Served with slow-roasted potatoes, garlic, and haricots verts
Recipe for easy sous vide lamb chops
Lamb chops are cutlets carved from the lamb rack of the loin. They are quite small, so care must be taken when cooking them, which is why we used the sous vide technique.
The dish is served with slow-roasted potatoes and garlic, and green beans.
Servings: Portions
Easy Sous Vide Lamb Chops
Served with slow-roasted potatoes, garlic, and haricots verts
Ingredients
- 600 gram Potato
- 4 gram Salt
- 28 gram Oil
- Spices Salt, pepper, and fresh rosemary
- 4 cloves Garlic
- 4 pcs. Lamb Chops
- Spices Salt and pepper
- 50 gram Haricot’S Vert Frozen
Instructions
Slow-Roasted Potatoes and Garlic
- Start by preheating the oven to 150 degrees Celsius (302 degrees Fahrenheit) in a conventional oven.
- Scrub the potatoes and boil them for 10 minutes in plenty of salted water. Let the rosemary stalks soak in the water for 5 seconds as well.
- Let them steam off for at least 10 minutes before further cooking in the oven.
- Find a baking dish and place the rosemary stalks, salt, and pepper in it and toss the potatoes and garlic (still in their skins) around in it.
- Give everything 1 hour in the oven, then turn and give them another hour.
- The potatoes are now soft inside and deliciously crispy on the outside. Peel the garlic, but be careful as they are super soft and tender.
Sous Vide Lamb Chops
- Season the meat and vacuum seal it.
- Cook it sous vide for 1 hour and 10 minutes.
- Take it out of the vacuum bag and pat it dry, either with a kitchen towel or paper towels.
- Heat a pan or grill to high heat and sear the meat for 5-7 seconds on each side and serve immediately.
Haricots Verts
- We always use frozen haricots verts (green beans) for our meals. Take an appropriate amount from the freezer and boil them for 1 minute. They are then cooked and have just the right amount of bite.
- We typically pour boiling water directly on them from our boiling water tap.
Serving
- Serve everything together and make sure to sprinkle good flake salt over the meat.
- For example, use a slice of toast bread, which you spread with the baked garlic that has nearly a butter-like consistency.
Notes
Our meat came from a Danish lamb, which was dry-aged. We recommend adding garlic powder and rosemary/thyme to the vacuum bag if it’s not Danish lamb, and cooking it 15 minutes longer if it’s not dry-aged.