Rosemary-Garlic Lamb Chops
Courtesy of Chef Richard Blais
Serves 1 (multiplies easily)
Time 2 hours

INGREDIENTS

• 2 lamb chops
• 1 tablespoon (15 ml) garlic, minced
• 2 sprigs fresh rosemary, stripped for leaves
• 2 sprigs fresh thyme, stripped for leaves
• 1/4 cup (50 ml) olive oil
• sea salt to taste
• black pepper to taste

INSTRUCTIONS

1. Preheat SousVide Supreme to desired serving temperature 134F/56C for medium rare (140F/60C for medium).
2. Put lamb chops into cooking pouch with all herbs and seasonings and vacuum/seal. (If making multiple servings, repeat with additional pouches for each serving.)
3. Put pouch(es) into the pouch rack and into the water bath.
4. Cook for 2 hours.
5. Remove chops from pouch, pat dry, and sear in a hot skillet, under the broiler, or with a kitchen torch for a few minutes to create a golden crust.
6. Serve immediately with your favorite side dishes. (Delicious served with steamed vegetables and mashed potatoes.)