Sous-vide lamb chops with garlic and rosemary
Tender, pink lamb chops flavored with garlic and rosemary.
1h 50minPrep 10minCooking 1h 40min 2 servings🟡 MediumSOUS_VIDEGluten-freeLactose-free
C
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Preheat the water bath to 57°C. Place the chops in a bag with the rosemary and garlic.
🌡 57°C🔧 thermoplongeur - 2
Cook for 1 hr 30 min.
🌡 57°C⏱ 90 min🔧 thermoplongeur - 3
Drain and dry thoroughly.
- 4
Sear very quickly in a frying pan or on a very hot grill.
🌡 230°C⏱ 2 min🔧 poêle
Frequently asked questions
Why dry the chops before searing?▾
A dry surface browns more quickly, avoiding the need to extend the cooking of the inside unnecessarily.
How should this recipe be stored?▾
Refrigerate leftovers promptly in an airtight container and reheat thoroughly when appropriate for the recipe.
