Lemon and Parsley Crusted Sous Vide Lamb

1 minute, 32 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.

Crust tender sous vide lamb with herby breadcrumbs for a mix of textures. A dollop of Dijonaise is the perfect accompaniment.

Ingredients for 2

  • 4 (4-ounce) lamb loin chops
  • 6 tablespoons extra virgin olive oil
  • 1 cup dried breadcrumbs
  • 2 tablespoons lemon zest
  • 2 tablespoons finely chopped fresh parsley
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard

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

Step 2
Combine lamb chops and 2 tablespoons olive oil in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 3 hours.

Step 3
About 20 minutes before the lamb is finished, heat oven to 410ºF (210ºC).

Step 4
Combine breadcrumbs, lemon zest, parsley, garlic, and remaining 4 tablespoons olive oil in a medium bowl. Season to taste with salt and pepper. Set aside.

Step 5
Combine mayonnaise and Dijon in a small bowl. Season to taste with salt and pepper. Set aside for serving.

Finishing Steps
Step 0
When the timer goes off, remove the bag from the water bath. Remove the lamb from the bag and pat dry. Discard cooking liquid.

Step 1
Coat lamb chops with breadcrumb mixture and place on a rimmed baking sheet. Bake until breadcrumbs are crisp and golden, about 10 minutes.

Step 2
Serve lamb chops with Dijonaise.

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