I got a new gadget for the kitchen this christmas. I got an Anova sous vide Immersion circulator. It's the nerdiest gadget to date. I almost feel like I'm back at the lab growing cells or making analysis.
Sous vide is cooking in a water bath at exact controlled temperatures. You put the ingredients in a vacuum sealed bag and cook it at the temperature you want your ingredient to end up with, but you have to take food safety in to consideration. If you want a medium rare steak (131℉ or 55℃) you cook your steak at 131℉ or 55℃ for a certain amount of time. The time seems to be some kind of trial and error. But I’m not the first to have this type of equipment in my home, so there’s a lot of websites recommending time and temperature for different ingredients.
These lamb chops was tender and moist, and by far one of the best I have ever had. Next time, I would remove more of the fat, no other changes.
- 1 rack of lamb, cut up to 4 chops
- 2 sprigs of rosemary,
- 2 cloves of garlic
- 1 tablespoon butter
- salt and pepper
Wash you hands very thoroughly.
Pour boiling water over the rosemary. Cut the rack of lamb into 4 chops. Season the chops with salt and pepper. Place some rosemary leaves on each chop and a few slices of garlic. Place two chops in each vacuum bag and place some butter, rosemary and garlic slices on the other side of the chop. Vacuum seal the bags and submerge them in the 130℉ (54.5℃) water bath to cook for 2 hours.
After the 2 hours take the vacuum bags out of the water and remove the lamb chops from the bags. Sear the chops on a scalding hot pan, about a minute on each side.