Sous Vide Lamb Chops with Chimichurri Sauce
Cooking time
120 min
Difficulty
Easy
Ingredients
15
About recipe
Sous Vide / Blender /Main Course
Nutrition per serving
170
Cal
22 g
Protein
9 g
Fat
0 g
Carb
Ingredients
Servings
1
lamb chops (3-4 ounces each)
8
olive oil
1 tablespoon
Salt and coarse black pepper
vegetable oil
1 tablespoon
CHIMICHURRI SAUCE
small onion, quartered
½
garlic
3 cloves
fresh oregano leaves
2 tablespoons
olive oil
¾ cup
red wine vinegar
3 tablespoons
lemon juice
3 tablespoons
salt
1 teaspoon
coarse black pepper
¼ teaspoon
dried crushed red pepper
¼ teaspoon
lightly packed flat-leaf (Italian) parsley
1 cup
Best devices for this recipeSee all
- sous vide :set temperature to 136°F for medium-rare or 140ºF for medium. Set timer for at least 2 hours or up to 4 hours.
- Pat the lamb chops dry with paper towels, rub with olive oil and season with salt and black pepper.
Utensils
Ingredients
- Pat the lamb chops dry with paper towels, rub with olive oil and season with salt and black pepper.
- Place 2 lamb chops in a sous vide-safe bag. Vacuum tightly and seal. Repeat with remaining lamb chops.
Utensils
Chimichurri sauce: Using blender, chop onion, garlic and oregano until finely chopped. Add olive oil, vinegar, lemon juice, salt and peppers and process until blended. Add parsley and pulse until finely minced but not pureed. Set aside.
Utensils
Ingredients
- When cooking time has ended, remove lamb chop bags from water bath and open. Pat chops dry with paper towels.
- In a large skillet over high, heat vegetable oil. Sear chops on each side until well-browned, 30 to 45 seconds.
- Serve lamb chops with chimichurri sauce.
Utensils
There is no review yet
Help other users with the choice - be the first to share your opinion about this product.