Sous Vide Provençal Lamb Chops Recipe

Prep Time
10 Minutes
Cook Time
1 Hour 40 Minutes

Seasoned with fragrant herbs, these tender and succulent lamb chops are cooked sous vide style, then seared quickly in a pan. The herbes de Provençe crust lamb chop recipe is bursting with flavor.


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  • 2 tbsp finely chopped oil-packed sun-dried tomatoes
  • 1 tbsp dried herbes de Provençe
  • 1 1/4 tsp each salt and pepper, divided
  • 1/2 tsp garlic powder
  • 12 lamb chops, each about 3/4-inch thick
  • 1 cup halved cherry tomatoes
  • 1 cup halved pitted black olives
  • 2 tbsp finely chopped fresh basil
  • 2 tbsp olive oil



  1. Stir together sun-dried tomatoes, herbes de Provence, 1 tsp each salt and pepper, and garlic; rub all over lamb. Divide lamb chops among 3 FoodSaver Quart Vacuum Seal Precut Bags. Vacuum seal according to appliance guidelines.
  2. Fill cooking pot with water. Add sous vide machine; set to 140 to 145 degrees F for medium. Lower vacuumed bag into heated water, weighing down to submerge, if necessary. Set timer to 1 1/2 hours.
  3. Carefully remove bag from water; let stand for 5 minutes before opening and removing lamb chops.
  4. Toss together tomatoes, olives, basil, olive oil, and remaining salt and pepper.
  5. Heat large heavy-bottom skillet over medium-high heat; cook lamb, in batches, for 1 to 2 minutes per side or until browned and heated through. Spoon tomato mixture over lamb chops.  



  • If not cooking lamb chops right away, refrigerate, or freeze (thaw in fridge before cooking)
  • Alternatively, preheat grill to high heat; grease grate well. Grill lamb chops for 1 to 2 minutes per side or until well-marked and heated through


Nutrition Facts

Per 1/6 recipe


Calories 480

Total Fat 38g

Saturated Fat 13g

Cholesterol 130mg

Sodium 460mg

Carbohydrate 3g

Dietary Fiber 0g

Total Sugars 1g

Protein 33g

Vitamin D 0.1mcg

Calcium 30mg

Iron 2.5mg

Potassium 493mg


Nutrition Claims

Good source of iron

Lunch And Dinner
Sous Vide