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.
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.
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