Thyme and Garlic Lamb Loin Chops

Delicious tender and juicy lamb loin chops with thyme, shallots, and garlic.

Author

Brett Walter

Prep Time: 00:15

Recipe Time: 01:15

Temperature : 131F / 55C

Ingredients

• 8-10 - Thick cut Lamb Loin Chops
• 2 - Shallots
• 4 - Stalks of Thyme
• 2 - Cloves of Garlic
• Salt
• Pepper
• 2T - Olive Oil

Directions

1. Slice shallots into thin rings and mince garlic. Dry off loin chops and coat with salt and pepper on both sides. Heat a cast iron skillet to medium high and add olive oil. Sear both sides and fatty edge of loin chops for 1 minute per side. Remove chops and add to bag for Sous Vide, but don’t seal yet. Add garlic and shallots to skillet to soften. After soft add to bag and add thyme stalks evenly around the loin chops.
2. Seal and Sous Vide at 131 for 1 hour 15 minutes and up to 2 hours.

Finishing Steps

1. Remove loin chops and pat dry. Discard thyme, but do not discard shallots, garlic, or juices, these will be used to make a sauce. Reheat skillet to medium high heat and add olive oil to coat. Sear loin chops for one minute per side. Remove loin chops and add juices, shallots, and garlic from Sous Vide bag to skillet. Reduce for 1-2 minutes on medium heat to make a sauce to serve on the side.