Sous Vide Lamb Chops with Chimichurri Sauce

Cooking time

120 min

Difficulty

Easy

Ingredients

15

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About recipe

Sous Vide / Blender /Main Course

Nutrition per serving

170

Cal

22 g

Protein

9 g

Fat

0 g

Carb

Ingredients

Servings

1

8

lamb chops (3-4 ounces each)

1 tablespoon

olive oil

Salt and coarse black pepper

1 tablespoon

vegetable oil

CHIMICHURRI SAUCE

½

small onion, quartered

3 cloves

garlic

2 tablespoons

fresh oregano leaves

¾ cup

olive oil

3 tablespoons

red wine vinegar

3 tablespoons

lemon juice

1 teaspoon

salt

¼ teaspoon

coarse black pepper

¼ teaspoon

dried crushed red pepper

1 cup

lightly packed flat-leaf (Italian) parsley

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Step 1
of 4
  1. sous vide :set temperature to 136°F for medium-rare or 140ºF for medium. Set timer for at least 2 hours or up to 4 hours. 
  2. Pat the lamb chops dry with paper towels, rub with olive oil and season with salt and black pepper. 

Utensils

Ingredients

Salt and coarse black pepper
1 tablespoon
olive oil
Step 2
of 4
  1. Pat the lamb chops dry with paper towels, rub with olive oil and season with salt and black pepper. 
  2. Place 2 lamb chops in a sous vide-safe bag. Vacuum tightly and seal. Repeat with remaining lamb chops.

Utensils

Step 3
of 4

Chimichurri sauce: Using blender, chop onion, garlic and oregano until finely chopped. Add olive oil, vinegar, lemon juice, salt and peppers and process until blended. Add parsley and pulse until finely minced but not pureed. Set aside.

Utensils

Ingredients

2 tablespoons
fresh oregano leaves
1 cup
lightly packed flat-leaf (Italian) parsley
3 tablespoons
red wine vinegar
3 tablespoons
lemon juice
1 teaspoon
salt
3 cloves
garlic
¼ teaspoon
dried crushed red pepper
½
small onion, quartered
¼ teaspoon
coarse black pepper
¾ cup
olive oil
Step 4
of 4
  1. When cooking time has ended, remove lamb chop bags from water bath and open. Pat chops dry with paper towels. 
  2. In a large skillet over high, heat vegetable oil. Sear chops on each side until well-browned, 30 to 45 seconds.
  3. Serve lamb chops with chimichurri sauce.

Utensils

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