Sous Vide Lamb Chops with Basil Chimichurri

lamb chops

Fresh herbs are quintessential to Vietnamese cooking.  During the summer months, we try to grow basil, mint, perilla (tia to) coriander (rau ram), and our favorite rice paddy herb (ngo om) in our backyard garden.    But now in the middle of December with the short days and long nights and record low temperatures our herb garden has sadly wilted away and lie in wait for the spring.  We are back to buying supermarket herbs of variable quality and freshness.

But all this changed 4 weeks ago when got the Aerogarden ULTRA,  a dirt-free indoor hydroponics garden.  We immediately put it together in minutes without any additional tools and  had a variety of basil planted just as quickly.  The smart LCD screen on the Aerogarden walked us through the quick start planting process step by step.  Since planting day it’s practically maintenance free (it even notifies of you when to feed and water!) and the transformation from seed  to full blown thriving basil plant right on our counter top has been simply amazing.


After just 4 weeks, we have beautiful bunch of basil varieties right on our kitchen counter.  We didn’t have to deal with dirt, weeds, bugs, or— heaven forbid— pesticides.  To take advantage of this bounty of fresh herbs, we decided to make some lamb chops as the gaminess of the lamb and zesty fresh basil would go so well together.

lamb chops

Sous vide cooking isn’t featured on our blog very much, but we actually use it quite frequently. We always have some sort of duck, short rib, steak, or lamb seasoned and vacuum sealed frozen away for quick gourmet meals.  Unlike traditional methods of cooking that would require a defrost, you actually cook straight from frozen with sous vide and it only requires only about 30 minutes extra cooking time.  Plus, we can’t complain that it results in a perfect cooking temperature every time. A chimchurri is classic Argentinian herb sauce most commonly used with flat leaf parsley. It’s a great way to highlight the aromas of fresh herbs, particularly basil.


Sous vide lamb chops with basil chimichurri


lamb chops
2 rack of lamb, frenched
2 cloves garlic, crushed

Basil Chimichurri
1 cup fresh basil, finely chopped
1 shallot diced
1-2 clove of garlic, minced
1 ts red chili flakes
1/2 olive oil
3 tbs red wine vinegar
1/4 ts sea salt
1/4 ts pepper


Set sous vide temperature to 56 degrees celcius. Season lamb liberally with salt and pepper. Vacuum seal lamb with crush garlic and sous vide for 2 hours.

Combine all of the ingredients of the basil chimichurri sauce in bowl and mix well. Season to taste and cover and refrigerate to let flavors blend together.

After too hours, remove lamb chops from bag and dry well with paper towel. Sear with torch or scalding hot well oiled pan. Slice the between the bones and liberally top with basil chimichurri sauce and enjoy.

The Aerogarden made seed germination super easy. We’ve tried germinating herbs from seed before with containers in seed starter mix and this was 100% simpler with much more vigorous results.  We can’t wait to try out the rest of the herb collection from Aerogarden!

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This post was sponsored by KitchenPlay and Aerogarden. However, our opinions 100% our own.

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13 Responses to “Sous Vide Lamb Chops with Basil Chimichurri”

  1. 1

    Darin — December 13, 2013 @ 9:49 am

    Looking good guys! Water baths and hydroponics garden – sounds like you’re truly moving towards the kitchen of the future.

  2. 2

    The Ravenous Couple — December 13, 2013 @ 10:36 am

    the Jetson’s would be jealous. lol.

  3. 3

    Heather // girlichef — December 13, 2013 @ 10:07 am

    These are absolutely mouthwatering, especially with that fresh chimichurri against the richness of the lamb. I would like one (okay two) for each hand!

  4. 4

    Kitchen PLAY » Blog Archive Fresh Herb Recipes with AeroGarden Kitchen PLAY — December 16, 2013 @ 9:10 am

    […] Sous Vide Lamb Chops with Basil Chimichurri Says: […]

  5. 5

    tieumy — December 17, 2013 @ 7:35 pm

    I love you guys post. Thank you so much for sharing

  6. 6

    Steve — December 18, 2013 @ 1:54 pm

    Ok…so I followed the recipe except I swapped it with venison chops and still cooked rare. Was delicious with a slight gamey ness – this recipe works great for game meats.

  7. 7

    T — December 23, 2013 @ 12:40 pm

    Which sous vide gadget/tool do you use/recommend. I have been interested in buying one. Thanks. Love your website; you bring the Vietnamese old classic I grew up with combined with new Asian fusion cooking.

  8. 8

    The Ravenous Couple — December 25, 2013 @ 12:40 pm

    we absolutely love the Anova Sous Vide immersion circulator. It’s only 199 and rock solid!

  9. 9

    Kendra — December 27, 2013 @ 8:52 am

    Hi Hong & Kim,

    How much olive oil? 1/2 cup? Also, do you have the conversion for degrees F for cooking sous vide?


  10. 10

    The Ravenous Couple — January 7, 2014 @ 10:57 am

    yes, half cup! 56 is 132.8 F

  11. 11

    Huey — November 12, 2014 @ 8:58 pm


    What do you eat this lamb chop with? Mash potatoes or rice?

  12. 12

    The Ravenous Couple — November 28, 2014 @ 9:04 am

    either! any vegetables would do!

  13. 13

    15 Sous Vide Recipes to Up Your Weeknight Dinner Game | NEWZE — December 1, 2016 @ 11:41 am

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