Gather around the table for a meal that promises to elevate your dining experience. These Sous Vide Lamb Chops, featuring a rich red wine reduction sauce, creamy mashed potatoes, and crisp green beans, are not just a meal but a celebration. The process of sous vide cooking ensures tender, perfectly cooked results that bring out the exquisite flavors of the lamb. Whether it’s a special family dinner or a festive holiday gathering, this recipe brings a touch of elegance to your table, making it a memorable culinary experience.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Servings: 4
- Skill Level: Intermediate
- 4 lamb chops, frenched
- Salt and freshly ground black pepper, to taste
- 2 sprigs fresh rosemary
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 cup red wine
- 1 cup beef or lamb broth
- 2 tablespoons unsalted butter
- Olive oil spray
- Season the lamb chops generously with salt and black pepper. Place them in a vacuum-seal bag or ziplock bag.
- Add the rosemary sprigs, minced garlic, and olive oil to the bag. Seal the bag using a vacuum sealer or the water displacement method.
- Preheat the sous vide machine to 54°C (129°F) for medium-rare.
- Submerge the sealed bag into the preheated water bath. Cook for 2 hours.
- Once cooked, remove the lamb chops from the bag and pat them dry with paper towels.
- Heat a cast-iron skillet over medium-high heat and spray lightly with olive oil. Sear the lamb chops on each side for about 1-2 minutes until browned.
- For the sauce, in the same skillet, add the red wine and broth, scraping up any browned bits. Reduce the mixture by half.
- Whisk in the butter until the sauce thickens slightly. Season with salt and pepper.
- Serve the lamb chops with the red wine reduction sauce, creamy mashed potatoes, and green beans.
- Ensure the lamb chops are dry before searing to get a perfect crust.
- For a richer sauce, add a splash of balsamic vinegar or a spoon of honey.
- Refrigerate any leftovers in an airtight container for up to 3 days. Reheat gently in the oven at 150°C (300°F) until warmed through.
- Complement this dish with roasted vegetables, a fresh arugula salad, or crusty bread.
- Pair with a robust red wine like Cabernet Sauvignon or a smooth Merlot.
At Zynahz, our passion is to bring joy and creativity into your kitchen. We hope this Sous Vide Lamb Chops recipe becomes a family favorite. Share your culinary masterpieces with us and inspire others by tagging @Zynahz on social media. Don’t forget to explore more recipes on our website, and sign up for our newsletter to stay updated with the latest in the culinary world. Bringing warmth and inspiration to every meal, that’s the Zynahz way.
