Sous Vide Lamb Chops with Basil Chimichurri

Prep Time10 mins
Cook Time2 hrs 10 mins
Total Time2 hrs 20 mins
Course: Main Course
Keyword: chimichurri, lamb, sous vide
Author: Hong & Kim

Equipment

  • Pan
  • Sous Vide Immersion Circulator
  • Cooking Container

Ingredients

For the Lamb Chops

  • 2 rack of lamb frenched
  • 2 cloves garlic crushed
  • salt
  • pepper
  • olive oil for the pan

For the Basil Chimichurri

  • 1 cup fresh basil finely chopped
  • 1 shallot diced
  • 1-2 clove garlic minced
  • 1 tsp red chili flakes
  • 1/2 cup olive oil
  • 3 tbsp red wine vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp pepper

Instructions

  • Set sous vide temperature to 133° degrees Fahrenheit. Season lamb liberally with salt and pepper. Vacuum seal lamb with crush garlic and sous vide for 2 hours.
  • Combine all of the ingredients of the basil chimichurri sauce in a bowl and mix well. Season to taste. Cover and refrigerate to let flavors blend together.
  • After two hours, remove lamb chops from bag and dry well with a paper towel. Sear with a torch or a scalding hot well-oiled pan. Slice the between the bones and liberally top with basil chimichurri sauce and enjoy.