Sous Vide Lamb Chops with Garlic and Fresh Herbs
By Dottiejk
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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
Details
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.
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