Sous Vide Lamb Chops
Sous Vide Lamb Chops. Delicious Lamb chops marinated in garlic, extra virgin olive oil and seasoned with salt and pepper. Creating the most delicious and tender flavoursome lamb chops in the Sous Vide.
In a bowl or jug mix together your garlic, olive oil and salt and pepper.
Smother the lamb chops in the marinade and then place them into vacuum bags.
Seal the bags one by one.
Place the lamb chops in the fridge and marinate for 24 hours.
Place the water into your water bath, attach your Sous Vide precision cooker to the water bath. Using your app, set the temperature to 56.5c/133.7f for 2 hours.
Place the lid on the water bath and wait until it reaches its desired temperature.
Once at temperature using your tongs, place the sealed lamb chops bags into the water bath and place the lid back on.
2 hours later when it beeps, using tongs, remove the lamb chops bags. Use a bowl to remove the excess water and serve with rosemary flavoured roast potatoes.
We packed 2 lamb chops into each vacuum bag, and it was very compact for each serving. You could do just 1 or even do 4 in each package or more.
The first thing we remember once we opened our lamb chop bags is how wonderful the aroma was from the garlic and lamb. The same applied to the flavour, but if we hadn’t marinated the lamb chops for 24 hours, we doubt this would have been achieved.
Calories: 447kcal | Carbohydrates: 1g | Protein: 45g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 149mg | Sodium: 163mg | Potassium: 599mg | Sugar: 1g | Vitamin C: 0.7mg | Calcium: 31mg | Iron: 3.8mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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