Description
Tender, juicy, and melt-in-your-mouth from the inside out, these sous vide lamb chops are so easy to make! Pair them with steamed broccoli for a balanced and low-carb meal.
Ingredients
Scale
For the lamb chops:
- 8 (3-oz) lamb chops
- Sea salt and freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 tablespoon extra-virgin olive oil
- 2 rosemary sprigs
- 4 garlic cloves
- Lemon slices (optional)
For the steamed broccoli:
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 pound broccoli florets (about 2 heads)
- 1/4 cup reserved lamb juice
- Salt to taste
Instructions
- Preheat water to 134°F using a sous vide machine. (I use the Anova sous vide precision cooker.)
- Prepare lamb chops by rinsing under cold water. Pat dry with paper towels and set them aside. Season the lamb chops with salt, pepper, cumin, and cayenne pepper. Set aside.
- Heat a cast-iron skillet over medium-high heat for 3-5 minutes. Add olive oil into the skillet and swirl to coat the bottom. Place rosemary sprigs and garlic cloves into the skillet. Pre-sear the lamb chops on both sides, about 30 seconds per side.
- Prepare two sous vide bags and place 4 lamb chops into each bag. Transfer the rosemary and garlic from the skillet to the sous vide bags. Add lemon slices if using. Vacuum seal them with a hand pump or a vacuum sealer.
- Lower the sealed bags into the preheated water bath, making sure the lamb is under the waterline. Set the timer for 2 hours.
- Once the timer goes off, remove the bags from the water bath and remove the lamb from the bags onto a plate. Pat dry with paper towels. Reserve the lamb juice for the broccoli.
- Heat up the same skillet, use the leftover oil in the skillet to sear the lamb chops on both sides, about 30 seconds per side until well-browned. Transfer to serving plates and let the lamb chops rest for 5 minutes.
- In the meanwhile, make the broccoli. Still in the same skillet (if it’s big enough), heat olive oil over medium-high heat. Add garlic and stir until fragrant, about 30 seconds.
- Place broccoli florets in the skillet; sauté for about a minute.
- Pour the reserved lamb juice over the broccoli and cover to steam for 5 minutes or until the broccoli is tender. (Your lamb juice should be flavorful enough for the broccoli. Taste after cooking, and if desired, add a pinch of salt and mix well.)
- Serve the lamb chops with the steamed broccoli. Enjoy!
Nutrition
- Serving Size: 1
- Calories: 395
- Sugar: 2g
- Sodium: 176.3mg
- Fat: 24.6g
- Saturated Fat: 6.9g
- Trans Fat: 0.4g
- Carbohydrates: 9.6g
- Fiber: 3.4g
- Protein: 37.2g
- Cholesterol: 120.3mg
