Tag Archives: sous vide lamb chops

Grilled Lamb T-Bones with Provencal Tian

Courtesy of Dad Cooks Dinner Serves 4 8 (1-inch/2.5 cm thick) lamb loin (t-bone) chops 4 teaspoons (20 ml) kosher salt 1 teaspoon (5 ml) freshly ground peppercorn mix 8 springs thyme 4 sprigs rosemary, cut in half to make eight pieces 2 cloves garlic, peeled and slivered 1 recipe Tian Provencal 1. Fill and preheat the SousVide Supreme to 140F/60C (or your preferred degree of doneness for lamb.) 2. Sprinkle the lamb chops with salt and pepper and divide them between two small (quart/0.9 liter) cooking pouches, 4 chops to a pouch. 3. Top each chop with a sprig … Read More

Lamb Chops with Garlic and Fresh Herbs

Recipe courtesy of Tom and Lynda Rydall (svkitchen.com) Serves 2 (recipe easily doubles or triples) INGREDIENTS 4 (3-ounce/84g) bone-in loin lamb chops 2 teaspoons (10 ml) peeled and sliced garlic 4 sprigs fresh thyme (each about 2 inches/5 cm long) 1 fresh bay leaf 1 tablespoon (15 ml) fresh parsley 1 teaspoon (5 ml) fresh oregano 8 black peppercorns 1 tablespoon (14 g) butter Sea salt   INSTRUCTIONS Fill and preheat the water bath to 132F/56C. Put the lamb, garlic, herbs (no need to chop the herbs), peppercorns, and butter into a cooking pouch and vacuum seal. Submerge the pouch … Read More

Lamb Chops with Garlic and Fresh Herbs

Courtesy of home cooks and wine enthusiasts, Tom & Linda Ryall of SV Kitchen Serves 2 (Recipe easily doubles or triples) INGREDIENTS 4 (3 oz/ 85 g) bone-in loin lamb chops 2 teaspoons (10 ml) peeled and sliced garlic 4 sprigs fresh thyme (each about 2 inches/ 5 cm long) 1 fresh bay leaf 1 tablespoon (15 ml) fresh parsley 1 teaspoon (5 ml) fresh oregano 8 black peppercorns 1 tablespoon (14 g) butter Sea salt   INSTRUCTIONS Fill and preheat the SousVide Supreme to 132F/56C. Put the lamb, garlic, herbs (no need to chop the herbs), peppercorns, and butter into a cooking … Read More

Rosemary-Garlic Lamb Chops

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 Preheat SousVide Supreme to desired serving temperature 134F/56C for medium rare (140F/60C for medium). 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.) Put pouch(es) into the pouch rack and … Read More