Lamb loin chops are lean, tender and easy to find at the grocery store or butcher shop, so they're a great cut to start with if it's your first foray into sous vide lamb.
Prep
- In a large pot or other basin of water that will fit all your lamb. Attach the Precision Cooker and set it to 131°F / 55ºC for a medium rare result.
- Season each lamb loin with salt and pepper on all sides and place in a resealable zipper locking or a vacuum sealable bag. Evenly distribute a couple sprigs of thyme, a sprig of rosemary and the slivered garlic on top of the lamb loins and seal each of the bags.
- Add your bags of lamb to the water bath, press start on this recipe in the Anova App, and walk away. I set my timer for 3 hours. The Anova Precision Cooker WI-FI is WI-FI and Bluetooth enabled, so you can control it remotely with the app.
Finishing
- When the lamb is finished in the water bath, take it out of the bag and remove the garlic and sprigs of rosemary and thyme. On a pre-heated pan or the grill, sear each chop on both sides for 1-2 minutes. Once removed, let rest 5-10 minutes.
- Slice the meat and serve with a side salad, like my apple, cheese and chive salad–recipe on the Anova blog!
Pair with Apple cheese & chive salad