Garlic and Herb Lamb Chops

by: Chef Matt Chatfield

Compatible Wolf Appliances:


Cooking a rack of lamb in the Sous Vide Mode achieves a perfectly cooked rack of lamb with an optimal crust. This simple process enables you to prepare a restaurant-quality meal in the comfort and convenience of your own kitchen.

Prep Time
Cook Time


Sous Vide

Rack Position

Wire Rack
Position - 2


  • 2 racks of lamb
  • 2 teaspoons Kosher salt
  • 1 teaspoon coarse ground pepper
  • 2 teaspoons garlic, chopped
  • 4 small rosemary sprigs
  • 2 tablespoons olive oil
Fresh Herb Vinaigrette
  • 1/4 cup Italian parsley
  • 1/4 cup fresh basil
  • 1/4 cup fresh mint
  • 1 tablespoon fresh rosemary
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • Kosher salt and fresh ground pepper, to taste


Lamb Racks

Season the racks of lamb with salt, pepper, and chopped garlic.Place in a vacuum seal bag with rosemary sprigs and a drizzle of olive oil.

Vacuum seal the racks on full power to eliminate all oxygen.

Place in the Wolf Legacy Convection Steam Oven on position 2. Select Quick Start, Sous Vide Mode, change the Temperature to 135°F, set Duration to 1 hour, and select Start.

Remove the lamb from the oven, and remove from the sous vide bag. Pat dry with a paper towel so the crust is not wet.

Preheat the Wolf Griddle, heavy steel, or cast iron pan over medium heat for 2 minutes.

Drizzle a little oil over the racks and sear in the pan on all sides, approximately 1-2 minutes on each side to give it a nice crust.

Remove from pan and slice racks for plating.

Fresh Herb Vinaigrette

Pour vinegar, oil, and salt into a medium-sized bowl. Chop the herbs and add to the bowl. Season to taste with salt and pepper. Drizzle the lamb with the vinaigrette and serve.