Nutrition Facts
6 servings
6
Recipe for Sous Vide Lamb Chops Provençal
For a summer lunch, try this sous vide Provençal lamb chop recipe. A true delight!
Ingredients
12 Lamb chop
2 Sun-dried tomatoes in oil
1 Provence herbs
1 cup Cherry tomato
1 cup Black olive
2 Basil
2 Olive oil
½ Garlic powder
Salt
Pepper
Directions
1
Mix the sun-dried tomatoes, herbs, 1 teaspoon of salt and pepper, and the garlic; rub all over the lamb. Divide the lamb chops into 3 pre-cut vacuum bags. Seal under vacuum following the instructions of the device.
2
Fill the pot with water. Add the sous vide machine; set the temperature between 140°F and 145°F for an average temperature. Submerge the vacuum bag in the heated water, lifting it to fully immerse if necessary. Set the timer for 1 hour and 30 minutes.
3
Finally, gently remove the bag from the water; let it rest for 5 minutes before opening and taking out the lamb chops.
Ingredients
Ingredients
12 Lamb chop
2 Sun-dried tomatoes in oil
1 Provence herbs
1 cup Cherry tomato
1 cup Black olive
2 Basil
2 Olive oil
½ Garlic powder
Salt
Pepper
Directions
Directions
1
Mix the sun-dried tomatoes, herbs, 1 teaspoon of salt and pepper, and the garlic; rub all over the lamb. Divide the lamb chops into 3 pre-cut vacuum bags. Seal under vacuum following the instructions of the device.
2
Fill the pot with water. Add the sous vide machine; set the temperature between 140°F and 145°F for an average temperature. Submerge the vacuum bag in the heated water, lifting it to fully immerse if necessary. Set the timer for 1 hour and 30 minutes.
3
Finally, gently remove the bag from the water; let it rest for 5 minutes before opening and taking out the lamb chops.
Notes
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