Mediterranean Sous Vide Lamb Chops
These lovely loin lamb chops marinated in Mediterranean seasonings are a welcome change of pace.
Calories per serving: 193kcal
Ingredients
- 1 pound Lamb ; loin chops
- 1 Lemon
- 1 Onion
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Aleppo pepper
- 1 teaspoon Turkish seasoning
Instructions
- Mise en place
- Trim the chops of any unwanted, excess fat.
- Mix the garlic powder, onion powder, Aleppo pepper, and Turkish seasoning together.
- Rub the lamb with the seasoning mixture.
- Slice the onion and put it in a vacuum seal bag. Put the chops in the bag with the onion. Squeeze the lemon juice into the bag and seal the bag.
- Set the sous vide for 129 F / 53 C for an hour. Add an extra half hour if you are using frozen meat. We like our lamb and beef very rare, so adjust the temperature to the way you like lamb.
- Seal the bag.
- If you don't have a vacuum sealer, make sure you squeeze all the air out and use water for displacement.
- After the chops have cooked, put them in the refrigerator for about 30 minutes. Do this so they will not over cook when you are grilling them.
- Preheat a cast iron grill to almost smoking.
- Pull the chops out of the fridge and brush them with a little oil. Put them on the hot grill and brown on one side for about 60 seconds then turn and brown on the other side.
- Enjoy!
Notes
The Aleppo pepper is not very spicy, but if you do not like spice at all, just omit it.
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