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Sous Vide Lamb Cutlets | Recipe by sousvidetools.com

Sous Vide Lamb Cutlets with Roasted Root Vegetables, Tomatoes and Garlic

Sous Vide Lamb Cutlets with Roasted Root Vegetables, Tomatoes and Garlic Lamb
  • COOK TIME: 2 Hours
  • PREP TIME: 50 Minutes


  • 12 x 100g Lamb Cutlets
  • 2 tsp. Roasted Cumin Seeds
  • 4 Sprigs Vine Ripened Cherry Tomatoes
  • 1 Whole Bulb of Roasted Garlic (slow roasted in the skins)
  • 2 tsp. Smoked Sea Salt
  • 350g Parsnips
  • 350g Celeriac
  • 350g Swede
  • 350g Turnips
  • 350g Carrots
  • 200g Red Onion
  • Olive Oil
  • 50mls Golden Honey
  • Thyme, Rosemary and Tarragon




This simple dish really gives the best from the humble lamb chop. Served with a little hint of spice and some delicious vegetables.


  1. Place the lamb cutlets on a board and season with salt, olive oil, roasted cumin and the roasted garlic
  2. Place the lamb in a vacuum bag and seal. Cook in a preheated water bath at 56 degrees for 30 mins (medium rare) or 62 degrees (medium)
  3. Roast the tomatoes with a little oil and season with salt. Roast in a hot oven until soft and blistered
  4. Peel all the vegetables and cut all to a similar size. Place all in a large bowl and sprinkle generously with olive oil, honey a little garlic and herbs. Season with salt and pepper
  5. Spread in a single layer in a roasting dish and roast for 10-15 minutes until caramelised and soft
  6. To serve, take the lamb from the bag and pat dry. Sear on all sides in a hot griddle and serve with the roasted vegetables and the tomatoes

Chef’s Tip –

Infuse the lamb cutlets with mint or rosemary before cooking by making a mint / rosemary butter and placing in the pouch.

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