Sous Vide Grilled Lamb Chops
Loin lamb chops marinated in an Armenian-inspired Aleppo pepper paste, cooked sous vide for perfect doneness, then finished on a blazing hot grill for a deeply charred crust.
Calories per serving: 354kcal
Ingredients
- 1 pound (453.59 g) Lamb, loin chops
~~ Marinade ~~
- 1 teaspoon (0.99 teaspoon) Cilantro
- 1 teaspoon (0.99 teaspoon) Black Pepper
- 1 teaspoon (0.99 teaspoon) Parsley
- 1 teaspoon (0.99 teaspoon) Aleppo Pepper
- 1 tablespoon (0.99 tablespoon) Red Wine
- 2 tablespoons (1.97 tablespoons) *Olive Oil
- 1 cup (149 g) Tomato
- ½ cup (80 g) Red Onion
- 4 cloves (4 cloves) Garlic
~~ Garnish ~~
- 4 teaspoons (3.94 teaspoons) *Mis' Rubin's Black Magic
Instructions
- Wipe the lamb and remove any excess fat.
- Put the marinade ingredients in a food processor until they become a thick paste.
- Put the paste on the chops.
- Put the chops in a vacuum sealable bag.
- Remove most of the air and seal the bag. You may marinate up to 24 hours if you are going to grill.
- Otherwise, set the bag in water and add your sous vide immersion cooker. Set it for 130 °F (54 °C) for 2 hours.
- Remove the lamb from the bag and dry completely with a paper towel. Sprinkle Mis' Rubin's generously on both sides.
- Heat a cast iron grill to 500 °F (260 °C). If your grill is not well seasoned, oil it. Put the chops on the grill and grill on each side for 30 seconds. Serve.
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