I got six beautiful lamb chops gifted to us last night so I sous vided them for dinner tonight.
Aren’t these pretty?
Time to make Sous Vide Lamb Chops!
Serves 2-3
Ingredients:
- 6 lamb chops
- 2 tablespoons Dukka seasoning
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 2 tablespoons of lard or your fat of choice
Equipment:
- All of my recommended kitchen tools are listed here.
I seasoned them with some Dukka, salt, and pepper…
… and then vacuum sealed them.
At 3:30 p.m., I popped them in my SousVide Supreme (set at 130 F) so they’d be ready to take out in 2 hours.
Here are the chops straight outta the bath.
Not so pretty but trust me, it gets better.
I heated a couple tablespoons of lard in my cast iron skillet over medium-high heat and I seared them for 1½ minutes on each side…
…and then I seared the fatty edge for about a minute.
See? I told you they’d be pretty again – pretty tasty! (Sorry for the lame pun.)
I served the chops with Tabil seasoned roasted cauliflower in lard. I set the oven to 400 F on convection roast and tossed them every 15 minutes until they were nice and toasty on the outside and tender on the inside (~35 minutes total).
From now on, I’m gonna be roasting my veggies with lard and set on convection roast.
For my second veggie side, I took some frozen haricot verts out of the freezer, threw on 2 pats of butter, and nuked the dish for 3 minutes.
Then, I seasoned them with salt and pepper.
Here’s my finished plate:
The chops were yummy. I actually think these lamb lollipops would’ve tasted better if I’d roasted them the conventional way in the oven (more crispy, rendered fat). But that would take a skilled chef. Sous vide ensured that I didn’t waste this wonderful meat.
Thanks H & B! You guys are the best!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Sous Vide Lamb Chops
Ingredients
- 6 lamb chops
- 2 tablespoons Dukka seasoning
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 2 tablespoons lard or your fat of choice
Instructions
- Season your lamb chops with Dukka, salt, and pepper then vacuum seal them.
- Plop the vacuum sealed lamb chops into your SousVide at 130°F for 2 hours.
- Take the lamb out of the water bath and put them on paper towels to dry. Heat the lard in a cast iron skillet over medium-high heat and sear each chop for 1½ minutes on each side and sear the fatty edge for 1 minute. Serve with some roasted veggies and chow down!
Nutrition
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