Lamb Chops Sous Vide

[philthy]

Made extra thick lamb chops sous vide for dinner tonight and they were amazing! 128° for 2.5 hours, then seared on the stovetop with butter in a 130+ year old Erie #6 cast iron skillet. Baby bella mushrooms sautéed in butter, garlic infused olive oil and red wine. Mashed Yukon gold taters. I'll run the sous vide at 124 next time for a little rarer finish. Couldn't forget the mint jelly!

 

[Trix4me]

Looks great. I have a sous vide whatchamacallit, but I’m not organized nor patient enough to use it.

 

[philthy]

Looks great. I have a sous vide whatchamacallit, but I’m not organized nor patient enough to use it.

I was the same way and finally took the plunge! Set it for the internal temp you want and let it ride. My war department decided she wanted to eat 30 minutes later. Add 30 minutes and it maintains the temp. No cold food or boot leather. Can't wait to try it on pork chops since they dry out if you don't watch them close.

 

[OutdoorWriter]

Finally, another aficionado who appreciates the finer edibles of life.