# Sous Vide Lamb Chops with String Bean Almondine and Parsnip Fries > Rosemary and golden garlic finish lamb chops that are cooked gently, then seared hard for a browned crust. Lemon-bright string beans with buttery toasted almonds balance the meat, while thin parsnip fries bring sweet, caramelized edges. - URL: https://www.chezjk.com/recipes/sous-vide-lamb-chops-with-string-bean-almondine-and-parsnip-fries - Author: Jonathan Katzman - Cooked and photographed: 2026-05-17 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free ![Sous Vide Lamb Chops with String Bean Almondine and Parsnip Fries](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F8e3c79ddf107c69e.jpg) ## Sous Vide Lamb Loin Chops with Rosemary and Garlic Sous vide keeps the loin and tenderloin evenly rosy. Thorough drying and a short, hot sear build a crust without sacrificing that interior; garlic and rosemary go in only after the heat is lowered. ### Ingredients - 4 large bone-in lamb loin chops, 1¼–1½ inches thick, about 2½–3 lb total - 10 g kosher salt, plus more to taste - ½ tsp freshly ground black pepper - 2 tbsp ghee - 2 tbsp unsalted butter - 4 cloves garlic, thinly sliced - 4 small sprigs fresh rosemary ### Instructions 1. Heat a sous vide bath to 135°F / 57°C for a rosy medium finish. Season the chops with the salt and pepper, then seal in heat-safe bags in a single layer, protecting sharp bone tips with folded parchment so they do not puncture the bags. 2. Submerge fully and cook for 2 hours, or 2½ hours for chops closer to 1½ inches thick. 3. Remove the chops from the bags and discard the liquid. Pat exceptionally dry, including around the bones, and let stand on a rack for 5 minutes while heating a heavy skillet. 4. Heat the ghee over high heat until shimmering. Sear the chops in uncrowded batches for 45–60 seconds per broad side, until deeply browned. Hold the fat edges against the pan with tongs for another 30–45 seconds. Transfer to a warm plate. 5. Lower the heat to medium-low and let the skillet cool briefly. Add the butter, garlic, and rosemary. Tilt the pan and spoon the foaming butter over the aromatics for 1–2 minutes, until the garlic is golden but not dark. 6. Return the chops to the pan just long enough to coat with the aromatic butter. Serve promptly with the garlic and rosemary. ### Notes - For diners who require fully cooked meat, use a 145°F / 63°C bath for the same thickness-based timing and rest at least 3 minutes after searing. - Remove golden garlic slices from the pan as they finish; residual heat can quickly turn them bitter. ## String Bean Almondine Blanching sets the beans' bright color and tender-crisp texture. Toasted almonds, lightly browned butter, lemon, and parsley give them crunch and enough acidity to balance the lamb. ### Ingredients - 1½ lb green beans, stem ends trimmed - ½ cup sliced almonds - 3 tbsp unsalted butter - 1 tsp finely grated lemon zest - 1 tbsp fresh lemon juice, plus more to taste - 3 tbsp finely chopped flat-leaf parsley - to taste kosher salt and freshly ground black pepper ### Instructions 1. Bring a large pot of generously salted water to a boil and prepare a bowl of ice water. Blanch the beans for 3–5 minutes, until bright green and just tender with a slight bite. Transfer to the ice water, then drain and dry thoroughly. 2. Toast the almonds in a dry, wide skillet over medium-low heat for 3–5 minutes, stirring frequently, until golden and fragrant. Transfer to a bowl. 3. Add the butter to the skillet and cook over medium-low heat until the milk solids turn pale golden and smell nutty, about 2 minutes. 4. Add the dry beans and toss gently over medium-low heat for 2–3 minutes, just until hot and glossy rather than browned. 5. Remove from the heat. Toss with the almonds, lemon zest, lemon juice, and parsley. Season with salt and pepper and serve immediately. ### Notes - The beans can be blanched and refrigerated up to a day ahead. Dry them well so water does not dilute the butter. ## Thin-Cut Roasted Parsnip Fries Thin strips maximize caramelized edges without needing a flour coating. Giving them plenty of space lets moisture escape, keeping the edges crisp and the centers tender. ### Ingredients - 1½ lb parsnips, peeled - 2½ tbsp olive oil - ¾ tsp fine sea salt, plus more to taste - ¼ tsp freshly ground black pepper ### Instructions 1. Heat the oven to 425°F / 220°C with racks in the upper and lower thirds. Set out two large rimmed baking sheets. 2. Cut the parsnips lengthwise into thin, irregular fries about ⅛–¼ inch thick and 3–4 inches long. Remove any tough, woody cores from larger roots. 3. Toss with the olive oil, salt, and pepper. Spread across the baking sheets in a single layer with space between the pieces. 4. Roast for 12 minutes, then turn the fries and swap the pans between racks. Continue roasting for 8–18 minutes, checking frequently and removing thinner pieces as they become golden with dark brown edges. 5. Taste for salt and serve immediately, uncovered. The fries should have crisp edges and tender centers, not the rigid crunch of deep-fried potatoes. ### Notes - Avoid very thin, papery shavings, which can burn before the thicker pieces cook. If cutting uneven strips, group similar thicknesses together on each tray. ## Overall Timing / Workflow The lamb's hands-off cooking window covers all the vegetable preparation. Finishing the beans while the chops sear brings everything to the table hot. ### Instructions 1. 0:00 — Heat the sous vide bath, season and bag the lamb, and begin its 2-hour cook once the bath is ready. 2. While the lamb cooks, trim and blanch the beans, dry them, toast the almonds, and prepare the garlic, rosemary, parsley, and lemon. 3. About 45 minutes before serving, preheat the oven and cut the parsnips. 4. About 30 minutes before serving, put the parsnips in the oven. Turn and rotate the trays midway through cooking. 5. When the lamb finishes, remove it from the bags and dry it thoroughly. Heat the searing skillet and start the beans' butter finish in a second skillet. 6. Sear the lamb, finish it with garlic-rosemary butter, and toss the beans with their almonds, lemon, and parsley. Remove the parsnips as soon as they are browned and serve everything immediately. ### Notes - If using the 2½-hour lamb timing, shift the final preparation window accordingly. ## Plating Keeping the three components distinct preserves the parsnips' crisp edges and highlights the contrast between the browned lamb and bright beans. ### Instructions 1. Place one large lamb chop on each warm plate and spoon a little garlic-rosemary butter over the meat. 2. Arrange the beans alongside, distributing the toasted almonds and parsley evenly. 3. Add a loose pile of parsnip fries beside the lamb, keeping them out of the butter and bean juices. Finish the lamb with golden garlic slices and a rosemary sprig. ## Leftover Path Separate storage keeps the vegetables from soaking the fries. Gentle warming protects the lamb, while dry oven heat revives the parsnips. ### Instructions 1. Refrigerate the lamb, beans, and parsnips in separate shallow containers within 2 hours. Use within 3–4 days. 2. For the best texture, slice leftover lamb thinly and serve cold or briefly warm it in a covered skillet over low heat with a splash of water. If reheating for food safety, bring leftovers to 165°F / 74°C; the lamb will no longer be rosy. 3. Re-crisp parsnips on a baking sheet at 400°F / 205°C for 6–10 minutes, watching the thin tips closely. 4. Warm the beans gently or serve at room temperature with a fresh squeeze of lemon. The sliced lamb and beans also make a good next-day salad. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.