Lamb Loin Chops
with roasted brussels sprouts, deep fried sweet potato and demi galce reduction
@52.5 Degrees for 2 Hours
Another SVS victory, after we found out our geico insurance policy went up by 10% due and accident where a man side swiped our open door, we decided to treat ourselves to some Sous Vide lamb. We conveniently had some lamb loin chops ready in the freezer that we got from fairway market ready to go, they were seasoned with salt, pepper and maggi seasoning (umami flavor enhancer) and vacuum packed last week!
So we just turned on our Sous Vide Supreme and decided to try them at 52.5 Celsius we were trying to reach a nice medium rare, but as you can see, we hit more of a nice medium.(Next time we will jump down to 50.0 Celsius for 3 Hours)
The final product was delicious the sous vide help maintain all the lamb flavor and maintain the balanced cooking throughout the entire piece of meat, the lamb was also amazingly melt in your mouth tender. It paired well with the roasted brussels sprouts, sweet potato and demi glace reduction.
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