Sous Vide Lamb Chops with Rosemary

Cooking lamb chops sous vide is insanely simple. The sous vide cook time is 2 hours for the sheep slashes in addition to any extra time for your side dishes or differential backups. This is best presented with cooked vegetables like red and orange peppers, onions, and asparagus.


Sous Vide Lamb Chops with Rosemary Recipe

INGREDIENTS

  • 4 lamb chops
  • Salt and pepper
  • 2 tbsp. salted butter
  • 1 clove garlic, minced
  • 1 tsp. rosemary, dried
  • ½ tsp. onion powder

PROCEDURE

1. Heat up your water bath by setting the temperature of your sous vide equipment to 136°F for medium-rare lamb chops.

2. Season the meat with salt, pepper, and rosemary. Vacuum seal it and carefully place it in the water bath for 2 hours.

3. While waiting for the lamb chops to cook in the water bath, warm up a frying pan at medium heat.

4. Once the 2 hours have passed, expel the bag from the water bath and take out the meat from inside it.

5. Dry the meat with a paper towel, removing all the excess moisture.

6. Melt the butter in the pan until it’s melted. Add the garlic and onion powder to the pan and mix, so it's consolidated well.

7. Gently place the lamb chops on the pan and baste it with the melted butter.

8. Fry each chop until they are a brilliant dark-colored, around 20 seconds each side. Ensure you don't singe them too long else you'll fix all your hard sous vide work.

9. Serve with boiled vegetables. Enjoy!


For questions and clarification, please use the comments section below.

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