Sous Vide Lamb Chops with Mint

Serves 4

Lamb chops cooked using the Kuraidori Precision Cooker yield the same wonderful results as when preparing a nice, delicious steak with it.  The precise temperature control results in a perfectly prepared meat.  Lamb can be expensive to purchase and if overcooked a waste of time and money.  The Kuraidori precision cooker allows you to place the lamb and aromatics in a sealed bag, cook to the exact temperature/doneness, and avoid the dry, bland flavors and possible over-cooking that conventional cooking methods can produce.  This recipe pairs the lamb with a traditional mint sauce.  

Ingredients
 
For the Mint Sauce
1 bunch fresh mint
¼ cup fresh parsley
1 garlic clove
2 anchovy fillets
½ tsp red pepper flakes
2 tbsp olive oil
salt

For the Lamb Chops
4 lamb loin chops or rib chops, thick cut
Salt and pepper
3 garlic cloves
4 tbsp olive oil

Directions
For the Mint Sauce

1. In a food processor add the mint, parsley, anchovies, garlic and the red pepper flakes.  Pulse until combined.
2. Add the olive oil and pulse as you go until the sauce is loose enough to drizzle.  
3. Mix in salt to taste.  Set aside covered in a refrigerator for later use.

For the Lamb Chops

1. Place the lamb chops in the freezer for 15 to 30 minutes.
2. Preheat the water bath to 131°F.  This will result in a medium rare finish.  The temperature can be set higher or lower depending on the preferred doneness.
3. Season the lamb chops with salt and pepper.
4. Transfer the lamb chops to a bag along with the garlic.  Vacuum seal the bag or use the water displacement method.
5. Insert the bagged lamb into the water bath.  Cook for a minimum of 1 hour up to 2 hours.  
6. Remove the bag from water bath and take the lamb chops out of the bag.  Pat dry.
7. Heat a large cast iron skillet to high heat, add 2 tbsp of oil and bring it to a shimmer.
8. Add the lamb chops to the skillet and sear on each side, approximately 1 minute per side.
9. Place the lamb chops on a serving platter and drizzle the mint sauce over top of it.  Serve

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