Rosemary Lamb Chops

Name: Air Sous‑Vide Rosemary Lamb Chops | Thermador
Ingredients: 1.5 lb. rack of lamb (or 8 individual lamb chops); 1 tablespoon butter or olive oil, for searing lamb chops; 2 sprigs fresh rosemary; Salt, to personal taste; Ground black pepper, to personal taste; Lemon wedges for serving

Imagine lamb chops that taste like they were slow‑cooked all afternoon but come together in under an hour—thanks to Thermador Air Sous‑Vide. Infused with fresh rosemary and cooked at a steady low temperature, each chop stays juicy from edge to edge, then gets a quick, high‑heat finish for a crisp, caramelized crust. It’s a smart way to deliver restaurant‑level texture without the fuss, whether you’re setting a relaxed weeknight table or hosting friends who notice the details. Pro tip: let the chops rest a few minutes after searing to lock in those herb‑forward juices.

Ingredients

4 servings:

1.5 lb. rack of lamb (or 8 individual lamb chops)

1 tablespoon butter or olive oil, for searing lamb chops

2 sprigs fresh rosemary

Salt, to personal taste

Ground black pepper, to personal taste

Lemon wedges for serving

Instructions

Step 1

Cut the rack of lamb into individual chops.

Step 2

Generously season the lamb chops with salt and pepper.

Step 3

Place 2-4 lamb chops a single layer inside vacuum seal bags (a wider vacuum seal bag will usually fit 4 lamb chops in a single layer).

Step 4

Vacuum seal the lamb chops with a sprig of rosemary in each bag and then place the bags on a baking sheet pan in a single layer. Place sheet pan in middle oven rack.