Indian Pickle-Marinated Sous Vide Lamb Chop

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Christina Wylie

Koh Samui Thailand

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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By cooking the lamb in Indian lime pickle, it's further tenderized, resulting in a great texture to go with the bold flavors. If you're a big fan of Indian pickle, you can serve some extra on the side. Alternatively, you could serve it with some Indian bread and raita. 



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Ingredients for 2

  • 2 (4- to 6-ounce) lamb loin chops

  • 2 tablespoons Indian mixed pickle, plus extra for serving

  • 2 teaspoons chopped scallions

Directions

  • Step 1

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

  • Step 2

    Combine the lamb chops and pickle in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the lamb from the bag and transfer to a serving plate. Discard cooking liquid.

    • Step 1

      Garnish lamb with scallions and serve with additional pickle on the side.

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140 F / 60 C Recipe Temp
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