Lamb shoulder chop

Author

Randy Smith

Prep Time: 00:00

Recipe Time: 24:00

Temperature : 132F / 55.6C

Ingredients

• Dried rosemary
• Olive oil
• Black pepper
• Mint leaves

Directions

1. Sous vide for 24 hrs at 132
2. Remove from bag. Sear over hot coals to finish

Finishing Steps