Lemon and Parsley Crusted Sous Vide Lamb Chops with Dijonaise

Crust tender sous vide lamb with herby breadcrumbs for a mix of textures. A dollop of Dijonaise is the perfect accompaniment. 

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:20

Recipe Time: 03:00

Temperature : 140F / 60C

Ingredients

• 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

1. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
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.
3. About 20 minutes before the lamb is finished, heat oven to 410ºF (210ºC).
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.
5. Combine mayonnaise and Dijon in a small bowl. Season to taste with salt and pepper. Set aside for serving.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the lamb from the bag and pat dry. Discard cooking liquid.
2. Coat lamb chops with breadcrumb mixture and place on a rimmed baking sheet. Bake until breadcrumbs are crisp and golden, about 10 minutes.
3. Serve lamb chops with Dijonaise.