Lemon and Parsley Crusted Sous Vide Lamb Chops with Dijonaise

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Crust tender sous vide lamb with herby breadcrumbs for a mix of textures. A dollop of Dijonaise is the perfect accompaniment. 
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Pro-level cooking techniques made simple.


Ingredients for 2

  • 4 (4-ounce) lamb loin chops

  • 6 tablespoons extra virgin olive oil

  • 1 cup dried breadcrumbs

  • 2 tablespoons lemon zest

  • 2 tablespoons finely chopped fresh parsley

  • 1 clove garlic, minced

  • Salt and freshly ground black pepper

  • 2 tablespoons mayonnaise

  • 2 tablespoons Dijon mustard

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

  • Step 2

    Combine lamb chops and 2 tablespoons olive oil in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 3 hours.

  • Step 3

    About 20 minutes before the lamb is finished, heat oven to 410ºF (210ºC).

  • Step 4

    Combine breadcrumbs, lemon zest, parsley, garlic, and remaining 4 tablespoons olive oil in a medium bowl. Season to taste with salt and pepper. Set aside.

  • Step 5

    Combine mayonnaise and Dijon in a small bowl. Season to taste with salt and pepper. Set aside for serving.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the lamb from the bag and pat dry. Discard cooking liquid.

    • Step 1

      Coat lamb chops with breadcrumb mixture and place on a rimmed baking sheet. Bake until breadcrumbs are crisp and golden, about 10 minutes.

    • Step 2

      Serve lamb chops with Dijonaise.

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140 F / 60 C Recipe Temp
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