Sous Vide Lamb Chops with Mint-Pistachio Pesto

Ingredients for 4

• 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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 125°F (51.7°C).

• Step 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.

• Step 3

  About 20 minutes before the lamb is finished, heat a grill to high.

• Step 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

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the lamb and pat dry. Discard cooking liquid.

• Step 1

  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.

• Step 2

  Serve chops drizzled with pesto.

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