Servings: people
Lamb Chops Sous Vide
Lamb chops are cutlets carved from the lamb rack of the lamb's back. They are quite small, so one must be careful when preparing them, which is why we used the sous vide technique.
Ingredients
- 4 pcs. Lamb Chops
- Spices Salt and pepper
Instructions
- Season the meat and vacuum-pack it.
- Cook it sous vide for 1 hour and 10 minutes.
- Remove it from the vacuum bag and dry it well with either a towel or kitchen paper.
- Heat a pan or grill to high heat and give the meat 5-7 seconds on each side and serve immediately.
Notes
Our meat came from a Danish lamb that was dry-aged. We recommend adding garlic powder and rosemary/thyme in the vacuum bag if it is not Danish lamb, and to cook it 15 minutes longer if it is not dry-aged.