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Directions
Fill the cooker with warm water and set to 133ºF. Season the lamb
chops with garlic, salt and pepper. Place in a vacuum bag and seal.
Place into preheated Sous Vide for 2 hours. As you wait, prep the
chimichurri sauce by pulsing the cilantro, garlic, shallot, salt and olive
oil in a food processor. Once nely chopped, mix in the red wine
vinegar in a separate bowl. Let sit.
When the timer has elapsed, remove the bag from the Bath,
cut open the bag and sear the lamb chops for a minute on each
side over medium-heat in a skillet with olive oil. Once seared
to perfection, serve the lamb chops on a dish and top with the
chimichurri sauce.
Ingredients
2 rack of lamb, frenched
2 cloves garlic, minced
Salt and pepper
Chimichurri Sauce
½ cup cilantro, minced
3 garlic cloves, minced
1 shallot, nely chopped
½ cup red wine vinegar
¾ cup extra-virgin
olive oil
1 tsp kosher salt
2 tbsp oregano, nely chopped
Lamb Chops with Chimichurri
Directions
Fill the cooker with warm water and set to 185ºF.
Place the carrots in a Vacuum bag along with the
melted butter, sugar and salt. Massage the carrots
inside the bag so the glaze distributes evenly.
Vacuum and seal.
Cook the carrots for 1 hour. Remove bag and
serve hot.
Ingredients
6-8 carrots, stems off
and peeled
4 tbsp organic unsalted
butter, melted
2 tsp brown sugar
Salt and pepper
Sweet Glazed Carrots
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