Sous Vide: Double Cut Lamb Chops 2020

About
Lamb chops are another testimony to the beauty of simplicity. Festive and novel, a little style goes a long way.
Ingredients
Lamb chops, 2 bones each, approximately 1.5 lbs./0.7 Kg.
Note: We cut Oregon lamb racks into chops for this tutorial. Allow approximately 12 oz/350 g per person.
Your preferred seasonings or one of our dedicated blends linked HERE.
Vegetable oil, 2 oz/60 ml as needed.
Equipment requirements
Immersion circulator, portable or stationary.
Heat rated container, minimum of 2 gallons/8 liters.
Heat rated sous vide bags.
Channel or chamber vacuum device
Cast iron broiler pan or 12"/300 mm skillet.
Oven.
Instructions
How do you like your lamb?
People are usually a little less sure about how they want their lamb cooked--many are somewhat surprised even to be asked. Because of the pasteurization capabilities of sous vide, lamb can be safely served at almost any level of apparent doneness, There is debate as to the exact definition of "rare," "medium rare," "au point," etc. A little practice will help you learn just exactly what temperature achieves your preferred appearance of doneness. Here are some basic temperature setting guidelines: Rare: 129 F/54 C. Medium rare: 135 F/57 C Medium to Medium well: 140 F/60 C. Well done: 150 F/74 C.Procedure:
Serves 1-2 Level of difficulty: 2.0
Preheat the water in your sous vide bath to the temperature that most closely matches your preference.
Processing the chops
After vacuum sealing the lamb chops, process at the preferred temperature for 4-6 hours, as per your scheduling convenience. There is no "moment" before which the lamb is not ready and after which it is overcooked. Even though the process of tenderization continues at sous vide temperatures, it is extremely slow--a difference of 2-3 hours is usually undetectable to the diner. As the temperature used increases, the tenderization process accelerates. Even so, a rack of double lamb chops processed at 140 F/60 C for 6 hours will not be noticeably different than one that was processed for 4 hours. For the purposes of this demonstration, the chops were processed at 130 F/54 C for 5 hours.







Norm King
