Sous Vide Lamb Chops with Mint-Pistachio Pesto

There are two main ways chefs generally add mint flavor to lamb dishes: fresh mint or mint jelly. These sous vide lamb chops get the fresh mint treatment in the form of a mint-pistachio pesto sauce.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:30

Recipe Time: 02:00

Temperature : 125F / 51.7C

Ingredients

• 2 full racks of lamb, sliced into individual chops
• Kosher salt and freshly ground black pepper
• 1 cup packed fresh mint leaves
• 1/2 cup shelled unsalted pistachios
• 1/2 cup packed fresh parsley leaves
• 1/2 cup sliced scallions
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 6 tablespoons extra virgin olive oil

Directions

1. Set the Anova Sous Vide Precision Cooker to 125°F (51.7°C).
2. Season the lamb with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 2 hours.
3. About 20 minutes before the lamb is finished, heat a grill to high.
4. In a food processor, pulse the mint, pistachios, parsley, scallions, lemon juice, and garlic until they form a paste. With the processor running, drizzle in 4 tablespoons olive oil. Continue to process until pesto is smooth. Season to taste with salt and pepper.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the lamb and pat dry. Discard cooking liquid.
2. Brush lamb with remaining 2 tablespoons olive oil and season with salt and pepper. Grill over high heat until browned, about 1 minute per side. Transfer to a platter.
3. Serve chops drizzled with pesto.