Apricot & Rhubarb Glazed Lamb Chops

Name: Apricot & Rhubarb Glazed Lamb Chops (Sous Vide)
Prep time: 10 min
Cook time: 1 h 35 min
Total time: 1 h 45 min
Yield: 2 servings
Ingredients: 1 lb lamb chops; 2 tbsp unsalted butter; 1 clove garlic, crushed; 2 sprigs fresh rosemary; ½ cup apricot preserves; ½ cup rhubarb, finely chopped; 1 tbsp lemon juice; 2 tsp kosher salt; 1 tsp black pepper

Apricot & Rhubarb Glazed Lamb Chops are sous vide-cooked for edge-to-edge tenderness, then seared and coated in a bright, sweet-tart glaze that balances preserved apricot with fresh rhubarb. This elegant dish delivers restaurant-quality results at home.

🏷️Lamb 🏷️Apricot 🏷️Rhubarb 🏷️Sous vide 🏷️Glazed 🏷️Dinner

Total

1h 45m

Servings

2

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb lamb chops
2 tbsp unsalted butter
1 clove garlic, crushed
2 sprigs fresh rosemary
½ cup apricot preserves
½ cup rhubarb, finely chopped
1 tbsp lemon juice
2 tsp kosher salt
1 tsp black pepper

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Instructions

1
Pat lamb chops dry and season generously with 2 tsp kosher salt and 1 tsp black pepper. Vacuum seal with 2 tbsp butter, 1 clove garlic, and 2 sprigs rosemary. Place vacuum-sealed lamb in a Suvie pan, and cover with water. Place pan into bottom zone of your Suvie.
2
Add ½ cup apricot preserves and ½ cup rhubarb to a bag and vacuum seal. Place vacuum-sealed glaze mix in a Suvie pan, and cover with water. Place pan into top zone of your Suvie. Input settings, and cook now or schedule. Bottom Zone: Sous Vide at 135°F for 1 hour 30 minutes. Top Zone: Sous Vide at 135°F for 1 hour 30 minutes.
3
Once the lamb and glaze have finished cooking, remove vacuum bags for your Suvie and pat dry. Add apricot mix and 1 tbsp lemon juice to a food processor and mix until almost smooth, about 30 seconds.
4
Heat a cast iron pan over high heat for 5 minutes. Remove lamb chops from vacuum bag and place lamb chops fat cap side down in the pan and sear to render the fat, about 30 to 60 seconds (if your chops do not have a large fat cap add 1 tsp vegetable oil to the pan). Turn chops to sear one side until browned, about 60 seconds. Flip and cook the other side for 60 seconds.
5
To serve, divide lamb between plates and garnish with additional sauce as desired.

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Tips & Notes

Pro tips

Pat lamb chops completely dry and season generously 30 minutes before cooking—this ensures even browning and seasoning penetration.
After sous vide cooking, sear chops in a cast-iron skillet over high heat for 60–90 seconds per side until crust forms, then brush glaze on.
Add the glaze in the final minute of cooking rather than during sous vide to preserve the bright apricot-rhubarb flavor and prevent overcooking.
For perfectly rendered fat, position chops upright against the pan rim during the initial sear to render the fat cap.

Substitutions

Apricot preserves → fig jam or peach preserves (note: may reduce tartness slightly)
Fresh rhubarb → fresh cranberries or tart cherry preserves (note: maintains the tart-sweet balance)
Rosemary → thyme or oregano (note: use same quantity; oregano adds Mediterranean flair)

Storage & make-ahead

Store cooled glazed chops in an airtight container for up to 3 days; reheat gently in a 300°F oven for 8–10 minutes to avoid drying. Glaze can be made up to 4 days ahead.