made using polyethylene which is a BPA and dioxin free plastic that can safely handle sous vide cooking temperatures up to 190°F. Some generic branded plastic bags are made using cheaper polyvinyl chloride (PVC) which cannot handle high temps and contains chemicals that can leach into food.

Should I leave the lamb to rest before serving? 

Nope! One of the great things about cooking with Suvie and sous vide is the evenness of temperature. While the outer edges will be hotter from the sear, the interior of the lamb will be cooked to the same temperature throughout. This means no resting time is necessary.

My lamb chops are frozen, what now?

No problem! You can sous vide lamb directly from frozen. Just add 1 hour to the cooking time.

Can I cool the lamb chops after the sous vide process and sear them later?

For food safety and general food quality reasons, we don’t recommend it. Lamb should be seared and eaten soon after the sous vide step.

Do I have to pan sear my lamb chops? 

Nope! Pan-searing is a great way to enjoy lamb chops, but grilling or broiling are also great options.

Can I leave the lamb in the water bath indefinitely? 

You can, but you shouldn’t. While leaving lamb in sous vide for long periods of time won’t result in overcooking, it will have a negative effect on the overall texture of the meat.

Should I use loin or rib chops?

Either, this guide will work for both. If you’re using a sous vide wand you can even cook a full rack of lamb. 

Recipes to try

Lamb with Asparagus and Salsa Verde

Lamb with New Potatoes and Mint Gremolata

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