Check out this recipe, courtesy of @Trevin on his blog Sous Vide Life!
- 4-6 lamb chops (although it depends on the size of each)
- 1 tsp dried rosemary
- Salt and pepper
- 2 tbps Salted grass-fed butter
- 1 minced garlic clove
- 1/2 tsp onion powder
- Heat the sous vide bath to 136 for medium rare or 140F for medium.
- Season the lamb chops with salt, pepper and the rosemary
- Vacuum seal the lamb chops
- Drop the vacuum-sealed lamb chops into the sous vide bath for 2 hours. You can cook up to 4 hours with any change to the texture.
- When the time on the lamb has almost elapsed, start heating up a cast iron pan on medium-high heat.
- Once the 2 hours have elapsed, open the bag and pat each of the lamb chops with a paper tower to remove all the excess moisture. This will ensure you get a good sear. Don’t worry if you remove the rosemary, it’s basically done it’s job already.
- Melt the butter in a small dish in the microwave so it’s melted through. Make sure you don’t burn it.
- Add the minced garlic and onion powder to the butter and stir it so it’s combined well.
- Baste each lamb chop with a thin coat of the herbed butter mixture.
- Fry each lamb chop until they are a golden brown, about 20 seconds each side. Make sure you don’t sear them too long otherwise you’ll undo all your hard sous vide work :)
- Serve with roasted vegetables and/or a star of your choice like rosemary roasted potatoes.