How To Sous Vide Lamb Rib Chop
Rib Chop is a tender cut of lamb, mostly comprised of protein and fat. As a result, rib chop is best cooked by bringing it up to your desired temperature, but not letting it cook for an extended period of time.
Traditionally, cooking techniques like grilling or sauteing are used to cook tender cuts of lamb, like rib chop. This allows rib chop to be cooked to the full range of temperatures, from rare to well done. Sous vide's primary benefit for this type of cut is that it can produce edge-to-edge consistency of doneness. If you like your rib chop medium, you don't need to have a range of doneness from medium well at the edges to medium in the center.
Our advice with Rib Chop is to cook it at a temperature you like and not to exceed a couple of hours (depending on the thickness of the cut). The goal is to bring the lamb up to the temperature you want.
Sous Vide Lamb Rib Chop Recipe/Time
The most simple way of preparing rib chop is to:
- Bring your sous vide setup up to the proper temperature (see chart below).
- Cut it into portions.
- Put the rib chop into individual bags, along with a cooking fat like butter or olive oil, as well as some salt
- Seal the bag and place it in the water bath for some time.
- Remove the bag from the water bath, and the rib chop from the bag
Sous Vide Lamb Rib Chop Temperature Chart
| Rare: | 125-130°F |
| Medium Rare: | 131-139°F |
| Medium: | 140-149°F |
| Medium Well: | 150-155°F |
| Well: | 156+°F |
Additional Sous Vide Lamb Rib Chop Recipes
Sous Vide Lamb Chops with Chimichurri, Roasted Asparagus and Spring Onions
Sous Vide Lamb chops cooked at 134F for 1 - 4 hours
Similar Lamb Cuts
Sous Vide Lamb Crown RoastSous Vide Lamb Rib Roast