Lamb chops from Danish lamb. Prepared perfectly in sous vide and fried in ghee.
Recipe for sous vide lamb chops
Danish lamb chops. Perfectly cooked in sous vide and seared in ghee.
Servings: personer
Sous vide lamb chops
Lamb chops from Danish lamb. Prepared perfectly in sous vide and fried in ghee.
Ingredients
- 3 pcs. Lamb Chop
- Spices Salt and pepper
- 5 gram Ghee Oil or butter can also be used.
Instructions
- Season the meat with salt and pepper and vacuum pack it.
- Cook the meat for 1.5 hours at 56 degrees Celsius (133 degrees Fahrenheit) in sous vide/water bath. Since the meat is dry-aged, we give it a shorter time than "normal" lamb chops, which we usually cook for 2 hours at 56 degrees Celsius (133 degrees Fahrenheit).
- Pat the meat dry with a tea towel/paper towel before frying.
- Heat a pan on high heat and put your ghee (clarified butter) in the pan.
- Fry the meat for about 20-30 seconds on each side and sprinkle with good flake salt before serving.
Notes
If you don't have ghee, heat the neutral-flavored oil with the pan, then add the butter at the same time as the meat.