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Sous Vide Lamb Chop

Lamb chops are a great alternative to the usual pork or beef meat. This meat, which comes from a young lamb, is characterized by its mild yet different flavor and tenderness. These can be cooked by frying, grilling, roasting, stewing and more. Lamb chops are popular in European, Asian and many other cuisines.

Although delicious and versatile, lamb chops tend to be quite a challenge to cook especially for those with not much experience dealing with this meat. Ideally, when cooked, lamb chops should be delicate, tender and juicy but most people will end up with something dried out, with a strong flavor and a pungent aroma. Not only does this make the dish a failure, but it is also a waste of expensive meat.

In the same way as many other meats, sous vide can be used for lamb chops as well. This technique allows the lamb meat to reach the ideal internal temperature needed in order to cook it, kill bacteria and make it safe for consumption. At the same time the slow cooking and controlled heat allows proteins to break down making it tender. Lastly, moisture and juice from the lamb chops is retained. Sous vide lamb chops also has an added advantage that cannot usually be achieved through traditional cooking methods. This is being able to cook the meat medium rare and still having it tender enough to come cleanly off the bone.

In sous vide cooking lamb chops are held at a temperature of 131°F or 55°C to 140°F or 60°F. Cooking time can last anywhere from 18 to 36 hours depending on what part is used and how done it should be. Lamb chops prepared using this method can be used for many different dishes. The meat may be finished on the grill or pan for a classic lamb chop meal, it may be cooked with a variety of seasonings and spices, or it may also be served with various sauces.

Sous Vide Lamb Chop Recipes and Articles

Sous Vide Lamb Tajine Recipe

A traditional lamb tajine is slowly simmered lamb in a spice-filled sauce. Our sous vide recipe cooks the lamb first and serves them as whole chops with the sauce over it. It's a nice way to reinterpret the dish.

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