Lamb Chops With Cherry Sauce
I come from a huge Italian family so, food is a big deal to us! Once I learned about the Sous Vide method, I’ve been going nuts with it. Food is love and perfectly cooked food is the loviest.
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Ingredients for 2
2 Lamb Chops
Salt and pepper
Diced or thinly sliced fresh garlic
Fresh rosemary
Mayonnaise for finishing
Cherry sauce recipe in the next step.
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 135ºF / 57.2ºC
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Step 2
Cover the chop and garlic and rosemary and then vacuum seal
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Step 3
Put it in the water circulator for two hours
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Step 4
Make the cherry sauce while you’re waiting for the lamb to cook. Here is how you do that…
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Step 5
Cherry sauce 1 (12 ounce jar) of good cherry preserves. Get a good one. It makes a difference. 1/4 cup liquid honey 1/4 cup of red wine vinegar. No substitutes. 1/4 teaspoon plus a dash of ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/8 teaspoon salt In a medium sauce pan, combine all ingredients, bring to a light simmer over medium heat. Reduce heat to low and simmer for 5 to 7 minutes. Add a little bit of cornstarch to thicken if you feel it is needed. If you wish, you can add a package of frozen dark sweet cherries or the ones in the can. I do cuz it looks pretty.
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Step 0
Remove the cooked lamb chops from the sous vide, dry them off, scraping off the garlic and rosemary. If some is left on, no worries. It’s still delicious.
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Step 1
Paint the chops with a thin layer of mayonnaise. This gives it a more beautiful sear than oil or butter.
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Step 2
I use a blowtorch to sear all sides because it’s easy and very controllable. You can finish it with a torch or stove top, the grill or the broiler. It’s all good and entirely up to you.
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Step 3
These are so tender, beautiful and yummy they should be illegal.