I got six beautiful lamb chops gifted to us last night so I sous vided them for dinner tonight.

Six lamb chops sitting in butcher paper.

Aren’t these pretty?

Time to make Sous Vide Lamb Chops!

Serves 2-3


  • 6 lamb chops
  • 2 tablespoons Dukka seasoning
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 2 tablespoons of lard or your fat of choice


  • All of my recommended kitchen tools are listed here.

I seasoned them with some Dukka, salt, and pepper…

Six lamb chops sitting in butcher paper seasoned with Dukka, salt, and pepper.

… and then vacuum sealed them.

Two lamb chops vacuum sealed.

At 3:30 p.m., I popped them in my SousVide Supreme (set at 130 F) so they’d be ready to take out in 2 hours.

Here are the chops straight outta the bath.

Six lamb chops cooked sous vide sitting on a paper towel.

Not so pretty but trust me, it gets better.

I heated a couple tablespoons of lard in my cast iron skillet over medium-high heat and I seared them for 1½ minutes on each side…

Lamb chops frying in a cast iron skillet.

…and then I seared the fatty edge for about a minute.

Someone searing a lamb chop in a cast iron skillet.

See? I told you they’d be pretty again – pretty tasty! (Sorry for the lame pun.)

Seared sous vide lamb chops on a plate.

I served the chops with Tabil seasoned roasted cauliflower in lard. I set the oven to 400 F on convection roast and tossed them every 15 minutes until they were nice and toasty on the outside and tender on the inside (~35 minutes total).

Roasted cauliflower on a baking sheet.

From now on, I’m gonna be roasting my veggies with lard and set on convection roast.

For my second veggie side, I took some frozen haricot verts out of the freezer, threw on 2 pats of butter, and nuked the dish for 3 minutes.

A shallow microwaveable dish fill with green beans with a thin slab of butter on top.

Then, I seasoned them with salt and pepper.

Here’s my finished plate:

A dinner plate consisting of paleo and Whole30 sous vide lamb chops, roasted cauliflower, and microwaved green beans.

The chops were yummy. I actually think these lamb lollipops would’ve tasted better if I’d roasted them the  conventional way in the oven (more crispy, rendered fat).  But that would take a skilled chef. Sous vide ensured that I didn’t waste this wonderful meat.

Thanks H & B! You guys are the best!

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


Sous Vide Lamb Chops

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Prep Time5 minutes
Cook Time2 hours 10 minutes
Total Time2 hours 15 minutes
Servings 3
I was gifted some beautiful lamb chops and decided to sous vide them. Turns out, sous viding is a great way to cook these pretty pieces of meat!


  • 6 lamb chops
  • 2 tablespoons Dukka seasoning
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • 2 tablespoons lard or your fat of choice
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  • Season your lamb chops with Dukka, salt, and pepper then vacuum seal them.
  • Plop the vacuum sealed lamb chops into your SousVide at 130°F for 2 hours.
  • Take the lamb out of the water bath and put them on paper towels to dry. Heat the lard in a cast iron skillet over medium-high heat and sear each chop for 1½ minutes on each side and sear the fatty edge for 1 minute. Serve with some roasted veggies and chow down!


Calories: 683kcal | Carbohydrates: 7g | Protein: 85g | Fat: 34g | Fiber: 4g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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