lamb chop recipe

These Sous Vide Lamb Chops are ultra tender and juicy and served with the most incredible homemade mint chimichurri that you won&#039;t be able to stop eating!

Sous Vide Lamb Chops with Mint Chimichurri

lamb chops

olive oil

salt

black pepper

garlic

lemon juice

Salt & pepper

mint (packed)

parsley (packed)

shallot

red pepper flakes

red wine vinegar

Heat a water bath to 131F degrees with your sous vide.

Rub the lamb chops with olive oil and season with salt and pepper.

Add the lamb chops, smashed garlic and lemon juice to a vacuum seal bag or a high quality freezer bag.

Use a vacuum sealer or the water displacement method (see above in post) to remove all the air from the bag.

Place in the preheated water bath and cook for 2 hours. Remove and plunge bag into an ice bath until ready to sear.

Remove the lamb from the bag and pat it dry on all sides. Season lightly with salt and pepper.

Heat a skillet over high heat until it starts to smoke.

Place the lamb in the pan and cook for 1 minute per side, until a crust forms.

Remove from skillet and serve with mint chimichurri.

Combine all ingredients except the olive oil in a food processor and pulse until everything is chopped. You want it to be slightly chunky, so it doesn&#039;t need to be totally blended.

Stir into the olive oil and serve with the lamb chops.

Mint Chimichurri

Parmesan Garlic Lamb Chops are an easy and tasty Easter dinner recipe made with just bread crumbs, lemon zest and pecorino romano.&nbsp;

Parmesan Garlic Lamb Chops

bread crumbs

pecorino romano cheese (, finely grated)

lemon zest

fine sea salt

garlic (, pressed or finely minced)

extra virgin olive oil

Mint Lemon Couscous

In a large pie plate or other flat bowl, combine the bread crumbs, cheese, lemon zest, pepper, salt and garlic.

Rinse the lamb chops with cold water and pat dry.

Crust both sides of the lamb chops in the bread crumb mixture.

Heat 1 tablespoon of the olive oil over medium-high heat.

Add 2-3 lamb chops to the frying pan, being careful that they have enough space and are not crowded.

Cook for 2-3 minutes on each side, waiting for crust to lightly brown.

Remove and set aside. Add additional oil and repeat with remaining lamb chops.

Serve hot over Mint Lemon Couscous.

If you&#039;ve tried this recipe, come back and let us know how it was in the comments or ratings.

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Sous Vide Lamb Chops with Mint Chim...

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Top 2 lamb chop recipe recipes from across the web

The most viewed lamb chop recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sous Vide Lamb Chops with Mint Chim...

Parmesan Garlic Lamb Chops

The most viewed lamb chop recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine