Type: Main course
Ingredients:
Lamb chops, marinated (3-4 per person if served as only main course)
Sous vide: 56°C
Preparations:
Marinate the lamb chops for at least 12h using this marinade. Take the chops out of the marinade and pat it dry.
Seal the chops in a sous vide bag. Cook for 3 hours. Pat the lamb chops dry and sear with a torch.
Serve with hasselbackspotatoes, sous vide glazed carrots and roasted garlic cloves.
This blog describes the voyages into the realms of food, undertaken in the name of The Chillantrope and Serenity.
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