Chef: Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international publications. In 2013, after nearly a decade working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, where she now leads a team of 60 writers across the country. Australia.
This is an easy dish with lots of flavor (my favorite). By cooking the lamb chops sous vide, you’re able to get really tender meat- and by smothering them in tandoori paste, you get a boost of Indian flavors that takes this dish to a different place to your average lamb cutlet recipe. Finish the cutlets on the grill to get some smoky flavor and char on the outside — not to mention those grill marks that we all love. When cooked at 60C, the lamb chops are not medium-rare (they’re medium to medium-well depending on how long you finish them on the grill for). This is fitting with the Indian style of cooking lamb. If you would prefer them to be medium-rare, you can change the cooking temperature to 57C.
Ingredients for 2
- 6 lamb chops
- 2 tablespoons tandoori paste
- 2 cups undressed coleslaw mix
- 1/4 cup mayonnaise
- 1 teaspoon curry powder
- 1 teaspoon freshly squeezed lemon juice
- Salt
- 1 tablespoon vegetable oil or ghee
- Chili powder, for serving
- 2 teaspoons chopped fresh cilantro, for serving
Directions
Step 1
Set the BioloMix Sous Vide Cooker to 140ºF (60ºC).
Step 2
Rub lamb chops with tandoori paste. Place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Step 3
Place the bag in the water bath and set the timer for 3 hours.
Step 4
About 10 minutes before the lamb is finished, prepare the coleslaw: Combine coleslaw mix, mayonnaise, curry powder, and lemon juice in a medium bowl. Season to taste with salt.
Step 5
Heat a grill or grill pan to high. Brush with oil.
Finishing Steps
Step 0
When the timer goes off, remove the bag from the water bath. Remove the lamb from the bag and discard any cooking liquid.
Step 1
Grill the lamb over high heat until well-browned, about 30 seconds per side. Transfer to a serving plate and let rest for 5 minutes.
Step 2
Garnish coleslaw with chili powder and lamb with cilantro. Serve.