Easy Sous Vide Lamb Chops

Ingredients

• 1 1/2 pounds lamb chops
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 garlic cloves (smashed)
• 1 tablespoon fresh lemon juice
• 1 cup fresh mint (packed)
• 1 cup fresh parsley (packed)
• 3 garlic cloves
• 1 shallot
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 2 tablespoons red wine vinegar
• 6 tablespoons olive oil

Instructions

1. 1

   Heat a water bath to 131°F degrees with your sous vide.

2. 2

   Rub the lamb chops with olive oil and season with salt and pepper.

3. 3

   Add the lamb chops, roasted garlic (or 1/2 teaspoon of garlic powder) and lemon juice to a vacuum seal bag or a high quality freezer bag.

4. 4

   Use a vacuum sealer or the water displacement method (see above in post for instructions) to remove all the air from the bag.

5. 5

   Place in the preheated water bath and cook for 2 hours.

6. 6

   If making in advance, plunge in an ice bath for 30 minutes then store in the fridge or freezer until ready to use.

7. 7

   Remove the lamb from the bag and pat it dry on all sides. Season lightly with salt and pepper.

8. 8

   Heat a skillet over high heat until it starts to smoke.

9. 9

   Place the lamb in the pan and cook for 1 minute per side, until a crust forms.

10. 10

    Remove from skillet and serve with mint chimichurri.

11. 11

    --- Mint Chimichurri ---

12. 12

    Combine all ingredients except the olive oil in a food processor and pulse until everything is chopped. You want it to be slightly chunky, so it doesn't need to be totally blended.

13. 13

    Stir into the olive oil and serve with the lamb chops.