Jeff and Stacey’s Lamb Shoulder Chop

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.

Author

Jeffrey Zudock

Prep Time: 00:10

Recipe Time: 05:00

Temperature : 141F / 60.6C

Ingredients

• 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

1. Salt and pepper, both sides of the chop, and add the garlic, rosemary, thyme, and butter tabs to both sides of the chop. 
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.
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.
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. 

Finishing Steps