Lemon and Parsley Crusted Sous Vide Lamb Chops with Dijonaise
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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
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Step 1
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
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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.
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Step 3
About 20 minutes before the lamb is finished, heat oven to 410ºF (210ºC).
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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.
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Step 5
Combine mayonnaise and Dijon in a small bowl. Season to taste with salt and pepper. Set aside for serving.
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Finishing Steps
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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.
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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.
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Step 2
Serve lamb chops with Dijonaise.