Sous Vide Grilled Lamb Chops - Mediterranean Style

Great thing about sous vide is you can choose whatever temperature

you want and always have it precisely that temperature.

We like our lamb rarer, so we set the seaweed for 130 degrees for two hours.

If you like your lamb, medium rarer, set it for 135.

Now let's talk about what happens after the seaweed.

The lamb will be wet.

To get a lovely grilled crust, it's important

to remove as much moisture as possible.

If you don't, the lamb will boil and never get the malured reaction.

After you remove the moisture, turn the springle on, miss Ruben's black magic.

It makes me taste just like it came off the barbecue.

Then heat a grill to at least 500 degrees.

If your grill is not well seasoned, oil it.

Put the lamb on the grill for about 30 seconds on each side.

Now you can serve your perfectly grilled loin

lamb jobs with whatever sides you'd like.