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!
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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
