I’ve always been a little afraid of lamb—which, I’ll admit, sounds like one of the strangest phobias ever. But I’ve seen things. Things no diner should see. Perfectly seared chops that when cut revealed a cold, blue-rare center. Tough, gamey chops that were so dry that they were surely rolled in sawdust prior to serving. To cook lamb, it would seem, is to invite catastrophe. If the vaunted middle ground between bone-dry and still bleating is so hard to reach even in restaurant kitchens that cook lamb night after night, what chance does the home cook have?
If left to my own devices (and my notoriously untrustworthy oven), my attempts at lamb chops would probably be doomed to a similar fate. Cooking them sous vide, however, takes both the not-so-tender ministrations of the Hellmouth (What? Your oven doesn’t have a name?) and guesswork off the table.
This recipe for simple sous-vide lamb chops is easy to pull together and is table-ready in about two largely hands-off hours. All you need is a sous-vide circulator, a large pot or other suitable vessel for the water bath, some heavy-duty freezer bags, a heavy skillet for searing and a few basic ingredients.
Latest posts by Cory Newbiggin (see all)
- A Tax-Relief Cocktail Recipe: Slush Fun(d) Blender Negronis - April 15, 2016
- How (and Why) to Make Candied Lemon Peels - March 9, 2016
- Cotriade: An Easy Breton Fish Stew - February 26, 2016