Sous Vide Lamb Chops
I am an Anova food nerd. I liked to cook with my Avova to create great tasting food!
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Pro-level cooking techniques made simple.
Ingredients for 6
8 Lamb Chops
I tbsp minced garlic ( about 3 cloves)
2 tsp chopped fresh rosemary
Kosher salt (about 1 tsp)
Ground black pepper (about 1/2 tsp)
1 tbsp lemon juice
2 tbsp olive oil (divided)
Directions
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Step 1
Preheat Sous Vide: fill large container with water, attach the Sous vide and set temperature to 135 F/57 C for medium doneness.
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Step 2
Season Lamb Chops: In a medium bowl, whisk together garlic, rosemary, lemon juice, 1 tbsp olive oil, salt and black pepper.
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Step 3
Sous vide lamb chops: Rub the mixture into the lamb chops and place them in a ziplock bag. Make sure to arrange in a single layer.
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Step 4
Seal all but one corner w the bag, and slowly place in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
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Step 5
Leave the bag in the sous vide water and cook for 2 hours (120 minutes)
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Step 6
Once the timer goes off, remove bag from the water bath. Chill the lamb for about 10 minutes and then cook them immediately or store in the fridge for 3-4 days.
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Step 7
Remove the lamb from the bag and wipe off any extra moisture with paper towels.
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Step 8
Seat lamb chops: place skillet on medium high heat and add 1 tbsp of olive oil. Once it is smoking hot, add the lamb chops and dear for 2 minutes per side until nicely browned. ( You can also add some rosemary sprigs if preferred)
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Step 9
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Step 10
NOTES: 135F is my favourite doneness as the lamp is supper tender and juicy at this temperature.
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Finishing Steps
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Step 0
Transfer the lamb to a cutting board and cover it with foil and let it rest for 5 minutes, and serve