Rosemary Lamb Loin

This prep keeps it simple with just rosemary, salt, and pepper — this cut of lamb is tender and flavorful enough that it doesn't need much help. A longer bath on this one is worth the wait. It's a great recipe for a weekend — just start the sous vide bath while making lunch, and let it cook until dinner time.



  • 1 lamb loin
  • A few sprigs of fresh rosemary
  • Extra Virgin Olive Oil
  • Salt & Pepper
  • Butter (for searing)


Sous Vide Temperature: 134° F
Marinade time: None
Bath time: 5–6 hours
Finish time: 5–15 minutes

Raw lamb loin


Rub down the loin with olive oil, and season generously with salt and pepper on all sides. My butcher had already wrapped up the loin with a few sprigs of rosemary, so I had it easy. Tuck a few sprigs of rosemary inside the loin, or just add to the bag. Place the meat in the sous vide bag and seal airtight.

Set your immersion circulator to 134° and cook the loin for 5–6 hours. This is a thicker cut of meat, so it's important to give it enough time to cook all the way to the center.

Pull out the lamb loin and sear on all sides with a little butter.

Seared lamb loin

Slice the loin into thick pieces and discard the butcher's twine. Call it quits now and dig in, or sear all the individual pieces again in a little more butter for an even fancier finish.

Finished lamb loin