Sous Vide Curried Lamb Chops with Herb Compound Butter & Pan Sauce

Sous Vide Curried Lamb Chops with Herb Compound Butter & Pan Sauce

Sous vide cooking guarantees edge-to-edge medium-rare accuracy for tender lamb loins, while the rich herb compound butter continuously infuses depth directly into the vacuum bag. Finishing with a roaring-hot tallow sear creates a crisp outer crust without overcooking the interior, leaving behind a flavorful fond to build a rich curry pan gravy.

Ingredients

Herb Compound Butter

  1 cup (2 sticks) unsalted butter, room temperature

  1 tbsp fresh oregano, finely chopped

  1 tbsp fresh rosemary, finely chopped

  1 tbsp fresh thyme leaves

  2 tbsp fresh cilantro, finely chopped

  2 tbsp garlic paste

  ½ tsp kosher salt

  1 tsp freshly cracked black pepper

Lamb Chops & Seasoning

  8–10 thick-cut loin lamb chops

  1½ tbsp homemade curry powder

  1 tbsp dry jerk seasoning

  1 tsp kosher salt

  ½ tsp freshly cracked black pepper

  2 tbsp beef tallow (for searing)

Curry Pan Sauce

  2 tbsp residual sous vide juices & melted compound butter

  2 tbsp all-purpose flour

  1 cup warm beef broth or any stock (adjust for preferred thickness)

  Salt and black pepper to taste

Step-by-step Instructions

  Prepare the Compound Butter

   In a medium bowl, combine the softened butter, oregano, rosemary, thyme, cilantro, garlic paste, salt, and black pepper. Mix thoroughly until smooth. Roll into a log using plastic wrap and chill until firm, or use immediately at room temperature.

  Preheat the Water Bath

   Set your sous vide precision cooker to 130°F (54.4°C) and allow the water bath to reach temperature.

  Season & Bag the Lamb

   Pat the loin lamb chops thoroughly dry with paper towels. Combine the curry powder, dry jerk seasoning, salt, and pepper in a small bowl. Liberally coat all sides of the lamb chops with the spice mix. Place the chops into food-safe vacuum or ziplock bags in a single layer, adding a few thick slices of the herb compound butter into each bag. Seal tightly.

  Sous Vide Cooking

   Submerge the vacuum-sealed bags into the water bath. Cook at 130°F for 6 hours. Longer cook is fine, but i wouldn't recommend more than 12 hours.

  Rest & Prep for the Sear

   Remove the bags from the water bath. Carefully cut open the bags and reserve all melted butter and rendered juices in a bowl for the sauce. Transfer the lamb chops to a wire rack. Pat the surface of the chops completely dry with paper towels—removing excess moisture is critical for a rapid, crisp sear.

  Hot Sear

   Heat a heavy cast-iron skillet or stainless steel pan over high heat until smoking. Melt the beef tallow in the pan. Add the lamb chops and sear hard for 45–60 seconds per side until a deep golden-brown crust forms. Remove immediately and rest on a warm platter.

  Build the Curry Pan Sauce

   Reduce the skillet heat to medium. Leave the beef tallow and browned bits (fond) in the pan. Pour in 2 tablespoons of the reserved sous vide butter/juices. Whisk in 2 tablespoons of flour and cook for 1 to 2 minutes until a blonde roux forms, scraping up the fond from the bottom of the pan. Slowly whisk in the warm broth until smooth and simmer for 2 to 3 minutes until thickened. Season with additional salt and pepper to taste.

  

   Arrange the seared loin lamb chops on a platter and spoon the warm curry pan gravy directly over top or serve on the side.