Sous Vide Lamb Chops
Ingredients for Lamb
Heat a water bath to 131F degrees with the sous vide cooker.
Rub the lamb chops with olive oil and season with salt and pepper.
Use a vacuum sealer or the water displacement method (above) to remove all the air from the bag.
Place in the preheated water bath and cook for 2 hours. Remove and plunge bag into an ice bath until ready to sear.
Ingredients for Chimichurri
Combine all ingredients except the olive oil in a food processor and pulse until everything is chopped.
Stir in the olive oil.
Remove the lamb from the bag and pat it dry on all sides. Season lightly with salt and pepper.
Place the lamb in a smoking hot skillet and cook for 1 minute per side, until a crust forms.
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