Jeff and Stacey’s Lamb Shoulder Chop
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Ingredients for 2
One bone-in lamb shoulder chop 16 ounces
Two cloves of fresh garlic
One sprig of fresh or 1/4 tsp dried rosemary
Two sprigs of fresh or 1/2 tsp dried thyme
Sea salt to taste
Ground pepper to taste
Two tabs of butter
Directions
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Step 1
Salt and pepper, both sides of the chop, and add the garlic, rosemary, thyme, and butter tabs to both sides of the chop. 
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Step 2
Place the seasoned chop in a sealed vacuum bag or regular storage bag (using the immersion method) and immerse into the sous vide. Set the temperature at 141°F for five hours and cook. If you cook it longer, the chop will just get more tender.
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Step 3
When finished, sear, both sides of the chop in a hot pan with a little olive oil. No more than a minute on each side is necessary.
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Step 4
As a separate note, I save the juices from the bag and use them to either make a plum reduction for the chop or later, as a base for Ramen.