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Sous Vide Lamb

Sous vide is a French technique where foods are slowly cooked in a vacuum-sealed pouch inside a circulating water bath, maintaining their full flavor and volume. Use this innovative method to make savory lamb with rosemary from Tasting Table editor Nick Fauchald.

  • Servings: 1

Source: The Martha Stewart Show, November 2010


  • 1 double-cut rib lamb chop
  • Coarse salt and freshly ground pepper
  • 1 sprig fresh rosemary
  • Grapeseed oil


  1. Season lamb with salt and pepper; place in a vacuum bag along with rosemary, and seal. Cook en sous vide at 130 degrees for 2 to 3 hours.

  2. Coat a small skillet with a thin layer of oil and heat over medium-high heat. Remove lamb chop from bag and pat dry with paper towels. Place lamb chop in skillet and cook, turning once, until seared on both sides, about 1 minute per side. Serve.

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