Sous Vide Lamb Chops with Garlic and Fresh Herbs

By Dottiejk

Ingredients

• 4 3 ounce bone-in lamb chops
• 2 teaspoon garlic; peel and sliced
• 4 sprigs fresh thyme
• 1 fresh bay leaf
• 1 tablespoon fresh parsley
• 1 teaspoon fresh oregano
• 8 black peppercorns
• 1 tablespoon Butter
• sea salt

Preparation

Step 1

Fill and heat Sous Vide to 132°F.

Put the lamb, garlic, herbs (no need to chop the herbs), peppercorns and
butter into a cooking pouch and vacuum seal. (If making multiple servings,
put no more than four chops in a pouch).

Submerge in the water oven and cook for 2 hours (or up to 4 hours).

Remove the chops and pat dry, discarding the herbs, garlic and peppercorns.
Season with salt.

On the stoetop, heat a skillet on high until very hot and sear the chops
for about 30 seconds on each side to brown.