antrikot biftek

Bu sous vide kuzu pirzola, şimdiye kadar sahip olabileceğiniz en lezzetli ve yumuşacık kuzu pirzolalardan bazıları! Evde restoran kalitesinde kuzu pirzola yapmak için kuzu etinin zengin lezzetini mükemmel bir şekilde tamamlayan otlar, yağ ve limon suyundan oluşan basit bir turşu kullanıyorum! Bunun ne kadar kolay olduğunu bir kez gördüğünüzde, kuzunuzu bundan böyle sous vide yapmak isteyeceksiniz!

Sous Vide Kuzu Pirzola

yemek kaşığı zeytinyağı ((sızma))

yemek kaşığı limon suyu

çay kaşığı kurutulmuş biberiye

çay kaşığı toz karabiber

½ çay kaşığı kuru kekik

½ çay kaşığı kuru nane

¼ çay kaşığı kuru fesleğen

¼ çay kaşığı kuru maydanoz

tutam tuz ((tatmak için))

tutam acı biber ((isteğe bağlı)

Combine

Add all of the marinade ingredients to a large vacuum seal bag or Ziplock bag and shake or squish gently to combine. Rinse the lamb chops and pat them dry with paper towels.

Marinate

Place your lamb chops into the bag with the marinade in a single layer side-by-side, making sure all parts of the lamb are coated, and seal the bag. Refrigerate for at least 1 hour or up to overnight.

Marinade

Prep

Fill a large stockpot or sous vide tub with water and preheat your sous vide machine to 130°F (54°C) (for medium-rare). *See the temperature and time chart in the post for other levels of doneness.

Seal

If using a large sealable storage bag, leave just a tiny opening at the corner so you can dip the bag into the water (with the opening always above the surface) to displace all of the air before fully sealing the bag. If you have already vacuum-sealed your lamb chops in the marinade you can proceed to the next step.

Submerge

Submerge the sealed lamb chops and keep them from floating by either using clips to secure the bag to the side of the container or by placing a plate/bowl on top. Let the lamb cook for 3 hours, or however long needed to achieve your desired level of doneness, before moving on to the searing step.

Sous Vide Machine

Fill

Once you confirm that your Instant Pot has a sous vide setting, set the trivet in the bottom of the pot and fill it ⅔ of the way full with water.

If using a Ziploc bag, remove the air using the displacement method above. If using your lamb chops are already vacuum-sealed in the marinade, you can proceed to the next step.

Cook

Set the cooking temperature to 130°F (54°C) and the time to 2 hours (for medium-rare). Seal your Instant Pot and let the lamb chops cook before proceeding to reverse sear them.

Instant Pot

Cool

Take the lamb chops out of the water bath carefully and let them rest for 5 minutes before reverse-searing them.

Heat a cast iron skillet or frying pan over high heat on the stovetop. While you wait for the pan to heat up, pat the lamb chops dry with paper towels.

Sear

Once the pan is smoking hot, add the lamb chops and sear each side for 30-60 seconds to develop a golden brown crust. (Try not to sear your lamb chops for more than 60 seconds or you could overcook them).

Serve

Use tongs to remove the chops from the pan and serve right away. There is no need to let the lamb rest before slicing or serving when cooked with a sous vide.

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