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Tender, Juicy Sous Vide Lamb Loin Chops (Gluten-free, dairy-free, grain-free, soy-free, AIP)

The sous vide cooking technique allows you to cook better, more tender and buttery lamb chops than restaurants AND it's super easy to do! Lamb loin chops are easy to find at your local grocery store so they are a great cut to start with if this is your first attempt at sous vide lamb.


The lamb loin chop is the lamb’s version of a Porterhouse steak. It has the top loin muscle on one side of the bone and the tenderloin muscle on the other side. They also are bigger than rib chops... and bigger = better, IMHO. lol


I sous vide these at 131F for 3 hours with salt and fresh rosemary. Then, I seared them off in a hot skillet with avocado oil before plating them on top of sweet potato rounds roasted for 30 minutes at 350F and sauteed mushrooms. No leftovers... again!

Tender, Juicy Sous Vide Lamb Loin Chops (Gluten-free, dairy-free, grain-free, soy-free, AIP)


Never heard of sous vide (pronounced 'soo veed')? No biggie. It's simply a method of sealing food in an airtight plastic bag and cooking it low and slow and slow in a water bath using an immersion circulator. I picked mine up on Amazon and absolutely love it!! If you think your Instant Pot is easy, you HAVE to try sous vide cooking. ;)


Tender, Juicy Sous Vide Lamb Loin Chops (Gluten-free, dairy-free, grain-free, soy-free, AIP)

Lamb is a red meat and best served medium to medium-rare. Cooking it to well-done will not make it more tender or flavorful. The animal is already dead. No need to kill it again. ;)


Tender, Juicy Sous Vide Lamb Loin Chops (Gluten-free, dairy-free, grain-free, soy-free, AIP)


This meal is so simple, it doesn't even need a formal recipe... Just directions.



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Tender, Juicy Sous Vide Lamb Loin Chops (Gluten-free, dairy-free, grain-free, soy-free, AIP)


DIRECTIONS:

  • Preheat the water bath to 131 degrees F.

  • Season the lamb chops liberally with salt.

  • Place the lamb chops and a sprig or two of fresh rosemary in a vacuum sealed bag or ziplock bag with all of the air removed (I use the water-displacement method of sealing the ziplock almost all of the way, then placing it into a pot of water almost up to the top of the bag which pushes the extra air out, then seal and use).

  • Cook the lamb chops in the water bath for 3 hours.

  • When the lamb chops have finished cooking, preheat a skillet on high.

  • Remove the lamb chops from the plastic bag and dry thoroughly (This will give you a better sear).

  • Sear all sides for 1-2 minutes per side until browned/crispy.

  • Serve and enjoy!

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