Tandoori-spiced Sous Vide Lamb Chops with Curried Slaw

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Christina Wylie

Koh Samui Thailand

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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This is an easy dish with lots of flavor (my favorite). By cooking the lamb chops sous vide, you’re able to get really tender meat- and by smothering them in tandoori paste, you get a boost of Indian flavors that takes this dish to a different place to your average lamb cutlet recipe. Finish the cutlets on the grill to get some smoky flavor and char on the outside — not to mention those grill marks that we all love. When cooked at 60C, the lamb chops are not medium-rare (they’re medium to medium-well depending on how long you finish them on the grill for). This is fitting with the Indian style of cooking lamb. If you would prefer them to be medium-rare, you can change the cooking temperature to 57C.
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Ingredients for 2

  • 6 lamb chops

  • 2 tablespoons tandoori paste

  • 2 cups undressed coleslaw mix

  • 1/4 cup mayonnaise

  • 1 teaspoon curry powder

  • 1 teaspoon freshly squeezed lemon juice

  • Salt

  • 1 tablespoon vegetable oil or ghee

  • Chili powder, for serving

  • 2 teaspoons chopped fresh cilantro, for serving

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

  • Step 2

    Rub lamb chops with tandoori paste. Place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.

  • Step 3

    Place the bag in the water bath and set the timer for 3 hours.

  • Step 4

    About 10 minutes before the lamb is finished, prepare the coleslaw: Combine coleslaw mix, mayonnaise, curry powder, and lemon juice in a medium bowl. Season to taste with salt.

  • Step 5

    Heat a grill or grill pan to high. Brush with oil.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the lamb from the bag and discard any cooking liquid.

    • Step 1

      Grill the lamb over high heat until well-browned, about 30 seconds per side. Transfer to a serving plate and let rest for 5 minutes.

    • Step 2

      Garnish coleslaw with chili powder and lamb with cilantro. Serve.

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140 F / 60 C Recipe Temp
Recipe Time
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