ROSEMARY GARLIC LAMB CHOPS

Ingredients for 2

• 4 lamb chops (loin chops or rib chops)

• 1 tablespoon minced garlic (about 3 cloves)

• 2 teaspoon chopped fresh rosemary (plus a few more sprigs for searing)

• kosher salt to taste (I used 1 teaspoon)

• ground black pepper to taste (I used 1/2 teaspoon)

• 1 tablespoon lemon juice (I used 1/2 large lemon)

• 1 tablespoon olive oil (plus 1 tablespoon optional for searing )

Directions

• Step 1

  Preheat the sous vide machine: Fill a large container or pot with water, attach the sous vide precision cooker and set the temperature to your liking. I did 121 degrees for 2 hours for rare

• Step 2

  Season lamb chops: In a medium bowl, whisk together garlic, rosemary, lemon juice, 1 tablespoon olive oil, salt, and black pepper.

• 

  Step 3

  Sous vide lamb chops: Rub the mixture into the lamb chops and place them in a zip-top bag. Make sure to arrange them in a single layer.

• Step 4

  Seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (You can also use a vacuum sealer if you have one.) Leave the bag in the sous vide water bath and cook for about 2 hours.

• Step 5

  Once the timer goes off, remove the bag from the water bath. Chill the lamb in the fridge for about 10 minutes. Remove the lamb from the bag and wipe off any extra moisture with paper towels.

• Step 6

  Sear lamb chops: I did them on the grill over medium heat for about 2 minutes per side. Or you can heat 1 tablespoon of olive oil in a skillet over a medium-high heat. Once it’s hot, add the lamb chops and sear for about 2 minutes per side until nicely browned.

• Finishing Steps

• Step 0

  Once seared plate them and cover with foil and let it rest 3-5 minutes

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