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Lamb Chops with Garlic and Fresh Herbs
Ingredients
4 bone-in lamb chops (chops should be of a similar
size and thickness)
1 garlic clove, crushed
1 large sprig of fresh thyme, finely chopped
1 large sprig of rosemary, finely chopped
1 tbsp fresh parsley, finely chopped
1 tsp fresh oregano, finely chopped
Method
Fill and preheat the Sous Vide to a temperature of 56 ºC.
Place the lamb, garlic, thyme, rosemary, parsley, oregano, peppercorns and butter into the cooking pouch and
vacuum seal.
Submerge the cooking pouch in the sous vide and cook for approximately 2 hours.
Remove the chops and dry, ensuring that the herbs, peppercorns and garlic are discarded from the chop.
Season with salt.
Before serving, seal the chop:
Heat a frying pan on a high heat and brown the chops for approximately 30 seconds each side or place
them under a grill on a high setting until the surface turns brown.
Note: Use more than 1 bag if cooking more than 4 chops.
16
8 black peppercorns, crushed
1 tbsp (14 g) butter
Sea salt, to taste
Sous Vide Water Oven
SERVES
APPROX.
2
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