Sous Vide Lamb Chops with Chimichurri Sauce

Sous Vide Lamb Chops with Chimichurri Sauce
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • LAMB CHOPS
  • 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

Directions

  1. Select sous vide mode on slow cooker and 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. 
  3. Place 2 lamb chops in a sous vide-safe bag. Vacuum tightly and seal. Repeat with remaining lamb chops.
  4. When water reaches set temperature, add the sealed lamb chop bags to the water bath and press start. 
  5. Chimichurri sauce: Using a food chopper or small food processor, 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.
  6. When cooking time has ended, remove lamb chop bags from water bath and open. Pat chops dry with paper towels. 
  7. In a large skillet over high, heat vegetable oil. Sear chops on each side until well-browned, 30 to 45 seconds.
  8. Serve lamb chops with chimichurri sauce.

Serves: 4

Test Kitchen Tip: For the most evenly-browned chops, sear them before and after cooking sous vide. Searing the chops twice may add a few minutes to your preparation time, but will yield a beautifully browned exterior. If you are short on time and only wish to sear once, sear after sous vide for best results.

 

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