Sous Vide Lamb Chops with Mint Sauce
Sous Vide Lamb Chops with Mint Sauce
I love sous vide cooking! It makes my catering life so much easier. Sous vide cooking has several advantages. First, it ensures that anything you place in the water bath gets cooked evenly, which means you will NEVER get dry food. Secondly, it’s consistent. You can control and set the temperature precisely, which means you will always get the same results every single time. Lastly, you can cook things in large quantities. I can make perfect poached eggs or juicy chicken breast in a big batch without worrying about anything!
And, lamb chops are one of my favorite things to sous vide. They come out a perfect medium rare, and because they get cooked with all the aromatics, the flavors really get penetrated into the chops. After a quick sear, you have a perfect lamb chop that will be the show stopper for your upcoming dinner parties.
Total Time: 3 hours and 30 minutes
Serves: 4-6 people
INGREDIENTS
THE LAMB CHOPS
2 racks of lamb
1 tbsp salt
2 tsp freshly cracked black pepper
1 tsp coriander
1 tsp cumin
4 tbsp unsalted butter, divided into 2 tbsp
2 cloves of garlic, peeled and crushed
4 sprigs of fresh thyme
4 leaves of sage
1 tbsp extra virgin olive oil
MINT SAUCE
1 bunch mint
1 clove of garlic
2 lemons, juiced
2 scallions
1/4 cup, extra virgin olive oil
2 ice cubes
salt, to taste
INSTRUCTIONS
LAMB CHOPS
Heat the sous vide bath to 131F for medium rare.
Pat dry the lamb chops and salt all around, including the back of the lamb chops.
Mix freshly cracked black pepper, coriander, and cumin and season the lamb all around the mixed spices.
Place your lamb chops in an airtight bag and put 2 tbsp of butter, garlic, thyme, sage, and olive oil. Seal the bag with a plastic straw in the corner of the bag. Slowly drop the bag into the water, letting the straw do its job taking any excess air in the bag out. Slowly take out the straw as you complete the seal of the bag. The lamb chops should be submerged in the sous vide water bath.
Cook the lamb chops in the sous vide bath for 3 hours.
Once done cooking, take the lamb chops out of the bag. Pat them dry and discard the aromatics.
On a large skillet, preferably cast iron, heat up the rest of butter on high heat. Make sure the butter doesn’t burn.
Sear the whole lamb chop on each side for 1 minute. It should take about 3-4 minutes total. Let it rest at least for 5 minutes before slicing.
Slice and serve the chops with mint sauce (optional).
MINT SAUCE
Put mint, garlic, lemon juice, scallions, extra virgin olive oil, and ice cubes to a blender. Blend until the mixture is smooth.
Season with salt and serve it with the lamb chops.