Sous Vide Lamb
Sous vide is a French technique where foods are slowly cooked in a vacuum-sealed pouch inside a circulating water bath, maintaining their full flavor and volume. Use this innovative method to make savory lamb with rosemary from Tasting Table editor Nick Fauchald.
- Servings: 1
Source: The Martha Stewart Show, November 2010
- 1 double-cut rib lamb chop
- Coarse salt and freshly ground pepper
- 1 sprig fresh rosemary
- Grapeseed oil
Season lamb with salt and pepper; place in a vacuum bag along with rosemary, and seal. Cook en sous vide at 130 degrees for 2 to 3 hours.
Coat a small skillet with a thin layer of oil and heat over medium-high heat. Remove lamb chop from bag and pat dry with paper towels. Place lamb chop in skillet and cook, turning once, until seared on both sides, about 1 minute per side. Serve.