Jeff and Stacey’s Lamb Shoulder Chop

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This recipe is delicious and very easy to do. I love lamb in really any form and this method makes a very tender and tasty 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

  • 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. 

  • 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.

  • 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.

  • 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. 

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141 F / 60.6 C Recipe Temp
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