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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.