Indian Pickle-Marinated Sous Vide Lamb Chop

1 minute, 16 seconds Read

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.

By cooking the lamb in Indian lime pickle, it’s further tenderized, resulting in a great texture to go with the bold flavors. If you’re a big fan of Indian pickle, you can serve some extra on the side. Alternatively, you could serve it with some Indian bread and raita.

Ingredients for 2

  • 2 (4- to 6-ounce) lamb loin chops
  • 2 tablespoons Indian mixed pickle, plus extra for serving
  • 2 teaspoons chopped scallions

Step 1
Set the BioloMix Sous Vide Cooker to 140ºF (60ºC).

Step 2
Combine the lamb chops and pickle 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. Place the bag in the water bath and set the timer for 2 hours.

Finishing Steps
Step 0
When the timer goes off, remove the bag from the water bath. Remove the lamb from the bag and transfer to a serving plate. Discard cooking liquid.

Step 1
Garnish lamb with scallions and serve with additional pickle on the side.

#BioloMix #sousvide

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