Lamb Chops With Cherry Sauce

Author

Kym Frankovelgia

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.

Prep Time: 00:10

Recipe Time: 02:00

Temperature : 135F / 57.2C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 135ºF / 57.2ºC
2. Cover the chop and garlic and rosemary and then vacuum seal
3. Put it in the water circulator for two hours
4. Make the cherry sauce while you’re waiting for the lamb to cook. Here is how you do that…
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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1. 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.
2. Paint the chops with a thin layer of mayonnaise. This gives it a more beautiful sear than oil or butter.
3. 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.
4. These are so tender, beautiful and yummy they should be illegal.